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.
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