I love hiding vegetables in sandwiches. Sometimes, those are the only vegetables my husband may eat all day. Sorry that I don’t remember the provenance of this recipe. This idea works well with any cooked greens you have on hand – as long as they’re well-drained. Who can resist a grilled cheese (and vegetable) sandwich?
This recipe would work with arugula and mustard greens. They’re tender enough that everything could be cooked quickly. I can’t remember the recipe’s original source.
Let’s start collards season with this classic recipe. You can mix in your mustard greens if you like. (I like – I love the combination. But then, mustard greens are my favorite greens.)
You know, I’m just not sure what those greens are in this week’s box. They taste like a mild form of mustard greens – perhaps they are an Asian variety that I just don’t know. But they’re delicious. I like this in this recipe adapted from one put out by Whole Foods Market.
No, we haven’t received our first sweet potatoes yet, but they’re on their way soon. In the meantime, you could make this with the white potatoes that have been part of our recent boxes, or just make the mustard green salad and serve it alone. Demonstrated by Joey Ward of Gunshow at Peachtree Road Farmers Market. Love the yogurt chutney.
This recipe is great for using up some more of those greens. It will work with your beet greens, radish greens, turnip greens or chard. I wouldn’t use the collards, they just need a little more cooking to be tender. An adaptation of a recipe from Rebecca Lang’s “Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less.” Greens and onions are such natural companions.
Preserved mustard greens can be found canned at most Chinese markets but I’ve included a recipe for preserved greens that you could make with your collard greens. Yes, you’ll have to plan ahead of this dish, but you’ll have an interesting way to use up some of your collards.
Try your romaine lettuce in this dish, or the tender radish and beet greens. Or the cabbage! Or use the kale and cook the greens a little longer than called for here.
Adapted from recipes on seriouseats.com and Saveur magazine.
This recipe appeared in the February 2012 issue of Bon Appétit. It’s very like the wilted kale salads that have become ubiquitous on high-end salad bars.
This recipe is from Michael Paley of the Garage Bar in Louisville, Kentucky. As the magazine put it, “This dish flips conventional Southern cookery on its head. Rather than cooking greens into submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.”
I can’t wait to try this. And yes, I still have a butternut squash from last year’s box that’s been waiting for just this recipe.
Sadly, I do not know where this recipe came from, but as the beet harvest is winding down, thought you might enjoy one more way to use those beets. It provides very detailed directions for dealing with your beets. For those of you who are not fans of goat cheese, substitute any soft cheese, even cream cheese. This recipe is a bit of trouble, but would make a great entrée or side dish for entertaining. You can prepare everything ahead of time and refrigerate, then bake just before you need it for dinner.
This idea for collard greens comes from “From The Food, Folklore, and Art of Lowcountry Cooking” by Joseph E. Dabney (Cumberland House). The book includes this note:
“Brimming bowls of collard greens infused with peanut butter are one of the most popular side dishes served at Andrew and Eileen Trice’s Angel’s Barbecue located on West Oglethorpe Lane in Savannah’s historic district. Andrew picked up the idea from a friend who had visited West Africa and witnessed firsthand how it was done there. On occasion, Andrew adds hot chili peppers, following another West African practice.
“On the raining late October day that I visited their small restaurant tucked in a lane behind the Independent Presbyterian Church, Andrew and Eileen had sold out of the unusual dish. So unfortunately I did not get to try it firsthand. But they still shared the recipe with me!”
