greens – Page 3

Kale Tabouli

April 26, 2016

For years I was a tabbouleh purist. I grew up with a Syrian mom, we ate tabouli every week. And it was four ingredients – chopped parsley, chopped tomatoes, sliced green onions and softened bulgur – dressed with salt, pepper, olive oil and lemon juice. That was it.

But, I’ve come to appreciate tabouli as a way to enjoy all kinds of greens. And when faced with a huge mound of beautiful greens as in this week’s box, I’m glad to have a way to reduce some of that volume in a delicious way.

This recipe is adapted from one on the Food52 blog. No parsley? No cucumber? Don’t let that stop you. They used quinoa – I’d still just make it with softened bulgur (cracked wheat). Bulgur requires no cooking – much friendlier in the kitchen on these steamy days.

Spicy Greens

April 26, 2016

This recipe from a chef demo at the Sunday morning Clarkston Farmers Market is a great way to use up any number of greens. You could make this with your kale, chard, daikon radish greens …. even the bok choy or napa cabbage.

Bok Choy and Kale Fried Rice with Fried Garlic

April 20, 2016

Yay! The first of the garlic. A recipe from seriouseats.com.

Slow Cooker Red Curry Soup with Chicken and Greens

April 20, 2016

I’ll be making this recipe adapted from one on seriouseats.com because I have some red curry paste leftover from testing recipes and am delighted to have yet another use for it. Not to mention, what’s not to love about a slow cooker recipe? Easy, and dinner is done while you’re off doing other things. You could use the Swiss chard or the bok choy if you have another plan for your kale, and vary the other vegetables by what you have on hand.

Tatsoi Wilted in Mustard Dressing

April 19, 2016

This recipe was in the AJC, and was my first introduction to tatsoi. It would be just as delicious with spinach or any other tender green. Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).

Tatsoi is a yummy Asian green with many names: tai koo choi, tasai, wu tai cai, rosette bok choy and spoon lettuce.

Stir-Fried Bok Choy and Arugula with Tofu

April 12, 2016

This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.

Indonesian-Style Collard Greens Curry

April 12, 2016

Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and purée, adding up to 4 tbsp. water, to form a smooth paste; set aside. Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ﬂatten and tie into a knot. Heat oil…
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Lisa Rochon’s Southern Soup

April 1, 2016

Lisa demonstrated this recipe at the Peachtree Road Farmers Market.

Skillet Kale and Butternut Squash Pasta

April 1, 2016

Were you excited to see kale in your box? I’m ready for this dish that combines kale with butternut squash and pasta. Just says “comfort food” to me. No shallot? Leave it out or substitute some onion or garlic. The pasta cooks in the same skillet – easy cleanup.

Notes on Turnips and Greens

April 1, 2016

Hakurei turnips as big as the ones in today’s box are probably too grown up for eating raw. I can’t swear to that – haven’t tried them – but when I saw them, I decided these would be good candidates for a long, slow simmer. If you want juicy turnips and greens, bring about 2 cups of water to a boil, add a little salt and some sugar, some bacon fat if you’re into that, and bring the mixture to a boil. After 5 minutes, reduce heat and add the diced turnip roots and chopped greens. Cover and simmer for as long as you like. I’m running a recipe in the paper this January that calls for cooking them for 3 1/2 hours. Yes, 3 1/2 hours. But I tell you, they are delicious, cooked to succulence. You can see why that style of cooking roots and greens has persisted for years.

Are you a juicer? I’ve just (finally!) become a fan of juiced greens. Those collards, kale, beet and turnip greens? This week they’re going in the juicer with some apples. My new favorite way to get some of those delicious K vitamins.

Tag: greens