White Beans and Winter Greens

  • 3/4  Lb dried navy beans
  • 1 cup finely chopped celeriac
  • 1 medium carrot, chopped
  • 1 cup chopped onion
  • 1 bay leaf
  • 2 cups stock or water
  • 2 tsp salt
  • 2 Tbs olive oil
  • 2 lbs winter greens
  • 2 Tbs lemon juice
  • black pepper

Soak the beans in a large saucepan with water to cover by three inches.  Boil for 2-3 minutes, cover remove from heat and let stand 1 hour.  Drain and rinse beans.  Put them in large pot and add celeriac, carrot, onion, bay leaf and stock or water.  Heat to a boil, reduce heat, cover and simmer, stirring occasionally, for forty-five minutes.  Add the salt and olive oil.  There should be enough liquid to barely cover the beans.  If not, add stock or water as necessary.  Continue simmering uncovered until the beans are tender, about 15 more minutes.  Stir occasionally.  Chop greens and wash.  Shake out as much water as possible, preferably in a salad spinner.  Stir the lemon juice into the beans.  Add the greens a handful at a time, stirring until wilted before adding another handful.  When all greens have been added, simmer for five minutes.  Check seasonings, adding salt and pepper as necessary.

Sukomo Wiki

  • 1 – 1 ½ Lbs greens
  • 1 onion
  • 2 cloves garlic
  • 1 – 2 lbs tomatoes
  • 2- 3 Tbs. Olive oil

Sauté onions and garlic in olive oil until onions are translucent.  Add diced tomatoes and cook until they have released their moisture.  Add chopped greens and continue cooking until the greens are fully wilted and tender.  Serve over polenta.

Sukiyaki with Red Snapper

  • 4 cups dashi*
  • 1/2 cup mirin (sweet Japanese rice wine)**
  • 1/2 cup soy sauce
  • 2 pounds red snapper fillets, halved lengthwise, cut crosswise into 1/2-inch-wide strips
  • 1 pound firm tofu (bean curd), drained, cut into 1/2-inch cubes
  • 9 ounces fresh shiitake mushrooms, stemmed, caps quartered (about 4 cups)
  • 1 bunch garland chrysanthemum, large stems removed, and/or fresh spinach leaves, coarsely chopped (about 3 cups)

Combine dashi, mirin, and soy sauce in large pot over high heat. Bring to boil; add red snapper, cubed tofu, and shiitake mushrooms. Cook until red snapper is almost opaque in center and shiitake mushrooms are tender, stirring occasionally and reducing heat if liquid begins to boil, about 6 minutes. Add chopped garland chrysanthemum and cook just until wilted, stirring occasionally, about 1 minute. Ladle sukiyaki into bowls and serve. Makes 6 servings.

*Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.
**Mirin is available at Japanese markets and in the Asian foods section of many supermarkets.

Stir-Fried Pea Shoots

Wash the pea shoots and cook, still wet, in a frying pan with a tablespoon of oil.  Season with salt and stir over high heat for a minute until just tender.  Add a splash of water and remove from heat.  The shoots should be bright green and shiny.

Use the following sauce as an alternative to the splash of water called for at the end:

Mapo Sauce:

  • 1/4 cup tamari soy sauce
  • 1/4 cup dry sherry
  • 2 Tbs vinegar
  • 1 1/2 Tbs grated ginger
  • 3 Tbs tomato paste
  • 1 cup water
  • 1 Tbs dark sesame oil
  • 3 cloves garlic, crushed cayenne to taste
  • 2 Tbs cornstarch in 2 Tbs cold water

Whisk together all ingredients, adding cornstarch last.  Pour over sauteed pea shoots and continue cooking, stirring as needed, until sauce thickens.

Spring Greens Pasta with Chicken

  • 4 cups greens, roughly cut
  • 1 lb. pasta shells
  • 2 small green garlic
  • 4 Tbs. olive oil
  • ½ cup grated Parmesan
  • salt
  • 2 cooked chicken breast halves
  • Balsamic vinegar (optional)

Chop chicken into small pieces.  Boil pasta in salted water until al dente.  Slice green garlic (bulb and stem), then sauté in olive oil over medium heat until translucent.  Add greens and ½ tsp of salt.  Sauté until greens wilt.  Add chicken and heat through.  When pasta is done, drain, rinse under hot water, and empty into large bowl.  Toss with greens and chicken sauté mix and sprinkle with 1 Tbs. balsamic vinegar if desired.  Serve, topped with Parmesan.

Spinach, Green Garlic and Mushroom Pie

  • ¾ Lb spinach and/or other greens
  • 1 cup sliced green garlic
  • 2 Tbs olive oil
  • 2 eggs
  • 1 Lb ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 cups chopped onion
  • ½ Lb oyster (or other) mushrooms
  • 2 Tbs vermouth
  • 1-2 tsp lemon juice
  • salt and pepper to taste

Prepare a dough as you would for pizza crust.

Chop the spinach coarsely.  In a heavy pan, sauté the garlic in 1 Tbs of olive oil until limp.  Add the spinach with some salt and pepper and cook until the spinach is wilted and the water it releases is boiled off.  Remove from heat and toss with the lemon juice.  Beat one egg into the ricotta along with the parmesan cheese and mix with the cooked spinach mixture.

In another pan, sauté the onion in the remaining olive oil until it begins to brown.  Add mushroom and continue cooking until they begin to brown.  Add salt, pepper and vermouth and stir until the vermouth evaporates.

Lightly oil a cookie sheet and sprinkle with cornmeal.  Roll out the dough to about 15×20 inches and place on cookie sheet.  Spread the Ricotta and spinach mixture onto the dough leaving approx. 3 inches around the edges and cover the cooked mushrooms over the spinach.  Pull the edges of the dough over the filling and fold together.  Beat the remaining egg with a spoonful of oil and brush onto the dough.  Bake in a 400 degree oven for about 35 minutes.  When it is fully cooked, allow it to cool for a few minutes before slicing into wedges for serving.

Spiced Lentils with Mushrooms and Greens

  • ½ cup brown or green lentils
  • 3 Tbs. Olive Oil
  • ½ pound Shiitake mushrooms, sliced
  • salt
  • 1 garlic clove, minced
  • ¼ tsp. ground cumin
  • ¼ tsp. ground coriander
  • ¼ tsp. ground black pepper
  • 1/8 tsp. turmeric
  • ½ Lb. coarsely chopped greens

In a small sauce pan, cover the lentils with 2 ½ cups water or broth and bring to a boil.  Cover and cook over low heat until lentils are tender, approx. 30 minutes.  Meanwhile, in a sauté pan, heat 2 Tbs. of the olive oil, add mushrooms and season with salt.  Cover and cook over moderate heat stirring, until the mushrooms are tender and starting to brown, approx. 5 minutes.  Add the remaining olive oil along with the garlic, cumin, coriander, pepper and turmeric and cook stirring until fragrant, approx. 1 minute.  Add the greens and cook until wilted, approx. 5 minutes.  Add the lentils and their cooking liquid to the mushrooms and greens and cook for 3 minutes.  Add more liquid if the lentils are too dry.  Season with salt and ladle into bowls.

Adapted from Food and Wine February 2011.


  • 1 lb. mixed greens
  • 1 onion or 2 leeks, chopped
  • ½ lb. fresh mushrooms, sliced
  • 2 Tbsp. olive oil
  • 1 clove garlic
  • 3 eggs
  • 6 oz. feta cheese
  • ¼ c. parmesan cheese, grated
  • 1 tsp. oregano
  • ¼ tsp. rosemary (optional)
  • ¼ tsp. nutmeg
  • ¼ lb. butter (1 stick)
  • 1 lb. filo dough

Wash and chop greens into ribbons. Bring 2 quarts of water to the boil. Drop in greens and boil for about 5 minutes. Drain in colander. Saute the onion, garlic and mushrooms in the olive oil with salt and pepper until tender. Squeeze any remaining moisture out of greens and stir them in to sauté pan. Cook for a few more minutes, then remove from heat.

Beat the eggs in a large bowl and crumble in the feta. Add the parmesan, black pepper, nutmeg, oregano and optional rosemary. Add a little salt, remembering that feta is salty. Stir in greens sauté mix.

Preheat oven to 375 degrees. Melt the stick of butter and brush a 2 or 3 quart oblong baking pan with it. Spread the filo dough out flat next to the pan. Brush the top layer with butter and lift it and the layer under it onto pan. brush next sheet with butter and lay it and the layer under it onto pan at a slight angle to the last layer. Continue to layer the sheets of filo, brushing every other one with butter and turning each one slightly so that the edges fan out over the sides of the pan. Stop when you have about 8 sheets left.

Spread the greens mixture evenly over the filo dough in pan, pushing it to the corners. Fold the edges of the filo dough over the mixture. Take the remaining sheets of filo and layer them on top of the greens mixture, again brushing every other sheet with butter, but this time pushing the edges down into the sides of the pan. It is difficult to do this neatly; just rumple the edges down into the sides of the pan (they will form a nice crisp edge after baking). Brush the top of the spanakopita with butter and make 1/2” deep diagonal slashes across it with a sharp knife.  Bake for 50 minutes, until the crust is puffed and golden. Cut into squares or diamonds and serve immediately.

Southern Mixed Greens

  • 3 lbs greens coarsely chopped
  • 2 ham hocks
  • 1 qt. water
  • 1 tsp red pepper flakes
  • 1 med. onion chopped fine
  • 2 Tbs red wine vinegar
  • black pepper

Trim fat from ham hocks and set aside.  Put ham hocks in heavy saucepan and cover with water.  Add red pepper flakes and bring to a boil.  Simmer for 45 minutes.  Render some of the pork fat in a skillet, add onions and cook slowly until they begin to brown.  Drain and add to ham hock broth.  Simmer until meat begins to fall from bones.  Stir in the greens, cover and cook about 30 minutes stirring and lifting the greens occasionally.  Add vinegar and pepper to taste.  Put meat and greens on a serving plate and serve pot liquor in separate small bowls.  We use the nitrite-free ham hocks from New Seasons. We have also substituted smoked extra firm tofu for the ham hock with good results (you need to use olive oil to replace the ham fat) when we wanted a vegetarian alternative.

From Winter Harvest Cookbook by Lane Morgan.

Smoky Mustard Greens Soup

  • ½ lb. sweet Italian sausage
  • ¼ lb. smoky Canadian bacon, diced
  • 2 cups diced onions (or leeks)
  • 2 garlic cloves, minced
  • 2 cups thick tomato puree
  • 4 cups chicken broth
  • 8 cups finely chopped mustard greens
  • salt and pepper

Remove the casings and brown the sausage, breaking it up with a spoon.  Remove the sausage from the pan and drain off all but 1 Tbs. of fat (if using chicken sausage, you may need to add some olive oil).  Sauté the bacon, onions, and garlic in the fat until the onions are limp, about 5 minutes.  Add the tomato puree, chicken broth, and sausage.  Simmer the soup for 10 minutes.  Add the chopped mustard greens and simmer the soup long enough to wilt the greens; they should be bright green and tender in about 3-5 minutes.  Season to taste with salt and pepper.  Serve hot.

Serves 6.

From Joy of Gardening Cookbook by Janet Ballantyne.