Archive | greens RSS feed for this section

Spring Greens Pesto

By on April 25, 2012 in

CSA basketeer Christina found this cool recipe from a gluten-free slow cooking blog, and adds, “Everything  is vegan, but you can substitute parmesan for the nutritional yeast for amore traditional style pesto. It looks so good in that turnip soup too. ”

recipes and images courtesy of:

 Spring Greens Pesto

gluten-free, soy-free

  • 1/2 cup water
  • 1/2 cup orange juice
  • 4 cups greens (collards, kale, arugula, spinach, etc.), stems removed and chopped
  • ¼ to ½ cup nutritional yeast
  • 1/2 cup chopped pecans
  • 1 to 2 tablespoons olive oil or extra orange juice
  • 1 teaspoon balsamic vinegar (or plain lemon juice)
  • ½ teaspoon smoked salt (or plain salt to taste and a few drop liquid smoke)

After you prep the greens add the water and orange juice to a sauté pan on medium heat. Add greens and cook until greens are tender, but still bright green (about 10 minutes). You can add extra water in cooking if it gets too dry.

Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or orange juice if the mixture is too thick.

Makes 1 to 2 cups pesto   Is recommended as well  in this soup:

Slow Cooker Potato Turnip Soup

  •   2 cups turnips, peeled and chopped
  • 4 cups potatoes, peeled and chopped
  • 4 cups water
  • 1 tablespoon vegan chick’n bouillon
  • 1 sprigs rosemary, 2 to 3 inch or 1/2 teaspoon ground
  • salt and pepper to taste
  • 1 to 2 cups unsweetened non-dairy milk, optional

Add everything except salt, pepper, and almond milk to your slow cooker. Cook on low 6 to 8 hours.

Remove rosemary sprig and discard. Puree using an immersion blender. If you want a thinner soup add the non-dairy milk and blend it in also. Add salt and pepper to taste. Serve with a swirl of Spring Greens Pesto on top.

Continue Reading · Comments { 0 }

Gumbo Z’herbes (Green Gumbo)

By on February 9, 2012 in

from The New Orleans Cookbook by R. Collin
A Lenten dish, Gumbo Z’herbes was traditionally served on Good Friday. Legend had it that you would make as many friends as the number of different greens you put in the gumbo. No longer exclusively a Lenten dish, gumbo z’herbes is often prepared with meat, as in this recipe.

Greens (as many of these as are available: a minimum of 5 is adequate, 7 is ideal!)
1 bunch collard greens 1 bunch mustards
1 bunch turnip greens 1 bunch scallions
1 bunch parsley 1 bunch watercress
1 bunch spinach 1 bunch beet tops
1 bunch radish tops 1 head green cabbage
1 bunch chicory 1 bunch carrot tops
The Gumbo Base
1c. chopped onion
½ lean baked ham, cut into ½-in. cubes
½ lb. Creole (Polish, French garlic) smoked sausage,
cut into ½-in cubes (pan grill briefly and drain fat)
1 large ham bone, sawed into 3- to 4-in lengths
The Roux (you can also opt for Fiesta’s or Quality
Seafood’s “Pat’s Roux” pre-made)
½ c. vegetable oil 2/3 c flour
The Liquid and Seasonings
2 qt. plus 1/3 c. cold water 1 tsp salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne 2 crushed bay leaves
½ tsp. dried thyme ½ tsp dried marjoram
2 whole cloves 6 whole allspice
Wash all the greens thoroughly, trim off any touch stem ends. Place the damp greens in a heavy 3- 4 quart saucepan, add the 1/3 cup cold water, and heat on high. When the liquid starts to boil, cover the pan tightly, reduce the heat to medium, and cook the greens for 12-15 minutes, or until just tender. Drain the greens, reserving the liquid. Chop the cooked greens fine and set aside.
In a large 7- to 8-quart heavy pot or kettle, heat the oil over high heat. Reduce the heat to low and gradually add the flour, stirring constantly. Cook over low heat, always stirring, until a golden brown roux (the color of peanut butter) is formed. Quickly add the chopped onion, stir thoroughly, and continue browning for 5 minutes longer, still stirring. Add the ham, sausage, and the liquid from cooking the greens; mix well, then gradually stir in the chopped cooked greens. Add the ham bone and the seasonings. keeping the heat at low, gradually add the 2 quarts cold water, stirring to mix thoroughly. Raise the heat to high, bring the gumbo to a boil, then lower the heat again to low and simmer for 1 ¼ hours. Serve over boiled rice.

Continue Reading · Comments { 0 }

Greens with Roasted Peanuts & Red Pepper

By on February 9, 2012 in

adapted from Deborah Madison’s America: The Vegetarian Table, 1996

This is my (non-southerner Katie’s) favorite greens recipe.

3 large bunches mixed greens (chard, collards, turnip, kohlrab)
4 qts. water salt
3 T. peanut oil 1/3 c. (or more) raw peanuts
3 cloves chopped garlic 1/2 tsp. crushed dried red pepper
chile vinegar
Remove stems from greens and chop coarsely. Add greens to salted boiling water and cook to taste, “anywhere from 15 minutes to 2 hours, depending on where you’re from.” Really, 30 minutes should be plenty! Drain, pressing out excess moisture, and set aside.

Heat the oil in a large skillet, add the peanuts, halved or chopped, and fry until lightly colored. Remove to a paper towel to drain. Add garlic to hot
pan and cook for 1 minute before adding the crushed pepper and the greens. Toss them in the oil and cook until heated through. Add the peanuts. Taste for salt, and serve with chile vinegar on the side (if you have some—it’s also
good without it).

Continue Reading · Comments { 0 }

Lentil Soup with Greens

By on October 6, 2011 in
  • 1 Tbsp. olive oil or unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 head of fresh garlic, diced
  • 1 carrot, cut into small dice
  • 1 cup French green lentils or other lentils
  • 1 bay leaf
  • 1 14-ounce can diced tomatoes, w/ liquid
  • 1 tsp. salt & dashes black pepper
  • Fresh greens, cut into strips (chard or spinach)
  • 1/3 cup raw rice
  • 6 cups water or broth, or a combination
  • 1 tsp. red wine vinegar

In a large soup pot, heat olive oil /butter and then
sauté the onion, garlic and carrot, stirring occasionally
until vegetables are soft (about 5 minutes). Add greens
and continue to sauté for another 5 minutes or so.
Add lentils to the pot, along with bay leaf, tomatoes,
broth, salt and pepper. Simmer for about 20 minutes.
Add the rice, stirring to blend well, and continue to
cook for 25 more minutes until the rice and lentils are
cooked. Adjust the seasoning, and add the vinegar.
Serves 4-6.

courtesy Marilyn Scher

Continue Reading · Comments { 0 }