B.U.G. Farmer 1/9/26 B.U.G. Farmer 1/9/26

Simple Braised Greens (with variations)

Simple Braised Greens (with variations)

Kale and collard greens, they are pretty interchangeable in application. They both make good chips and salads... and of course braise down wonderfully. It's cold out side right now, maybe a little unseasonably raw. Good weather for a hearty bowl of braised greens Here is a simple recipe.

INGREDIENTS

1 bunch (approx 1/2-3/4 lbs) Rough chopped Kale and/or Collards, ok to leave the stem on

2-4 tablespoons Olive Oil or preferred cooking oil

1 or 2 Small Onions (Diced)

1-2 cloves Garlic, grated finely (optional)

Big Splash White wine (optional)

1-2 cups Liquid: Stock or just water

Salt to taste

Garnish:

Zest and juice of one lemon

Chili flakes

INSTRUCTIONS

First wash the greens well and chop the greens, onions, and garlic.

In a wide pot with a lid splash down some oil, maybe 2-3 tablespoons, and heat. Add the onions and cook on medium to low heat until they are golden brown and smelling right! Take the proper time to really cook down the onions and establish a very nice foundation for the braise. Add the garlic, stir into the onions, and cook through 1-2 minutes. Now add the Greens & mix well. Give a moment for the heat to recover in the pot and add the white wine and 1 cup of the liquid you have chosen. Salt to taste, cover, and simmer for several minutes. Check the liquid level, adding more as needed. Cook the greens at a low simmer for 20 minutes to an hour, until they are tender and their green color has turned pale. Adjust the salt, and garnish greens with lemon zest, lemon juice, and chili flakes to taste.

Variations we find delicious:

Drizzle finished greens with EVOO and cover with a hard salty cheese like parm.
Substitute some of the salt for fish sauce, and add some fresh grated ginger; this variation is delicious with rice
Add bacon, more garlic and use a light lager beer instead of wine.
Use kimchi juice for the braising liquid
Add canned tomatoes, fresh or dried chilies, and a tiny pinch of cinnamon to the braising liquid.

B.U.G. Farmer 1/9/26 B.U.G. Farmer 1/9/26

GREEN BEANS WITH GARLIC, LEMON AND PARSLEY

An easy, and tasty side dish if you’ve got beans galore

GREEN BEANS WITH GARLIC, LEMON AND PARSLEY

INGREDIENTS

1 1/2 pounds green beans, trimmed
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 large garlic cloves, minced
1/4 cup chopped fresh parsley

PREPARATION

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.

Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

Recipe by Carly Gillespie

B.U.G. Farmer 12/12/25 B.U.G. Farmer 12/12/25

Lion's Mane Crab Cakes

Lion’s Mane Mushroom Recipes: Crab Cakes

These Lion’s Mane Mushroom Recipes will blow your mind, featuring a Lion’s Mane Mushroom Crab Cake so delicious you won’t believe it is meatless!

Total Time: 25 minutes

Equipment

Saute Pan

Ingredients

▢8 oz Lion's Mane mushroom
▢1 egg (or flax egg)
▢½ cup panko breadcrumbs
▢¼ cup onion (finely diced)
▢1 tablespoon mayonnaise or vegan mayonnaise
▢1 teaspoon Worcestershire sauce
▢¾ teaspoon old bay seasoning
▢1 teaspoon dijon mustard
▢1 tablespoon parsley (finely chopped)
▢¼ teaspoon salt (to your taste)
▢¼ teaspoon black pepper
▢2-3 tablespoon oil (to fry cakes)
▢2 optimal garnish: lemon wedges

Quick Tartar Sauce

▢¼ cup mayonnaise or vegan mayonnaise
▢1 tablespoon dill pickle relish
▢¼ teaspoon old bay seasoning

Instructions

Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.
In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
Mix in Lion's Mane Mushroom until fully incorporated.
Mix in Panko breadcrumbs until fully incorporated.
Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).
Heat oil in sauté pan on medium/high heat.
Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
Add optional garnish, squeeze of lemon and enjoy!

Notes

Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve.
Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe.

Nutrition

B.U.G. Farmer 12/12/25 B.U.G. Farmer 12/12/25

Grilled Bok Choy Recipe

Grilled Bok Choy

Grilled bok choy is easy to cook and tastes great with steak, burgers, sweet corn or anything else you might be cooking on the grill. The crispy leaves and tender stalks will have you coming back for more!

Source: allrecipes

Ingredients:

1 large head head of bok choy, or 2 small pounds

¼ cup melted butter
⅛ teaspoon garlic powder
⅛ teaspoon paprika
1 ⅛ teaspoons ground black pepper, divided
1 teaspoon seasoned salt, or sea salt

Directions

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix butter, garlic powder, paprika, and 1/8 teaspoon black pepper in a small bowl; set aside.
Slice the bottom off bok choy; remove and clean stalks. Sprinkle seasoned salt and remaining 1 teaspoon black pepper over both sides of stalks.
Place bok choy on the preheated grill. Brush with seasoned butter mixture, close the grill top, and cook until stalks show grill marks and leaves are crisp at the edges, 3 to 4 minutes. Turn bok choy, brush with butter mixture, close the top, and cook other sides, 3 to 4 more minutes. Brush with any remaining butter mixture and transfer to a platter to serve.