Recipes: GREENS
FREEZING GREENS
Remove stems and cut or tear greens into large pieces. Put in a
large pot with 2 inches of water. Cover, bring to a boil. Quickly
stir greens until they are all wilted. Take off heat. With a
slotted spoon, remove greens to another bowl to cool. Save liquid
from cooking and let cool.
When cool enough, put greens into a zip-lock bag. Then pour some of
the reserved liquid over greens in the bag to 1/2 inch from the
top. Close the bag and put inn freezer. (When doing several bags,
space them out in the freezer until frozen.) To serve, remove
frozen greens and liquid, heat slowly in covered pot, then season
and cook to desired consistency.
RITA'S SPICY GREENS
4 cups chopped greens (spinach, kale, chard, etc.)
8 oz. mushrooms, sliced
2 Tbsp. corn starch
1/4 cup brown sugar
1/2 cup cider vinegar
2 Tbsp. soy sauce |
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1 Tbsp. fresh ginger, minced
3 cloves garlic, minced
1 tsp. red pepper flakes
1/2 cup water
12 oz. spaghetti |
Cook spaghetti according to package directions. Meanwhile, heat a
large pan or wok. Add greens and cook for 4 minutes. Add mushrooms
and cook 2 minutes more. Mix together corn starch, brown sugar,
vinegar, soy sauce, ginger, garlic, pepper flakes, and water. Add
to pan. Stir to boil and thicken. Serve over pasta.
BASIC STEAMED GREENS
1–2 bunches of greens (kale, collard, napa, mustard,
etc.)
2 Tbsp. tamari or soy sauce
1 Tbsp. brown rice vinegar |
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1 tsp. umeboshi plum vinegar
1 tsp. toasted sesame oil |
Wash greens and slice into large, bite-sized pieces. Heat 1 inch of
water to a boil in a deep pot. Drop greens in. Cover and steam 3-4
minutes. Do not overcook or they will taste bitter. Lift greens out
of the pot with a sieve. Drain excess water. Season with remaining
ingredients.
SIMPLE SAUTEED GREENS
2 t. oil
1 med. onion, thinly sliced
2 cloves garlic, minced |
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1 bunch kale or collard greens (or 1 large head red or green
cabbbage), cut into thin strips
1/8 tsp. sea salt
1 tsp. umeboshi vinegar, shoyu, or tamari (optional) |
Heat skillet or wok over medium heat. Add oil, onion, and salt.
Sauté 2–3 minutes until onion is tender and translucent.
Add garlic and greens. Add a splash of water and cover. Return to
high heat and boil, then reduce heat to low and simmer until tender
(6–7 minutes). Stir in vinegar or soy sauce.
GARLICY GREENS SAUTE
1-2 Tbsp. olive oil
4-6 cloves garlic, pressed
1 large onion, minced
1/4 cup sherry or white wine
salt and pepper to taste |
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1/4 tsp. each allspice and oregano
1/4 tsp. dried basil
parmesan cheese
8 cups dark, leafy greens (spinach, chard, beet greens, etc.) |
Sauté garlic add onion in oil for 5 minutes. Add wine, salt
and pepper, allspice, oregano, and basil. Add greens, pressing down
with a spoon as they wilt. Sauté until completely wilted.
Sprinkle with parmesan cheese.
LENTIL-SWISS CHARD SOUP
1 tsp. olive oil
1/4 c. chopped onion
2 Tbsp. chopped carrot
2 Tbsp. chopped celery
1 garlic clove, minced |
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2 c. chopped Swiss chard
1 1/2 oz. lentils
1 c. chicken broth
1/2 c. chopped plum tomatoes
2 tsp. Parmesan |
Cook 45 minutes or until lentils are tender. You can squirt a
little lemon in at the end.
MISTY'S CHARD AND PASTA
Saute 2 cloves garlic in olive oil. Tear 1 bunch red or green chard
into pieces. Add to oil and garlic and saute 5 to 8 minutes. Add
1/2 cup toasted walnuts. Serve on hot pasta with lots of Parmesan
and pepper.
VEGAN LASAGNA
Debora Petschek
Whole wheat spinach lasagna noodles
Greens (spinach, kale) or grated zucchini
Refried beans (vegetarian) |
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Tomato sauce
1 onion, chopped
Pecans |
Saute onions. Chop greens finely. Mix onions, greens or zucchini,
and refried beans together. Layer noodles, bean mix, tomato sauce,
and chopped pecans two or three times, ending with a pecan layer.
Bake at 350° until noodles are cooked and lasagna is heated
through.
ALMOND SCATTERED SWISS CHARD
1/4 cup sliced almonds
1 tsp. olive oil
2 tsp. soy sauce
1 Tbsp. vegetable oil |
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1 small onion, sliced
1 large garlic clove, minced
8 cups chopped Swiss chard
2 Tbsp. vermouth |
Saute the almonds in the olive oil and soy sauce until golden. Set
aside. In a large pot, heat the vegetable oil and saute the onion
for 5 minutes. Add the garlic and chard. Sprinkle the vermouth over
the chard and cook on medium heat 3 to 5 minutes, or until just
wilted. Toss in almonds and serve at once. Makes 4 servings.
MIDDLE EAST GREENS
1 bunch greens (mustard, kale, or collards)
3 (or more) clovesminced garlic
1/2 lemon
2 tsp. olive oil
Wash greens and chop finely. Saute the garlic in olive oil; brown
it up with the spices. Add the greens, cover, and add a little
water as needed. Steam until tender. Squeeze lemon juice over
before serving.
Variations—You can use:
1 tsp. cumin
1/4 cup fresh parsley
2 tsp. paprika
1/4 cup fresh cilantro
SAUTEED WINTER GREENS
1 1/2 tsp. salt
3 1/2 lbs. winter greens (combination of kale,
Swiss chard, beet greens, mustard greens, and
collards), torn into bite- size pieces
3/4 tsp. crushed red pepper flakes
1 red pepper, roasted, peeled, cored, seeded, and julienned |
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7 Tbsp. olive oil
1 cup fresh coarse Italian bread crumbs
1/4 cup freshly grated Parmesan cheese
6 shallots, thinly sliced
2 cloves garlic, minced |
In a stock pot, combine 3 inches water and 1 teaspoon salt; bring
to boiling. In batches, cook greens 3 to 4 minutes; remove each
batch to colander. Drain well. Set aside or refrigerate overnight.
Saute bread crumbs, cheese, and 1/4 teaspoon red pepper flakes in 1
tablespoon oil until bread crumbs are browned and crisp (2 to 3
minutes). Pour into a bowl. Set aside.
In the same skillet, heat 2 tablespoons oil. Add shallots. Saute 5
minutes. Add red pepper, garlic, and remaining 1/2 teaspoon red
pepper flakes. Saute 3 to 4 minutes. Remove mixture to large
serving bowl. Add 2 tablespoons oil and 1/4 teaspoon salt to same
skillet. Add half the cooked greens and saute 1 to 2 minutes.
Remove to bowl containing shallot mixture. Repeat with remaining
oil, salt, and mixed greens. Toss to combine. Sprinkle with bread
crumb mixture.
CRUMBY GREENS
1 bunch greens (kale, mustard, chard)
Cayenne pepper (optional)
1/2 cup toasted whole wheat bread crumbs |
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1 Tbsp. oil
1/2 cup finely chopped onion
1/2 to 1 tsp. fresh ginger |
In a large pan, saute onion in oil until it just begins to brown.
Add ginger when onions are almost done. Add a pinch or 2 of cayenne
if desired. Add the washed, chopped greens; cover and steam until
greens are cooked. You usually don't need to add water; just make
sure the heat isn't too high. When the greens are done, mix in the
bread crumbs. You can serve as is or stuff green pepper, tomatoes,
or squash, or make into patties. For patties, blend a beaten egg
into the greens. Shape into patties. Coat with more bread crumbs
and bake or cook on a griddle until lightly browned. Serves 2.
PASTA, FETA, AND GREENS
3 to 6 Tbsp. olive oil
2 to 4 bunches greens (any combination), chopped
1/2 to 3/4 lb. feta, crumbled
12 to 16 oz. substantial pasta (penne, shells, etc.) |
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1/2 tsp. salt
2 leeks, chopped
1/4 cup Romano or Parmesan, grated (optional)
Fresh ground black pepper to taste |
Heat oil in large skillet. Add leeks. Cover over medium-high heat
10 minutes. Add salt and greens. Cook until wilted, then cover and
cook 10 minutes. Meanwhile, cook pasta al dente and drain. Turn
skillet to low heat and add cheeses and cook a few minutes. Add
pasta and pepper. Mix thoroughly and serve.
INDIA STYLE GREENS
Linda Aldrich
2 Tbsp. canola oil
1 tsp. mild curry powder
3 cups shredded greens (collards, kale, chard, as many kinds as
possible) |
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2 cups sliced onion
1/4 tsp. salt (optional)
1/2 tsp. turmeric |
Heat oil over medium-low burner. Add curry powder and fry a few
seconds. Add onions and cook until translucent, stirring
constantly. Add turmeric (and salt if using). Add greens. Do not
stir. Turn heat to low. Cover and steam until greens are bright
green and tender, 5 minutes or so.
KALE, POTATOES, AND TOMATOES WITH PARMESAN
1 lb. kale
8 cups water
2 cups (1/4 inch thick) sliced Yukon gold or
red potatoes (about 1 1/4 lb.)
1/2 tsp. salt
1 Tbsp. olive oil
1/4 tsp. crushed red pepper |
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3 garlic cloves, minced
2 1/2 cups chopped and seeded tomato
1 Tbsp. fresh lemon juice
1/4 tsp. black pepper
2 tsp. olive oil
1/4 cup (1 oz.) shaved fresh Parmesan cheese |
Remove stems from kale. Wash and pat dry; coarsely chop to measure
9 cups. Bring water to a boil in a Dutch oven. Add potato; cook 5
minutes or until almost tender. Add kale; cook 2 minutes or until
vegetables are tender. Drain potato mixture in a colander over a
bowl, reserving 1/2 cup cooking liquid.
Heat 1 tablespoon oil in a large skillet over medium heat. Add red
pepper and garlic; saute 30 seconds. Add potato mixture, reserved
1/2 cup cooking liquid, tomato, lemon juice, salt, and black
pepper; stir gently. Cook 5 minutes or until thoroughly heated,
stirring occasionally. Spoon 1 1/2 cups potato mixture onto each of
4 plates. Drizzle each serving with 1/2 teaspoon oil. Arrange 1
tablespoon cheese over each serving.
AFRICA GREENS
Large bunch collard greens
3 or more cloves minced garlic
1 onion
2 tsp. olive oil
1 tsp. cumin |
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1 tsp. coriander
Pinch of cayenne
1 chopped tomato
2 Tbsp. peanut butter
2 Tbsp. water |
Saute garlic, onion, and spices together in the olive oil. Add your
greens that you have washed and chopped up. Add a little water;
cover and steam until tender. When greens are almost done, add
peanut butter and water. In a few minutes, add the chopped tomato.
Squeeze lemon over all just before serving.
BITTER GREENS WITH SWEET ONIONS AND CHERRIES
1 cup fresh cherries, pitted (or canned unsweetened sour
cherries, drained)
2 to 3 teaspoons sugar
1 Tbsp. canola oil
3 cups sliced sweet onion (like Walla Walla) |
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1-1/4 teaspoons salt
3 large bunches fresh greens, stemmed if necessary, and coarsely
chopped (about 12 cups)*
1 cup dried cherries (optional) |
- Place the cherries in a small bowl, and sprinkle with sugar.
Let sit for about 10 minutes. (If you use ripe sweet cherries you
might not need the sugar.)
- Heat the oil in a large, deep skillet or Dutch oven. Add the
onion and 1/2 teaspoon of the salt, and sauté over high heat
for about 5 minutes. Turn the heat to medium, cover, and let the
onion cook until very tender (about 10 more minutes).
- Begin adding the greens in batches (as much as will fit),
sprinkling each addition with about 1/4 teaspoon salt. Stir and
cover between additions, letting the greens cook down for about 5
minutes each time, to make room for the next batch.
- When all the greens are added and have wilted, stir in the
cherries and cook for just about 5 minutes longer. Transfer to a
platter, and sprinkle the dried cherries on top, if desired. Serve
hot or warm, being sure to include some of the delicious cooking
juices with each serving.
*Use a mixture of collards, red mustard, and a little vita green.
The amount of greens below might seem enormous, but don't forget
they will cook way down.
GREEN SOUP
This recipe is the most basic of green soups. I hesitate to call
this a summer soup, as it can be made most anytime of year. It is
healthy, low in fat and calories, and delicious. You can substitute
about a pound and a half of any good leafy greens for the chard and
kale—spinach, turnip greens, watercress—whatever. Use
yams or winter squash instead of the potato. Experiment with herbs,
If you are not a vegetarian, and have leftover chicken broth on
hand, use that; or mushroom broth, or anything that you happen to
have. And remember, combinations of greens are often more delicious
than just one kind. This soup is as versatile as it is
delectable.
1 big bunch chard (about 1 lb.)
1 bunch kale (1/2 lb.)
1 bunch green onions, sliced
1/2 bunch cilantro (about 1 cup, loosely packed)
5–6 cups water
1 tsp. salt, more to taste
1 large potato |
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2 onions, chopped
2–3 cloves garlic, finely chopped
2 1/2 tsps. olive oil
3–4 cups vegetable broth (or chicken broth)
1 Tbs. lemon juice, more to taste
fresh ground black pepper
pinch of cayenne |
- Wash the greens thoroughly, then cut the chard and kale off
their stems and slice the leaves. Combine the chard, kale, green
onions, and cilantro in a soup pot with the water and salt. Peel
the potato, or just scrub it well if you prefer, cut it into big
pieces and add it to the pot. Bring the water to a boil, turn down
the flame, and let it simmer for about half an hour.
- Meanwhile, heat the olive oil in a non-stick pan and cook the
chopped onions in it slowly, with a sprinkle of salt, until they
are golden brown and soft. This will take up to forty-five
minutes—don't hurry; you only need to give them a stir once
in a while, and it's the slow cooking that develops the sweetness.
If you like, you can deglaze the pan at the end with a bit of
Marsala or sherry—not required, but a nice touch.
- Add the caramelized onions to the soup. Put another teaspoon of
oil in the pan and stir the chopped garlic in it for just a couple
of minutes, until it sizzles and smells great. Add the garlic to
the pot and simmer everything together for a few minutes more.
- Add enough broth to make the soup a soup, and puree it in the
blender in batches. Don't over process; anything with potatoes in
it can get slimy if you work it too much.
- Return the soup to the pot, bring it back to a simmer, and
taste. Add salt as needed, grind in a little black pepper, add a
pinch of cayenne, and a tablespoon of lemon juice. Stir well and
taste again. Now you're on your own—correct the seasoning and
serve big steaming bowls of green soup.
- I like to garnish this soup. Some kind of crumbled white cheese
is a natural—my favorites are Cotija, a dry Mexican white
cheese, and feta. Parmesan cheese is also good. So are croutons,
especially if they're made from rye or pumpernickel bread. Garlic
croutons are the bomb, as my kids say. And of course, there's
always sour cream, but since I like the low-fat quality of the
soup, I use a spoonful of yogurt cheese instead.
CHARD IN
DIJON MUSTARD SAUCE
2 T vegetable or
olive oil
2 small bunches scallions, chopped
2 small cloves garlic, finely chopped
1/2 lb. mushrooms, sliced
1 lb. fresh chard, finely shredded
1 tablespoon Dijon mustard
Heat oil in a
large skillet or wok. Saute the scallions and garlic for 2 minutes
until soft and tender. Add mushrooms and cook 4 to 5 minutes more.
Add chard, cover, and cook over low heat for about 5 minutes, or
until chard is tender but still crisp. Mix in mustard and heat 1 to
2 minutes more. Stir and serve immediately. Serves 4 to 6.
GINGER KALE
1 large bunch kale (about
1 lb.) stems removed, leaves cut into strips
2 T olive oil
1 T butter
2 large cloves garlic, minced
1 medium onion, chopped
1 T minced fresh ginger
juice of 1 lime
freshly ground pepper
Bring a large pot of
lightly salted water to a boil. Add kale and boil 2 to 3 minutes
until slightly wilted. Drain in a colander. In a large skillet or
wok, heat oil and butter, add garlic, onion, and ginger, and saute
until onion is softened. Add kale, tossing until combined. Cover
and cook over low heat until kale is just tender. Sprinkle with
lime juice and toss. Add fresh pepper and serve.
SESAME
SPINACH
1 very large bunch fresh spinach, washed and drained
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoons sugar
2 tablespoons peanut oil
2 cloves garlic, finely chopped
2 teaspoons freshly grated ginger
6 scallions, finely chopped
Garnish: 1 tablespoon
toasted sesame seeds
Thoroughly mix soy sauce,
sesame oil, and sugar. Set aside. Heat peanut oil in a large
skillet, and add garlic, ginger, scallions. Saute over medium heat
until softened, 2 to 3 minutes. Add spinach and stir-fry until
cooked through but still a bit crispy, about 2 to 3 minutes. Add
reserved soy sauce mixture and heat through. Remove from heat,
sprinkle with sesame seeds, and serve immediately. Serves 3 to
4.
SPINACH FETTUCINI
3/4 lb. whole wheat fettucini noodles
1 Tbsp. olive oil
1/2 medium onion, chopped
1 clove garlic, minced
2 Tbsp. minced fresh parsley
1 lemon slice |
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8 mushrooms, sliced
4 c. spinach, chopped
2 to 3 Tbsp. Parmesan
1/2 c. Ricotta cheese
1/2 c. yogurt |
Boil 3 quarts water. Add noodles. Cook until tender but still firm.
While noodles are cooking, prepare vegetables. Place a few
tablespoons water, just enough to keep vegetables from sticking,
along with oil in large skillet over medium heat. Steam-stir onion
till transparent. Add garlic, parsley, and mushrooms. Sprinkle with
juice squeezed from lemon. Stir often, adding more water if
necessary. After about 3 minutes, add spinach. Cover skillet with a
lid. Continue to steam until spinach is wilted. Drain noodles.
Place in large bowl. Immediately sprinkle evenly with cheese.
Quickly stir in Ricotta and yogurt, then vegetables. Serve hot.
SPINACH HERB CASSEROLE
2 large bunches spinach
1 Tbsp. butter or olive oil
5 eggs
1/2 c. chopped parsley
3 Tbsp. chopped cilantro |
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2 Tbsp. chopped fresh dill
2 c. dry cottage cheese or Ricotta
Salt and pepper to taste
Tomato sauce (optional) |
Saute spinach leaves in butter or oil until spinach wilts. Transfer
to colander: press out and save liquid. Chop spinach finely. Beat
eggs and add herbs, cheese, and salt and pepper. Add spinach and
reserved cooking liquid. Pour into greased 8x10 inch baking dish
and bake, covered, at 350 degrees until set, about 45 minutes. Cool
for 5 minutes, then cut into squares. Serve plain or with tomato
sauce.
Variations: Substitute beet greens, escarole, chard, or kale (or a
mixture of greens) for some or all of the spinach. |
