Greens RECIPES

Greens

You will be getting lots of greens this week ( remember – the leaves of  kohlrabi, broccoli, radish, turnip, and beets can all be eaten and are very nutritious), so here are some ideas of what to do with them.
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Cook Time 15 mins

Equipment

  • Pot
  • spatula

Ingredients
  

Ingredients

  • 1 Onion saute
  • 3 Garlic cloves saute
  • 1 Tomato
  • 1 tbsp cumin and coriander

Instructions
 

Instructions

  • Saute onion and garlic
  • add tomato, cumin and coriander
  • cook 4 mins and add 1 lb of kale

Notes

Notes
combine chunky peanut butter and chili sauce and add to greens

Spinach celeriac apple salad with honey mustard vinaigrette

Here’s a tasty celeriace recipe sent in by Lynne Mulvihill
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Ingredients
  

Ingredients

    Ingredients For the salad:

    • handful of spinach
    • ½ cup grated celeriac peel off the skin
    • 1 green apple grated skin on
    • ½ cup grated carrot
    • handful of walnuts
    • sunflower seeds to serve

    For the vinaigrette:

    • 1 small green onion finely sliced about 1 TBSP
    • 2 TBSP olive oil
    • ½ tsp lemon zest
    • 1 TBSP lemon juice
    • 1 tsp apple cider vinegar
    • ⅔ tsp raw honey
    • ½ tsp raw mustard
    • freshly ground black pepper

    Instructions
     

    Instructions

    • Combine all ingredients for the vinaigrette in a small jar, close it and shake well. Alternatively, put all in a small bowl and whisk with a spoon.
    • Combine all ingredients for the salad in a big bowl.
    • Add vinaigrette and toss to cover everything.
    • Grab a fork and enjoy!

    Sautéed pak choi

    this is my personal favorite way to eat Pak Choi, and it’s very simple!
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    Ingredients
      

    Ingredients

    • 1 lb of Pak Choi

    Instructions
     

    Instructions

    • Heat 1 tbsp roasted sesame oil at medium heat.
    • Add 2 cloves minced garlic and 1 tsp. fresh minced ginger.
    • Add to pan 1 lb pak choi.
    • Cover with lid and cook 1-2 minutes, stirring occasionally. Enjoy

    Notes

    Notes
    Here are a few quick ideas on eating Pak Choi (Bok Choy)
    •Crispy, sweet bok choy stalks can be eaten raw, added to salads, sandwiches, and burgers.
    •Its stalks can be used with cabbage in coleslaw.
    •In China and other East Asian region it is used like cabbage in stew fries with added onion, garlic, bell pepper and green chillies mixed with steamed rice and soya/chilli/tomato sauce to prepare chowmein.
    •It mixes well with cabbage, chilies, capsicum, onion, ginger, garlic, rice, tofu, meat and poultry.

    Pea shoots

    Pea Shoots Stir-fried With Garlic
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    Ingredients
      

    Ingredients

    • 2 T. Cooking sherry
    • 1/4 C. broth
    • 3 t. soy sauce
    • 1/4 t. sugar
    • 2 T. canola oil
    • 2 T. garlic finely chopped
    • 1 lb. pea shoots
    • 2 t. cornstarch dissolved in 4 t. water

    Instructions
     

    Instructions

    • In a small bowl, combine the wine, broth, soy sauce, and sugar. Set near the stove.
    • In a wok or large, deep skillet over medium-high heat, heat the oil.
    • Add the garlic and stir-fry until fragrant, about 15 seconds.
    • Add the pea shoots and toss to coat with oil and garlic.
    • Raise heat to high and add sauce mixture.
    • Stir-fry pea shoots 15 seconds, then cover and cook for another 2-3 minutes, or until well wilted.
    • Uncover, add the cornstarch mixture, and stir-fry another 30 seconds, or until the sauce has thickened and the shoots acquire a shiny, almost “glazed” look.

    Cilantro Rice

    This was sent in by Catherine Troia.  Looks delicious!
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    Ingredients
      

    Ingredients

    • ½ cup tightly packed fresh cilantro sprigs
    • 1 cup tightly packed fresh stemmed spinach leaves
    • 1 ¼ cups chicken broth
    • 1 ¼ cups milk I use skim
    • 1 tsp sea salt
    • 1 tbsp olive oil
    • 3 tbsp unsalted butter
    • 1 ½ cups long grain rice
    • ¼ cup finely minced onion
    • 1 clove garlic minced

    Instructions
     

    Instructions

    • Put the cilantro, spinach, and broth in a blender and puree.
    • Add the milk and salt, and blend until well combined.
    • In a medium non stick skillet with lid, over medium heat, warm the olive oil and butter.
    • When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes.
    • Add the onion and garlic and cook 1 minute, stirring constantly.
    • Add the contents of the blender, stir well, turn the heat to high, and bring to a boil.
    • Cover the pan, turn the heat to very low, and cook for 20 minutes.
    • Stir the rice carefully to avoid crushing it, cover and cook another 5 minutes.
    • Take the pan off the heat and let the rice steam in the covered pot for 10 minutes.
    • Serve hot.
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