Greens are good in SO many places. Let your imagination run! They are great cooked at all levels. steamed, boiled or my favorite, sautéed.
IN THE RECIPES BELOW, DONT FEEL LIKE YOU HAVE TO STICK TO THE EXACT GREEN, EXCHANGE ON FOR THE OTHER AND TASTE THE AMAZING FLAVORS!
The recipes here are for the greens that are less common or the Stir Fry Mix. To see recipes for the regular green go back to the recipe page or click on a link below
Arugula: Also know as rocket, arugula usually is served raw in salad mix and adds a nutty spicy, toasted flavor. Larger leaves may be cooked or used in sandwiches as lettuce. Best for those who like spice.
Beet Greens: Their good, earthy flavor pairs will with meats, poultry and nuts. Prep: Remove from beets as soon as possible to prevent wilting and tear leaves off thick stems. Wash in several changes of water, drain, cut cross wise into 1-inch pieces. Cooking: Very tender leaves can be cooked like spinach and cook quickly by steaming, stir-frying or sautéing. Be aware that beet greens, like beets, will bleed and discolor accompanying foods.
Collard: One of the tougher and more strongly flavored greens. Fold the leaves in half and cut the midrib out before using. Blanching quickly in simmering water prior to cooking in a recipe will help tone down any bitterness. Traditional cooking greens specifically called for in many Southern dishes.
Dandelion Greens: Often used in Italian cuisine, dandelion greens provide a bitter under5ione. The young greens will add a bite to your salad, the older ones can be tossed in with milder greens like kale in most recipes.
Escarole: Looks like a curly lettuce but has a distinctive bite and a thicker texture. Escarole is commonly used in France and Italy in salads or braised with a small among of cooking liquid such as stock or wine.
Han-sai coy: tender, crunchy, sweet stems for a crunch in a stir fry or salad.
Kale: A staple south of the Dixie line, kale's leathery ruffled leaves have a distinct mild cabbage like flavor. It come in many varieties which are usually not bitter especially when cold winter weather sweetens it up. Prep: Strip leaves from stems, discard stems. Wash in several changes of water, drain, Cut into 1-inch pieces. Cooking: Cook large, tough leaves, covered in salted water until tender-10 minutes, drain. Smaller tender leaves can be steamed in a skillet with little water until wilted. Yield:1 pound cooks to 2 cup.
Mizuna: A Japanese green with long pointy leaves, mizuna is one of the mildest greens. Can be used in salads or added to other greens when sautéed or stir-fried.
Mustard Greens: Peppery or pungent by nature, these large oval leaves with frizzy edges have a tamer bite once blanched or cooked in salted water. Prep: Trim and discard long stems. Wash in several changes of water drain. Bunch up leaves and cut into 1- inch pieces. Cooking: Cook large mature leaves, covered in salted water until tender, 10-12 minutes. Small tender leaves can be steamed or stir-fried until wilted. Drain and press out moisture. Yield: 1 pound cooks to 2 cups.
Stir fry mix: a mixture of all our brazing greens to be cooked any way imaginable.
Spinach: A standard used frequently in recipes. it is good raw or cooked and may be substituted form many other greens in recipes, especially where color is important. Prep: Trim stems. Wash leaves in several changes of water. Cooking: Tender spinach cook in 2-3 minutes. Cook in a steamer basket over an inch of water, or steam, covered, in a large pot with just rinse water clinging to the leaves, or stir- fry in a little olive oil and garlic. Yield: 1 pound to about 1 cup.
Swiss Chard: Come in red, green and yellow stems. Heartier than spinach, chard has a mild flavor that substitutes for other greens in cooking. It tastes like beet greens, with the red variety usually more tender. Separate the leaves and stem if they are not young and tender and cook the tougher stems first. Large leaves are great for stuffing. Cooking: Steam or cook with a little water until tender 5-7 minutes, drain.
Tat-sai: An Asian green with small rounded leaves that grown in a rosette patterns. Not at all bitter, similar to spinach. can be sautéed whole or with leaves separated, used in salads raw, or added to sautés and stir fries.
Turnip Greens: One of the heartier greens, somewhat spicy with a turnip taste. Remove leaves from the stems and discard stems. Turnip greens can be used interchangeably with kale, Swiss chard or beet greens, depending on the other flavors in the recipe. It's really tough, these greens may benefit from blanching before cooking.
with Fennel and Mushrooms
Sturdy chicories, Belgian endive, frisee, radicchio, and dandelion marry well with crisp fennel and earthy mushrooms, while a fruity extra virgin olive oil toes everything together. Pears, by the way are also stellar in this salad, use them in place of the mushrooms. Deborah Madison Vegetarian Cooking for Everyone
4 good handfuls, mixed greens-radicchio torn into small pieces, slivered endive, tender frisee sprigs dandelion, butter lettuce
1 fennel bulb, trimmed and very thinly sliced
6 firm white mushrooms thinly sliced
Salt and pepper
A piece of Parmesan or Dry Jack at room temperature
Carefully sort through the greens, then trim, wash, and dry them well. Toss the greens, fennel and mushrooms in a salad bowl with a few pinches of salt. Toss with enough vinaigrette to coat well and season with pepper. Divide among plates and shave the cheese into long shards over each serving.
Dark Leafy Greens
1 bunch dark leafy greens: kale, collards, mustard, turnip or dandelion greens
½-3/4 cup water
1 teaspoon sunflower oil
½ teaspoon whole cumin seed
1 teaspoon coriander powder
Wash the greens and chop them. Bring water to a boil in a heavy bottomed skillet, Put in chopped greens, cover, lower heat to simmer. Cook on low heat for 7-15 minutes or until greens are tender. Drain, saving water it not too bitter, for use as soup broth. Heat oil in small frying pan over low heat. Add cumin seeds, when they begin to brown, stir in coriander. Brown, do not burn. Pour this mixture over the drained greens mixing well. Serve immediately.
For the Soup
2 tablespoon olive oil
1 large onion or leek diced
1 medium carrot diced
2 ribs celery, diced
2 cups turnip or dandelion greens, trimmed and rinsed
2 cups arugula leaves trimmed and rinsed
1/2 pounds spinach leaves and stems rinsed 2 cups chervil leaves or young plants
About 7 cups of water
1 tablespoons sea salt
For the Toast
6 slices Tuscan or country bread, cut in half crosswise
1 large clove garlic, minced
3 tablespoon olive oil
Place oil, onion, carrot and celery in a large heavy soup pot over medium heat and sauté just until the onion turns golden, about 10 minutes. Add the turnip greens and arugula; stir and cook until they soften and wilted about 3 minutes. Stir in spinach cover and cook stirring occasionally, until the spinach has wilted and turns bright green, about 6 minutes. Add the chervil, stir, and then add enough of the water to cover the vegetables. Stir in the salt, cover and cook until the vegetables are tender, about 25 minutes. Continue cooking partially covered until the vegetables are completely tender, about 20 minutes more. Adjust the seasoning. Toast the bread and gently rub it with the garlic. Place each slice in a warmed shallow soup bowl and drizzle each with 1 ½ teaspoons oil. Ladle the soup over the toast and serve immediately.
This delicious, fragrant soup acts like a springtime tonic and helps chase colds away. Use any dark greens, choosing the youngest and most brightly colored leaves (these pack the most nutritional benefits).
1 tablespoon olive oil
1 teaspoon yellow mustard seed
1 lemon, juiced rind grated
3 plump shallots, finely chopped
½ teaspoon sea salt
1 teaspoon smoked paprika
2 skinless, boneless chicken breasts thinly sliced
6 cups baby spinach-turnip greens or beet greens
4 cups sliced kale, chard, or collards
6 cups chicken broth
2 teaspoons parsley stemmed
In a pot, heat oil, mustard seed and lemon rind over medium high heat until seeds begin to pop (about 1 minute).Add shallots and cook 2 minutes. Add onion, salt and paprika and cook until barely soft (3-5 minutes). Stir in chicken, cover pan and cook until opaque (5-7 minutes). Add greens, cover pan and cook until lightly wilted (3-5 minutes). Add broth, bring to a simmer and stir in lemon juice. Serve hot, garnished with parsley. Serves 4