Some greens are, well, just greens: spinach, tat soi, bok choy, collards, kale, Asian greens, etc. A whole bunch of other greens are also "greens" even though they come attached your vegetables: the greens from radishes, kohlrabi, beets, turnips, parsnips. These should be pulled or cut off your vegetables as soon as you get them home. Wash them in a big bowl of water so that any remaining soil falls off, and crisp them in a bowl or bag in the fridge.
Within a day or two you can use these greens for a very fast and tasty simple stir-fry.
1-4 T Olive Oil
1-5 garlic cloves or spring garlic bulbs and scapes
2-8 cups of greens, any that you have, washed and chopped either like confetti or in thin (1/4-1/2") short strips (2-4")
Put the olive oil and garlic in a shallow pan, heat them together.
Add the greens.
Stir all together for 4 - 10 min.
Serve as a side dish, over rice or pasta, or any other way you like.
P.S. As a bonus, especially if you don't have quite enough greens to serve, you can chop up some broccoli of any other vegetable you'd like to add in to the pan.
Submitted by Patti Andrews
Showing posts with label Collards. Show all posts
Showing posts with label Collards. Show all posts
Turnip Greens
Serves 4
1/2 lb fresh turnip greens (or other braising greens)
4 cups water
2 slices bacon, chopped
1 small yellow onion, minced
Salt and pepper to taste
In a 3-quart saucepan, bring the water to a boil. Add the greens and boil for 5 minutes. Drain, squeeze out excess water, and set aside. Put the bacon and onion in a large skillet. Stirring constantly, cook over medium-low heat until the onion turns translucent and the bacon is slightly crisp, about 6 minutes. Add the greens. Still stirring, cook for about 5 minutes more or until tender and wilted. Salt and pepper to taste.
From One United Harvest
1/2 lb fresh turnip greens (or other braising greens)
4 cups water
2 slices bacon, chopped
1 small yellow onion, minced
Salt and pepper to taste
In a 3-quart saucepan, bring the water to a boil. Add the greens and boil for 5 minutes. Drain, squeeze out excess water, and set aside. Put the bacon and onion in a large skillet. Stirring constantly, cook over medium-low heat until the onion turns translucent and the bacon is slightly crisp, about 6 minutes. Add the greens. Still stirring, cook for about 5 minutes more or until tender and wilted. Salt and pepper to taste.
From One United Harvest
Garlic Potatoes with Greens
Makes 6 servings
4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes
Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.
While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.
When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.
From The Farmhouse Cookbook by Susan Herrmann Loomis
4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes
Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.
While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.
When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.
From The Farmhouse Cookbook by Susan Herrmann Loomis
Garlicky Greens
(with Collard Greens or Kale)
1 1/2 to 2 pounds collard greens (or other greens) steamed until tender
3 to 4 tablespoons olive oil or vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the oil until it just begins to brown. Add the drained greens. Season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
1 1/2 to 2 pounds collard greens (or other greens) steamed until tender
3 to 4 tablespoons olive oil or vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the oil until it just begins to brown. Add the drained greens. Season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
Carolina Kale
submitted by Margery Prazar; from the Moosewood Restaurant Low-Fat Favorites
Serves 4 to 6
1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.
Serve separately as a side dish, or put over brown rice.
Serves 4 to 6
1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.
Serve separately as a side dish, or put over brown rice.
Sauteed Greens
3 Tbl oil
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
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