Cookalong - #41 Greens, Cooked and Raw

ann_tJanuary 1, 2013

Cookalong #41 -Greens, Cooked and Raw

Posted by bbstx (My Page) on Mon, Feb 13, 12 at 15:21

My name was drawn to choose the ingredient for Cookalong #41. Thinking of seasonal foods and wanting to get more greens in my diet, I have chosen GREENS

I know many of you are not that fond of greens, but I'm hoping this Cookalong will give us an opportunity to step out of our comfort zones and explore a new food group.

FOAS, GREEN Jell-O doesn't count.

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Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 15:50

Thank You bbstx!!

Let's have some fun with this, we should all eat more greens.... What's your favorite?

I'm having a little trouble attaching the #40 Cookalong link.

Nancy

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Posted by annie1992 (My Page) on Mon, Feb 13, 12 at 15:57

Oh yum, I love greens. This is one of my favorite soups, although I often just leave the sausage out.

Kale and White Bean Soup Gourmet : February 2002 Yield: Makes 6 main-course servings

1 lb dried white beans such as Great Northern, cannellini, or navy 2 onions, coarsely chopped 2 tablespoons olive oil 4 garlic cloves, finely chopped 5 cups chicken broth 2 qt water 1 (3- by 2-inch) piece Parmigiano-Reggiano rind 2 teaspoons salt 1/2 teaspoon black pepper 1 bay leaf (not California) 1 teaspoon finely chopped fresh rosemary 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Yeah, I love greens. I really like creamed spinach, which takes a lovely healthy green and adds a lot of cream and other fat. (grin)

Cheesy Creamed Spinach

3 (10 ounce) bags clean fresh spinach, roughly chopped 1 1/4 cups heavy cream 1/4 cup butter 2 tablespoons minced garlic 3 tablespoons minced white onion 6 slices...

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