Find More
Archived posts for the ‘Greens’ Category

Southern Style Black-Eyed Peas & Greens

By Laura

Southern Style Black-Eyed Peas & Greens
adapted from Vegetarian Cooking for Everyone
By Deborah Madison

2 tablespoons safflower or olive oil
1 tablespoon butter
1 onion diced
1 celery rib, finely diced
2 med carrots, diced
3 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon chipotle chile or red pepper flakes
2 cups fresh or 1 cup dried black eyed peas
1 quart water or soup stock
2 garlic cloves, minced
salt & pepper to taste

Heaps of sauteed Greens: Collards, Mustard & Turnip Greens are most traditional, but many other greens work as well. I’ve used everything from mizuna to purple sprouting broccoli with good success.

Heat the oil and butter in a sauce pan or soup pot over medium heat. Add the onion, pepper, celery, bay leaves, thyme, and garlic. Cook for 15 min, stirring occasionally, then add the allspice and chile and cook for a few minutes more. Add the peas and water. Bring to a boil, then lower the heat and simmer, partially covered, for 40 minutes. Add 2 teaspoons salt and cook for 20 minutes more or until peas are tender.

Coarsely chop the greens and saute them with a bit of olive oil & salt in a large wok. Collards will take slightly longer to cook than more tender greens like mustard & turnips.

Put a scoop of greens in the bottom of a bowl, pour peas & broth over the greens and serve.

Allium Galette

By Laura

This recipe may sound a bit complicated but after making it once I think you’ll find it quick, easy and versatile. Alliums – all those wonderful members of the onion family including spring onions, green garlic, leeks, whistles, ramps and shallots – are at the heart of this dish. I saute whatever alliums are in season, add a few other veggies and herbs, the egg and a bit of cheese to bind it together, and surround the whole thing with a giant free form pie crust. YUM!

3 cups alliums including some greens, chopped
8-10 Nicoise or Kalamata olives
butter/olive oil
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley (or other herbs)
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)

Almost any greens and/or mushrooms are a great addition to this dish. Saute them separately, allow to cool for 10 min, then add in with the olives at the end.

Thinly slice and wash the alliums then saute them in butter or olive oil for 5-10 min. Add thyme and 1/2 cup of water. Stew over medium heat stirring frequently until alliums are tender- about 5-10 min more. Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coats the leeks and a little liquid remains. Season with salt and pepper. Remove from heat and add olives, parmesan, and lemon zest. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and most of the parsley & herbs.

Preheat the oven to 400. Roll out the dough (see below) for one large or six individual galettes. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush with reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

Galette Dough

Based on a recipe from Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed

Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment leaving some pea sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 min if the butter feels too soft.

I always roll the dough out onto lightly floured parchment paper because it makes then it doesn’t stick! To form a galette, roll it out on a lightly floured surface into a 14-inch irregular circle about 1/8th inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.

I usually make savory galettes, but this dough is also wonderful wrapped around sweet summer fruit for dessert.

Swiss Chard Bisque

By Laura

Swiss Chard Bisque
By Beverly Matlock (Laura’s Grandmother)

1 bunch chard
1 can chicken broth
1/4 cup butter
1 cup chopped mushrooms
3 tablespoon flour
1/4 teaspoon curry powder
1 pint half and half
salt and pepper
4 slices bacon, crisply fried and crumbled

Slice stems of chard- cook about 3-4 min with 2 tablespoons of broth.

Slice leaves and cook until tender, covered about 3 min. Put chard and remaining broth in blender and whirl until smooth. Should be about 3 to 3 1/2 cups.

Melt butter. Saute mushrooms 5 min. Stir in flour and curry powder. Cook until bubbly and slowly add cream. Stir until thickened. Add chard puree and season to taste. Garnish with bacon when serving.

Laura’s Disclaimer: This is my grandmother’s recipe exactly as she used to make it. I’ve made it more recently with a few modifications. It is still really good with veggie broth and olive oil. You can leave out the dairy or use soy milk and you can leave off the garnish or try croutons or a bit of parmesan or crisp fried tofu instead of bacon.

 

Green Soup Recipe

By dcculpepper

Green Soup

This is a loose guideline rather than a strict recipe…

  • one sweet potato, diced (a regular potato should work just fine)
  • one parsnip, diced (optional)
  • one medium large yellow onion, chopped
  • one medium leek (white and most of the light green parts), chopped
  • Four cloves garlic, smashed
  • About 4 to six cups of mixed greens*, roughly chopped
  • Two stalks celery, chopped
  • Four cups homemade veggie broth (or any veggie broth, or chicken broth)
  • About a teaspoon salt
  • About 1/2 teaspoon red chile powder
  • A few sprinkles black pepper

* Any collection of three or more greens should work.  I used black kale (stemmed), chard (stemmed), collard greens (stemmed), parsley, cilantro, and a little bit of mint (about 1/4 cup – just because we had some).  Spinach would be great, but we didn’t have any at the time.

  • Sauté the onions and leeks and garlic about 10 minutes on low.
  • Add sweet potato, parsnip, and broth and seasonings and bring to simmer and cook covered for 20 minutes
  • Add greens and simmer another 10 minutes
  • Let cool slightly and then puree in blender (or use an immersion blender)

Taste and correct seasonings.

When serving, add a little lemon juice to the bowl and/or maybe a dab of good extra virgin olive oil.

Arugula with Poached Eggs

By Laura

This is simple, fast and fabulous! We learned it from our friends at the Busy Corner Restaurant. They’re sadly out of business now, but the memory lives on with this dish.  The only trick is to start with the best ingredients you can find…

Farm fresh eggs
1 bunch of arugula
olive oil
smoked paprika
salt & pepper to taste
Toasted buttered baguette on the side

Toss arugula with olive oil, salt & pepper and separate into individual bowls. Poach 2 eggs per person. Turn poached eggs on to top of arugula salad. Add a dash of paprika & serve with toast on the side.

Winter Greens Pesto

By Laura

If you are feeling overwhelmed with winter greens try this great idea for pesto from Katherine Deumling at her new blog Cook With What You Have

Winter Recipes

Thought some of you might like this article about New York Chef Dan Barber. It includes 2 fabulous recipes  – one for kale salad that I like almost as much as my current favorite Tuscan with Pecorino (and lot of garlic & lemon). Both kale salad recipes call for Tuscan kale, but I actually prefer our Winterbor kale in them. Or try Redbor for a splash of color. They can both be made in advance and taste even better the next day. The other recipe in the article is for Creamy Rice with Parsnip Puree. Yum!

Chard Bisque

By Laura

This recipe came from my grandmother, Beverly Matlock, and it is still one of my favorites! 

  • 1 bunch chard
  • 1 can chicken broth
  • 1/4 cup butter
  • 1 cup chopped mushrooms
  • 3 tablespoons flour
  • 1/4 teaspoon curry powder
  • 1 pint half & half
  • salt & pepper
  • 4 slices bacon, crisply fried & crumbled

Slice stems of chard- cook about 3-4 min with 2 tablespoons of broth.

Slice leaves and cook until tender, covered about 3 min. Put chard and remaining broth in blender and whirl until smooth. Should be about 3 to 3 1/2 cups.

Melt butter. Saute mushrooms 5 min. Stir in flour and curry powder. Cook until bubbly and slowly add cream. Stir until thickened. Add chard puree and season to taste. Garnish with bacon when serving.

Laura’s Disclaimer: This is my grandmother’s recipe exactly as she used to make it. I’ve made it more recently with a few modifications. It is still really good with veggie broth and olive oil. I often cook beet greens with the chard if I have some on hand. Onions, garlic, leeks, or shallots can be sauteed with the mushrooms. You can leave out the dairy or use soy milk and you can leave off the garnish or try croutons or a bit of parmesan or crisp fried tofu instead of bacon.