Greens with Chorizo & Potatoes

This was my breakfast treat after making a 5:30am airport run this morning.

Safeway had tubes of fresh chorizo on sale for $1 last time I was there, so I decided to pick one up. Have never used it before, but thought it would go well with greens. Here's a tip - don't read the ingredients label. While I guess I'm all for truth in nutritional labeling, let's just say "pork" and be done with it. It's sausage, we really don't need to get that specific. Anyway -

First I sauteed a large diced potato until somewhat browned & crispy. While that was cooking, I washed & chopped our bunches of kale and swiss chard. Then I put the potatoes aside and in the same pan, browned half of the tube of chorizo. I was thinking it would cook into separate chunks like fresh Italian sausage does, but it became very "loose." Next I added half a green pepper (chopped) that I had hanging around.

Then I added the chopped greens, and cooked for just a few minutes until they wilted down. Added the browned potatoes, and then fried two eggs over easy to top it with.

The verdict? Yummy. But the chorizo was kind of an odd texture and turned a bit pinkish after adding the greens. I was expecting a nice deep red. Perhaps next time I want to use chorizo I'll look for a more "gourmet" iteration of it. Still, it imparted a nice spicy flavor to the whole dish.

I'm making good progress through our onslaught of greens! Have a fair amount of the greens-potato mixture left, but maybe it'll be good for breakfast tomorrow.

Kohlrabi-Apple Slaw, Pasta with Spinach & Peppers

And the onslaught begins! Finally back from tour and picked up this week's veggies on Thursday - which also included some stuff from last week that lasted OK. In total, I think we got: yellow squash, broccoli, red leaf lettuce, green leaf lettuce, swiss chard, dinosaur kale, half a head of cabbage, purple kohlrabi, spinach and arugula. Four big bags squashed in the fridge.

I don't think I'm going to take photos of each week's take, as I did plenty of that last year. Maybe just the unusual stuff - like purple kohlrabi!

I made a slaw out of this - wasn't too crazy about the kohlrabi stir fry from last year. I peeled & sliced this on a mandoline, then cut the slices into julienne. Did the same with a Granny Smith apple & the stem from the broccoli, and shredded the cabbage. Dressing is mayo, a tiny bit of sour cream, apple cider vinegar, a dab of dijon mustard, maple syrup, salt & pepper. Also threw in some chopped mint leaves from the mint forest that is our garden. This was finally a slaw that I liked!

Next I decided to tackle the spinach. We had two huge bunches of fairly young spinach. It cooked way down when I sauteed it with some bell peppers, garlic, smoked paprika and a splash of balsamic vinegar. Tossed this with some pasta and shredded mozzarella-provolone:

Gotta get back into the swing of things in terms of planning & cooking. It's going to be a busy summer, so...we'll see how this goes. But it's good to eat well again!