Greens with Toasted Cumin, Beans, Beets, and Goat Cheese

This time of year when excess has surpassed moderation to a degree that feels uncomfortable, I reach for greens, roasted vegetables, and grains. Protein comes in the form of beans, nuts, and avocados and I crave simple flavors, rich only in the essence of the ingredient, not slathered in sauce or gravy.

After the New Year dinner. Tons of greens, no meat. Whew!
After the New Year dinner. Tons of greens, no meat. Whew!

This dish is one that came from needing to use up a number of ingredients left from a farm share and the last harvest of miraculous greens from the garden. Vegetarian in design and satisfying in flavor and simplicity, this dish is among those we’ve been reaching for ever since the first of the year.

Greens with Toasted Cumin, Beans, Beets, and Goat Cheese
1, 29 ounce can black beans, rinsed
1 avocado, pitted and sliced
1 teaspoon lime juice
Pinch of salt
Fresh black pepper
4 ounces goat cheese
Roasted Beets and Leeks (recipe below)
Greens with Toasted Cumin (recipe below)

To assemble, spread the greens on large platter or on individual plates. Heat the black beans in the skillet that cooked the greens and meanwhile gather the rest of your ingredients. When the beans are hot, transfer them on top of the greens. The beats go next. Garnish with slices of avocado, sprinkle with lime juice, salt and pepper and dot with goat cheese.

Serves 4 to 6

Roasted Beets and Leeks
Remove the skin of the beets only if they are very large. Otherwise, the skin adds a textural element that is a complement to the softer flesh.
2 pounds beets, cut into 3/4-inch pieces
1 1/2 cups diced leeks, about 1 leek cleaned well
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
Several grinds of fresh black pepper

Preheat oven to 400 degrees. Toss the beets with the olive oil, salt, and pepper on a baking sheets with sides. Transfer to the oven for 1 hour. Add the diced leeks and stir to coat with the oil and return to the oven for another 15 minutes or until the leeks are cooked through and beginning to brown.

Greens with Toasted Cumin
I used Brussels sprouts greens for this recipe, but it’s only because I’d just harvested them from the garden. I’ve never seen them in our grocery store, and kale or collard greens are a perfect substitute.

1 teaspoon ground cumin
1 pound Brussels sprouts greens (or kale or collard greens)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Several grinds of fresh black pepper

Heat a large skillet over medium-high heat. Sprinkle the cumin into the bottom of the pan and make sure that the greens are ready to add. Toast the cumin for about 30 seconds or until it becomes fragrant. Add the greens immediately and then the olive oil. Turn with tongs and incorporate the salt and pepper as well. Brussels sprouts greens are sturdy and take about 10 minutes to soften. Kale will be cooked in just a few minutes.

Annie
I feel lighter just writing about it.

Grilled Eggplant with Toasted Cumin

Grilled Eggplant with Toasted Cumin

When we are lucky enough to have eggplant come from our Maine garden, I really love to treat it simply.  So true of how I think of vegetables and garden vegetables in particular.  Steamed, lightly seasoned, even roasted, as here, with very little adornment to cover the nuance of flavors you can discover in your mouth when a vegetable is freshly picked and thoughtfully prepared.

3 small to medium eggplants, split in half lengthwise
2 teaspoons cumin
2 tablespoons olive oil
1 teaspoon salt

Preheat oven to 400 degrees. Place eggplant face side up on a roasting pan. Toast the cumin in a small saucepan over medium high heat for 3-4 minutes or until the cumin is fragrant. This releases the oils in the spice. Combine the cumin and olive oil in a blow and use a pastry brush to top the eggplant. Sprinkle with salt and bake for 50 minutes or until the eggplant is tender.

Serves 6 (or fewer if you are all feeling greedy)

Annie
Feeling greedy…

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