December is a wonderful month for using those late-season greens from your CSA, like Swiss chard, mustard greens, arugula and kale. Inspired by our first craft beer dinner, Mahasti visited one of our favorite local farms, Hines Valley Farm, to see what seasonal greens were available and what would pair best with a selection of beers from Oskar Blues Brewery.
The fine folks at Hines Valley had a great selection of tasty kale and collard greens. Both greens partner well with the tartness of the cranberries and the sweetness of the reduced balsamic vinegar. Rye berries offer health benefits such as being low in saturated fat, cholesterol and sodium. They also serve as a source of fiber and Vitamin B6. Although we served this salad as a side to English-style bangers, it could work very well as an entree on its own.
1.5 cups Rye berries
3 cups Water
3 cups Kale
3 cups Collards
½ cup Onion
2 Tbl Vegetable Oil
½ cup + 1 Tbl Balsamic Vinegar
1 Tbl Olive Oil
1.5 tsp Salt
1 ½ cup Dried Cranberries
Soak rye in 3 cups of water overnight. Bring 2 cups of water to boil, drain the rye berries and add to boiling water. Boil berries for 5 minutes, drain , run under cold water and set aside in a large bowl.
Meanwhile dice onions. Cut greens in half lengthwise then into thin strips.
Heat vegetable oil in a large skillet over high heat. Add onion and sauté for 1-2 minutes. Add ¼ cup balsamic vinegar, bring to boil, and boil for 2 – 3 minutes until reduced by ½ . Add greens and lightly sauté. Add sautéed greens to bowl with rye berries. Add remaining tablespoon of balsamic vinegar, olive oil, 1.5 tsp salt and dried cranberries. Toss until all ingredients are mixed together well.
Serve at room temperature – or refrigerate and serve cold.
Tomato Head Rye Berry and Winter Greens Salad
