Archive | Greens

Carlo’s Minestrone Soup

Carlo’s Minestrone Soup from Cook.com Ingredients 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Instructions Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot. Powered by Recipage

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Orzo with Mustard Greens

Orzo with Mustard Greens by Fresh Food Fast” by Peter Berley 6072222 Ingredients 1 ½ cups orzo 2 tablespoons unsalted butter 1 lb. mustard greens, chopped grated zest of 1 lemon 1 cup freshly grated asiago or parmesan cheese Instructions Cook orzo in salted water until al dente and drain. Return to pot over high heat and stir in butter. Add mustard greens and lemon zest. Cook until greens wilt, about 3-5 minutes. Season with salt and pepper and serve with freshly grated cheese to top. Powered by Recipage

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Two Collards Recipes

Both greens recipes from epicurean.com Vegetarian Collard Greens collard greens olive oil chopped onion liquid smoke (optional) Creole seasoning or salt, white, black & cayenne pepper for seasoning Chop onion and sauté it in the olive oil. Add just a sprinkle of the liquid smoke to the oil before heating. Add the greens, still wet to the pot. Season with a liberal sprinkling of Creole seasoning or salt, white, black and cayenne pepper (to taste). Let them steam for a few minutes, then add hot water if it looks as though they may burn. Usually you only need about 1/4 to 1/2 cup. Cover and simmer for about 45 minutes until the collards are tender. Normally they are served with a bottle of pickled peppers in a shaker bottle. The hot vinegar is used to add more seasoning to the greens at the table. Mixed Greens Southern-Style 1 ham bone 1/4 pound salt pork, cubed 3 pounds collards, kale, turnip greens, and/or mustard greens Salt & freshly ground Pepper Boil the ham bone and salt pork in 6 cups water for 45 minutes. Wash the greens carefully, remove tough ends of the stalks, and chop up the rest along with the greens. Add to the pot and cook until tender, about 45 minutes. At that point the water should almost have disappeared and the salt pork will have melted away. Remove the ham bone and scrape any bits of meat back into the pot. Add salt and pepper to taste. “Save a ham bone to make this. The greens can vary according to what is available, but there should be a good proportion of collards. Southerners would serve in soup plates with hot corn bread to mop up what they call the pot liquor.”

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Carlo’s Minestrone Soup

taken from www.cooks.com 1/2 lb. red beans 1 lg. or 2 sm. ham hocks 2 carrots, sliced 2 celery stalks or fennel bulbs 1 bunch Swiss chard or Beet Greens, chopped 1 c. green beans 1 onion, chopped finely 2 cloves garlic, minced 1 (8 oz.) can tomato sauce 2 c. cooked small elbow macaroni 1 bay leaf 1/2 tsp. salt 1/2 tsp. pepper 1 tbsp. Oil Rinse beans, cover and soak overnight. Drain beans and add with ham hocks and bay leaf to a large pot. Cover with 3-4 inches of water. Bring to a boil and then simmer 2 hours or until beans are practically done. Remove ham hocks, cut off meat, and return to pot. Add carrots, fennel, beet greens & green beans When they are almost cooked, add macaroni. In a small fry pan, add onion, oil and garlic. Cook on low until transparent. Add tomato sauce, salt and pepper. Cook 10 min, then add to large pot.

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Spring Greens Pesto

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: http://healthyslowcooking.com/2012/04/23/potato-turnip-soup-with-spring-greens-pesto/  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 […]

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Gumbo Z’herbes (Green Gumbo)

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 […]

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Greens with Roasted Peanuts & Red Pepper

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).

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Lentil Soup with Greens

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

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions