Kohlrabi Coleslaw

July 13th, 2011
Ingredients
  • 3/4 cup  mayonnaise
  • 1/4 cup  white vinegar
  • 2 Tbsp.  sugar
  • 2 tsp.  celery seeds (optional
  • 1/2 tsp.  salt or to taste
  • 1/4 tsp.  ground black pepper
  • 1 lb.  green cabbage, chopped or finely shredded (9 cups)
  • 2 medium  carrots, finely shredded (1 cup)
  • 1 cup  shredded kohlrabi, jicama or radishes*
  • 1 cup  snipped Italian (flat-leaf) parsley
Directions

1.  For dressing, in a medium bowl combine mayonnaise, vinegar, sugar, celery seeds, salt, and pepper. Set aside.
2.  In a 4-quart bowl combine the cabbage, carrots, kohlrabi, and parsley. Stir in the dressing; mix well. Cover and refrigerate until serving time, or up to 24 hours. Serve with a slotted spoon.
recipe.com
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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

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