Greens – Page 5

Beet Green Strata

July 31, 2014

This recipe is adapted from one in “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson. The recipe was written for spinach, but your beet greens will work perfectly here. The only caveat, any time you cook with beet greens, you’ll end up with a pink-tinted dish. Just warn your guests and all will be well. Serves 6.

Stratas are one of the most forgiving and accepting of dishes. Combine anything tasty, let it sit overnight and bake the next day. Hot breakfast/dinner as easy as can be.

Stale bread is great, but fresh bread works fine. You may not want to soak it quite as long. As a matter of fact, if you want to skip the “sitting” step, you can assemble a strata and bake it right away, as long as you use fresh bread.

Not a fan of feta? Substitute whatever cheese you like.

Collard Greens and Cheddar Cheese Pakoras

July 31, 2014

Here’s a recipe for when you run out of ideas for collard greens this fall. It comes from the Food 52 blog. Besan or chickpea flour is traditional and can be found at the DeKalb or Buford Highway Farmers Markets or at stores that sell Indian groceries. Not sure if Whole Foods or Sevananda carries it. You could substitute all-purpose flour if that’s simpler.

Pan-Seared Catfish with Creamy Greens

July 31, 2014

This recipe is from the August 2012 issue of Fine Cooking. Of course, any fish will do.

Roasted Garlic and Smoky Greens Soup

July 31, 2014

Adapted from a recipe chow.com. You can dress up this soup with a poached egg for a very elegant dinner. Another option for using up some of that garlic! And if you don’t have smoked paprika in your pantry, buy some!

Soba Noodles with Beet Green-Miso Pesto

July 31, 2014

This recipe from chow.com used Swiss chard in the original, but I think the beet greens (same family, after all) will work beautifully. Easy, healthy, vegan. Love the idea of making a pesto with miso. You could add some daikon in here, too.

Baked Scented Beets and Greens

July 31, 2014

Elizabeth Schneider, the author of “Vegetable from Amaranth to Zucchini: The Essential Reference” (William Morrow & Company, 2001) loves root vegetables nested in their greens. She does something similar with hareuki turnips.

Sweet Potatoes with Collard Greens and Field Peas

July 31, 2014

With apologies to those of you who get emails from Whole Foods, this is a recipe that just arrived in my inbox today. “Sweet potatoes, collard greens …. and how about substituting those field peas for the aduki beans called for in the recipe,” I thought. And so, here it is.

Smoked Chile Collard Greens

July 31, 2014

One more collard green recipe – this one from Bobby Flay’s “Bar Americain Cookbook”. You can always cook the beet greens along with the collards to make up that 2 1/2 pounds the recipe calls for.

Garbanzo Beans and Hearty Greens

July 31, 2014

This is a recipe from Cooking Light magazine. Just the collards or beet greens. Either will work. You may want this dish longer in the last step, depending on how tender you want your greens.

No smoked paprika? It’ll be fine. But really – buy some the next time you’re at the market. It’s wonderful.

Greens and Scape Frittata

July 30, 2014

If you want to blanch the collard greens or bok choy, you could use them in this recipe, or try it with the arugula specified.

Category: Greens