Italian Egg Drop Soup

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I haven’t posted here since 45’s inauguration. It has felt… inappropriate, I guess. Like, don’t I have something better to do with myself than take photos of food, obsess over editing them, and write these ditties? There are environments to protect, women to march with, immigrants and Muslims to use my voice to shout with. There are politicians to be called, postcards to be written, articles to read and discuss, news briefings to shake my head to and hold back tears. There are “resistance” book clubs to organize and political arts events to attend. There are science and arts budgets and Planned Parenthood to defend. It just seemed like documenting my most recent grain-and-roasted-beet-bowl would seem … inappropriate.

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And then — someone (not sure who) found the Swanky Sweet Potato Instagram account I started well over a year ago but never followed through with. (I thought that shit was private, oops.) And although it’s silly — like, the silliest ever — these continuing notifications about people who have started following the Instagram account for this little blog are convincing me to get my butt back at it. Peer pressure — it works. So you, you out there… you like these rambles? These photos and recipes? You’re okay being distracted from the headlines and the John Oliver monologues and the protests to read a little ditty about soup? Well, okay, you’re right. Sometimes we do just need to think about soup. I will keep the soup coming.

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This soup says spring is on its way, loud and clear. Fresh spring onion, tender greens, parsley, and egg — it is bright, clean, and wholesome. (Also, curiously, has a lot of overlap with what you’d find at a Passover seder. Coincidental, I swear.) Eat it and you’ll feel a whole lot better about yourself than after you eat the gloopy, flavorless, plastic-packaged variety from your local take-out joint, promise. And hopefully also more equipped and ready to handle the unending sea of stupidity and devastation that 45 is serving up daily (though this part I can’t promise). 

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one year ago: roasted chickpea and kale stuffed sweet potatoes with tahini sauce and charred chipotle broccoli tacos
two years ago: simple pasta with smoked scamorza cheese and tomatoes

Italian Egg Drop Soup

adapted from Serious Eats

1 tablespoon olive oil
1 spring onion (or regular), bulb and light green parts, chopped small
2 garlic cloves, minced
Pinch red pepper flakes
7-8 Swiss chard leaves, stems minced and leaves chiffonaded (see here for how-to!)
4 cups broth + 2-3 cups water (or use broth cubes)
Dash of (freshly grated) nutmeg
1 14-oz can chickpeas, drained and rinsed
1 cup small uncooked pasta (I used orecchiette)
1 tablespoon soy sauce
2 eggs
Juice from ½ a lemon
Big handful chopped parsley
Cheese to sprinkle, optional (parmesan is typical, I’ve used both swiss and cheddar)
s&p

In a big soup pot, heat up the olive oil. Add onion (bulb + light green part), garlic, and pepper flakes and sauté on medium heat for about 4 minutes, until translucent. Add the chard stems and a big sprinkle of salt (not leaves yet!) and cook for another 3 minutes.

Next, add broth and/or water, nutmeg, chickpeas, and pasta. Cover and bring to a boil. Once at a boil, uncover and cook at a rollicking boil for another 3 minutes. Add soy sauce and cook for another 2 minutes. Next add Swiss chard greens, return to a boil, and cook for 2 minutes.

Beat eggs together in a spouted measuring cup. Turn down to a simmer and pour eggs into soup while stirring continuously. Cook for another two minutes. Just before serving add a big grind of black pepper, lemon juice, and parsley. Top individual portions with cheese if desired.

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Collard Greens Tomato Sauce & Spaghetti

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You know that video that went viral a couple months back, “Too many cooks”?

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If you haven’t watched it yet, today’s the day! Come on, you know you want to. You’re welcome. Also, you’re welcome for having it stuck in your head for the rest of your life. And butting its repetitive head in where it isn’t welcome ALL THE TIME. Such as:

Going to pick up CSA veggies. For the nth week in a row, we leave with a giganto bag of collards, kale, chard, lettuce, mustard greens, you name it. (Sometimes a couple beets or beans but pretty much only greens.) All I can think (and hum and sing) as we walk home, “Too many greens, too many greens.

Or when on the train and no one is aware of how much space they take up and people want to come ON before you have a chance to get off: “too many dummies, too many dummies

Or (the generic version) when you’re at a restaurant and can’t decide what to order: “too many things, too many things”!

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Did you watch it yet?? Good. It really works for a plethora of occasions. Give it a try! You’ll soon be singing it everywhere and will become immediately annoyed with yourself!

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But really, so many greens. We’ve made soups, 1/2 kale 1/2 sausage lasagna, pasta dishes, stir fries aplenty, and an amazing number of dinners (and breakfasts) of salads or cooked greens plus rice. Brooklyn Beet CSA, come through! I’m ready for a pepper or cuke!

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Until then I will continue to attempt innovation. Earlier this week innovation came in the form of pasta sauce, with a whole tangle of collard greens braised into it. This sauce was delicious — eaten on spaghetti, mixed with leftover brown rice the next day, or just slurped with a spoon. I’m going to recommend the spaghetti route, covered with parmesan and backyard basil. Perhaps served with a side salad? “So many greens, so many greens!

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As I said earlier, you’re welcome. 😉

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one year ago: sweet potato, peach, and black bean tacos and cilantro quinoa soup with spicy shrimp and corn

Collard Greens Tomato Sauce & Spaghetti

by moi and Daniel too

1 T olive oil
1 onion, chopped small
3 cloves garlic, minced
pinch red pepper flakes
1 t dried oregano
2 t tomato paste
1 28-oz can crushed tomatoes
2 t sugar
1 t red wine vinegar
small handful fresh basil, divided
1 bunch collard greens, ribs removed and chiffonaded
s&p
parmesan, freshly grated (optional, I guess)
spaghetti (or rice for a gluten-free option)

Heat oil over medium-high heat in a wide, deep saucepan. Add onions and a big pinch of salt and cook until they turn translucent, about 5 minutes. Add garlic, red pepper flakes, and oregano and cook for another 3 minutes or so.

Next, add tomato paste, canned tomatoes and all their juices, sugar, and vinegar. Add tap water to the empty tomato can until it’s ¼ full. Add water to pan. Tear up half the basil leaves and add. Cook for 10 minutes on a slow simmer.

Add your collards. Stir well to totally immerse them.  Cover pan and cook for another 45 minutes or so, until greens are soft and have lost their plasticky appearance. Add s&p as necessary.

Meanwhile, cook spaghetti according to package directions. Once drained, add a bit of sauce (whatever stage it’s in) to keep pasta from sticking together. When ready to eat, top pasta with lots of sauce, torn fresh basil, and freshly grated parmesan for the best experience.

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Mustard Greens with Oyster Sauce and Garlic Oil

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Three years ago I returned from Israel on the Fourth of July. I was flying down the East Coast just as it became dark. My return to the US was celebrated with hundreds of different fireworks displays out the window, dotting the horizon as we hurried from Toronto towards JFK. Every suburb along the route outshined its neighbors with their colorful luminescent displays. After a month of touristy activities and solitary explorations (and amazing hummus), I was elated to be above this spectacular opening of America’s arms, witnessing this celebration of her might.

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Then last year I experienced my first “ribBQ”–a rib and meat-filled event of Texan proportions. Very celebratory, very America, very memorable. (More on that, plus very un-Texas tacos, here.)

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This year, as July 4th loomed closer and no plans to escape the city materialized, we decided to embrace the opportunity to make our own event. A grill grate and coolers and folding chairs were purchased, and now you can officially invite me to a suburban soccer game because I own One of Those Chairs That Folds Into Its Own Bag. So does Daniel. They were $8 (yay Home Depot!).

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We dressed in red, white, and blue and ate delicious food with lovely people in our inviting backyard. We made elotes, grilled veggies, and burgers aplenty, gorged on salads and grilled peeps (yes you read that right–it was time for the Easter candy to go), and giggled over a drunken bout of Cards Against Humanity. Although not condensable to a single moment or story, it was a total success! Memories made.

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and oh! These greens? Definitely didn’t make an appearance at our joyous Americana evening. The recipe’s simplicity and promise of “just like dim sum!” were enough to give it a go the next day, after all the dishes were washed, the yard was cleaned, and a nap was had. I super recommend it: easy, filling, light, and delicious. Mustard greens, til we meet again (probably in tomorrow’s CSA basket…)!

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one year ago: Roasted Beets and their Greens with Mint YogurtSimple Rhubarb Cake, and epic Tofu Banh Mi Sandwiches 

Mustard Greens with Oyster Sauce & Garlic Oil

from Rasa Malaysia 

1 bunch mustard greens, rinsed well and roughly chopped, big stems removed
2 drops canola oil

Garlic Oil:
3 small cloves garlic, finely minced
1 T oil (olive, canola, whatever)

Sauce:
2 t oil
1.5 T oyster sauce
1.5 T water
½-¾ t sugar
2-3 dashes white pepper

Set a large pot of water to boil. When it’s boiling, add the two drops of canola oil. Add mustard greens and cook for 30 seconds to a minute, or until the structure starts to breakdown and both leaves and stems are soft. As soon as this happens, use a slotted spoon or spider to transfer greens into a colander. Rinse with cool water. Dry well, either with towels or a salad spinner.

For Garlic Oil: Heat a small skillet over medium heat. Add oil. When shimmering, add garlic and cook until oil is fragrant and garlic is browned. This happens very quickly! Could be as short as 10 seconds, depending on how finely you mince the garlic. Pour oil and fried garlic bits into a small bowl and set aside.

For Sauce: Return empty garlic oil pan to medium heat and add oil. Add next 4 ingredients, being very careful. Pan may sizzle! Cook together for about 15 seconds, until ingredients are cohesive and viscous.

Arrange greens on a serving platter. Top with sauce and garlic oil. Delicious served with brown rice.