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.
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

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
    • 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!

    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

    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!

    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.

    Braised Collard Greens with Bacon

    Ingredients
      

    INGREDIENTS

    • 4 strips bacon
    • 1 large onion peeled and diced
    • 3 cloves garlic minced
    • 1 Tbsp light brown sugar
    • 2 Tbsp apple cider vinegar
    • 2 cups chicken stock
    • 2 lbs collard greens stems removed and cut or torn
    • 1/4 tsp smoked paprika
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • big pinch red pepper flakes

    Instructions
     

    DIRECTIONS

    • Heat a dutch oven or large heavy bottomed pot over med/high heat.
    • Add the bacon to the pan and cooked, flipping once, until golden brown, about 10 mins.
    • Remove to a paper towel-lined plate to drain.
    • Leave the bacon drippings in the pot and add the onion.
    • Saute until softened and golden, about 10 mins. Stir in the garlic and cook 2 mins more.
    • Stir in the brown sugar, then deglaze with the vinegar.
    • Mix in the stock and bring to a boil.
    • Reduce to a very low simmer and stir in the greens and seasonings.
    • Cover and simmer until very tender, about 40 -45 mins.
    • Remove the lid and cook until the liquid is reduced by half, about 15 mins.
    • Crumble the bacon (reserve 2 Tbsp for topping) and toss into the greens.
    • Serve with the reserved crumbled bacon on top.

    BRAISED GREENS WITH TOMATOES

    Ingredients
      

    INGREDIENTS

    • 1/2 cup extra-virgin olive oil
    • 1 large onion thinly sliced
    • 2 garlic cloves minced
    • 1 large jalapeño seeded and sliced
    • 2 pounds sturdy greens such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
    • Salt and freshly ground pepper
    • 1 pint grape tomatoes halved
    • 3/4 cup water
    • 2 tablespoons white wine vinegar

    Instructions
     

    DIRECTIONS

    • In a large pot, heat the olive oil.
    • Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 6 minutes.
    • Add the greens, season with salt and pepper and toss to wilt.
    • Stir in the tomatoes, water and vinegar.
    • Cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft.
    • Cook for 10 to 15 minutes.
    • Transfer to a bowl and serve.

    PEA SHOOT PESTO

    Ingredients
      

    INGREDIENTS

    • 1 1/2 cup pea shoots
    • 1 cup fresh basil leaves
    • 1/4 cup cashews macadamia nuts or pistachios
    • juice of half a lemon
    • 3 –4 cloves garlic
    • 1/4 cup nutritional yeast
    • 1/3 –1/2 cup olive oil
    • salt and pepper to taste

    Instructions
     

    DIRECTIONS

    • In a food processor, pulse ingredients until broken down. It’s okay if there is a little texture to the mixture.
    • Stream in additional olive oil as needed to achieve desired consistency and season with salt and pepper to taste.

    PEAR AND MIZUNA SALAD

    Ingredients
      

    INGREDIENTS

    • cup red onion cut into thin slivers
    • 2 tablespoons seasoned rice vinegar
    • 2 qts. loosely packed small tender greens, such as baby red or green mustard, radish leaves, red or green mizuna, and/or tops of edible chrysanthemum
    • ½ Asian pear cut into slim wedges
    • 1 tablespoon canola oil
    • 2 teaspoons soy sauce
    • 2 ½ tablespoons toasted sesame seeds
    • 1 firm-ripe avocado halved and pitted, then sliced crosswise

    Instructions
     

    DIRECTIONS

    • In a small bowl, combine onion and vinegar.
    • Chill at least 15 minutes or up to several hours.
    • Put greens and pear in a large salad bowl.
    • Stir oil and soy sauce into onion mixture, then gently toss with salad to coat.
    • Sprinkle sesame seeds and avocado on top and toss gently just to combine.
    • Serve immediately.

    Cream of Spinach Soup

    Ingredients
      

    INGREDIENTS

    • 1 pound spinach well washed, thick stems trimmed
    • 3 spring onions or 3 bunches scallions trimmed and roughly chopped
    • 3 cups chicken or vegetable stock
    • Small grating of nutmeg
    • Salt and pepper
    • 1 cup heavy or light cream half-and-half or milk

    Instructions
     

    • Combine spinach, onions and stock in a saucepan, and turn heat to medium high.
    • Bring to a boil, and lower heat so mixture barely bubbles.
    • Cook, stirring occasionally, until spinach is very tender, about 10 minutes.
    • Turn off heat, add nutmeg and a sprinkling of salt and pepper
    • Let cool at least a few minutes.
    • Pour soup into a blender, in batches if necessary, and carefully purée.
    • Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally.
    • When soup is hot, adjust seasoning, and serve.