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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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

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!


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RE: Cookalong #41 -Greens, Cooked and Raw

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


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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

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


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RE: Cookalong #41 -Greens, Cooked and Raw

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!


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RE: Cookalong #41 -Greens, Cooked and Raw

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


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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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Julia - beef and chard

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

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 :)


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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

Is purple cabbage considered a green?


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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

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


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RE: Cookalong #41 -Greens, Cooked and Raw

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!


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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

Jenny,

Beautiful! nice plating and photo.

I am GREEN with envy.

dcarch :-)


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RE: Cookalong #41 -Greens, Cooked and Raw

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?


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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

Haha! Dcarch :) Annie, Dcarch cooks lettuce.


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RE: Cookalong #41 -Greens, Cooked and Raw

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

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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RE: Cookalong #41 -Greens, Cooked and Raw

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


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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

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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RE: Cookalong #41 -Greens, Cooked and Raw

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.


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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

Just made this today and loved it.

Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette

Photobucket


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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 - Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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


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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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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RE: Cookalong #41 -Greens, Cooked and Raw

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


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RE: Cookalong #41 -Greens, Cooked and Raw

Oh Lpink - I'm sure you and BF will love the Southern Style... I was amazed how good it was! Oh, and since we did have some leftovers, DH finished them over a bowl of Garlic Smashed Potatoes... he was a happy man!

Alexa


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RE: Cookalong #41 -Greens, Cooked and Raw

Sol, I have so-o-o missed your posts and your beautiful photos.

jude


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RE: Cookalong #41 -Greens, Cooked and Raw

Sol, I have so-o-o missed your posts and your beautiful photos.

jude


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RE: Cookalong #41 -Greens, Cooked and Raw

Posted by jude31 "Sol, I have so-o-o missed your posts and your beautiful photos. jude"

You can say that again! :-)

Simply stunning. In addition to being able to create beautiful food, Sol is amazing in creating the right atmosphere for the beautiful food.

dcarch


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RE: Cookalong #41 -Greens, Cooked and Raw

So many great recipes above! We love kale chips but that is kinda boring!

How about Sausage, Cauliflower and Kale Potpie??

Ingredients:

1 tablespoon olive oil
1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces
2 medium onions, chopped
1 tablespoon chopped fresh rosemary
kosher salt and black pepper
1/3 cup all-purpose flour
3 cups low-sodium chicken broth
1 bunch kale, torn into bite-size pieces (about 10 cups)
2 tablespoons white wine vinegar
1 small head cauliflower (about 2 pounds), cut into florets
2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

Directions:

Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
Add the onions, rosemary, 1 teaspoon salt, and 1 teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, 1 teaspoon salt, and 1 teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.

Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.

Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes.

Let cool for 5 minutes before serving.

By Dawn Perry and Charlyne Mattox, Real Simple March 2012


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RE: Cookalong #41 -Greens, Cooked and Raw

Sol, my jaw literally dropped when I saw your photo. Then I followed your link, and my jaw is still on the ground, making it very hard to type this. Wow!

I'm planning to keep this thread and cook my way through it like Julie did with Julia's book!

There's a recipe I used to make when my kids were little, and they loved it, even though it had turnip greens in it. I couldn't get them to eat turnip greens to save my or their lives, but with this recipe they did. Unfortunately, I don't know where I have it, but I'll try to remember it. I've been making a vegetarian version of it for years, but when they were little, I made it the original way. It came from a magazine, probably Woman's Day, way back in the 1980's. I don't even remember the name of the recipe. The recipe calls for canned black-eyed peas, which makes it a good quick supper recipe, but I'm sure you could use all fresh ingredients if you wish. This makes a thick stew kind of dish.

Turnip Greens and Black-eyed peas

1 kielbasa or smoked sausage, cut into bite size pieces
2 15 oz. cans black-eyed peas, drained
1 28 oz. can tomatoes
1 16 oz. bag frozen turnip greens
lemon juice
salt and pepper to taste

Combine all the ingredients and heat till done. Add a squeeze of lemon juice just before serving. Season to taste. I don't remember if I sauteed the sausage before adding it, but I think I just added everthing into a pot.

To make it vegetarian (which my dh doesn't like nearly as well, but I like it (grinning thinking about the lying vegan thread!), omit the sausage, and use olive oil for the fat - a couple of tablespoons is good. I add a very small amount, maybe 1/8 to 1/4 teaspoon of liquid smoke to get that smokey flavor that the sausage gives the meat version.

If I find the original recipe, I'll check to make sure I didn't make a mistake on this.

Sally


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RE: Cookalong #41 -Greens, Cooked and Raw

Y'all can really be a good influence! Yesterday at the grocery store I bought a big bag of frozen chopped spinach (on sale!), a head of cabbage (.25 a lb.), and a bag of chopped collards. Those plus a pack of frozen sugar snap peas and 2 bags of carrots (.57 per lb. bag), sweet potatoes and a couple of baking potatoes kept my focus on buying more vegetables than meat. I did a freezer inventory last weekend and saw that I need to use up the meat in my freezer before I buy more.

Today I'm making a spinach and cheese quiche for dinner tonight and lunch on Meatless Monday. I also plan to try a bean/sausage/greens recipe on Kalyn's Kitchen blog that I found this past week.

Teresa

Here is a link that might be useful: Sausage, Beans, and Greens crock pot recipe


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RE: Cookalong #41 -Greens, Cooked and Raw

Sally2, I'm perusing Sol's site as I type this. I LOVE the way you write, Sol. Very very funny and witty, I'm laughing, sitting here with my coffee.

Thanks for your recipes, your photography and your blog.


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RE: Cookalong #41 -Greens, Cooked and Raw

I got to thinking, and that recipe I posted above probably had an onion in it. I'd probably saute the onion, then the sausage, then add the other ingredients - after draining excess fat, of course. Sorry about the omission.

Sally


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RE: Cookalong #41 -Greens, Cooked and Raw

I love this salad. I can't say that about many salads. This is my version of the house salad at Vittorio's in Toronto.

Home Cookin Chapter: Recipes From Thibeault's Table

Vittorio's Spinach Salad
========================
Washed and dried spinach (Baby)

4 hard boiled eggs, peeled

4 or 5 cleaned mushrooms, sliced

1 can of artichoke hearts halved or quartered

3 Roma tomatoes, quartered

2 chopped green onions

Kalamata olives
Dressing

1/4 teaspoon tarragon
1/2 clove of garlic
2 or 3 tablespoons wine vinegar
1/2 cup homemade mayo or Hellmans
Salt and pepper
. Place spinach in a large salad bowl. Decorate with eggs, mushrooms,
artichoke hearts, tomatoes and green onions and olives.

Drizzle with dressing and toss.

Can be made on individual plates as well.

Dressing

Soak tarragon and garlic in vinegar. Add salt to dissolve.

Mix vinegar mixture into mayonnaise and adjust seasoning to taste.


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RE: Cookalong #41 -Greens, Cooked and Raw

Inspired by this thread, I tried sauteeing some romaine lettuce last night. Simply washed the greens, cut them crossways so you had about an inch of stem flanked by some curly greens, and sauteed them in a little butter/evoo mix until the greens were a little wilted.

Fantastic! Needed no accompaniment, though I bet a little freshly grated parmesan would do great on it.


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RE: Cookalong #41 -Greens, Cooked and Raw

Ann, that dressing sounds amazing. Sol, your blog is just wonderful, and I can practically hear your voice as you read. You have a terrific writing style. My husband showed up with a big bunch of beets for me this Valentine's Day. He knows me too well.

Beet Green and Sage Pesto with Slow-Roasted Tomatoes

Photobucket

This was the first time I've tried slow-roasted tomatoes. What a difference! I don't think I'll ever go back to sundried.


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RE: Cookalong #41 -Greens, Cooked and Raw

I've got cabbage and leeks in the slow-cooker now, with a bit of chicken broth. When it's cooked, a cream sauce gets made for it. I'll let you know how we like it.


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RE: Cookalong #41 -Greens, Cooked and Raw

Every time I read this thread, I drool. Imagine, drooling over greens. But I've always loved greens. As a child, spinach was my favorite vegetable. I even ate the stuff the school cafeteria passed off as spinach - that's how much a spinach-aholic I am.

Here's a recipe I tried last night. Yesterday I was weeding my garden, thinking about this cookalong, and kept eyeing the beet greens. I have some beets left over from fall or even last spring, where the beets are way too mature to eat, but they keep producing nice greens. So, I decided to try a recipe from Annie Somerville's cookbook, Fields of Greens. I thought it an appropriate cookbook for this cookalong. In case anyone doesn't already know, beets and Swiss chard are very closely related. I use their greens interchangeably. So, for last night, I subbed beet greens for the Swiss chard called for in the recipe. I also used regular raisins, since we didn't have the currents or golden raisins on hand, and I didn't want to go to the store. I think regular raisins are just fine in this recipe, and I don't even like raisins. I did feel like cooking and having fun with my grandson, so we made pasta from scratch. He had fun feeding the pasta dough through the machine! It's not necessary to make it from scratch at all, as the note that goes with the recipe indicates.

Sorry, I forgot about picture taking until it was all gone.

Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter

from Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant, by Annie Somerville

Serves two to four

We use fresh fettuccine here, but penne is also a delicious pasta choice. It can be cooked in advance, tossed with a little olive oil, and reheated with the sauce, a make-ahead technique that works well for this dish.

1/3 cup brown butter (recipe follows)
1 tablespoon dried currants
2 tablespoons golden raisins
1 bunch of red or green Swiss chard, about 8 cups packed leaves
1 tablespoon light olive oil
1/2 medium -size red onion, thinly sliced, about 1 cup
Salt and pepper
2 garlic cloves, finely chopped
1/2 pound fresh fettuccine
1/3 cup walnut pieces, toasted
Grated parmesan cheese

Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch-wide ribbons.

Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low.

When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Variation: We often make this pasta with a mixture of winter greens - spinach, Swiss chard, and kale make a particularly satisfying combination. Kale is the slowest cooking of the greens, so add it to the onions 2 or 3 minutes before the chard. The spinach can be wilted quickly, so add it just before tossing with the cooked pasta.

Brown Butter

The time and attention needed to make brown butter are minimal - just be sure to use unsalted butter and remove it from the heat before its warm amber color begins to darken. The butter will hold indefinitely in the refrigerator, so make enough to have on hand when you need it.

1/2 pound unsalted butter

Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and mil solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat. Line a fine-mesh strainer with a paper towel or cheesecloth and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container.

Makes about 3/4 cup.

One additional note from me. I doubled this recipe to make enough to serve 5 as a main dish. I doubled the amount of brown butter, which I think was a mistake - it was too greasy. If doubling, I'd suggest using just a little more brown butter rather than doubling it.

Sally


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RE: Cookalong #41 -Greens, Cooked and Raw

That sounds really good, Sally! I've got a few beet greens left over and I think I might try this.


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RE: Cookalong #41 -Greens, Cooked and Raw

This is by far my favorite thing to make with kale. An Irish dish that is bright green, perfect for St. Patrick's Day.

Colcannon

kale
potatoes -- Not the waxy red ones. Yukon Golds are especially good. But russet types, being drier, let you use more of the scallion-infused milk.
scallions
milk
butter

Wash the kale and strip out the tough stems. Cook it in a large pot of boiling water until tender. (This keeps it bright green. Steam it if you insist.)
Drain the kale; when it's cool enough, squeeze it to get out as much water as you can.
Chop it finely. I like a knife chop, but if your kids will be put off by "pieces" you can process it.
Meanwhile, boil peeled potatoes until tender.
Heat some milk with finely sliced or chopped scallions. Use some butter and the scallion milk to mash the potatoes.
Serve with a good-sized pat of butter.

Little kids will eat a lot of "green mashed potatoes."


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forgot

The recipe should say to add the cooked chopped kale to the mashed potatoes.


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RE: Cookalong #41 -Greens, Cooked and Raw

Ynnej I would love it if you would post the recipe for the beet green pesto and also the slow roasted tomatoes. I tried doing some roasted cherry tomatoes a couple of weeks ago, they were good but I don't think I roasted them quite right.

Sally2 I'm like you, I would love to cook my way through this post. Unfortunately, my rate of participation on this Cookalong has slowed due to my ruining my oven's computer once again, and this time I think for good. Last time it healed itself after a few weeks, but last time the clock at least kept working. Now it seems to be dead as a doorknob. I've already researched fixing it and getting a new stove, so it's just a matter of time before I get the new stove. Meanwhile, I'm a stovetop cook. Also, I've been under the weather for a couple of days, so not much cooking going on and then there will be stuff to do to make up for my lost work time.

Meanwhile, here's the soup I made last weekend. It's kind of hard core vegetarian and you'll love it if you love the combo of beans, butternut squash and greens. It's a good healthy and colorful starter for a Mediterannean type meal.

Butternut Squash Greens Soup
(Lpink's adaptation of a recipe she got off a recipe card she got at some grocery store ages ago.)

1 TBLSP of extra virgin olive oil (or less) for sauteeing
1/2 cup each diced onion and celery (you could probably use fennel in place of celery. Omit celery if using beet greens, use the beet stems instead. White onions are good, I also like this soup with red onions, they're colorful).
Bunch of fresh greens, about 1 1/2 cooked cups worth. I most often use beet greens and the amount is what comes from a bunch of beets. I have also used frozen chopped greens for this dish, such as frozen kale or frozen spinach.
1 1/2 cups butternut squash (I just use a 10 oz. block of the Bird's Eye frozen pureed butternut squash).
3-4 cups vegetable or chicken broth
1 can small white beans (I usually use canelinni)
1/4 cup chives (I often use 3 scallions or 1/8 cup dried chives when I don't have fresh chives)
1/2 - 1 tsp. good italian seasoning
1 dash balsamic vinegar (slightly more than 1 tsp.)
salt and pepper to taste

Sautee onion, celery in oil until translucent. Add greens and cook until wilted. Add 2 cups broth and bring to a simmer. Add the block of frozen butternut squash. (You can microwave it to thaw it out if you want, or use 1.5 cups fresh squash, cooked and pureed). Cook until squash is combined. Add one can of beans, rinsed, and the italian seasoning. Add more broth until the soup reaches the consistency you like (1-2 more cups). Add scallions or chives and simmer 10 min. Adjust seasoning with a healthy dose of salt and pepper. Add a dash of balsamic vinegar. Taste and adjust additional seasonings to taste as you wish. Serve with croutons floating in the soup and a dusting of parmesean cheese.

Here's a pic. I was almost out of soup and out of croutons by the time I remembered to take a photo.


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Squash soup post script

Oh I forgot to add GARLIC in the soup recipe. The original recipe doesn't call for it, but I think a little bit is OK. I just add a dash of garlic powder, but you could add 1-2 cloves minced garlic in with the onions.


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RE: Cookalong #41 -Greens, Cooked and Raw

Garlic is non-negotiable in my book! I put it in just about everything. For slow-roasted tomatoes, I just halve them, toss them in a little oil with salt, pepper, and thyme and heat in 220 oven for 2-3 hours. Here is the Beet Green Pesto Recipe.

Beet Green and Sage Pesto

2 cups chopped beet greens, center ribs removed
1/2 cup walnuts
1/2 cup sage leaves
1 cup fresh grated parmesan
2 cloves garlic, chopped
2 tsp lemon juice
1/2 tsp salt, or to taste
1/4 tsp pepper, or to taste
2 tbsp water
1/2 cup olive oil+ more for frying

Add enough oil to coat a large frying pan and bring to medium low heat. Add beet greens and cook until wilted. Let cool. Add walnuts to food processor and grind until fine, then add cooked greens and all other ingredients, streaming in olive oil at the end.


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RE: Cookalong #41 -Greens, Cooked and Raw

Oh, that's what I did wrong with the tomatoes, I fast roasted them, in the oven at 400 for about 15 min. They tasted good but burst out of their skins leaving sad little skin curls in the pan.


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RE: Cookalong #41 -Greens, Cooked and Raw

And the skin's the best part! I wouldn't say you did it wrong, though. Slow-roasted is just a completely different outcome- like sundried tomatoes, only juicier.


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RE: Cookalong #41 -Greens, Cooked and Raw

Lpink - I posted the Kale and Chicken Stew recipe ~ I am glad you and BF love it ~ we feel the same ~ can't make it often enough!

KALE & CHICKEN STEW
Here is the recipe from the Nov's New Recipes post with the changes I make.

I found this recipe when searching for ways to cook kale.
We thought it was delicious.
Changes I made:
I use a Rotisserie chicken & homemade chicken broth I had in the freezer. I also added Trader Joe's Everyday Seasonings - so season with your favorite spices.

Potatoes I used: Yukon golds, Red potato, Russet, and an all purpose white. Scrubbed and did not peel. Roast on some nonstick aluminum foil.

I always rinse & drain the beans.

I cooked it early and let it sit to meld the flavors.
It is going to be a favorite comfort food this year as the weather turns cold.

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
2 carrots; peeled and diced
6 cups chicken stock
2 sprigs fresh thyme
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.

Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, 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.

Related: Five Ways to Eat: Kale

Rebekah Peppler
November 2, 2010 06:00PM


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RE: Cookalong #41 -Greens, Cooked and Raw

Lpink, that soup sounds delicious. So does the pesto, Ynnej. I'll have to make some of that.

Sally


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RE: Cookalong #41 -Greens, Cooked and Raw

Jenny, you're sweet; thank you! I followed the link to your wonderful blog, and I'm looking forward to trying your dishes on my boy, a vegetarian who hates vegetables :)

Thank you Ann, Lpink, Jude, Sally and Dcarch for your very kind words!
Your comments may just turn me into a Peanuts character, big head, tiny body.

I apologize for the lack of new blog entries. The blog was accidentally deleted by Blogger recently, and even though they brought most of it back, I've been busy doing damage control. I hope to get it up and running by this weekend.


It has been an unusually-mild winter this year, and I've been craving more greens than ever before. So, I'm saving this entire thread and the delicious photos.

Arley, I've taken note of the parmesan tip on the cooked romaine!

Sol


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RE: Cookalong #41 -Greens, Cooked and Raw

Great minds think alike! Cooking Light has kale recipes today.

Here is a link that might be useful: Cooking Light - 14 Kale Recipes


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RE: Cookalong #41 -Greens, Cooked and Raw

This was very good!

Chowhound's Garlic and Smoky Greens Soup w/Poached Egg.

3 large garlic heads
3 tablespoons olive oil, plus more for serving
2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only)
2 bay leaves
1 tablespoon finely chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
1 medium russet potato, peeled and medium dice
1/2 teaspoon smoked paprika, plus more as needed
4 cups low-sodium vegetable broth
12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups)
1 cup water
4 poached eggs (optional)

Prep
Heat the oven to 375F and arrange a rack in the middle.

Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside.

Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes.

Discard the bay leaves and remove the pan from the heat.

Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to puree the soup in the original saucepan.)

Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed.

Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired.

Photobucket
(Pic from the recipe on Chowhound)

Link has two other soups - one with bok choy wontons which sounds like another one to make!

Here is a link that might be useful: Soups with Greens from Chowhound


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RE:: Cookalong #41 -Greens, Cooked and Raw

Cooking Light just posted 14 tasty kale recipes for those interested.

Here is a link that might be useful: Cooking Light Kale Recipes


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RE: Cookalong #41 -Greens, Cooked and Raw

What a great Cookalong thread! I haven't been on line much lately but have been eating my greens. I made Chi83's Massaged Kale & Avocado Salad and it was excellent.

CC, I haven't made Colcannon for a couple of years. Thanks for the reminder since I just bought 10 lbs. of potatoes.

I also made some chard soup.

CHARD AND SAUSAGE SOUP

1/2 pound sweet Italian sausage, casings removed, crumbled
1 Tbs. chopped garlic
1 pound Swiss chard, trimmed and coarsely chopped
4 to 5 cups chicken broth
1/2 cup broken (1 inch) pieces capellini or vermicelli pasta
4 slices crusty French or Italian bread, 1/2 inch thick
4 tsp. olive oil
4 tsp. freshly grated Parmesan cheese

Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done.

Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan.

Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4


I had more chard left so tonight made these sci-fi-looking blobs on a flying saucer of Hollandaise.

Photobucket

No real recipe but I blanched the chard leaves in the microwave and put them in greased custard cups with the ends of the leaves hanging over the sides.

Then I added a filling of cooked basmati rice, cubes of cooked chard stems and golden beets, parsley, S&P, some grated Parmesan and a beaten egg white to bind.

After covering the rice mixture with the overhanging chard leaf pieces, I baked them in a pan of hot water at 350 for about 20-25 minutes. I let them cool for about 3 minutes before inverting onto the plates.

DH loved his greens "surprise package".

Photobucket


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RE: Cookalong #41 -Greens, Cooked and Raw

The chard bundles are very creative, Ruthanna! That chard and sausage soup sounds good to me - if/when we get some more cold weather.

Who knew we loved our greens so much?

Teresa


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RE: Cookalong #41 -Greens, Cooked and Raw

Tonight I tried Italian Style Braised Spinach. I found the lemon juice to be overpowering/odd. I think it would have been fine, otherwise.

Here is the recipe

1 1/4 pounds fresh spinach
2 teaspoons olive oil
2 shallots, finely chopped
4 cloves garlic, minced
2 tablespoons lemon juice
1/8 teaspoon salt (I used Kosher salt)
1/4 teaspoon pepper
1 1/2 tablespoons pine nuts, toasted

1. Trim away stems from the spinach and wash well. Do not dry; allow water to cling to the leaves.

2. Heat olive oil in Dutch oven over medium heat until hot. Add shallots and garlic and cook 2 - 3 minutes, or until shallots are tender, stirring frequently.

3. Place spinach in pan. Drizzle with lemon juice and sprinkle with salt and pepper. Cover and cook 10 minutes, sirring occasionally. Sprinkle with toasted pine nuts.

Here is a link that might be useful: Italian Style Braised Spinach


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RE: Cookalong #41 -Greens, Cooked and Raw

Today is the last day for posting recipes if you want to be in tonights drawing for choosing the next Cookalong ingredient.

I will draw a name tonight and post it tomorrow.

Hurry up! This has been a great Cookalong.

Nancy


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RE: Cookalong #41 -Greens, Cooked and Raw

Here is a side dish we cooked for the Colonial Tavern Dinner. It was well received by the guests.

Sauteed Parsnips w/ Winter Greens
1 lb parsnips-peeled and cut into 1" pieces
1/2 lb bacon
2 cloves garlic-minced
1 large sweet onion-thinly sliced
butter(for caramelizing the onion)
2 generous cups baby spinach
2 generous cups chard-rough chop
salt and pepper to taste

Par boil parsnips til fork tender. Drain.
Meanwhile, fry bacon til crisp in pan. Remove bacon, drain on paper towels. Heat separate pan. Add butter and onions. Saute til caramelized. Set aside.
Saute parsnips in bacon drippings til golden brown on all sides. The last few minutes of cooking, add the greens and garlic to the parsnips. Salt and pepper to taste. Add sauteed onions, crumble bacon on top and serve. Makes 4-6 servings.


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RE: Cookalong #41 -Greens, Cooked and Raw

Since the topic is greens, I should mention Gruna Dunaschdawk - Green Thursday in the Pennsylvania Dutch dialect. It's the day before Good Friday and the tradition is to eat greens on that day as a Spring tonic.

If the date coincides, it's usually baby dandelion greens wilted with hot bacon dressing. They must be picked before blossomming, when the taste becomes too bitter to be eaten raw.

When the dandelions are at the right stage (only for about 2 weeks), dozens of churches have ham and dandelion dinners as a fund raiser.

In our house, spring dandelion greens were topped with sliced hard-boiled eggs and topped with this dressing:

DANDELION OR LEAF LETTUCE DRESSING

1/4 cup heavy cream
2 Tbs. sugar
1 Tbs. cider vinegar
1/4 tsp. salt.

Mix all ingredients. Pour over 3 - 4 cups of greens and 2 sliced hard-boiled aggs. Add pepper to taste. You can also add a few pinches of dried mustard to the cream before mixing.


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RE: Cookalong #41 -Greens, Cooked and Raw

Thanks, Nancylouise. I'll figure out a vegetarian way to cook that - maybe saute the parsnips in butter instead of bacon. It does sound good. All these recipes sound good.

Sally


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RE: Cookalong #41 -Greens, Cooked and Raw

Ready for the next Cookalong?

I need someone to pick the next subject.........

*********** jude31 *****************

will you please do us the honor?

I'll watch for you to post your choice here and also watch my email if you have any questions.
Then I'll set up the next Cookalong (you don't have to do that part).

Nancy


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RE: Cookalong #41 -Greens, Cooked and Raw

When I need bacon flavor in a vegetarian dish, I just sprinkle a little of the "bacon bits" made out of TVP. Very little though, they are salty and have more flavor per "bit" than bacon would.

I finished off the Cookalong last night by making Alexa's recipe for collards, albeit with a small amount of turkey kielbasa instead of the ham hock. I made it in the crockpot, as one burner is out on my stove and this was a stove-intensive meal. It was yum. I had never made fresh collards before. I liked them a lot, but they are kinda pricey (compared to spinach and kale) so I might not eat them very often. I served the collards with a blackeyed pea stew that BF made with red and green pepper, zuchinni, onion and fire roasted tomatoes. It was FAB, and so colorful! Wish I had taken a photo. That got served over cheesy polenta, to use up some asiago I had languishing in the fridge. Definately a keeper meal and will make again, although next time in may be with kale.

Tonight is brussel sprouts. Then I just need to find a way to use up the bottoms of the beets and I will have finished using up all the produce I got for the Cookalong. I am so weird, I have LOVED this cookalong, with all the vegetables that most people turn their noses up at! I hardly ever eat them even though I like them, since they are usually outside my budget. So for me, these two weeks have been a luscious treat!

Oh, and here's a freeby for the beets that go with beet greens.

Syrian Beet salad (from "Moosewood Restaurant Daily Special" cookbook)

2 quarts water
3 large beets
1 TBLSP chopped chives (or 3 scallions)
2 TBLSP chopped cilantro (or parsley with some ground corriander seed)
2 garlic cloves, pressed
1/2 fresh chili, seeded if you want milder, minced (about 1 TBLSP). I often have to use a healthy dash of Aleppo pepper instead
1 tsp. ground cumin
2 TBLSP lemon juice (or cider vinegar)
3 TBLSP EVOO
1 tsp. salt or to taste

In a large pot, bring water to boil. Wash and scrub beets well. Cut beets into quarters and ease into boiling water. Turn to simmer and cook until tender and easily pierced with a knife. Alternately, you can cut the beets into 1/8ths and coat with salt and EVOO and roast at 400 for about 1/2 hour. Put a little veg or chicken broth in the bottom of the pan to prevent the beets from drying out.

Cool the beets. Peel the beets after they cool and dice into bite sized pieces. Combine other ingredients into dressing and pour over beets. Chill at least 30 min. before serving. Good cold or at room tem.

I serve over a lettuce salad with goat's milk feta, chopped walnuts, and maybe some sliced cuke, pepper or celery. Can also top with sunflower seeds or pumpkin seeds if your are into the anti-oxidant craze. Can sub blue cheese for feta, but not as authentic, IMHO.


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RE: Cookalong #41 -Greens, Cooked and Raw

Ruthanna, I just wanted to share some dandelion trivia. Yeah, gotta get the leaves early before they become bitter. But I find the name interesting; if you hold a dandelion leaf sideways, it sort of looks like teeth. Someone thought it looked like a lion's dentition, so you get the French 'dent de lion' which got corrupted into the English 'dandelion'.

But what I find funny is the other French term for it: 'pissenlit' which can be translated as 'wet the bed', for its alleged diuretic properties.

Appetizing, eh?


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RE: Cookalong #41 -Greens, Cooked and Raw

Okay, Nancy, here goes nothing! I choose pork,for Cookalong #42, which I believe is the first meat choice for a cookalong.

jude


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RE: Cookalong #41 -Greens, Cooked and Raw

Thank you jude!

I can't wait to see the recipes, pork just might be my favorite meat.

Nancy

Here is a link that might be useful: Cookalong #42 ----PORK


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RE: Cookalong #41 -Greens, Cooked and Raw

I had fun preparing a different variation of Solthumper's Swiss Chard and Ricotta Crostata. I used store bought ricotta, beet greens from my garden, and onions instead of leeks, since I had them on hand. I would love to make it exactly like the original recipe, with freshly made ricotta and with leeks, and especially with the cayenne and red pepper flakes. I left them out due to a four year old that is very sensitive to spices. Soo, of course it wasn't the same, but similar. It was good, but the ricotta had a grainy texture. I wonder if home made ricotta would have that same texture. Anyway, it was good, and worth doing again the right way. Oh, and I plan to use that crust recipe for other things, too. It was delicious and flakey.

Sally


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RE: Cookalong #41 -Greens, Cooked and Raw

I just tried tonight the Kale and White Bean Soup that annie1992 posted. It was very good! Thanks! I have been thinking for a long time I would like to try various greens. My husband does the weekend shopping. I put kale and the spicy sausage on the list. The store didn't have the sausage the recipe asked for; so he just winged it and picked something. Neither one of us knew what to expect, having never tried kale; and we don't eat sausage, either. We sat down to eat, wondering if all that chopping effort would be worth it. We were both pleasantly surprised to find we liked it a lot. I had always thought kale was supposed to be bitter or cabbage-y tasting (I do not like cabbage), but it was mild and tasty, with more character than spinach, the only green I have put into soup this far. The sausage added just a little bit and a savory accent.


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RE: Cookalong #41 -Greens, Cooked and Raw

Linnea, I'm so glad you enjoyed it. I like that soup a lot, but I like greens, even cabbage. I grew kale for the first time this year and was surprised at how well it grew and how mild it was. I'll definitely grow more next year.

Annie


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