DrupalWomenQ-#6776

Please help me find a recipe on cooking greens.

15 Answers

  1. Jyl Ferris wrote on :

    You can find several vegetable videos on my website: http://cookingforbachelors.tv/index.php?/site/archive/. They are free and available 24/7. Consider this: cooking dark leafy greens with olive oil helps you absorb the vitamin E.

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  2. Marcia Robinson wrote on :

    I can give you a simple recipe for greens. When making a salad, I like to use baby spinach. Otherwise, I will saute spinach, swiss chard, or kale in some olive oil, garlic, salt & pepper. For string beans, I’ll also saute them with olive oil, garlic, salt & pepper, plus chopped walnuts. Don’t cook the spinach too long. The string beans should be precooked before in salted, boiling water. Hope his is of some help. You can also go on line to Ask.com. They’re really terrific at helping.

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  3. Frances Kranik wrote on :

    A very simple recipe – Wash, cut the tough part of the stems off then chop the Kale.
    I use a deep iron skillet to increase my iron – spray with olive oil cooking spray or use a little evoo -heat then add a can of diced tomatoes, the herbs of your preference – I use a homemade basil pesto – (basil,garlic and pine nuts with a little evoo), oregano, or simple Italian seasoning – unless you prefer others. Heat till hot and simmering – add one can rinsed and drained cannellini beans, continue to heat about 5 – 10 minutes until hot and simmering – add your chopped Kale, put the lid on and turn down the heat. Stir occasionally, cook until the Kale is wilted and mixed in with the beans and tomatoes.
    I had “Beans and Greens” at a restaurant and tried to re-create it. It’s a matter of “playing” with which herbs you prefer. I let most of the tomato juices cook down, but not completely. You can use fresh chopped tomatoes – which I have done in the summer. I have this with brown rice. Very tasty and filling. Good Luck

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  4. kay pattat wrote on :

    My bridge club loved Kale chips. Remove tough stems, then wash and thoroughly dry a large bunch of kale. Put the kale in a large bowl, sprinkle with olive oil and salt and mix well until coated. Arrange kale in a single layer on a cookie sheet and bake at 350 for 15-20 minutes until crisp. Serve warm or cold. A very healthy and delicious alternative to potato chips.

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    • Jojo May wrote on :

      I found this same recipe in a magazine and tried it…awesome! Kale is such a nutrient rich food and if I can satisfy my craving for salty and crunchy at the same time…I’m happy!! This is definitely a keeper…and so easy!

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  5. Brenda Thomas wrote on :

    Thank you everyone for your help and for your delicious recipes!!

    Reply
  6. zeldie stuart wrote on :

    Google any ingredient and you will find 100’s of recipes for everything/anything. I like foodtv.com, epicurious.com but there are many many others. It is a fun way to compare different recipes and ideas.

    Reply
  7. Terry Perl wrote on :

    I love Mark Bittman’s recipes because they are so basic, but he gives you many options. Here’s what he says about his recipe for Spinach with Currants and Nuts (4 servings – 20 minutes):
    A Mediterranean classic, sweet from the currants (or raisins), crunchy with nuts, and equally good hot or at room temperature. Other vegetables you can use: almost any greens, chopped, though most take a little longer to cook than spinach, and broccoli, cooked until quite tender.

    1/4 cup currants or raisins
    1 lb. spinach, trimmed of thick stems and well washed
    1/4 cup extra virgin olive oil
    1 teaspoon minced garlic
    1/4 cup broken walnuts or pine nuts, briefly toasted in a dry skillet
    salt & freshly ground pepper

    Soak the currants in warm water for 10 minutes while you clean & cook the spinach. Steam or parboil the spinach until tender, less than 5 minutes. When the spinach is cool enough to handle, squeeze all the excess moisture from it; chop it roughly. Put the olive oil in a large skillet over medium heat. When hot, add the garlic, if you’re using it, and cook, stirring occasionally, until golden, about 3 minutes. Add the spinach and raise the heat to medium-high. Cook, stirring occasionally, for two minutes. Drain the currants and add them along with the nuts. Reduce heat to medium. Cook, stirring occasionally, for another 3 to 4 minutes, until everything glistens. Sprinkle with salt & pepper and serve hot or at room temperature.

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  8. Joan Ross wrote on :

    use baby and fresh tender greens if possible
    wash off any sand, cut off any tough stems
    Steam or cook in a small amt of water to preserve the color and flavor, just for a few minutes till wilted and drain

    Anything like kale, spinach, turnip greens can be cooked as above

    Oe may sprinkle with fresh lemon juice, minced garlic, fresh herbs.

    Mix in if desired with some white cooked beans

    Other recipes include, chopped bacon, diced tomatoes,

    I actually like to saute fresh dandelion greens with some some chopped onions and then scramble in some eggs and fresh herbs- quite delicious

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  9. Carolyn Wispe Burns wrote on :

    A hint with greens – separate the stems from the leaves and cook the stems a little longer. I just use different greens and basically slowly saute onion and a lot of garlic and pepper – some spicy, some peppery. I chiffonade the leaves and cook until soft. I just like the simple flavors are greens and garlic.

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  10. debra geist wrote on :

    Martha Lou’s Kitchen (a restaurant in Charleston) has a unique recipe for Cabbage and Collards in this months Saveur Magazine that looks yummy!
    2 tbsp canola oil
    6 oz slab bacon cut into 1″ slices
    1 large yellow onion roughly chopped
    1 cup chicken stock
    1 lb collard greens, stalks removed and roughly chopped
    1 large head of cabbage (about 21/2 lbs) cored and roughly chopped
    Kosher salt and fresh ground black pepper to taste
    Crushed red chile flakes to taste
    Heat oil in a 6 qt saucepan over medium heat and add bacon; cook, stirring until fat renders-about 6 minutes. Add onion and cook, stirring until soft-about 5 minutes. Add chicken stock, then collards and cabbage; season with salt, pepper and chile flakes. Cook, covered and stirring occasionally, until collards and cabbage are tender-about 25 minutes. Remove lid and continue cooking unitl liquid is reduced in volume -about 5 minutes. Serves 8-10. I am going to try this one! Hope you like it too!

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  11. Kathleen Silloway wrote on :

    This is a good guide to the different types of greens as well as ways to cook them: http://www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguidecookinggreens.

    Reply
  12. Annamarie Dodge wrote on :

    Do you have a particular type of greens in mind? I mean daffodil greens, turnip greens, kale, spinach? or just generic recipes? I make greens of all kinds and I would be happy to post some of my recipes for you if you are interested.

    Reply
    • Brenda Thomas wrote on :

      Thank you very much for responding,mommyofanangel38. I would appreciate it if you could tell me how to cook kale an turnip greens. Thank you very much.

      Reply
    • Annamarie Dodge wrote on :

      here are some recipes for you, I gave you a little bit of all types/styles:
      Portuguese Kale Soup
      alt.support.diet.low-carb/Wildflower (2003

      Kale is one of the healthiest foods on our planet! A super antioxidant, it rates #2 (next to garlic) on the Atkins ratio of best low-carbohydrate-high antioxidant bang for the buck. Great fiber and low calorie too.

      Kale is, indeed, roughage, and if you find eating it is like leather, then it’s not cooked properly!!! My favorite kale recipe is the Portuguese Kale Soup listed below. Easy to make, feeds an army, freezes well (for work, etc.), very filling, delicious, extraordinarily nutritious, particularly great on cold winter days. What more could you ask for? A really big bonus is that I when I have ready, at-hand servings of this in the house, I’m more assiduous about staying on strict Atkins.

      When I get hungry, instead of being tempted by marginal items– or worse–I just reach for the Portuguese Kale Soup. (Now that reminds me to make a big pot, as I’m out.)

      Note that traditional soup uses potatoes or rice but for low-carb, I’ve substituted cauliflower. Perfect! I like it better than potatoes.

      2 bunches of fresh kale
      8 cups of water (or vegetable stock)
      2 tbsp vegetable broth powder (health food store)
      2 pkg (14 oz) of Linguica, sliced
      (this is a Portuguese pork sausage, hot or regular)
      1 lb Pork Loin, cut into bite sized pieces
      1/2 cup green onions, chopped.
      6 cloves of garlic, peeled and sliced
      1 bay leaf
      3 cups of cauliflower, cut into 1 1/2-inch pieces. (low carb substitute for potatoes)
      2 zucchini, sliced
      2 tsp freshly ground cinnamon
      1 tsp freshly ground nutmeg
      1 tsp freshly ground coriander seeds
      1 tbsp sea salt
      1 tsp freshly ground pepper
      Optional: Crème Fraiche or a slice of Mozzarella on top of hot soup.

      1. Prepare the kale by filling your sink with water. Put the kale in and swish it around well to loosen any dirt hidden in its ruffles. If necessary, drain the sink and repeat until the water runs clear.

      2. Using a sharp knife, cut the ruffled kale leaves off their stems. Technique: Take the kale stalk and fold it vertically so that the back/spine of the stem is exposed. Using a sharp knife, do one slice to cut off the exposed stem. (The stems are tough, so if you’re not using them to prepare a stock, discard.)

      3. For the stock, using a 4 qt pan, add the water (or vegetable broth) and the kale stems. Let boil for 5 minutes. Strain out the stems and set the liquid aside for your soup stock.

      4. In a frying pan, add the olive oil, onion and bay leaf. When onion is 1/2 cooked, add the garlic to sauté.

      5. Put the Soup Stock, Kale, Cauliflower, Zucchini, and pork loin into a large stockpot. Stir. Bring the mixture up to a boil, and then lower to a simmer for 5 minutes. (The size of the greens will be greatly reduced with this cooking).

      6. Add the Linguica, Onion, Garlic, Cinnamon, Bay Leaf, (optional red chili), Nutmeg and Cinnamon.

      7. After 30 minutes of simmering, taste the soup. Add salt, pepper, and cinnamon. Let the soup continue to cook for 2 hours, with the lid on. Stir occasionally. Taste and add more salt and pepper if desired.

      8. After the soup in cooked, turn the burner off. If possible, let the soup flavors meld for an hour before serving.

      9. Serve the soup hot, without any garnish, or with a spoonful of crème fraiche .

      Number of Servings: 23
      Nutrition per Serving:
      Calories=230 grams; Fat=1.63 grams; Carbs=4.35 grams; Protein=14.3 grams

      Note: Wonderfully nutritious, delicious, easy to make. Freezes well.

      ORZO WITH KALE

      1 tsp. ground turmeric
      1 tsp. ground coriander
      1 1/2 cups uncooked orzo pasta
      2 Tbsp. olive oil
      4 cloves garlic, sliced
      1 bunch kale, stems removed and leaves coarsely chopped*
      1 large lemon, juiced
      1/4 tsp. ground nutmeg
      1/4 cup grated Parmesan cheese, or Pecorino Romano
      Salt and freshly ground pepper (to taste)

      In a large pot, bring to boil lightly salted water. Sprinkle turmeric and coriander over the boiling water and stir in orzo. Return to boil. Cook uncovered, stirring occasionally, until pasta is cooked through, but still firm to the bite, about 11 minutes; drain. Place in mixing bowl and set aside.

      In large skillet over medium heat, heat olive oil. Cook garlic for a few seconds until it begins to bubble.

      Stir kale into garlic, cover and cook for about 10 minutes more.

      Stir kale mixture into orzo along with lemon juice, nutmeg and cheese. Season with salt and pepper. Serve warm or at room temperature.

      *HOW TO STEM KALE:
      Hold the leaf in one hand with stem pointing up and fold the leaf closed like a book. Firmly holding the leaf, with your other hand and starting at the base of the leafy part, pull the stem away.

      Makes 4 servings

      Per serving: 270 calories, 10 g total fat (2 gm saturated fat), 36 g carbohydrate, 10 g protein, 2 g dietary fiber, 150 mg sodium

      RECIPE NOTES:
      ” Pairing orzo pasta pearls with kale greens produces a pleasing flavor and awesome nutrition.

      Orzo, a pasta resembling grains of rice or barley, is traditionally made with semolina wheat, which is very hard and gives the pasta a bit of a bite. When preparing this tiny pasta, avoid overcooking. Beware after cooking too, because it can slip through a large strainer and be gone down the drain in the blink of an eye if you are not careful. A fine sieve can eliminate this problem. Orzo absorbs the flavors of companion ingredients, so turmeric and coriander are added to the cooking liquid for a colorful, tasty base for this dish.

      Kale was brought to the United States by English settlers in the 17th century, becoming popular as a hardy plant that provided exceptional health benefits. Its popularity declined as people increasingly moved from farms to urban areas during the 19th and 20th centuries. In the past couple of decades, however, the emphasis on diet and health has helped put kale back in vogue. It is extraordinarily rich in nutrients, even among the leafy green vegetables. After all, this hardy form of cabbage provides calcium, vitamins C and K, beta carotene and its phytonutrients may have cancer prevention properties.

      Cruciferous vegetables, like kale, get their name from the four-petaled flowers, which look like a crucifer or cross. The strong taste of the kale is smoothed out by the use of garlic and the addition of lemon, which soften its assertive flavor. The hint of nutmeg further balances the taste. Sautéing the kale instead of boiling helps to maximize the retention of its nutrients. It also results in a pleasant consistency – tender without being too soft. The stems take more time to cook than the more delicate leaves, so removing them ensures that you don’t end up with soggy kale and woody stems.

      Parmesan cheese adds its chewy, somewhat salty crystals and lingering flavor. An excellent substitute for the Parmesan is Pecorino Romano cheese. It has a slightly salty, walnut-like flavor and its firm texture makes it excellent for grating. Although not as well known as Parmesan, it has a distinctive and interesting flavor that is well worth experiencing.

      This dish is easy to prepare and provides a healthy and classic Mediterranean taste that is a welcome addition to any menu.”

      Source: The American Institute for Cancer Research (AICR)

      A member of the cabbage family, kale has a mild flavor and frilly leaves. It is best in the winter, although it’s available year round. Choose kale with a rich color and no limp or yellowing leaves. It can be stored in the refrigerator for 2 or 3 days. After that, the flavor becomes strong and the leaves become limp.”

      3/4 lb. fresh kale
      Boiling water
      2 tsp. canola oil
      2 carrots, peeled and cut in thin, matchstick strips
      1 to 2 garlic cloves, minced
      1 tsp. ground coriander
      Salt and freshly ground black pepper, to taste
      Pinch cayenne pepper, if desired

      Remove stems from kale, including the large spine running through the center of the leaf. Place a few leaves on top of each other and cut into thin strips. Repeat until all the kale is cut. Add kale to a pot of boiling water and boil uncovered 10 minutes. Drain and set aside.

      In a large skillet, heat oil over medium heat. Add carrots and sauté 2 minutes.

      Add garlic and saute 1 more minute.

      Add coriander, salt and pepper to taste, and cayenne, if using. Cook 15 seconds.

      Add kale and cook 1-2 minutes.

      Makes 4 servings

      Per serving: 82 calories, 3 g. total fat (less than 1 g. saturated fat), 13 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 57 mg. sodium

      Source: the American Institute for Cancer Research

      LEON O’NEAL’S TURNIP GREENS

      “At Leon’s “World’s Finest” In & Out B B Q House on Galveston Island, they serve tender ribs and tangy sauce with sensational Southern style vegetables. “It’s all in the seasoning,” says Leon. Here’s his recipe for turnip greens.”

      1 large bunch turnip greens
      1 small turnip, peeled and diced
      Dash of sugar
      6 slices bacon, diced
      1 onion, diced
      1 tablespoon lemon pepper
      Salt to taste
      Louisiana hot pepper sauce

      Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to a boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain.

      In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft.

      Toss the greens with the bacon and onion. Add the lemon pepper and salt. Serve with Louisiana hot pepper sauce.

      VARIATION:
      Green Beans. Substitute 1 pound fresh green beans, cleaned and snapped. Omit the sugar.

      Makes 4 servings
      Source: Legends Of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh

      TURNIP GREENS CASSEROLE

      2 cans (14-oz. each) turnip greens, spinach or kale*
      1 (10 3/4-oz.) can condensed cream of mushroom soup
      1/2 cup mayonnaise
      2 tbsp. vinegar
      2 tsp. prepared horseradish
      2 eggs, beaten
      1/2 tsp. salt
      1/2 tsp. pepper
      FOR TOPPING:
      1/2 to 1 cup saltine cracker crumbs
      1 cup (4 oz.) shredded sharp Cheddar cheese

      Combine the turnip greens, undiluted soup, mayonnaise, vinegar, prepared horseradish, eggs, salt and pepper in a bowl and mix well. Spoon the turnip greens mixture into a 9×13-inch baking dish sprayed with nonstick cooking spray.

      Bake at 350 degrees F for 30 to 35 minutes. Sprinkle with the cracker crumbs and cheese and bake for 5 to 10 minutes longer or until the cheese melts.

      *You may substitute 4 cups drained cooked fresh turnip greens for the canned turnip greens.

      Makes 4 to 6 servings
      Source: Shall We Gather: Recipes and Remembrances of a River Town by Trinity Episcopal Church

      MUSTARD AND TURNIP GREENS WITH SMOKED TURKEY WINGS

      2 smoked turkey wings
      3 pounds mustard greens
      1 pound young, tender turnip greens*
      1/2 teaspoon sugar
      Salt, to taste

      Place turkey wings in large pot and cover with water. Boil until nearly tender, about 45 minutes to an hour.

      Wash and drain greens. Put in pot with cooked meat. Add sugar and season with salt. Add enough water to cover and simmer until tender.

      Drain and reserve liquid, which is called pot liquor and will be very good the next day with corn bread. Remove meat from bones, chop and add to greens. Serve at once.

      *You’ll likely need to buy turnip greens with the turnips attached, so you might try cooking them this way and serving them alongside the smoky rich greens.

      Makes 6 servings
      Source: Hallelujah! The Welcome Table! by Maya Angelou

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