When life gives you greens…….

Hiya.  Long time, no blog.  Well, after a set of midterms and some scrambling to get an external hard-drive to save my computer, I think I’m ready to share a bit of our fooding. I’ve been wanting to post this recipe for a while.  It is a greens dip, but don’t let that scare you away.  The recipe is modified from Farmer John’s Cookbook: The Real Dirt On Vegetables, and it is a delicious way to handle copious greens, especially chard, which is my favorite green for this recipe. We have eaten it over pasta and on roasted vegetables and have loved it, but you can also eat it on toast and a variety of other produce and grains.

I hope that you find some room in your heart for a greens sauce as much as we have.  I think this is the gateway greens dip, with garlic, anchovies and olives to make it shine.

Mediterranean Summer Greens Sauce (4-8 servings depending on how much you love it, or if you serve it as a main course or an appetizer).


  • 2 pounds of cooking greens (greens that work well are: chard, spinach, tetragonia, escarole, collards, kale)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 6 anchovy fillets, minced
  • 8 chopped olives, maybe some capers
  • hot pepper flakes
  • 1 tsp of salt
  • 1/4 cup grated parmesan


  1. Wash and chop greens.  If they have stems, remove and reserve.
  2. Blanch greens in boiling water for 2-3 minutes.  They should get bright green when they are done. Pull them out immediately when they get bright and rinse them under cool water.
  3. Squeeze out excess water from the greens.
  4. Heat olive oil, cook garlic for a few minutes and then add the stems and saute for a few minutes (~5).
  5. Add anchovies and chard leaves.  Cook for a couple of minutes.
  6. Add olives, crushed pepper and salt, stir.
  7. Transfer mixture to a food processor and process until mixture is finely chopped, but not pureed.  Make it have a nice coarse texture.
  8. Stir in the parmesan cheese.
  9. Serve on pasta, roasted vegetables (think potatoes and eggplant- nom!) or a good crusty bread.

We had a lovely meal with roasted eggplant and potatoes and this glorious green sauce.

Red Fire Farm has had some gorgeous eggplant this year.

Red and Purple New Potatoes for Roasting.

Roasted Eggplant.

We rounded out the meal with a chopped basil-fresh tomato salad, and spread ricotta (Narragansett Creamery) and chopped parsley on the roasted eggplant. We used the potatoes and eggplant as our vehicles for the greens sauce and gave everything a nice sprinkling of parmesan (Atwell's Gold from Narragansett Creamery). Overall, quite delightful.

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