Brussels Sprout Colcannon

October 14th, 2014

Brussels Sprout Colcannon

This take on a typical Irish side dish hides Brussels sprouts in comforting mashed potatoes, a great way to convert suspicious nay-sayers. Picky kids will be far more likely to eat their greens if they get to choose creamy mash!

Cut 2 pounds of organic potatoes into chunks and place in a large pot. Cover with at least an inch of cold water. Bring to a boil over medium heat, and cook 20 minutes. Meanwhile, shred 1/2 pound Brussels sprouts with a mandoline, starting with the side furthest from the stem. When the potatoes have finished cooking and are fork tender, drain in a colander, and return the pot to the flame. Melt 5 Tbsp. butter in the pot and add the greens and 2 tsp. salt. Cook about 5 minutes, until tender and wilted. Remove the pot from the flame. Add the potatoes and mash with a fork. Add 1 cup organic whole milk yogurt. Serve immediately.

 

Swiss Chard and Herb Tart

August 20th, 2014

1 bunch of Swiss Chard
1-1/2 tablespoons extra virgin olive oil
1-2 garlic clove (s) minced
1 15-ounce container ricotta cheese (whole milk)
1/2 cup freshly-grated Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh thyme
1 teaspoon fresh oregano
1/8 teaspoon fresh nutmeg (I used more)

1-17.03 ounce package frozen puff pastry, thawed (two sheets) *Best to thaw in advance in your fridge!

Swiss Chard and Herb Tart Preparation

You will need: 9 inch pastry tart pan with removable bottom or a pie plate.
Preheat oven to 375 degrees F.
To prepare the Chard– remove all the leaves from the top and stack them in a pile. Roll leaves  into a bundle and cut, making casino online ribbons of the green. Chop stems separately into small pieces.
Heat oil in large, heavy skillet over medium heat. Add all your colorful pieces of stem and sauté 1 minute. Add chopped garlic. Sauté 1 minute.
Add chard leaves to pan and cook until just wilted. – about two  more minutes.
Transfer chard to large bowl. Let cool. Mix in ricotta and next 7 ingredients.

Roll out 1 pastry sheet on slightly floured surface to about a 14-inch square.
Transfer pastry to tart or pie pan. Trim edges leaving a 1-inch overhang.
Fill pastry with chard mixture.
Lightly brush pastry overhang with brush dipped in water.
Roll out 2nd pastry sheet to a 13-inch square. Using tart pan as a guide, trim pastry square into a 10-inch round. Drape over filling. Seal edges.
Bake about 45 minutes until pastry is golden brown.
Cool ten minutes and serve.

*If you have leftover puff pastry scrapes- brush with butter and sprinkle with cinnamon and sugar. Bake them in the oven for a few min’s for a quick treat for the kids or the cook :)

 

Wilted Lettuce

June 28th, 2011

Ingredients

  • 5 slices bacon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
  • 6 green onions with tops, thinly sliced
  • ( I would add some chopped garlic scapes too! – Star)

Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
  2. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
  3. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.                allrecipes.com

Beet Greens Nutritional Information

July 1st, 2010

I know it can be hard to try something new.  So I wanted to give you  some nutritional info. on beet greens to entice you to eat them!

Beets with Greens

The beets belong to the same family as chard and spinach.  Beet leaves have a bitter taste like chard, but is rich in chlorophyll.  Although bitter, the greens have a higher nutritional value than its roots.

Both beet root and beet greens are very powerful cleansers and builders of the blood.  Betacyanin is the phytochemical in beet that gives it its rich “amethyst” color that significantly reduces homocysteine levels.

Nutritional Benefits

Beets are loaded with vitamins A, B1, B2, B6 and C.  The greens have a higher content of iron compared to spinach.  They are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron.

While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

Its iron content, though not high, is of the highest and finest quality that makes excellent food that is blood building.  This renders it highly effective in treating many ailments caused by our toxic environment and surroundings. www.juicing-for-health.com

for more detailed nutritional information go to www.nutritiondata.com  look up beet greens cooked.

ask seek knock . domain owner data .

Greens Lasagna

July 1st, 2010

Here’s a great way to “sneak” some less popular but highly nutritious greens into your families diet!

INGREDIENTS

1 pound dry lasagna noodles

2 tablespoons olive oil
1 large onion, peeled and coarsely chopped
3 medium cloves garlic, peeled and minced
8 cups packed greens, well washed and coarsely chopped, any combination (ideas include spinach, chard, broccoli rabe, collards, beet or turnip tops)
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper, to taste

4 cups organic tomato-based pasta sauce

1 cup ricotta cheese
16 ounces mozzarella cheese, coarsely grated
1 cup freshly-grated Parmigiano-Reggiano cheese

1. Preheat oven to 375F.

2. Bring a large pot of salted water to a boil. Boil lasagna noodles for 9 minutes, then drain well.

3. While noodles are cooking, heat the olive oil in a large skillet over medium-high heat and add onions. Saute, stirring occasionally, until onions are translucent. Add garlic, greens, and herbs, and saute, stirring frequently, until greens are slightly wilted and greatly reduced in volume. Set aside.

4. Spread 2-3 tablespoons of sauce on the bottom of a 9 x 13 x 2-inch baking dish. Layer half the noodles on top. Cover with half the greens mixture, then half of the remaining sauce. Place dollops of ricotta on top, using it all, then sprinkle on half of the mozzarella, then half the Parmigiano. Repeat with a layer of noodles, greens, sauce, mozzarella, and Parmigiano.

5. Bake 20 minutes, finishing under the broiler to brown the top, if desired. Let lasagna rest 5 minutes before serving.

from www.care2.com

Baked Creamed Spinach

June 15th, 2010

Spinach Bunched

Ingredients:

2 lb of fresh spinach.
1 ½ cups of hot milk.
1 cup of cheddar cheese, grated.
2 tablespoons of butter.
2 tablespoons of flour.
1 teaspoon of salt.
Pinch of pepper.
Pinch of nutmeg.

Preparation Instructions:

Trim and wash 2 lb of fresh spinach.

Place in a suitably-sized pot with water still on the leaves.

Cover; then cook only until wilted.

Allow to cool, then squeeze out the excess water.

In a saucepan, melt the butter; then add the flour.

Whisk and gently cook for 3-4 minutes.

Add the milk; then bring to a boil.

Add the salt and a pinch of pepper and nutmeg.

Cook for about 5-6 minutes.

Combine the sauce with the spinach and ½ cup of grated cheese.

Spoon into a baking dish, then top with the other ½ cup of grated cheddar.

Bake at 375°F (190°C) for 20 minutes.

spinachrecipes.org

Beet Greens with Bacon

June 15th, 2010

While this recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.  This recipe can also be used with kale, collards, or Swiss chard.

Beet Greens

Ingredients

  • 1 pound beet greens
  • 1-4 strips of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

simplyrecipes.com

Recipe: Pasta with Dark Greens

(Mostly just eat salad but here are a few tips.  Please share your favorites!)

Bok Choy

Bok Choy

When the time comes to start cooking, you”ll find that Bok Choy is extremely adaptable. Boiling, steaming, stir-frying and even deep-frying are all possibilities. With full-sized Bok Choy you”ll want to separate the leaves from the stalks, as the thick stalks have a longer cooking time. Rinse both well and drain, then shred or cut across the leaves, and cut the stalks into small slices along the diagonal or as called for in the recipe. When stir-frying, a good basic method is to stir-fry the Bok Choy for a minute, sprinkling with a bit of salt, then add a small amount of water or chicken broth (about 3 tablespoons per pound of Bok Choy) cover, and simmer for 2 minutes. Adjust the seasonings if desired, adding a bit of sugar during cooking, or stirring in sesame oil at the end. Whichever cooking method you choose, be sure not to overcook the Bok Choy – the stalks should be tender and the leaves just wilted.

I suggest using Bok Choy in a more robust stir fry, one that contains shrimp or chicken perhaps, along with bean sprouts, snow peas and other Chinese-restaurant type ingredients.
My main suggestion for Bok Choy? Experiment! Really, it”s hard to go wrong with this versatile vegetable in the kitchen.

Braising Greens

Braising Greens

Pasta with Dark Greens

2 pounds mix of broccoli raab, and Braising Greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt

•    In a large pot, bring 2 to 3 quarts of water to a boil.
•    While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.
•    When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.
•    Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.
•    In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add casino the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.
•    Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread. Makes 4 to 6 servings.
Stars comments: I would skip squeezing and fluffing the greens personally and I would add cilantro and dill at the end and maybe a splash of Italian Salad Dressing.  I rarely follow a recipe through to the end.  I always change and adjust to my families taste or what I imagine would go well together.

(Mostly just eat salad but here are a few tips. Please share your favorites!)

Bok Choy –When the time comes to start cooking, you”ll find that Bok Choy is extremely adaptable. Boiling, steaming, stir-frying and even deep-frying are all possibilities. With full-sized Bok Choy you”ll want to separate the leaves from the stalks, as the thick stalks have a longer cooking time. Rinse both well and drain, then shred or cut across the leaves, and cut the stalks into small slices along the diagonal or as called for in the recipe. When stir-frying, a good basic method is to stir-fry the Bok Choy for a minute, sprinkling with a bit of salt, then add a small amount of water or chicken broth (about 3 tablespoons per pound of Bok Choy) cover, and simmer for 2 minutes. Adjust the seasonings if desired, adding a bit of sugar during cooking, or stirring in sesame oil at the end. Whichever cooking method you choose, be sure not to overcook the Bok Choy – the stalks should be tender and the leaves just wilted.

I suggest using Bok Choy in a more robust stir fry, one that contains shrimp or chicken perhaps, along with bean sprouts, snow peas and other Chinese-restaurant type ingredients.

My main suggestion for Bok Choy? Experiment! Really, it”s hard to go wrong with this versatile vegetable in the kitchen.