Greens gone wild

So between an application and another, today I received 2 calls to schedule intervies with some great potential employers. Added to another 2 of last week, today I feel happy and confident and I decided to take a couple of hours off my worrying about work to post one two of the recipes I have prepared in the last week or so.

For the first time this year I have purchased a CSA share. And that means greens! lots of good greens! So what can you do to use a lot of greens? Well a number of things and here I suggest a couple of ideas.

One recipe is inspired by piadina, a typical sandwich like dish served in Emilia Romagna and a summer favorite in Italy. The other one is inspired to tarte tatin but uses turnips instead of apples.

I used the greens in my CSA, but I am sure you can substitute with almost any kind of green. Hope you enjoy this recipes too!

Crescioni – Swiss chard stuffed half moons

Crescioni - Swiss chard stuffed half moons



    • 7 oz. whole wheat flour
    • 3-4 tbsp greek yogurt
    • 2 tbsp oil
    • 1 tsp baking soda
    • 1 pinch salt
    • water as needed (about 1/3 to 1/2 cup)


  • 1 lb. swiss chard (or other favorite greens)
  • 3 oz. fresh mozzarella (I used Piacci)
  • 2 cloves garlic
  • Olive Oil
  • Salt



    1. Knead all the ingredients together until you get an elastic and smooth dough. The consistency should be quite similar to pasta dough, much tougher than pizza or bread dough.
    2. Let rest so that the gluten can relax.
    3. You can use this dough also as a bread of sort. Just roll it out 1/2 inch thick and grill for 2 minutes on each side.


  1. Wash the swiss chards and roughly chop into large pieces. Place the chard in a pot without drying it and add a punch (not a pinch) of salt.
  2. A pinch of salt is what you can hold with 2 fingers, a punch is what you hold with the whole hand and is a highly scientific method used by Italians to measure salt (and often rice).
  3. Cover the pot and place on medium heat. Let the greens steam, mixing them every now and then until completely wilted.
  4. When the greens are cooked, drain them and squeeze out all the water you can. Then finely chop them and put in a pan to sautee in hot olive oil with the garlic cloves. Keep the cloves whole so you can take them out before using the greens as filling.
  5. Let the greens sautee until they are dry, discard the garlic cloves and then set the greens aside to cool.
  6. Roll out the dough into two flat circles about 1/3 inch thick. Pour half the greens on 1 half of 1 dough round arrange some sliced mozarella on top and fold over the other half of the dough. Seal the dough using a fork. Repeat with the other dough/greens.
  7. Grill the crescioni on high heat about 2 minutes per side.
  8. Serve hot so that the mozzarella is still melty.


Turnip tatin


  • 1 bunch turnips with their greens
  • olive oil
  • 1 apple sized ball of quiche dough


  1. Wash the turnips and slice them separating the bulb from the grens.
  2. Drizzle an oven dish with olive oil. Arrange the turnips in one layer.
  3. Cover with the greens.
  4. Roll out the dough and place it over the greens.
  5. Place the tatin in a 400F oven for about half hour or until the dough is golden.
  6. Enjoy cold.

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