An ode to green

A couple of weeks ago, my farmer's market began to take on a rugged visage. The bright, smooth-skinned fruits and delicate vegetables I'd been munching hand-to-mouth all summer were still around. But next to them the lumpy, bumpy, thick-leafed and just plain ugly had set up shop. My heart was aflutter; finally, it's time to cook again. 

I wasn't always so welcoming of less than pretty produce. As a child I liked everything neat and pretty and easy to eat. Sadly lumps, bumps and most things green just didn't fit the bill. (Hi-C Ecto Coolers did get my discerning palate's approval.) 

Boy was I missing out. 

Late last winter, inspired by this Rachael Ray recipe, my mom came home with a big bunch of kale. I was skeptical - it seemed too tough, nothing like my beloved arugula. 

But the effects of hot oil and a hefty dose of wine were not lost the kale; I watched the thick, dark leaves resist then slowly succumb. They wilted and brightened into what looked like a bizarre green blush. I was in love. L-O-V-E. 

The kale didn't make it into my family's repertoire, but when I came across the bunches kale's cousin Swiss chard earlier this month, I pounced. I gave it the same Rachael Ray treatment, and swooned just like before. 

But, it felt wrong to relegate it to side dish status. So a couple of days I ago I tried again, this time adding bits and pieces I found around the kitchen: some ground turkey breast, chick peas and a sweet cippolini onion. With oil, wine and plenty of lemon juice to top it off, it was more perfect than before. And I was so happy. 

I just wish I had an Ecto Cooler to wash it down. 

***

Winter greens with turkey and chick peas 

Serve hot off the skillet over pasta, rice, or on its own. Actually, it tastes really good on its own, cold and straight out of the tupperware, too. 

1 bunch Swiss chard, kale or other winter green (cut into rough 3" x 1" strips)

1/2-pound ground turkey breast 

1 can (15 oz.) chick peas, drained and rinsed

1 medium onion (cippolini if you can get it), chopped roughly

1/2-cup white wine

Juice of 2 lemons

Salt and pepper, to taste

4 tablespoons olive oil, or spray oil

In a large skillet, sautee the onion over medium-high heat in 2 tablespoons of the oil, or enough spray oil to cover pan, until translucent. (Keep the remaining oil or spray oil can on hand and add to skillet periodically to keep ingredients from sticking.) 

Add ground turkey to the skillet. Break up the meat and cook until brown, stirring regularly. Add the chick peas, allowing them to heat through and brown slightly; keep stirring. 

Add the greens; when the leaves wilt slightly and turn a brighter shade of green, add the wine and lemon juice. (Are you still stirring?)

Allow the liquids to evaporate, give the whole mixture another quick stir and transfer to a serving dish or straight to your plate. 

Note: While the skillet is still warm, scrape off any bits of crisped meat or vegetable stuck to the pan - that's the best part.