RE: New to group -- recipe for greens

[Guest guest]

Hi Jill,

Here’s a wonderful, wonderful recipe for using up greens. It’s from

Deborah Madison’s “Vegetarian Suppers from Deborah Madison’s Kitchen.”

You really could use any greens, we often use chard, but I’ve also used

mizuna and lots of others – and I’ve used a mild Monterey jack cheese

with butter if I didn’t have any goat cheese, and it was still

delicious!

Enjoy!

Lorraine

 

Mashed Potatoes and Turnips with Sautéed Onions and Greens

 

4 russet potatoes (about 2 pounds), peeled and chunked

¾ pound or more turnips (8-10 small turnips)

1 thyme sprig

sea salt and freshly ground pepper

3-ounces of goat cheese and/or butter to taste (optional)

1 tablespoon butter plus 2 teaspoons olive oil, or all olive oil

2 large onions, sliced about ¼ inch thick

1 pound, more or less, turnip greens or broccoli rabe

 

1. Put potatoes and turnips in a pot, cover with cold water, add

thyme and 2 tsp of salt. Bring to a boil and cook, uncovered, until

soft, 20-25 minutes. Drain then mash, adding cooking water if needed to

thin the vegetables and the cheese and/or butter to taste. Taste for

salt and season with pepper. Keep warm in a double boiler, or over a

pot of simmering water, if you’re not ready to serve.

2. While the potatoes and turnips cook, start the onions and greens.

Melt the butter with the oil in a large cast-iron or nonstick skillet.

Add the onions and cook over a medium-high heat, stirring frequently,

until golden and tender, 12-15 minutes. Season with salt and pepper and

turn off heat.

3. Lop off the stems of the turnip greens. If using broccoli rabe,

peel the thicker stems. Cook in boiling salted water (could be the

potato water for greens, but rabe may need more room) until tender,

about 8 minutes in both cases, but taste to make sure. Drain then add

to the pan with the onions.

4. To serve, mound the mash on the platter and smother it with the

onions and greens.

5. You can also cook the onions and greens ahead of time and reheat

and serve with the mash at the end, making it a partly do-ahead dish.

 

 

On

Behalf Of Jill Meyer

Saturday, August 09, 2008 2:47 PM

 

New to group

 

Hello, just wanted to introduce myself, I am new to the group.

My name is Jill, I live way on the western side of New York.

My hubby and I have three children and I am due with number 4 in 10

weeks. (Or there abouts...)

I am just returning to the vegan life, yes while seriously pregnant. I

found a nice menu type thing that I printed off recently, seems very

healthy.

If anyone has a clue what to do with steamed collard greens btw just

let me know!

So, I just wanted to say hello!

Warmly,

Jill M.

 

 

 

 

[Guest guest]

Hi Jill,

 

My mother grew up as a northern kid in the south and rejected what

she considered southern food, so we never ate collards growing up. In

the last couple years, I've discovered I love them (and kale, chard,

etc.)

 

My favorite greens recipe is from Peter Berley's " The Modern

Vegetarian Kitchen. " For kale, collards, or other bitter greens, he

suggests boiling them briefly in salted water without a lid to allow

the sulfur to escape, making them less bitter, before you saute them.

 

SPICY MUSTARD GREENS WITH CUMIN

2 tbsp olive oil

1 onion, roughly chopped

3 cloves garlic, chopped

1 red jalapeno pepper, seeded and finely chopped, or 1/2 tsp. hot red

pepper flakes

1-1/2 tsp cumin seeds

1 lg bunch mustard greens (about 2 lbs), chopped

Cider vinegar

Coarse sea salt

Fresh black pepper

 

In a large pot over medium heat, warm the oil. Add the onion and

saute until softened, about 5 minutes. Add the garlic, jalapeno, and

cumin and saute for 2-3 minutes more. Add the greens and raise the

heat. Stir until the greens wilt. Reduce the heat to low and simmer,

covered, for 25-30 minutes, until the greens are meltingly tender.

Season with vinegar, salt, and pepper to taste. Serve hot or at room

temperature.

 

I also make a smoothie with raw greens, a whole lemon, flax, frozen

berries, almonds, and banana that's delicious.

 

~ Jessica