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.

Follow-Up Postings:

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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 provolone cheese, shredded
1/2 cup freshly grated Parmesan
salt and pepper to taste

Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.

Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

We also used to forage the first tender dandelion greens of the season and just "kill" them in hot bacon grease, but I suppose that's out of the question, at least in Michigan in February!

Annie

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Posted by bbstx (My Page) on
Mon, Feb 13, 12 at 16:18

This is my favorite "Greens" recipe. I usually make it with olive oil rather than bacon and bacon fat.

Southern Braised Greens with Bacon
Emeril Lagasse

3/4 pound sliced bacon
3 cups sliced onions
8 cloves garlic, mashed
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
1 quart water
1 (12-ounce) can beer
1/4 cup distilled white vinegar
2 tablespoons molasses or cane syrup
5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed

Directions

In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

Here is a link that might be useful: Southern Braised Greens with Bacon
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Posted by chi83 (My Page) on
Mon, Feb 13, 12 at 17:26

This isn't really a recipe as much as a procedure, but it's a great way to eat tons of raw kale and it's delicious while being very hands-on. :) I can't really give precise measurements as it depends on how much kale you have. The olive oil/salt massaging action softens and tenderizes the kale while removing some of the bitterness, and the avocado adds an amazing creaminess. One of the healthiest things you can eat and you'll be amazed how many raw greens you can pack away with this technique.

Massaged Kale and Avocado Salad

Raw Kale, trimmed and cut
1/2 - 1 avocado depending on size/preference
Olive Oil
salt
Lemon juice
Optional: Tomato, scallions, anything you want

Massage a little olive oil and salt into the kale for 2 minutes. After it's wilted a bit, mash or massage in avocado until it coats the kale like a creamy salad dressing. Add anything else you want to add, and then sprinkle with lemon juice on top.

o
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Posted by bbstx (My Page) on
Mon, Feb 13, 12 at 17:46

Chard!?! What do I do with chard? What does it taste like? Is it sweet? bitter? pungent? There is a lovely farm close by that sometimes has chard. I look at it longingly, but I don't buy. I don't know what to look for in a good stem of chard. And, if I did, I wouldn't know what to do with it when I got it home.

They also sell Mizuna. Again, I'm clueless!

o
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Posted by rosesstink (My Page) on
Mon, Feb 13, 12 at 18:31

Greens is good! Looking forward to everyone's recipes.

Utica, NY has a local favorite called Utica Greens (go figure). There are a lot recipes out there that vary a bit. This is one that I have made and really like.

Here is a link that might be useful: Utica Greens
o
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Posted by klseiverd (My Page) on
Mon, Feb 13, 12 at 18:44

I love spinach and prefer it raw/wilted with hot bacon dressing. Cooked/steamed is fine, but a LOT ends up to be a very little.

As a kid, had "old" people who lived nextdoor. They couldnt have been THAT old cuz their teenage daughter was baby-sitter when I was 8-9. Her mom made my FAVORITE way to cook cabbage. She's fry up a few strips og bacon in pan... probably good old cast iron, but don't remember exactly. Then a chopped onion in all of the bacon grease. Followed by a lot of rough chunked up cabbage. Kinda stir fried in a way, until tender. Then that bacon crumbled over and mixed in, along with a nice glug of vinegar... probably apple cider.

o
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Posted by cloud_swift (My Page) on
Mon, Feb 13, 12 at 19:18

Chard is relatively mild tasting. Not bitter. The stems can take longer cooking time than the leaves. Sometimes I cut the stems out and add them before the chopped leaves so they get more cooking time. Sometimes I munch on the stems instead of adding them.

Generally look for what you do in other greens - nice and fresh and crisp looking. It is usually a nice dark green. Leaves yellow when they get old in my fridge.

I add it to soups, marinara sauce, stir fry.

I don't know what Mizuna is.

Does Raddichio count as a green? (Not sure since it is kind of red.) I keep getting it from my CSA - hate to give up and put it on my exclude list but I hesitate to experiment with it because of its bitterness.

o
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Posted by seagrass (My Page) on
Mon, Feb 13, 12 at 19:54

I'm a sometimes lazy cook but I like to eat fresh and healthy. My local supermarket sells bags of pre-washed baby spinach that says "microwave" and has also recently added a really nice mix of baby chard, tatsoi, and spinach (also for the "microwave")

Just as a piece of trivia, in the Netherlands, the microwave was called a Magnetron. I thought of Woody Allen every time I used it, for some reason. But when we were living there, the Dutch grocery stores made it very easy to eat lots and lots of greens. They sold them shredded and packaged, mixed with Thai chiles, herbs, sprouts; kale ready to be mashed into the traditional "stamppot"; also shredded escarole, endive, cabbage...very nice for a 2 person household.

I can't eat Rookworst (smoked sausage) anymore or any smoke-flavored food. For some reason, chemotherapy ruined that. I'd probably sub an unsmoked andouille sausage. My Dutch landlord explained that the name of the dish comes from the houswife stamping the kale into the pot of potatoes. It was one of his all-time favorite foods. I've included a link to a traditional recipe below.

But I digress.

Back to the microwavable bags of greens. Take them out of the bag. Chop some garlic, slice some shallots, slice some apples, saute in olive oil, toss in the greens and let them wilt. Sometimes I'll add some raisins or some dried cranberries. Some seasoned sliced almonds to finish. Sometimes I skip the fruit and go with olive oil, garlic, red pepper flakes finish with a bit of balsamic and some romano cheese. Squeeze some fresh lemon juice on it.

I really wish someone would start cooking for me.

seagrass

Here is a link that might be useful: Tradtional Dutch Stamppot
o
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Posted by Lindac (My Page) on
Mon, Feb 13, 12 at 19:55

Greens are in short supply here in February.
My hands on favorite is spinach in a wok!
Big mess of spinach..... wok with about 2 T olive oil and 2 or 3 cloves of garlic chopped. Keep it all warm but don't allow the garlic to brown. I heat it all up and turn it off to let the garlic permeate the oil.
Have ready a wedged lemon, salt, pepper, Fresh grated parm.
Heat up the oil and garlic....add the spinach and toss to coat all with oil, Squeeze on a couple of wedges of lemon bit of salt, plate it up and top with the parm.
You can also add toasted sesame seeds....or toasted sesame oil....hot sauce....
I can easily eat a big bag of spinach cooked this way!

o
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Posted by pfmastin (My Page) on
Mon, Feb 13, 12 at 20:16

Greens and beans...one of my favorite winter foods. Here's a recipe I made this week from Kalyn's Kitchen. I increased the amount of beans and I used kale for the greens.

Crockpot Recipe for Sausage, Beans, and Greens
(Makes 4-6 servings, recipe created by Kalyn.

(I used a 3.5 quart crockpot for this recipe.)

1 cup uncooked dried beans of any type, soaked overnight (You could substitute 1 can of beans)
1/2 tsp. garlic powder
1/2 tsp. onion powder
4-5 links hot turkey or pork Italian Sausage (use turkey sausage for South Beach diet)
1-2 tsp. oil, for browning sausage
1 bunch collard greens, cut into ribbons and washed
1/2 cup bean cooking liquid (or water plus liquid from canned beans if using canned)
1 tsp. finely minced fresh garlic
(possibly more water if your crock pot is large)
Parmesan cheese for serving, if desired

Put beans in small saucepan with garlic powder, onion powder, and enough water to cover. Cook for about 30 minutes, or until beans are nearly done but still have a little bite. Drain, saving 1/2 cup of the cooking water. (Fresh cooked beans are by far better, but if you forget to soak some, use a can of kidney beans, white beans, or pinto beans and save 1/2 cup of water when you rinse them.)

While beans cook, brown sausage well in frying pan, adding a little olive oil for turkey sausage. The crock pot kind of removes the color from browned foods, so let them get very, very brown. When sausages are nicely browned, remove from pan, cool enough to handle, and cut into slices.

Cut stems off collard green, cut into ribbons crosswise, then cut the long ribbons into 2-3 pieces and rinse. Place collard greens in bottom of crock pot. Pour 1/2 cup bean cooking liquid into pan where you cooked the sausage, add fresh garlic, and cook 2-3 minutes to deglaze pan. Put beans in crock pot, top with sausage, and pour deglazing liquid from pan over.

Cook on low 4-6 hours or on high 2-3 hours, or until collard greens are quite soft and flavors are well-combined. Serve hot, with Parmesan cheese if desired.

This printable recipe from KalynsKitchen.com.

Here is a link that might be useful: Kalyn's Kitchen
o
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Posted by cloudy_christine (My Page) on
Mon, Feb 13, 12 at 20:27

My daughter just served us a really good chard and spinach thing that she improvised.

Barely-wilted Spinach and Chard

1 small bunch chard (leaves only) + 1 small bag of baby spinach, mixed and roughly chopped, wilted slightly over low heat in a little olive oil with a little garlic, or a small shake of garlic powder. Sprinkle some parmesan before serving.

This was very good. More like a salad than like cooked greens.

o
Julia - beef and chard
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Posted by cloudy_christine (My Page) on
Mon, Feb 13, 12 at 20:41

And if you want a long recipe, try Les Tous-Nus, a delicious chard dish. It's apparently not on the web, and I can't type well enough to reproduce it here. (I make a mistake every three or four words.) It's what I used to do with leftover pot roast. Oddly enough it was a great favorite with picky children.

Provençal sausages of leftover braised beef and greens (Les tous nus - Quenelles de boeuf Provençales) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck.

o
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Posted by spacific (My Page) on
Mon, Feb 13, 12 at 21:45

This isn't really a recipe, but sometimes in my meatloaf, I put half of the meatloaf mixture in the bottom of the pan, then add a layer of quickly sauteed spinach mixed with pesto, then add the rest of the meatloaf.

I also add about 2 cupfuls of chopped spinach to any simple pasta with pesto. I started doing this because my son as a toddler loved pesto, so I just added a ton of chopped spinach to it and told him it was pesto. One of those sneaky mom things... but it worked :)

o
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Posted by dgkritch (My Page) on
Mon, Feb 13, 12 at 21:58

We love chard fresh in salads. I slice the stem parts as I would celery and the leaf is torn like leaf lettuce and added to whatever lettuce, spinach, beet greens or kale is available at the time. I grow Bright Lights for the beautiful stem colors.

We also saute chard with olive oil and garlic, then drizzle with a little balsamic. Yum!

Love kale chopped in vegetable beef soup.

Many of our spring and summer meals revolve around raw greens with whatever toppings are ripe. Snow peas, radish, green onion, and some cheese.

I rarely use a recipe, so none to post, but love greens!

Deanna

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Posted by carol_in_california (My Page) on
Mon, Feb 13, 12 at 22:19

Is purple cabbage considered a green?

o
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Posted by ruthanna (My Page) on
Mon, Feb 13, 12 at 22:42

We love this recipe that Gellchom posted last year. I've made it with the kale and also with spinach.

KALE SALAD WITH PINE NUTS AND GOLDEN RAISINS
Makes 4 servings (sez she; I think more)

2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Scant 1/2 teaspoon red-pepper flakes
1/4 teaspoon freshly ground black pepper
6 to 8 ounces kale (I use more; there's plenty of dressing)
1/4 cup golden raisins
1/4 cup toasted pine nuts

Whisk together olive oil, lemon juice, syrup, mustard, salt, red pepper flakes and black pepper in a nonreactive bowl. (The dressing can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)

Remove and discard the tough stems and center veins from the kale leaves. Then cut the leaves crosswise into 1/2 inch-wide strips to yield 6 cups well-packed kale. (I often just chop up the leaves rather than worry about pretty strips; it's a LOT quicker.)

Place the dressing in a salad bowl and whisk well. Add the kale and toss to coat greens thoroughly with dressing. Divide salad evenly and mound on 4 salad plates. Garnish each serving with raisins and pine nuts. (I like to serve it in a big bowl instead of on individual plates, so I just put the raisins and nuts on top and eventually it all gets tossed together.)

Gellchom 2011

In the winter, I often make dishes using frozen chopped spinach because I'm not a fan of the bagged baby spinach. I use these as a main dish rather than a side dish.

SPINACH TIMBALES

2 (10 oz.) packages frozen chopped spinach
4 eggs
1/2 tsp. salt
1/4 cup butter, softened
1 Tbs. fresh lemon juice

Cheese or hollandaise sauce, if desired

Cook spinach according to package directions or defrost; drain thoroughly and squeeze dry. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups.

Place cups on a rack in a 10” skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings.

o
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Posted by gina_w (My Page) on
Mon, Feb 13, 12 at 22:47

Seagrass, one of my youtube channel subscriptions, Maangchi, did Stamppot Endive a couple weeks ago, while she was visiting the Netherlands. Cute video and the recipe looks like a great use of greens. From the video commenters, Dutch use different greens for Stamppot.

Stamppot Endive

o
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Posted by sherrmann (My Page) on
Mon, Feb 13, 12 at 23:50

I love swiss chard chopped and boiled in chicken soup with red pepper flakes. I like it HOT!

Try a hot salad of spinach or torn romaine leaves. Sautee the greens in olive oil till limp, sprinkle with salt or garlic salt. If you are feeling ambitious, add halved cherry tomatoes, red onion rings, and halved and pitted kalamata olives, toss and serve. If you like goat cheese, melt a couple tablespoons in the hot greens, then add the tomatoes, onions and olives. In addtion to being good for you, these are also very pretty and dramatic-looking salads.

I recently accidentally used honey flavored goat cheese instead of plain. (I didn't use my regular brand, didn't read the label until I realized the salad was sweet.) It was actually delicious! The hint of sweetness with the savory was a nice surprise, and I will make it like that again. I was going to post it on the "best improvisations" thread, but it was really just a happy accident!

o
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Posted by ynnej (My Page) on
Tue, Feb 14, 12 at 0:27

Thank you bbstx. I had fun with this, and it forced me to step out of my comfort zone with kale and find a way to enjoy it other than in chip form.

Photobucket

I made a pesto out of kale and pistachios and mixed it with couscous, sauteed kale, and red onions.

o
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Posted by dcarch (My Page) on
Tue, Feb 14, 12 at 8:36

Jenny,

Beautiful! nice plating and photo.

I am GREEN with envy.

dcarch :-)

o
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Posted by bbstx (My Page) on
Tue, Feb 14, 12 at 8:48

Carol, yes I would consider red/purple cabbage a "green."

Let's think of some other ways to use greens.... Any recipes for lettuce cups or wraps? Cabbage rolls? Unusual slaws?

o
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Posted by ruthanna (My Page) on
Tue, Feb 14, 12 at 10:32

Watercress doesn't usually come to mind as a green to be cooked but I like to saute destemmed cress along with an equal amount of cleaned and chopped spinach. I add some chopped garlic and about a Tbs. each of Hoisin sauce and dry sherry.

I also use watercress in Green Goddess dressing, which more often ends up topping cold poached salmon or steamed shrimp than on a tossed salad.

GREEN GODDESS BUTTERMILK DRESSING

1/3 c. buttermilk
1/4 c. sliced green onions
1/4 c. chopped parsley
1/4 c. chopped watercress
2 t. lemon juice
1/2 t. dry tarragon
1/2 t. anchovy paste
1/2 c. regular or reduced fat mayonnaise
salt and pepper

In a blender or f/p, combine buttermilk, onions, parsley, watercress, tarragon, lemon juice and anchovy paste. Whirl until herbs are finely chopped. Add mayo, whirl just until blended. Season with s&p. If made ahead, cover and refrigerate for up to 10 days. Makes about 1 cup.

o
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Posted by jessyf (My Page) on
Tue, Feb 14, 12 at 11:00

Mizuna: I buy it whenever I wander into my local Japanese market to pick up dinner supplies. I have dashi on hand and make a broth with it, adding mirin and soy sauce, miso, then the mizuna and any other veggies I feel like (mushrooms - enoki etc., thinly sliced bok choy carrots) and a protein. It cooks down like spinach.

A vegetarian version of the mustard/kale/chard recipes above: instead of bacon or bacon fat, I use crushed black cardamom seeds, which provide a smoky flavor.

o
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Posted by annie1992 (My Page) on
Tue, Feb 14, 12 at 11:29

seagrass, too bad I'm not closer, I'd cook for you. I cook for stepmom, but her diet is somewhat limited, and she can't have any greens because of her coumadin or her kidneys or something. (sigh)

It's just not as much fun cooking for just me although my girls are happy to get my "over flow".

I also like chard, it's milkder than many other greens and it's very cold tolerant and grows back quickly after being cut. I also grow the Bright Lights variety and have been known to cook the stalks separately in a stir fry vegetable dish as they do take longer to cook than the leaves.

I remember in high school I made a dish with cooked lettuce and fresh garden peas and I think I liked it. I don't know where the heck that recipe came from, though. Does anyone cook lettuce?

Annie

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Posted by ynnej (My Page) on
Tue, Feb 14, 12 at 14:23

Haha! Dcarch :) Annie, Dcarch cooks lettuce.

o
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Posted by walnutcreek (My Page) on
Tue, Feb 14, 12 at 15:18

Love greens of any kind, although I can rarely have them anymore. Won't wait until the last minute this time like I did with the Wine Cookalong.

GREEK CREAMED SPINACH

1 tablespoon olive oil
2 tablespoons shallots, finely chopped
4 scallions, chopped
8 ounces baby spinach leaves, rough chopped
Sea or Kosher salt and fresh black pepper
1 1/2 cup of bechamel (recipe below)
3 tablespoons dill, rough chopped

To a large skillet add the olive oil, over medium heat saute shallots and scallions about 3 or 4 minutes or until softened. Add spinach, cover pan for 1 minute, then toss for a few minutes until spinach is wilted. Season with salt and pepper. Stir in bechamel sauce and dill. Remove from heat and serve immediately.

Bechamel Sauce

2 1/2 ounces unsalted butter
5 ounces all-purpose flour
3 1/4 cups whole milk, warm
1 teaspoon cinnamon
Pinch ofnNutmeg
1/2 to 1 teaspoon sea or Kosher salt
Fresh black pepper

In a large heavy-bottomed saucepan melt butter over low heat. Add flour and whisk for about 5 minutes to cook out the raw flour flavor. Do not brown, remove from heat if needed if pan gets too hot. While whisking slowly add milk a little at a time. Simmer until the mixture starts to thicken. Add cinnamon, nutmeg, and salt and pepper to taste. Makes about 1 quart. Store extra becahamel in refrigerator for up to 1 week.

SPINACH AND ONIONS

1 large onion, chopped
1 16-oz. package frozen chopped spinach
1 stick butter or margarine
1/8 tsp. fresh ground nutmeg
Salt and pepper to taste

In a skillet, melt butter. Add onions and saute until translucent. A frozen spinach, nutmeg, salt and pepper. Reduce heat and cover skillet. Let it cook until done, maybe 3-5 minutes.

SPINACH MUSHROOM FLORENTINE

1 lb cremini mushrooms, sliced
2 10-oz. pkgs. frozen chopped spinach, thawed and drained
1/4 cup chopped onion
1/4 cup butter, melted
1 cup shredded cheddar cheese
1 teaspoon salt
Garlic powder to taste

Preheat oven to 350 degrees F. Saute mushrooms in nonstick skillet until tender. Cool slightly. Press excess moisture from spinach. Mix spinach, onion, butter, 1/2 cup of cheese and salt in bowl. Mix well. Spoon half the spinach mixture into a buttered 9 x 13 inch baking dish and top with half the mushrooms. Sprinkle with garlic powder. Top with remaining spinach mixture, remaining mushrooms and garlic powder. Sprinkle with remaining 1/2 cup cheese and bake for 20 minutes or until bubbly. Serves 6 to 8

TURNIPS GREENS CASSEROLE

Prize-winning recipe to serve as a side with meatloaf or a Sunday ham. It's an easy way to get your vegetables and starch in one shot.

1 large bag (1 pound) turnip greens
10 turnips
3 tablespoons butter, divided
Salt and pepper

Preheat oven to 400 degrees. Wash greens and turnips thoroughly. Chop greens, put in pot and add water just to cover. Peel turnips and chop in large chunks. Place turnip chunks in different pot and add water just to cover. Add 2 teaspoons salt and 1 teaspoon pepper to each pot. Bring both to rapid boil, then lower to simmer until tender, about 20 minutes. Strain greens and press out water. Place at bottom of small casserole dish. Taste and adjust seasoning as needed. Strain turnips well, mash with 2 tablespoons butter. Taste and adjust seasoning as needed.
Spread mashed turnips over greens and dot with 1 tablespoon butter. Put in oven, uncovered, until lightly browned, 20-30 minutes. Serve hot. Serves 6

Note: If you have fresh turnips for this, use 10 turnips and the tops from them rather than the loose turnips and separate bag of greens that you would get from the grocery store.

VRAZEL'S SPINACH "TOUFFLE"

The spinach souffle at Vrazel's in Gulfport actually is a Spinach Touffle, a name that restaurant owner and guests gave the dish.

4 ounces butter
6 ounces cream cheese
1 10-oz pkg frozen chopped spinach, thawed but no drained
Salt and pepper to taste
1 cup bread crumbs
Parmesan cheese, grated

Preheat oven to 350. Melt butter and cream cheese. Add uncooked spinach and season with salt and pepper. Add bread crumbs and stir until soggy. Place in casserole dish. Top with parmesan cheese. Bake for 15 minutes. Serves 4

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RE: Cookalong #41 -Greens, Cooked and Raw
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Posted by cloudy_christine (My Page) on
Tue, Feb 14, 12 at 17:38

Another good thing I had to eat while visiting my daughter:

Espinacas con Garbanzos -- Spinach and Chickpeas (recipe from Smitten Kitchen)

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika**
Salt and freshly ground black pepper
Lemon juice, to taste

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).

Here is a link that might be useful: Espinacas con Garbanzos
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Posted by jude31 (My Page) on
Tue, Feb 14, 12 at 20:46

In response to a possible slaw recipe that was different, I can attest to the fact that this, from Glenda al, is very good. I also made sushipup's greek salad and it was equally good.

jude

Glenda al

Alaska cole slaw
5 cups shredded cabbage **I buy the preshredded plain, no carrots, etc at WalMart
1/2 cups almond slivers, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced**don't use
1/4 cup chopped green onions, white and green parts
1/2 cups chopped green bell pepper **don't use

This is the creamy dressing I used and it works great:

mix 1/2 c mayo with 2 Tbl cider vinegar **I used white wine vinegar, 2 tsp sugar, salt and pepper to taste Pour over coleslaw right before serving and toss JUST TO COAT

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid.
Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well

--------------------------------------------------------------------------------
Posted by sushipup (My Page) on Tue, Jan 3, 12 at 12:19

I like the idea of a Greek salad.
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

Directions

In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

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RE: Cookalong #41 -Greens, Cooked and Raw
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Posted by laceyvail (My Page) on
Wed, Feb 15, 12 at 6:45

Greens (escarole, kale, chard, collards,etc) can be added to just about any soup or bean dish near the end. If you want to add greens to a bean salad type dish, blanch the greens first.

A great pasta dish involves sauteeing chard, kale or collards in olive oil with a little crushed red pepper. Then add some of the liquid you cooked the pasta in to the greens, cover and steam them slightly. Serve greens over a relatively small amount of pasta with plenty of good parmesan.

Sauteed chard or spinach is also great added to fajitas or bean fillings in tacos. A little chipotle in adobo sauce doesn't hurt either.

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Posted by lpinkmountain (My Page) on
Wed, Feb 15, 12 at 7:17

I adore greens, which is great for my health. We eat them almost every day. Unfortunately, I can't afford some of the best greens, so we eat mostly kale, leaf lettuce, cabbage and spinach. Beet greens are my favorites but for some reason beets around here are expensive, even in summer. I really need to find a way to grow some. My next favorite is chard, which is also out of my budget. I also like rappini/broccoli raab, which I have only had at restaurants. Cloud swift I am SO ENVIOUS of you with your excess of radicchio. I love it and have lots of recipes for it but can't afford it. I'm not fishing for a pity party, I am happy to eat the kinds I can afford! If I could afford radicchio I have a pasta recipe that calls for it, mixed in with caramelized onions, prosciutto and goat cheese, although you can use bacon and parmesean, which are more ubiquitous.

For a quick and easy "beans and greens" you can just use a can of chopped stewed tomatoes (the kind that has onion, celery and green pepper already in it), throw in a dash of garlic powder, mixed with a can of canelinni beans, (or garbanzo, or kidney, etc.) and some frozen spinach or other greens. Mix in a healthy dab of neufatchel cream cheese, (or regular cream cheese if you don't have the low fat stuff) and season with your ethnic flavor of choice. Serve topped with parmesean or feta, etc. Season with cumin, oregano and chili for mexican, use paprika for spanish, alleppo pepper for turkish, a dash of cinnamon for greek. Or use italian seasoning, or mimic ratatouille by using just basil and oregano. I also use ras el harnout which I made myself, for Moroccan style. Throw in some bacon bits and serve over corn grits for US style, (or polenta). Otherwise serve over rice or pasta. You can also stuff this in baked acorn squash halves.

Greens are great in soups. I like them in lentil particularly. I also like greens with squash and pasta, either as part of a sauce or as a lasagne filling. I have recipes for all of these kinds of things if anyone wants them.

I use greens in quiches and phyllo wrapped things. I have a recipe for Albanian Spinach pie which uses phyllo. It is the bomb with fresh spinach. I think I got the recipe from Linda in TN. I only rarely make it though, as you know I hate manipulating dough.

You can use chard like cabbage and make chard rolls. I've had those at a friends' house, they are delicious.

So, here are my two contributions, this kale soup I am absolutely mad for, and palaak paneer. I can't usually get paneer so I sub goat's milk cheese or feta or ricotta salata. Definately NOT the same, but still good.

Palak Paneer (Cheese with spinach gravy) from a blog by Seema Bhat

Ingredients

1 box of frozen chopped spinach (You can use a big bag of fresh spinach for the best taste. In that case, rinse, chop fine, sautee in ghee until wilted and then grind with stick blender, or food processor)
1 big onion - chopped
1 big tomato - chopped
1 tsp ginger-garlic paste
3 or 4 green chillies
1 cup paneer - cubed and saut�ed until brown
1 tsp red chilli powder (adjust to taste)
1/2 tsp turmeric powder
1 tsp garam masala powder
1 tsp paprika
1/2 cup half and half

Method
1. Thaw the spinach in the microwave. Pour oil in a pan and saut� until soft. If you are using frozen spinach it's important you use the chopped variety. (Lpink's note: use ghee instead of oil for sauteeing and frying for more authentic taste, albeit VERY rich)
2. Fry the onions and tomatoes till tender.
3. Add the red chilli powder, turmeric powder, garam masala powder, paprika, green chillies and ginger garlic paste and saut� until well blended.
4. Cool and make a paste of this saut�ed mixture. (Grind with stick blender or put in food processor)
5. Add oil in a pan and cook this paste till the raw smell disappears.
6. Transfer the reserved spinach, add salt and half and half and let it boil.
7. You can add water if you feel the gravy is thick.
8. Add the paneer pieces and mix well.
9. Serve with roti or pulao. (Also good with jasmine or brown rice)

Here's the kale chicken soup. BF and I can't get enough of this stuff, it is the BEST soup for cheering you up on grey winter days! It's from the Apartment Therapy Web site/blog, which is tons of fun! But the original recipe was posted on here (CF) by someone and I'm sorry I don't remember who, speak up if it was you!

Kale and Chicken Stew
Serves 6-8

3 boneless, skinless chicken breasts
5 medium mixed potatoes; diced (I used Yukon gold, red and purple)
1 teaspoon fresh thyme
4 tablespoons olive oil
Kosher salt
freshly cracked black pepper
2 tablespoons olive oil
1 medium onion; chopped
1 large shallot; minced (I usually leave this out, too pricey)
2 carrots; peeled and diced
6 cups chicken stock
2 sprigs fresh thyme (I use dried, ~1/2 tsp.)
2 tablespoons Parmesan cheese; finely grated
5 cups chopped kale
15-ounce can cannellini beans; drained
salt and pepper to taste

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside. (Lpink's notes: No way do I got to all this trouble. I just sautee everything in the bottom of the soup pot until it's brown on the outside, then add the broth)

Warm the olive oil in a large pot over medium heat. Add the onion and shallot and saut�, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot. (Lpink's notes: I don't add the parmesean to the stew as it is cooking, I top the finished stew with parmesean right before serving.)

Mango slaw was another favorite of mine, but I just winged the recipe. It probably had cilantro, rice wine vinegar and or lime juice, honey and peanut oil in it. Maybe a dash of fresh mint from the garden and a shake of cayenne or a chopped jalepeno. Maybe some orange juice too. Looks like it has scallions, radishes, mango, cabbage.

o
RE: Cookalong #41 -Greens, Cooked and Raw
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Posted by arley (My Page) on
Wed, Feb 15, 12 at 15:16

I like spinach and collards, haven't ever been able to develop a taste for mustard and turnip greens.

If you have a pressure cooker, here's a simple way to cook collard greens.

PRESSURE COOKER COLLARDS

1 bunch collards
6 slices bacon

First, cut up the bacon into small pieces and start to cook them over low-med heat in the bottom of the pressure cooker.

While that's cooking, cut the stems out of the collards; discard the stems and put the leafy part in a bowl of cold water as you cut up the rest of the bunch. Once all the leaves have been de-stemmed, drain the water out of the bowl. Cut the leaves crossways on a cutting board, putting the cut leaves back in a bowl of cold water.

Once the bacon is cooked, take the bacon out of the pressure cooker, but leave the bacon grease in the bottom of the pot. Drain the soaked leaves in a colander, but don't be aggressive about removing the water; allow whatever water clings to the leaves to stay on the leaves. Put the wet leaves in the pressure cooker. Don't worry if it fills the cooker higher than 2/3; they will shrink an incredible amount.

Close the cooker, put it on high; as soon as it comes to high pressure, cut the heat until it just keeps it up to pressure. Cook on high for about 5 or 6 minutes. Release pressure, toss the collards with the liquid in the pot and the bits of bacon you've reserved.

Serve with pepper vinegar.

(You can substitute a bag of collards already cut up, and that's convenient; you just rinse them and go. You should, though, increase the cooking time a few minutes, because the cut up collards haven't been 'de-stemmed' and the stem takes a little more cooking time.)

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Posted by ynnej (My Page) on
Wed, Feb 15, 12 at 15:55

Just made this today and loved it.

Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette

Photobucket

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Posted by caliloo (My Page) on
Wed, Feb 15, 12 at 19:29

My first venture into collards - this is OH MY WORD delish!

Photobucket

Southern Collard Greens with Ham Hocks
From the Kitchen of Deep South Dish
2 large bunches of collard greens, cleaned
rinsed and chopped
2 pounds smoked meat (ham hocks,
smoked turkey legs, wings, or smoked neck bones)
Water to cover plus an inch
2 large pinches of kosher salt
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1 cup of chopped onion
3 cloves of garlic, minced
Couple dashes of hot sauce
2 cups of chicken broth
1-2 tablespoons of sugar
1 tablespoon olive oil
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 tablespoon of butter
Remnants of leftover ham
Additional chicken broth, if needed
1 teaspoon crushed red pepper
Hot sauce, for the table
Hoecakes
Slash the ham hocks lightly with a knife. Put in a large stock pot and cover them with water, plus
about an inch. Add the salt, Cajun seasoning, onion, garlic and hot sauce. Bring to a boil, reduce
heat and simmer for an hour.
While the ham hocks are simmering, strip, wash, drain and chop the collards; set aside.
To the ham hocks, add the greens, chicken broth, sugar, oil, vinegar, soy sauce, butter, and ham
remnants. Cook the greens down, cover, reduce heat to low, and cook for 30 to 45 minutes if
you like them firmer; 1-1/2 to 2 hours, if you like them more cooked down, stirring occasionally.
Add chicken broth, if liquid cooks down too low. Taste, season with additional salt and pepper as
needed; sprinkle with dried pepper flakes, if desired.
Serve with cornbread or hoe cakes and hot sauce at the table.

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Posted by katiec (My Page) on
Wed, Feb 15, 12 at 22:57

I had the same problem with the wine Cookalong...I cook with it all the time, but don't have many 'real' recipes. We eat lots of greens. I have a bowl of Asian salad greens and one of assorted lettuce going in my greenhouse. Tonight we had a salad dressed with Trader Joe's orange champagne vinegar and olive oil, with a bit of maple syrup and cayenne.

We're on a kale kick (Mostly because it grows better than most greens for me), I blanch it, dry it, and crumble into soups, risotto, pasta...whatever. There's a little organic cafe near the library and they sell kale chips. Really easy to make:

Massage kale leaves (the really curly kind works best), sprinkle with seasoning salt and maybe some Parmesan and dehydrate for a couple of hours (or bake in a very low oven). Pesto is also good (I'm lazy and have a bunch of assorted kind of pesto in the freezer, so that's what I use.

I make this when the garden's peaking...any greens work:

* Exported from MasterCook *

Cheese and Spinach Strudel with Warm Tomato Relish

Recipe By : Katie, from the Florida Tomato Committee
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 oz. pkg. frozen chopped spinach
1/2 pound ricotta cheese
1 cup mozzarella cheese -- grated
2/3 cup freshly grated parmesan cheese
2 pinches ground nutmeg
6 phyllo dough sheets -- measuring 14 by 18
inches each
3 tablespoons butter
dry bread crumbs -- fine
2 tablespoons olive oil
1 small onion -- minced
1 celery stalk -- minced
4 large tomatoes -- cored, seeded and
coarsely chopped
1/2 cup carrot -- grated
1 teaspoon fresh thyme -- or 1/2 tsp. dried
1 teaspoon fresh lemon juice
2 teaspoons fresh parsley -- chopped

1. Cook the spinach according to the package directions and cool on a plate. Squeeze out the excess moisture by hand and mix with the cheeses in a bowl. Stir in the nutmeg and salt and pepper to taste. Preheat the oven to 375 degrees.
2. To assemble, lay a sheet of phyllo on your work surface with a short edge facing you. Brush it lightly with butter and sprinkle with crumbs. Repeat this layering until all the sheets of phyllo are used.
3. About 3 inches in from the short edge facing you, arrange the filling in a mounded row about 3 inches wide, leaving about 3 inches uncovered along each long edge so you can fold the sides over. Fold the sides of the phyllo over the filling, then fold the short end of exposed phyllo over the filling. Continue to roll the phyllo into a log. Poke 2 small steam vents in the top with a paring knife.
4. Place the strudel on a baking sheet and bake for 30 to 40 minutes, until golden brown.
5. While the strudel bakes, make the relish. Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute over medium heat for 3 minutes. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently until most of the liquid has cooked off. Remove from the heat.
6. Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley. Slice the strudel and serve hot with some of the relish spooned around each slice.

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Posted by lpinkmountain (My Page) on
Thu, Feb 16, 12 at 11:50

OMG KatieC I want a personal chef to make me that dish every week!

I had turkey burgers last night for dinner. BF made them and he forgot my trick of adding spinach, so they were dry. I can't find my recipe, I've been making these for so long I just sort of wing it.

1 - 1.5 lbs turkey (or more)
1 cup frozen chopped spinach or two cups fresh. This you can eyeball and add the ratio of spinach to turkey that will suit your taste.
1/2 - 1/3 cup feta (I try and use low fat. Can also use goat cheese)
1-3 tsp. chopped garlic
1/2 med. onion chopped. Can use scallions or red onion too. Can omit if you don't like onions.
I also use 1-2 tsp. Penzey's Turkish seasoning blend. Can also use 1/2 tsp. cumin and oregano and a dash of allepo or cayenne pepper if you like. Can use italian seasoning or pesto for the flavoring. If using pesto made with parmesean, omit the feta. Can add some re-hydrated sundried tomatoes if you like. I prefer serving the burgers with fresh tomato slices.
Salt and pepper to taste.

Form into patties and grill or fry. Can make a bunch and freeze. Serve on pita bread with sliced tomatoes, cucumbers, lettuce, and or pickles, hummus, tsatsiki or tahini spread or avacado or guacamole.

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Posted by ann_t (My Page) on
Thu, Feb 16, 12 at 13:14

Great choice.

I love greens. But I like mine cooked.
This is a favourite recipe. I've made it with swiss chard, spinach, kale and beet greens. Doesn't photograph well, but is delicious.

Home Cookin Chapter: Recipes From Thibeault's Table

Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
==========================================================

Source: Krinos

Ingredients

1/2 cup Krinos olive oil
2-1/2 pounds boneless lamb, cut into stewing size pieces
2 large red onions, peeled, halved and sliced
2 garlic cloves, peeled and chopped
Salt, pepper to taste
1 cup dry white wine
Water
3 pounds dandelion, chard or spinach, trimmed, washed and drained well
1 bunch dill, chopped
2 eggs
Strained juice of 1-2 lemons
. 1. Heat the olive oil and brown the lamb. Add the onion and saut� until
golden. Stir in the garlic, salt and pepper. Add the wine and enough
water to cover the meat. Bring to a boil and simmer, covered, for about
40 minutes.

2. In a separate pot filled with a little water, steam the greens until
wilted and drain. Add the steamed greens to the lamb, together with the
dill, and continue cooking another 25-30 minutes. Add water if
necessary.

3. Beat the eggs until frothy and add the lemon juice, beating. Take a
ladleful of the simmering pot juices from the lamb and gradually
drizzle them into the egg-lemon mixture, beating all the while. Quickly
pour the mixture back into the pot, stir to combine and remove from
heat. Season with salt and pepper and serve immediately.

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Posted by solsthumper (My Page) on
Thu, Feb 16, 12 at 13:50

It's not easy being green, living in a house full of men.
But I still love them, the greens and the men.

Swiss Chard and Ricotta Crostata
From: Memories in the Baking

Crust:

1� cups AP flour
� cup grated Parmesan
Pinch kosher salt
Pinch cayenne pepper
8 tablespoons (1 stick) cold butter, cut into �-inch pieces
4 tablespoons vegetable shortening, chilled

Filling:

Extra-virgin olive oil
2 cloves garlic, minced
Pinch crushed red pepper flakes
1 bunch Swiss Chard, stems removed, leaves cut into 1-inch lengths
2 leeks, white and light green parts only, cleaned and finely chopped
2 to 3 tablespoons water
Kosher salt
2 cups fresh ricotta
1 cup grated Parmesan
2 eggs
Pinch cayenne pepper
Egg wash: 1 egg, beaten with 2 tablespoons water

Crust:

Combine the flour, parmesan, salt, cayenne, butter and shortening in the bowl of a food processor. Pulse until it resembles coarse cornmeal. Sprinkle 3 tablespoons ice water over flour mixture. Adding up to a tablespoon of water and pulsing until dough just begins to come together. Gather dough into a ball and flatten into a 4-inch disk. Wrap in plastic and refrigerate for 30 minutes.

Filling:

Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes aromatic, add the leeks and 2 to 3 tablespoons of water and season with salt.

When the water has evaporated and leeks are soft, add the Swiss Chard leaves. Season the leaves with salt and saute until they are soft and wilted. Remove from the heat and allow to cool.

In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix thoroughly. Adjust seasoning if needed.

Preheat the oven to 375� F.

To assemble:
Roll dough on a floured surface into a large circle about 1/4 to 1/8-inch thick. Transfer dough to a large sheet tray lined with parchment paper.

Put the filling in the center of the dough leaving a 3 to 4-inch border. Fold the edges up around the filling. Brush the dough with egg wash and bake in the preheated oven until crust is golden brown, about 45 to 50 minutes.

Remove from the oven and allow to cool 10 to 15 minutes before serving, to allow the filling to firm up for easier slicing. Serve hot or at room temperature. Makes: 8 to 10 servings.

Note: I keep seeing the measurements in the recipe being replaced by funky symbols. If you're having the same problem, go here: Swiss Chard and Ricotta Crostata

Sol

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Posted by solsthumper (My Page) on
Thu, Feb 16, 12 at 14:06

AB, I forgot to add that I often cook lettuce as a side dish, and it's so delicious, that there are times I'll make a meal out of it.

I particularly crave Romaine lettuce. Grilled in the summer, but more often than not, chopped up and sautéed in a little butter or olive oil. And seasoned to taste.

I prefer its light, fresh taste better than any other greens I've ever tried.

I also have a recipe for lettuce that's actually baked in a mold. Simple, but it's too weird, even for me, so I haven't tried it yet.

Sol

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Posted by suzyqtexas (My Page) on
Thu, Feb 16, 12 at 16:32

I went to a raw "cooking" class last week and this was one of the featured recipes, it was one of the crowds favorite.

Mediterranean Kale Salad

2 small bunces dinosaur kale, stems removed
2 T extra virgin olive oil
2 T lemon juice
1/2 t sea salt
1/4 c pine nuts
1/4 c golden raisins soaked 10 minutes, drained and rinsed
fresh ground black papper to taste

Cut the kale into thin strips crosswise

Place the kale in a mixing bowl along with the olive oil, lemon juice and salt. Toss well with your hands working the dressing into the greens for about 5 minutes. Add the pine nuts and raisins and toss gently. Kale salad will keep for three days in a sealed container in the refrigerator.

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Posted by ynnej (My Page) on
Thu, Feb 16, 12 at 17:36

Oh, Sol! That is just breathtaking! Is that you're blog? I just love it. I'm following it now.

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Posted by ann_t (My Page) on
Thu, Feb 16, 12 at 17:46

Jenny, Sol's blog is amazing. You won't find any better pictures than Sol's.

If you haven't visited Memories in the Baking you are in for a real treat.

Here is a link that might be useful: Sol's Blog
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Posted by lpinkmountain (My Page) on
Fri, Feb 17, 12 at 9:08

Sol it is always so nice when you post with those gorgeous photos!

I splurged on greens yesterday at the grocery store. Collards, beets and escarole, all $2.50/lb which is above my usual $2.00/lb. cutoff for fruits and vegetables. On the plus side though, a bag of brussel sprouts was $2.00/lb and they are usually $3.50/lb. As a side note, avocados have sadly gone above $1.00 each, which is my cutoff for them! We've been living high on the avocado for the past month! Radicchio was $5.50/lb.!! Needless to say I didn't get any of that, but fennel was $1.50/lb., which is practically unheard of, so I got some of that too. I'll be living high on the greens for the rest of this month. I want to try Alexa's collard greens recipe for dinner tonight. The escarole is for a soup recipe, along with the beet greens. Watch this space, lol! But my stuff won't be a elegant as Sol's or Ynnej's! I am a hash cook!

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Posted by sally2 (My Page) on
Fri, Feb 17, 12 at 9:48

Woo hoo, I love greens. I just saw this thread, of course right as I need to rush out the door. I can't wait to get back tonight and read the thread and see what I can contribute! Thanks for picking this ingredient!

Sally