Arugula: Also know as rocket, arugula usually is served raw in salad mix and adds a nutty spicy, toasted flavor. Larger leaves may be cooked or used in sandwiches as lettuce. Best for those who like spice.
Beet Greens: Their good, earthy flavor pairs will with meats, poultry and nuts. Prep: Remove from beets as soon as possible to prevent wilting and tear leaves off thick stems. Wash in several changes of water, drain, cut cross wise into 1-inch pieces. Cooking: Very tender leaves can be cooked like spinach and cook quickly by steaming, stir-frying or sautéing. Be aware that beet greens, like beets, will bleed and discolor accompanying foods.
Collard: One of the tougher and more strongly flavored greens. Fold the leaves in half and cut the midrib out before using. Blanching quickly in simmering water prior to cooking in a recipe will help tone down any bitterness. Traditional cooking greens specifically called for in many Southern dishes.
Dandelion Greens: Often used in Italian cuisine, dandelion greens provide a bitter under5ione. The young greens will add a bite to your salad, the older ones can be tossed in with milder greens like kale in most recipes.
Escarole: Looks like a curly lettuce but has a distinctive bite and a thicker texture. Escarole is commonly used in France and Italy in salads or braised with a small among of cooking liquid such as stock or wine.
Han-sai coy: tender, crunchy, sweet stems for a crunch in a stir fry or salad.
Kale: A staple south of the Dixie line, kale's leathery ruffled leaves have a distinct mild cabbage like flavor. It come in many varieties which are usually not bitter especially when cold winter weather sweetens it up. Prep: Strip leaves from stems, discard stems. Wash in several changes of water, drain, Cut into 1-inch pieces. Cooking: Cook large, tough leaves, covered in salted water until tender-10 minutes, drain. Smaller tender leaves can be steamed in a skillet with little water until wilted. Yield:1 pound cooks to 2 cup.
Mizuna: A Japanese green with long pointy leaves, mizuna is one of the mildest greens. Can be used in salads or added to other greens when sautéed or stir-fried.
Mustard Greens: Peppery or pungent by nature, these large oval leaves with frizzy edges have a tamer bite once blanched or cooked in salted water. Prep: Trim and discard long stems. Wash in several changes of water drain. Bunch up leaves and cut into 1- inch pieces. Cooking: Cook large mature leaves, covered in salted water until tender, 10-12 minutes. Small tender leaves can be steamed or stir-fried until wilted. Drain and press out moisture. Yield: 1 pound cooks to 2 cups.
Stir fry mix: a mixture of all our brazing greens to be cooked any way imaginable.
Spinach: A standard used frequently in recipes. it is good raw or cooked and may be substituted form many other greens in recipes, especially where color is important. Prep: Trim stems. Wash leaves in several changes of water. Cooking: Tender spinach cook in 2-3 minutes. Cook in a steamer basket over an inch of water, or steam, covered, in a large pot with just rinse water clinging to the leaves, or stir- fry in a little olive oil and garlic. Yield: 1 pound to about 1 cup.
Swiss Chard: Come in red, green and yellow stems. Heartier than spinach, chard has a mild flavor that substitutes for other greens in cooking. It tastes like beet greens, with the red variety usually more tender. Separate the leaves and stem if they are not young and tender and cook the tougher stems first. Large leaves are great for stuffing. Cooking: Steam or cook with a little water until tender 5-7 minutes, drain.
Tat-sai: An Asian green with small rounded leaves that grown in a rosette patterns. Not at all bitter, similar to spinach. can be sautéed whole or with leaves separated, used in salads raw, or added to sautés and stir fries.
Turnip Greens: One of the heartier greens, somewhat spicy with a turnip taste. Remove leaves from the stems and discard stems. Turnip greens can be used interchangeably with kale, Swiss chard or beet greens, depending on the other flavors in the recipe. It's really tough, these greens may benefit from blanching before cooking.
6 ounces Penne or other tubular pasta
1 ½ ounces Chard
¼ teaspoons dried hot red pepper flakes
1 small onion
¼ cup heavy cream, or milk but will be a bit watery
2 teaspoons butter
¼ teaspoon nutmeg
2 tablespoons grated Parmesan
Fill a 4 quart kettle three fourths full with salted water and bring to a boil for pasta Chop chard into ¼ inch wide pieces and finely chop separately red pepper flakes and onion. In a 12 inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add Swiss chard and cook, stirring 15 minutes until tender. While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to chard mixture with red pepper flakes, cream and nutmeg and cook, stirring 1 minute. Remove skillet from heat and stir in Parmesan, salt and pepper to taste.
Collards with Potatoes
2 bunches collard greens or a mix of greens
Sea salt and freshly ground pepper
3 medium potatoes scrubbed and coarsely diced
3-4 strips of bacon cut into small pieces: optional
2 tablespoons peanut or olive oil
½ onions finely chopped
2 garlic cloves finely chopped
Good pinch of red pepper flakes
Hot pepper sauce or vinegar for the table
Strip the collard leaves from the stem and wash the greens. Bring a few
quarts of water to a boil. Add salt and the greens, and then simmer for
10 minutes. Scoop them into a bowl. Add the potatoes to the cooking
water and simmer until tender, 7-10 minutes.
Meanwhile cook the bacon in a large nonstick skillet over medium heat
until browned. Set it on paper towels to drain, discard the fat, and
wipe out the pan.
Return the pan to the heat, add the oil, and when it is hot, add the
onion. Cook over medium heat for 5 minutes. Coarsely chop the cooked
greens, and then add them to the pan along with the garlic and pepper
flakes. Scoop some of the potato water into the pan as well so that
everything cooks in a little moisture, adding more water as needed. When
the potatoes are tender, scoop them out and add them to the greens. Add
the bacon, and then toss everything together. Taste for salt and season
with pepper. Keep everything distinct or mash the potatoes into the
greens. It is messy looking this way but especially good. Season with
pepper sauce or vinegar.
Chard and Feta Pie
2 cups shredded potatoes
2 green onions minced
¾ teaspoon salt
5 eggs
½ milk
¼ cup four
¼ teaspoon ground pepper
2 tablespoons olive oil
1 red onion finely chopped
2 garlic cloves minced
2 bunches of chard, coarsely chopped
1 ½ cups crumbles feta cheese
2 tablespoons chopp0ed fresh oregano
½ cup toasted bread crumbs
Preheat oven to 400 degrees. Lightly oil 9 inch deep pie plate. Place
the potatoes and green onions in a colander and sprinkle with ½ teaspoon
of the salt. Drain for 5 minutes gently squeezing out any excess liquid.
Place in a medium bowl and add 1 of the eggs, the flour and pepper. Stir
until well blended. Press into the prepared pie plate to form a crust.
Brush with 1 tablespoon of the oil. Bake for 30 minutes or until the
crust is browned. Meanwhile, heat the remaining 1 tablespoon oil in a
medium skillet over medium heat. Add the red onions and cook for 4
minutes or until soft. Add the garlic and chard and cook, stirring often
for 3 minutes or until it has wilted. Remove from the heat, drain off
excess liquid and cool slightly. In a large bowl, combine the remaining
4 eggs, 1 cup of the cheese the milk, oregano, the remaining ½ teaspoon
of salt and the chard mixture. Pour into the baked crust; sprinkle the
top with the bread crumbs and the remaining ½ cup cheese. Reduce the
heat to 350 degrees and bake fro 35 minutes or until a knife inserted
into the center comes out clean. Let stand 15 minutes before serving.
Winter Greens
with Fennel and Mushrooms
Sturdy chicories, Belgian endive, frisee, radicchio, and dandelion marry
well with crisp fennel and earthy mushrooms, while a fruity extra virgin
olive oil toes everything together. Pears, by the way are also stellar
in this salad, use them in place of the mushrooms. Deborah Madison
Vegetarian Cooking for Everyone
4 good handfuls, mixed greens-radicchio torn into small pieces, slivered
endive, tender frisee sprigs dandelion, butter lettuce
1 fennel bulb, trimmed and very thinly sliced
6 firm white mushrooms thinly sliced
Salt and pepper
Shallot Vinaigrette
A piece of Parmesan or Dry Jack at room temperature
Carefully sort through the greens, then trim, wash, and dry them well.
Toss the greens, fennel and mushrooms in a salad bowl with a few pinches
of salt. Toss with enough vinaigrette to coat well and season with
pepper. Divide among plates and shave the cheese into long shards over
each serving.
Kale
with Red Beans, Cilantro and Feta Cheese
A limited cupboard can sometimes prove an asset. I had dark red kidney
beams from a California market, feta cheese, cilantro and what seemed
like an armload of kale. They worked well together, much to my surprise,
in truth; any variety of greens works here, so chard, collards or other
greens are fine too. Deborah Madison
1 ½ cups dried red kidney beans soaked fro 4 hours or overnight
2 bay leaves
½ teaspoon thyme leaves
1 ½ teaspoons Sea salt
1 onion, finely chopped
1 large bunch of kale
2 tablespoons olive oil, plus extra to finish
¾ cup chopped cilantro
3 ounces feta cheese, crumbled
Drain the beans, cover them with plenty of cold water, and bring to a
boil. Remove any scum that rises to the surface, and then add the herbs,
salt, and all but ½ cup of the onions. Lower the heat and simmer until
tender, about 1 ½ hours.
Wash and then slice the kale leaves from their stems with a knife, chop
coarsely into 1-2 inch pieces. Bring a few quarts water to a boil; add
salt and the kale. Simmer until tender 5-7 minutes then pour into a
colander to drain. Heat the oil in a wide skillet, add the remaining ½
cup onion and ½ the cilantro. Cook over medium heat until the onion has
softened about 10 minutes, then serve garnished with crumbled feta
cheese and the remaining cilantro.
Chard Soup with Sorrel or Lemon
2 tablespoons butter
1 onion or 2 medium leeks, white parts only chopped
3 red potatoes, peeled and thinly sliced
1 bunch chard, stems removed about 10 cups leaves
2 cups sorrel leaves stems removed or juice of 1 large lemon
Salt and pepper
1/3 cup crème fraiche or sour cream
½ cup cooked rice or small toasted croutons
Heat the butter in a soup pot over medium high heat. Add the onion and
potatoes and cook, stirring occasionally, until they begin to color,
about 8 minutes. Add ½ cup water and scrape the bottom of the pot to
release the juices that have accumulated. Add the greens and 1 ½
teaspoon salt. As soon as they wilt down, after 5 minute or so, add 6 ½
cups water. Bring to a boil, and then lower the heat and simmer,
partially covered for 12-15 minutes. Puree the soup, and then return to
the pot. Taste for salt and seasonwith pepper, if you don’t use sorrel
add the lemon juice. Mix the crème fraiche with some of the soup to
smooth it out, then swirl it into the soup. Serve with rice or croutons
in each bowl.
Chard Soup with Cilantro
Substitute a small bunch of cilantro chopped for the sorrel and add 1
teaspoon paprika to the onion and potatoes. The haunting flavor is hard
to place at first but is a must try for cilantro lovers
Favorite
Dark Leafy Greens
1 bunch dark leafy greens: kale, collards, mustard, turnip or dandelion
greens
½-3/4 cup water
1 teaspoon sunflower oil
½ teaspoon whole cumin seed
1 teaspoon coriander powder
Wash the greens and chop them. Bring water to a boil in a heavy bottomed
skillet, Put in chopped greens, cover, lower heat to simmer. Cook on low
heat for 7-15 minutes or until greens are tender. Drain, saving water it
not too bitter, for use as soup broth. Heat oil in small frying pan over
low heat. Add cumin seeds, when they begin to brown, stir in coriander.
Brown, do not burn. Pour this mixture over the drained greens mixing
well. Serve immediately.
Scallion Crepes
with Stir Fried Greens
3 eggs
1-tablespoon dark sesame or toasted peanut oil
1-tablespoon vegetable oil, plus extra for the pan
1-cup water
¾ cup milk or soymilk
½ teaspoon salt
1-cup flour
1-bunch scallions
¼ cup black or white sesame seeds.
1 bunch Asian green mix
1-cup snow peas
A few handfuls pea greens, optional
Sea salt
1 tablespoon roasted peanut oil
To make the crepes, combine the first 6 ingredients I a blender on high
speed. Add the flour, blend again for 10 seconds. Pour the batter into a
bowl and set aside to rest. Trim and wash the scallions, including an
inch or more of the greens. Slice them very, very thinly on the
diagonal. Toast the sesame seeds and set them aside. Preheat the oven to
250 F. Heat a 9-inch nonstick pan (about 7 inches at the base) with a
little vegetable oil. Spread it around with a paper towel. When the pan
is hot, add 1/3-cup batter and swirl it around the pan. Scatter some
scallions and sesame seeds over the top and cook until golden on the
bottom, about one minute. Loosen the crepe, flip it over, and cook the
other side until it is dry, then slide it onto a plate. Continue making
crepes until all the batter is used, stacking them on top of one
another. If a crêpe sticks, wipe out the pan before going on to the
next. Wrap the crepes in foil and put them in the preheated oven when
you star the vegetables. Cut the Asian Greens lengthwise into quarters,
or sixths if they are on the plump side. Silver the peas on the diagonal
and wash the pea greens.
Bring a wide nonstick skillet of water to a simmer; add salt and the bok
choy. Simmer for 2 minutes, then drain. (This can be done ahead of time,
but if so, rinse the bok choy to keep it form cooking as it cooks.)
Return the skillet to the stove and turn the heat to high. Add the
peanut oil, swirl it around the pan, and add the vegetables. Stir-fry
until tender-crisp and bright green. Season wit salt and turn into a
serving dish. Present the crepes in a stick, the greens in a dish, and
let each person assemble his or her own. Or place an open crêpe (sesame
side facing up) on a plate, with some of the vegetable in the middle.
This is a very pretty presentation Variations: Stir-fry cleaned and
butterflied shrimp with the greens. Or, going in a different directions
altogether, fill the crepes with sautéed or steamed amaranth greens or
wild spinach, flavored with chopped cilantro.
Pasta With
Sausage and Collard Greens
1 bunch collard greens, stems removed, cut in half lengthwise, then
sliced crosswise in ½” slices
3 Tbsp. olive oil
1 Tbsp. minced fresh garlic
¼ tsp red pepper flakes (or more to taste)
5-6 hot or mild turkey links
8 oz pasta
Salt and pepper to taste
Freshly grated Parmesan cheese
Bring a large pot of water to boil. Add sausage and cook at low boil for
10 minutes. Let sausage cool and slice.
Add sliced collard greens to the same water and boil 5-7 minutes, until
tender but still bright green. Remove collards from water, keep water in
the pot and bring back to boil. When water boils, add pasta and a small
amount of salt and cook 9-10 minutes, until done but still quite al
dente. Drain pasta, reserving about one cup of cooking liquid. While
pasta cooks, in large skillet, heat 2 Tbsp. olive oil. Add sliced
sausage and brown until well browned on both sides. Add remaining Tbsp
olive oil, garlic and red pepper and cook 2 minutes, scraping bottom of
pan to get browned sausage bits. Add collards and sauté 2 minutes, then
add pasta and enough cooking liquid to moisten dish, and cook 2 minutes
more. Season with salt and pepper. Serve hot with Parmesan cheese.
Torta Verde-Chard
and Potato Torta
This is my version of the all purpose torta-Serves 6
1 onion finely chopped
2 large baking potatoes, peeled and cut into pieces about ½ inch by 1
inch
8 large leaves Swiss chard, stems removed, finely chopped
4 flat leaf parsley springs minced
4 large eggs lightly beaten
6-8 ounce fresh feta cheese crumbled 1-1/2 cups
Salt
Olive oil
1 recipe torta dough
Mix onion, potato, and parley together in a bowl. Stir in eggs and
cheese and salt generously. Lightly oil a round baking dish (or pizza or
paella pan) 14-18 inches in diameter and lay 1 pastry sheet down evenly
it. Preheat oven to 375 degrees. Spread potato mixture out on pastry
shell evenly, tamping down lightly. Place second pastry sheet over it
pressing it down lightly with your fingers. Crimp the edges of the
sheets together and trim off excess. Prick crust in several places with
a fork. Drizzle olive oil over top of torta, then bake for 45 minutes to
1 hour or until crust is browned and begins to come away from the sides
of the pan.
Swiss Chard
with Potatoes and Chick Peas
1 ½ pounds chard (may add stir fry mix too)
1 onion finely chopped
1 clove garlic
½ teaspoon chilies crumbled
3 tomatoes seeded, chopped (maybe use the dried?)
3 tablespoons oil
Salt &Pepper
6 potatoes freshly cooked and peeled
1 cup garbanzo or corn kernels, cooked
Grated Parmesan cheese
Steam chard. Heat oil in skillet, and sauté the onion and garlic until
the onion is tender, but not brown. Add the chilies; then put in the
tomatoes; and simmer gently, stirring from time to time, until the sauce
is well blended and has thickened to the consistency of heavy cream.
Season to taste with salt and pepper and pinch of sugar. Add the
potatoes, the garbanzos or corn and the chard. Mix well and heat through
only.
Greens Soup
For the Soup
2 tablespoon olive oil
1 large onion or leek diced
1 medium carrot diced
2 ribs celery, diced
2 cups turnip or dandelion greens, trimmed and rinsed
2 cups arugula leaves trimmed and rinsed
1/2 pounds spinach leaves and stems rinsed 2 cups chervil leaves or
young plants
About 7 cups of water
1 tablespoons sea salt
For the Toast
6 slices Tuscan or country bread, cut in half crosswise
1 large clove garlic, minced
3 tablespoon olive oil
Place oil, onion, carrot and celery in a large heavy soup pot over
medium heat and sauté just until the onion turns golden, about 10
minutes. Add the turnip greens and arugula; stir and cook until they
soften and wilted about 3 minutes. Stir in spinach cover and cook
stirring occasionally, until the spinach has wilted and turns bright
green, about 6 minutes. Add the chervil, stir, and then add enough of
the water to cover the vegetables. Stir in the salt, cover and cook
until the vegetables are tender, about 25 minutes. Continue cooking
partially covered until the vegetables are completely tender, about 20
minutes more. Adjust the seasoning. Toast the bread and gently rub it
with the garlic. Place each slice in a warmed shallow soup bowl and
drizzle each with 1 ½ teaspoons oil. Ladle the soup over the toast and
serve immediately.
Southern Collard Greens
Olive oil or other vegetable oil
1/2 medium onion, diced
2-inch piece of ham hock or other smoked meat
1 quart of water
1 bunch collard greens
splash of white vinegar
Tabasco/hot sauce to taste
salt & Cajun seasoning (preferably Tony Chachere's)
Put oil, diced onion, and ham hock in a cold pot. Turn heat to
medium-low and sauté onions till translucent. Season generously with
some salt and Cajun seasoning. Pour in water and bring to a boil. Lower
heat to a simmer. Cook ham hock uncovered for 60 minutes till meat
begins to soften up and fall apart. Meanwhile, clean your greens by
pulling or cutting them off the stem. Rinse under cold water to remove
loose dirt, cut collards into 1 inch strips. After the 60 minutes, add
your greens, taste and add a little more salt and Cajun seasoning
(should still taste fairly UNDER seasoned after adding salt and Cajun
seasoning) and simmer on low, covered, for about 5 hours. Make grits in
the last hour of cooking (recipe below). The greens should be soft but
not mushy. Taste broth again and add more salt to taste if needed. Add a
splash of vinegar and Tabasco sauce. Optional: take out ham hock and
shred/dice meat before putting back into greens. Ladle grits in bowls
and use tongs or ladle to place greens over grits depending if you want
it broth or not.
Green Barley and Kale
Gratin
Not a dowdy dish at all-the kale turns the barley bright green, but with
today’s Carinata Kale it may turn it red! Bake it in a gratin dish or
individual ramekins.
2/3 cup pearl barley, rinsed
Salt and pepper
1 large bunch kale about 1 ¼ pounds stems entirely removed
2 tablespoons butter
3 tablespoons flour
1 ½ cups milk or basic vegetable stock
¼ teaspoons allspice
1/8 teaspoon nutmeg
½ cup grated Gruyere or provolone
In a saucepan add the barley to 1 quart of boiling water with ½ teaspoon
salt and simmer uncovered until tender, about 30 minutes. Drain. While
it is cooking, cook the kale in a skillet of boiling salted water until
tender, 6-10 minutes. Drain and then puree with ¼ cup of the cooking
water until smooth. Preheat the oven to 375 degrees. Melt the butter in
a small saucepan, whisk in the flour, then add the milk. Cook, stirring
constantly over medium heat, until thick. Season with all spice, nutmeg,
salt and pepper. Combine all the ingredients, check the seasonings, then
transfer to a lightly buttered baking dish or ramekins. Bake until
lightly browned on top, about 30 minutes. If you have used the ramekins,
run a knife around the edges, then un-mold them by giving them a sharp
tap on the counter, Present them browned side up. From Vegetable Cooking
for Everyone by Deborah Madison
Chard & Leek Soup
with Cilantro
Light bodied but roundly flavored, this is a good soup to begin a large
meal. It is quickly made and needs to stock.
2 tablespoons butter
1 onion or 2 medium leeks white parts only, chopped
3 red potatoes peeled and thinly slice
1 bunch chard, kale or turnip greens, stems removed about 10 cups
1 bunch cilantro chopped
1 teaspoon paprika
Salt and pepper
1/3 cup cream fraiche or sour cream
½ cup cooked rice or small toasted croutons
Heat the butter in a soup pot over medium high heat. Add the onion,
potatoes and paprika, cook, stirring occasionally, until they begin to
color, about 8 minutes. Add ½ cup water and scrape the bottom of the pot
to release the juices that have accumulated. Add the greens and 11/2
teaspoons salt. As soon as they wilt down, after 5 minutes or so, add
61/2 cups water. Bring to a boil, then lower the heat and simmer,
partially covered for 12 to 15 minutes, Puree the soup, then return it
to the pot. Taste for salt and season with pepper. Mix the cream fraiche
with some of the soup to smooth it out, then swirl it into the soup.
Serve with rice or croutons to each bowl. From Vegetable Cooking for
Everyone by Deborah Madison
Winter Vegetable
Pasta with Cheese
12 ounces angel hair or linguine pasta
3 tablespoon olive oil
1 onion or leek cut into small wedges
2-3 garlic cloves minced
2 tablespoons balsamic vinegar
½ cup chicken or vegetable broth
4 cups cooked winter vegetables such as parsnips, rutabagas, winter
squash, beets, broccoli, cauliflower, cabbage, and kale cut into bite
size pieces
2 tablespoons chopped oregano
3 tablespoons chopped Italian parsley
Salt and pepper
6 ounces cheese; feta, goat cheddar or Jack crumbled
¼ cup grated Romano, Parmesan or Asiago Cheese
Cook the pasta according to package directions. Drain and place in a
large bowl. Meanwhile, heat the oil in a large skillet over medium heat,
add the onion and cook for 4 minutes or until almost soft. Add the
garlic, vinegar and broth. Bring to a boil, reduce the heat to low and
simmer for 5 minutes. Add the cooked vegetables, oregano, parsley, and
season with salt and pepper. Simmer for 3 minutes or until heated
through. Pour over the pasta, top with the cheese, and toss to coat
well. From Your Organic Kitchen
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Hearty and Kicking KALE
1 large bunch of curly kale
2 lemons
1/2 cup good quality olive oil
1 tsp Celtic or Himalayan sea salt
3 large cloves of garlic (peeled)
1/2 - 1 purple onion, sliced very fine (any onion is fine!)
Wash and "spin" dry the curly kale. Remove the stems. Stack the leaves
on top of each other and slice them horizontally into fine strips - the
strips WILL curl, of course. Place the strips into a glass or porcelain
bowl. Juice the lemons to make about 3-4 oz of juice. Add the 1/2 cup
olive oil. Peel and cut the garlic cloves into chunks. Put the olive
oil, lemon, garlic, and 1 TSP sea salt into the blender or Vita-Mix and
combine on HIGH to make a frothy liquid. Pour 1/2 the liquid over the
top of the kale. Mix well with salad utensils. Pour the remaining liquid
over the kale and keep turning and mixing with the salad utensils. Let
the mixture sit for at least 2 hours before you eat it as the lemon and
olive oil will "cure" the kale so that it becomes much softer and more
edible. Garnish with as many of the onion slices as you like
Sweet and Sour
Stuffed Collard Rolls
1 dozen large collard leaves
Filling
2 tablespoons cooking oil
1 cup diced onion
3 cups deices turnips, you could use beets
3 cups deiced rutabagas, you could use potatoes
½ cup mushrooms sliced
1 teaspoon each basil, thyme and oregano
1 cup cooked lentils
1 cup cooked barley or rice
1 pound cooked lean ground sausage or beef
Salt and pepper to taste
Sweet and Sour sauce
2 tablespoons cooking oil
4 cloves garlic minced
2 cups deiced onion
4 cups tomatoes
2 tablespoons honey
2 tablespoon cinder vinegar
2 cups tomato sauce
Was collard leaves and cut off stem ends. In a large Dutch oven steam
leaves over boiling water until done. Set aside to cool.
Heat oil in Dutch oven and sauté onion, turnips, and rutabagas unit
tender. Add mushrooms and herbs and cook briefly. Stir in cooked lentils
and barley. Add salt and pepper to taste, and mix well. Remove to large
bowl to cool. To make the sauce, cook garlic and onion in oil until
golden. Add tomato, honey, vinegar and tomato sauce. And simmer for 15
minutes. Place ½ -1/3 cup filling mixture in each collard leaf. Roll
into a bundle, tucking in sides while rolling. Layer in large Dutch oven
and cover with sweet and sour sauce. Cover and bake in 350 oven until
collard rolls are tender about 40-50 minutes. Serves 4-5
Pasta
with French Lentils, Carrots and Chard
From the Greens Cook Book
8 ounces Buckwheat noodles (I usually use up to 16 ounces of regular
pasta like Bow Tie and it works well)
½ cup French Lentils (no other)
1 bay leaf
¼ tsp salt
Few spoonfuls olive oil
1 bunch chard
6 tablespoons olive oil
2 cloves garlic, finely chopped
1 stalk of celery cut into ¼ inch squares
1-2 leeks white part or 1 entire leek
2/3 cup or more water or vegetable stock
1-tablespoon parsley chopped
Parmesan
Sort and rinse lentils well; cover generously with water and bring to a
boil with bay leaf and salt. Cook at slow boil until tender 15 to 20
minutes, do not overcook! Drain, save liquid. Toss with little olive
oil. Add salt, freshly ground black pepper, and set aside. Cut chard
leaves away from stems, wash them well, and slice leaves into strips
about 1 inch wide (I use most of the good parts of the stem too.) Slowly
warm 4 tablespoons of the oil in skillet with the garlic and cook for 1
minute, taking care that the garlic does not color. Add carrots, celery
and leeks and stir to coat them with oil. Cook for 1 minute over medium
heat with some salt. Then pour in 2/3-cup water or stock and add the
carrot. Stew until vegetables are tender. If liquid evaporates, add more
so that there will be a little sauce at the end (I usually use the
lentil liquid). Add lentils. Cook noodles, and then add them to
vegetables. Toss everything together; add parsley, Parmesan, and the
rest of the oil
Farmer Stu’s Kale Salad
1 bunch kale or ½ pound stir fry mix
½ cup olive oil
1 small red onion thinly sliced
2 garlic cloves minced
3 tablespoons balsamic vinegar
1 hot chile pepper (such as jalapeno, Serrano or habenaro) seeded and
minced
Salt
Freshly ground pepper
Place the kale or mix in a large serving bowl, set aside at room
temperature. Heat the oil in a small saucepan over medium heat. Add the
onion and garlic and cook for 6 minutes, or until very soft. Add the
vinegar and chile pepper. Cook for 1 more minute. Pour the mixture over
the kale and toss sell. Season with salt and pepper to taste. Serve
immediately.
Creamed Swiss Chard
1 ½ pounds Swiss chard or spinach
2-tbl butter
1 small white onion or green onion
3 poblano chilies, peeled seeded and pureed in blender
Salt freshly ground pepper
1-cup sour cream or heavy cream
Cook the Swiss chard in pan with a little water, when tender drain, and
chop. Heat the butter in a skillet, and sauté the onion until tender,
without allowing it to brown. Add the puree poblano chilies, and cook
over low heat stirring for 3-4 minutes; add the chard; season to taste
with salt and pepper. Fold the cream gently into mixture and just heat
through. Do not allow it to boil. Serves 6
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A Mess o’ Greens
Traditional Gardens by Rosalind Creasy
Greens have long been a tasty and nutritious staple in the rural South.
I find it unfortunate that most urban people are unfamiliar with eating
greens. Most gardeners know that this is one of the easiest crops to
grow in abundance. Here is a variation on a traditional preparation
method that opts for a minimum of water and cooking time to retain
nutrients and flavor. Note that the two-pound equivalent in cups for the
raw, packed greens appears in parenthesis following each kind. When
preparing greens, remove all tough stems unless you are using chard-its
stems are tender and tasty.
¼-1/2 pound bacon or salt pork, coarsely chopped
2 pounds or so of greens-mustard (12 cups) collards 14-16 cups. Kale (16
cups), dandelion (12-16 cups), or chard (16 cups)-washed and torn or
chopped
¼ cup cider or wine vinegar
½ cups water
1/8-1/4 cup sugar
1 teaspoon dry mustard
Freshly ground pepper to taste
In a large skillet, fry bacon or pork until crisp. Add greens, vinegar,
and water. Then cover skillet and cook on medium heat for 3-5 minutes,
until greens have wilted. Stir in sugar, mustard, and pepper. Cover and
simmer on low heat 5 minutes longer or until greens are tender. Uncover
pan and cook off excess liquid, or serve it in the Louisiana way as “pot
likker,” in a separate boil as an accompaniment to the vegetables. Also
good with some parboiled dice potatoes added in with the greens.
This delicious, fragrant soup acts like a springtime tonic and helps chase colds away. Use any dark greens, choosing the youngest and most brightly colored leaves (these pack the most nutritional benefits).
1 tablespoon olive oil
1 teaspoon yellow mustard seed
1 lemon, juiced rind grated
3 plump shallots, finely chopped
½ teaspoon sea salt
1 teaspoon smoked paprika
2 skinless, boneless chicken breasts thinly sliced
6 cups baby spinach-turnip greens or beet greens
4 cups sliced kale, chard, or collards
6 cups chicken broth
2 teaspoons parsley stemmed
In a pot, heat oil, mustard seed and lemon rind over
medium high heat until seeds begin to pop (about 1 minute).Add shallots
and cook 2 minutes. Add onion, salt and paprika and cook until barely
soft (3-5 minutes). Stir in chicken, cover pan and cook until opaque
(5-7 minutes). Add greens, cover pan and cook until lightly wilted (3-5
minutes). Add broth, bring to a simmer and stir in lemon juice. Serve
hot, garnished with parsley. Serves 4