Tag Archives: Greens

Cashew Salad with Tamarind Dressing

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  • 8 Chinese cabbage leaves
  • 1 large carrot
  • 1 cucumber
  • 6 scallions
  • 8 slices dried mango
  • ½ cup cashews, toasted and coarsely crushed

For the dressing:

  • 1 ½ Tbsp. tamarind paste
  • ½ tsp. coarsely crushed toasted Szechuan peppercorns
  • 2 tsp. sesame oil
  • 1 garlic clove, finely chopped
  • ½ tsp. brown sugar
  • 2 Tbsp. Thai basil or cilantro, chopped
  • Salt to taste

Put tamarind paste, Szechuan pepper, sesame oil, garlic, sugar and chopped herb into a screw-top jar and shake well. Set aside. Stack the Chinese cabbage leaves on top of one another and slice thinly. Julienne or grate the carrot into long thin sticks about 2” long. Seed and slice the cucumbers into long thin 2” sticks. Divide the shredded leaves onto four plates, top with the strips of carrot and cucumber. Top with chopped scallions and dried mango. Drizzle the dressing over the salads and sprinkle cashews on top. Serve immediately. Serves 4. From Easy Vegan from Ryland Peters and Small.

Carri’s Salad Dressing

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  • 1/4 c each brown sesame seeds and sunflower seeds. Soaked for 4-6 hours
  • 1/2 c olive oil
  • juice of 2 lemons
  • 1/4 c apple cider vinegar
  • 1 1/2 T white miso
  • 2 cloves garlic
  • 4 slices ginger
  • 1 tsp chili powder
  • 2 T tamari
  • 1/4 tsp salt
  • 1/4 c water

Blend all ingredients together in a blender.

Butternut Squash and Kale Strata

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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.

  • 2 1/2 tablespoons unsalted butter, plus more for greasing
  • 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium onions, thinly sliced, plus 1/2 small onion, finely chopped
  • 3/4 pound kale, ribs discarded and leaves chopped
  • 2 garlic cloves, minced
  • Pinch of crushed red pepper
  • 2 teaspoons finely chopped thyme
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 1 cup heavy cream
  • 1/2 cup crème fraîche
  • 1 teaspoon sugar
  • 8 large eggs
  • One 3/4-pound multigrain baguette, cut into 1-inch pieces
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 425° and butter a 9-by-13-inch baking dish. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until the squash is just tender. Reduce the oven temperature to 325°. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the sliced onions, season with salt and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape the onions into a bowl. In the same skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the kale, garlic, crushed red pepper and 1 teaspoon of the thyme and season with salt. Cook over moderately high heat, tossing, until the kale is wilted and just tender, about 5 minutes. Scrape the kale into the bowl with the cooked onions. In a medium saucepan, melt the 2 1/2 tablespoons of butter. Add the chopped onion and the remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add the flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of the milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from the heat and whisk in the cream, crème fraîche, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 1/2 cups of milk. Let the béchamel cool.

Beat the eggs into the cooled béchamel in the saucepan. Pour into a bowl, add the bread and the vegetables and mix well. Pour the strata mixture into the prepared baking dish and let stand for 30 minutes, pressing down the bread occasionally. Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmigiano on the strata and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving.

Make Ahead The recipe can be prepared through the making of the bechamel and refrigerated overnight.
From Food and Wine Feb.2013

Buttermilk Dressed Greens

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  • 1 cup mayonnaise
  • 2/3 cup buttermilk
  • ½ cup Parmesan or Asiago cheese
  • 1 clove garlic, crushed
  • 2 Tbs. red wine vinegar
  • ½ tsp. Worcestershire sauce
  • salt and pepper to taste
  • 12 cups mixed salad greens
  • 1 tart apple thinly sliced
  • ¼ cup toasted pine nuts (optional)
  • ¼ cup crumbled bacon (optional)

In a bowl, vigorously whisk together mayonnaise and buttermilk.  Add the cheese, garlic, vinegar, Worcestershire, salt, and pepper and mix well.  Transfer to a covered container and store in the refrigerator until needed.  It will keep up to 2 weeks in the refrigerator.  When ready to serve, arrange the salad greens on plates, top with pine nuts and bacon (if desired) and spoon on a dollop of dressing.

From Glorious Greenery.

Braised Lentils with Greens and Bacon

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  • 1 ½ lb. greens
  • 1 bay leaf
  • 4 c. low-sodium chicken broth
  • 1 ½ c. French lentils
  • 5-6 slices bacon
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • salt
  • 6 cloves garlic, thinly sliced
  • 1 Tbsp. paprika
  • ½ c. dry red or white wine
  • 1 ½ Tbsp. fresh thyme leaves
  • sugar to taste
  • black pepper
  • sherry vinegar or lemon juice to taste

Bring 4 quarts of salted water to a boil. Remove greens from thick stems. Coarsely chop greens and finer stems. Finely chop the coarse stems and set aside. After rinsing leaves, add them to boiling water and cook until tender, about 4 minutes. Immediately drain greens and transfer to a bowl of cold water. Once greens have cooled, squeeze firmly to remove excess liquid. Set aside. Meanwhile, add bay leaf to chicken stock and bring to a boil in a medium saucepan. Add lentils and simmer until tender, 30-40 minutes, stirring occasionally. Remove from heat.

Cut bacon crosswise into 1/3-inch-wide pieces. Brown the bacon in large Dutch oven over medium heat. Transfer pieces to paper towel-lined plate and set aside. Discard all but 2-3 Tbsp. rendered fat; add stems, onion, carrot and large pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. Add garlic and continue to cook until vegetables begin to brown and stick to pan. Add paprika and cook, stirring constantly, until aromatic and toasted, about 1 minute. Add wine, thyme and large pinch of sugar; cook until liquid has evaporated, 1-2 minutes. Stir in lentils and bring to a simmer. Reduce heat to low, cover pot, and cook until flavors have blended, about 20 minutes.

Stir in cooked chard leaves, adjust seasonings with salt, pepper, sugar and sherry vinegar or lemon juice to taste. Serve immediately, garnished with reserved bacon.

From Foodday.

Beet Risotto with Greens and Feta

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  • 2 Tbs. olive oil
  • 1 ¼ c. chopped onion
  • 1 ½ c. arborio rice
  • 1 ½ Tbs. minced fresh ginger
  • 1 tsp. crumbled dried rosemary
  • ½ c. red wine
  • 3 ½ cups finely chopped peeled beets
  • 2 vegetable bouillon cubes
  • 3 c. water
  • 3 ½ c. chopped greens
  • 4 oz. feta cheese
  • ½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.

Makes 8 servings.

Barley Risotto with Greens, Radicchio and Leeks

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  • 1 ¼ cups pearl barley
  • 3 Tbsp. olive oil
  • 1 lb. spring greens
  • 4 large radicchio or endive leaves, torn
  • 1 lemon, finely grated zest and juice
  • 5 cups vegetable stock
  • 1 leek, thinly sliced
  • 2 garlic cloves, diced
  • 2 tsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary leaves
  • Salt and pepper to taste
  • A handful of fresh parsley, roughly chopped

Put barley in a large heatproof bowl and add sufficient boiling water to cover. Let sit 10 minutes to soften the barley a little, then drain well and set aside. Put 2 tablespoons olive oil in a skillet set over medium heat. Add the greens and radicchio and cook for 10 minutes, stirring often, until the leaves soften. Add the lemon zest and juice, stir well, and set aside. Put the stock in a large saucepan set over low heat and gently warm through while you start the risotto. Put the remaining tablespoon of oil in a saucepan set over medium heat. Add the leeks and the garlic and cook for 4-5 minutes until the leeks are soft and silky. Add the barley and herbs and stir for 1 minute. Add a ladleful of the warmed stock and cook, stirring constantly, until almost all the stock has been absorbed. Repeat the process until all the stock has been incorporated and the barley is almost cooked through—the risotto will be quite wet. Add the greens and radicchio to the pan and stir well to combine. Season to taste with salt and pepper, sprinkle with parsley and serve hot. Serves 4. From Easy Vegan from Ryland Peters and Small.

Baked Polenta with Swiss Chard and Cheese

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  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried crushed red pepper
  • 1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips
  • 3 1/2 cups water
  • 1 teaspoon salt
  • 1 cup polenta (coarse cornmeal) or yellow cornmeal
  • 1 cup part-skim ricotta cheese
  • 2 large eggs
  • 2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)

Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.

Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

Arugula Soup

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Cooking the greens will mellow their flavor quite a bit.  The soup itself has the consistency of cream of spinach soup with the unique flavor of arugula.  We serve this soup with a hearty, peasant style bread and hard cheese and fruit.

  • ½ to 1 lb. greens
  • 1 onion, chopped
  • 1 baguette
  • 3-4 Tbs. olive oil
  • 1-2 cloves garlic
  • 5-6 cups chicken or vegetable stock

This recipe works best if the baguette is somewhat stale, which can be achieved by simply leaving it out, uncovered overnight.  In a large heavy-bottomed pot, sauté onion and garlic in olive oil until browned.  Add arugula and other greens and sauté until wilted.  Add stock and cover.  While the soup is coming to a boil, break or cut the baguette into 2-inch chunks.  When the stock is at a full boil, add the bread chunks and allow the soup to simmer until the bread is thoroughly soaked.  Place the soup in a food processor and blend until smooth.  More stock can be added at this time if the soup is too thick.  Add salt and pepper to taste and reheat if necessary.

African Pineapple Peanut Stew

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  • 1 cup chopped onion
  • 2 garlic cloves, pressed or minced
  • 1 Tbs. vegetable oil
  • 4 cups chopped greens
  • 2 cups un-drained crushed, canned pineapple (1 20 oz. can)
  • 1/2 cup chunky peanut butter
  • 1 Tbs Tabasco sauce
  • 1/2 cup chopped cilantro or parsley
  • salt
  • chopped scallions

In a covered sauce pan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.  While the onions sauté, wash the greens, removing and discarding any large stems.  Slice the greens crosswise into 1 inch wide slices.   Add the pineapple and its juice to the onions and bring to a simmer.  Stir in the greens, cover, and simmer for about 5 minutes, stirring occasionally until the greens are tender.  Stir in the peanut butter, Tabasco and cilantro.  Simmer for 5 more minutes.  Add salt to taste and serve garnished with chopped scallions.