This really is two easy recipes: one is for sautéed mixed greens, and the other is for cured tomatoes. Put them together, and it’s a perfect match. We grow many varieties of greens, and just about all of them work well here. The tomatoes in this recipe are best if they are Romas, but slicer, grape, or cherry tomatoes also will work well. Just use what’s in season, and enjoy how these simple preparations together make a delicious combination.

Sautéed Mixed Greens

Yield: 4 Portions

• 4 Cups Worden Farm Greens (Beet, Endive, Turnip, Dandelion, Bok choy, Chard, Tatsoi, or other), cleaned and washed
• 1 oz. Parsley infused oil
• 3 tsp. Garlic, minced
• To Taste Salt, Kosher
• To Taste Pepper, White

1. Clean Greens. Dry well.

2. When the greens are needed, sauté with garlic, oil and season.

3. Serve hot and taste; adjust seasoning

4. Optional: Add 3 ounces of cream and reduce, add 3 Tbsp. Parmesan cheese, whisk in 2 Tbsp. butter, season and serve.

Cured Tomatoes

Yield: 4 Portions

• 8 ea Roma tomatoes, cleaned, cored, cut in half lengthwise
• 1 oz. Parsley infused oil (Blanched parsley stems pureed with oil, strained)
• 2 Tbsp Chopped parsley
• 2 tsp Garlic, minced
• To Taste Salt, Kosher
• To Taste Pepper, White

1. Clean and core tomatoes, and cut in half.

2. Toss with garlic, parsley, oil and season.

3. Place on glazing racks on sheet pans with cut side up.

4. Dry overnight in 200 degree oven (or as low as it goes) until most all moisture is gone, and tomato is to desired texture.

Many thanks to Charlotte Technical College Chef Instructor Ron Westrom and the CTC Student Chefs for creating and preparing this delicious recipe.