So nice to have mustard greens in our box this week. I love these spicy frilly leaves. This recipe makes a Caesar-type salad dressing. Don’t be afraid of the anchovies – they really stand up to the bite of the greens. I’ve adapted this recipe from chow.com.
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.
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 is from the August 2012 issue of Fine Cooking. Of course, any fish will do.
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!
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.
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.
And we can certainly be sure that more greens are in our future. Here’s an idea from “Okra”, the magazine of the Southern Food and Beverage Association.
