If It’s Spring, Those Must Be Greens

We get a lot of greens in the early weeks of the Enright CSA’s season. That’s a good thing; greens are good for you, and they are very versatile. We got some salad greens, some cooking greens, and some greens that swing either way (spinach and arugula) this week. I’ve had a couple of delicious salads, and I used some cooking greens in a stir fry, but there were still some greens in the fridge. I also had some leftover couscous, so I decided to concoct a new dish using greens. You could use any kind of greens—kale, yukina or other Asian greens, collards, bok choi—you name it. I used cheddar cheese, but I think it would also taste great with Swiss or mozzarella or even Monterey Jack. It’s a quick and easy dish that’s good for you, too. (I know that from watching Popeye as a kid . . .) And it will clear out a little room in your greens-filled refrigerator, too.

Couscous Greens Casserole

1 cup couscous

1½ cups water or vegetable or chicken stock

1 bunch greens

1/3 cup vegetable or chicken stock (in addition to the amount used above to cook the couscous)

1¼ cups shredded cheese (cheddar, Swiss, whatever)

Boil the water or stock, adding a little salt if you prefer. Stir in the couscous, turn off the heat, and let sit for about 15 minutes.

Meanwhile, preheat the oven to 350 degrees. Wash the greens well but don’t dry them. Cut off any thick stems; chop up the rest of the greens into 1/4” ribbons.

Grease an 8” x 8” casserole dish. In a bowl, mix the couscous, the greens, and 1 cup of shredded cheese. Arrange in the casserole dish and top with the rest of the cheese. Bake for 20 to 25 minutes, until cheese melts.

You could steam or sauté the greens first if you like them softer, but they are good with a little crunch in this casserole, too.