Recipes for Leafy Greens

[Guest guest]

I am looking for a recipes for leafy green vegetables such as

Kale,Collard and Mustard greens.

[Guest guest]

* Exported from MasterCook *

 

Kale with Cannellini Beans

 

Recipe By :Deborah Madison

Serving Size : 2 Preparation Time :0:00

Categories : Chapt:One Dish Meals Diet:Vegetarian

Ing:Beans, Peas & Legumes Ing:Cheese

Ing:Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds to 2 lb kale or mixed greens -- stems and ribs removed

salt and freshly ground black pepper

1 small onion -- finely diced

1 1/2 tablespoons olive oil

2 large garlic cloves -- minced

pinch red pepper flakes

2 teaspoons chopped rosemary

1/2 cup dry white wine

1 1/3 cups cooked cannelini beans -- rinsed well if canned

freshly grated parmesan -- optional

 

Simmer the kale in salted water until tender, 7 to 10 minutes. Drain, reserving

the cooking water, and chop the leaves. In a large skillet, sauté the onion in

the oil with the garlic, pepper flakes and rosemary for about 3 minutes. Add

the wine and cook until it's reduced to a syrup sauce. Add the beans, kale and

enough cooking water to keep the mixture loose. Heat through, taste for salt

and season with pepper, and serve with a dusting of Parmesan.

 

Source:

" Vegetarian Cooking for Everyone, p. 381 "

Copyright:

" 1997 "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 492 Calories; 13g Fat (23.7% calories

from fat); 24g Protein; 70g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol;

159mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 8 Vegetable; 2 1/2

Fat.

 

NOTES : 7.3 points; complexity 5-6-7=18

 

Nutr. Assoc. : 773 0 0 0 0 0 0 0 0 2130706543

 

Barbara Zanzig Kirkland, WA

hertz http://www.isomedia.com/homes/hertz/

¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,

[Guest guest]

Hi there-

I do not have MC format, so I'll just tell you where to find me two

favorite recipes for leafy greens:

 

They are both in Weight Watcher Versatile Vegetarian

 

One is Swiss Card with chickpeas, ( i make rice or millet to put it over-

your choice)

 

the other is Carribean Gingered Squash ,Rice, Kale- and I usually make that

with a baked marinated tofu- ( super yummy! this can be a bit spicy - which

I love... but I'm not sure about how you feel about spicy! )

 

One that I have kept from this looked really good- but time consuming.. it

was stuffed collard rolls with red bell perpper sauce. I'll see if I can

find and send to you- if not it shoudl be in the archives.

 

Then also I follow a recipe for " Souther style Collards " from Veggie Works.

( another cook book) this one has vegan canadian bacon in it, so i normally

just add a side dish of sweet potato for some extra carb at the meal.

 

Have fun & Good luck. the leafy greens are so important!

 

Jamie

 

 

M. Ann [integrity]

Sunday, May 30, 2004 9:57 PM

Veg-Recipes

Recipes for Leafy Greens

 

 

I am looking for a recipes for leafy green vegetables such as

Kale,Collard and Mustard greens.

 

 

 

 

 

 

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[Guest guest]

I cannot find the stuffed collards recipe- i'm sure it will be in the

archives! ( sorry)

 

have a good memorial day everyone

 

 

M. Ann [integrity]

Sunday, May 30, 2004 9:57 PM

Veg-Recipes

Recipes for Leafy Greens

 

 

I am looking for a recipes for leafy green vegetables such as

Kale,Collard and Mustard greens.

 

 

 

 

 

 

****************************************************************************

***

To post to list via e-mail: send e-mail to " Veg-Recipes "

To post to list via website: Veg-Recipes/post

To contact List Owner: " Veg-Recipes-owner "

Subscribe or Un through site: /

OR Un via e-mail: Veg-Recipes-

Calendar: Veg-Recipes/calendar

Bookmarks: Veg-Recipes/links

Photos: http://photos.Veg-Recipes/lst

Read or search old messages:

Veg-Recipes/messages

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[Guest guest]

--- Hi -

I don't have MC format, but my favorite way to eat greens - this

works for any greens from broccoli, to kale, spinach, collards etc. -

is from Molly Katzen's Still Life with Menu, and is very quick and

simple; you basically stir-fry the greens, cook pasta, then mix all

with some Feta cheese. Sometimes i use garlic and onions in stir

frying, sometimes i don't.

Yvona Fast

Employment for Individuals with Asperger Syndrome or Non-Verbal

Learning Disability: Stories and Strategies, Jessica Kingsley

Publishers, 2004.

 

 

>

> M. Ann [integrity@i...]

> Sunday, May 30, 2004 9:57 PM

> Veg-Recipes

> Recipes for Leafy Greens

>

>

> I am looking for a recipes for leafy green vegetables such as

> Kale,Collard and Mustard greens.

>

>

>

>

>

>

>

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******

> ***

> To post to list via e-mail: send e-mail to " Veg-

Recipes "

> To post to list via website: Veg-

Recipes/post

> To contact List Owner: " Veg-Recipes-owner "

> Subscribe or Un through site:

/

> OR Un via e-mail: Veg-Recipes-

> Calendar: Veg-Recipes/calendar

> Bookmarks: Veg-Recipes/links

> Photos: http://photos.Veg-Recipes/lst

> Read or search old messages:

> Veg-Recipes/messages

>

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> ***

>

[Guest guest]

Hello.

 

I love Greens, especially Kale, and I cook them at least once a week.

It took me a while to try them again, because all I could think of was

the green mush that was served at my Southern family's table growing

up.

 

Now I cook the greens al dente', and even throw the stems in! I

usually chop them small and saute them in an iron skillet with my

favorite bean. I love pintos and blackeye peas for their meaty taste.

I use organic canned beans when I don't have time to soak.

 

This is one of my favorite dishes when I am in a hurry or really

hungry. Simply heat the skillet with a drop of sesame oil, wash the

greens, cut them up, open a can of beans and toss it in the

skillet...bean juice too. The bean juice gives it a great flavor.

 

I season it with fresh chopped onion, or garlic...or dried spices if

that's all that is handy. A little Sea salt and cracked fresh pepper

and you are good to go!

 

During cold season, throw some fresh chopped parsley into the mix for

extra immune support.

 

Enjoy!

Paula

http://www.healthygoodiesgifts.com

 

 

 

 

 

 

 

Veg-Recipes , " M. Ann " <integrity@i...> wrote:

> I am looking for a recipes for leafy green vegetables such as

> Kale,Collard and Mustard greens.

[Guest guest]

-----Message d'origine-----

De : M. Ann

 

I am looking for a recipes for leafy green vegetables such as

Kale,Collard and Mustard greens.

 

>>>>>>>>>>>>>>>>>>>

 

Greens are the basic vegetable throughout Africa and are cooked in a

variety of ways. Here are a few that I like:

Diana,

Burundi-AFRICA :-

 

SUKUMA WIKI:

 

Sukuma Wiki' means 'extending the week' in ki-Swahili, the common language

of much of eastern and central Africa. It is called that, because with a

little cooked corn or cassava paste, it literally extends the food budget

and food quantities for the week.

What you need

 

a.. two pounds of greens (kale, collards, spinach, or similar), well

cleaned and chopped in to large pieces; (frozen greens can be used if they

are thawed first)

b.. two tablespoons flour

c.. juice of one lemon

d.. oil for frying

e.. one onion, chopped

f.. two or three tomatoes, chopped (or canned whole tomatoes, drained)

g.. one chile pepper, chopped (optional)

h.. salt, cayenne pepper or red pepper

 

What you do

 

a.. Bring two cups of water to a boil in a large pot. Put greens in pot.

Cover and steam until greens are nearly tender. While greens are cooking:

combine flour, lemon juice, and a few spoonfuls of water in a small bowl or

cup. Stir vigorously until mixture is smooth. Remove greens from heat and

drain.

 

b.. Heat oil in a separate pan. Saute the onion, tomatoes, and hot pepper

together. Add spices to taste. Add flour-lemon juice mixture and stir until

smooth.

 

c.. Reduce heat. Add drained greens. Cover and simmer over low heat until

greens are fully tender and sauce is thickened.

 

d.. Source: The Congo Cookbook

>>>>>>>>>>>>>

 

EGUSI: A greens dish from west Africa

 

In Cameroon the green-leafed vegetable traditionally added to an egusi-based

stew is called bitterleaf. This combination makes a delicious

sauce called `Ndole' which is never absent at wedding celebrations. many

other leafy vegetables could be used to make similar sauces when

bitterleaf is out of season. In such cases the sauce is named after the

vegetable it contains, such as `egusi spinach' and `egusi cabbage'. If green

vegetables are used, do not cover the saucepan when cooking, as this helps

to keep the fresh green appearance. Fried pieces of fish or meat can be

added, if desired.

 

2 lb spinach

6 tbsp peanut oil

4 tomatoes, peeled and chopped

1 medium onion, chopped

2 small cloves of garlic, crushed

1 small slice ginger, finely chopped

¼ lb egusi, ground

2/3 cup water

hot pepper, to taste

salt, to taste

 

* Slice the spinach, a small bundle at a time, quite finely.

* Put into a large bowl and pour over it a kettleful of boiling water, then

immediately pour the water off.

* When a bit cooled, press the spinach in a sieve or colander to remove

excess water. Set aside.

* Mix the egusi in a bowl with enough water to form a paste.

* Heat the oil in a heavy-bottomed saucepan, and add the tomatoes, onion,

garlic and ginger.

* Mix well and fry together for 10 minutes, stirring frequently.

* Add the egusi paste, water, hot pepper and salt.

* Cook for approximately 10 minutes.

* Add the spinach, stir well into the sauce and cook for 15 minutes.

* Stirr well. Do not cover the saucepan.

* Serve with boiled rice or root vegetables.

Serves 4.

 

source : Rosamund Grant's Caribbean and African Cooking

 

 

 

 

 

 

[Guest guest]

Kale :

1. Roast kale in the oven till it is nice and crumbly and use it in

other soups or stir-frys.

 

Mustard Greens :

1. Chop, boil and mash to paste, add the indian spice mix ( masala)

and corn flour / corn kernels, diced potatoes and serve with pita.

Maybe add spinach to tone down the mustard. The more elaborate and

spicier Indian version is " Sarsonka Saag " .

 

2. Stir-fry the greens in olive oil with garlic and add chickpeas.

Salt/pepper to taste. Makes a great pita stuffing.

This actually works with any greens.

[Guest guest]

The simplest way I like to add collard or chard to a meal is just chop a

large bundle into 1 " strips and throw it on top of whatever I've been

cooking and put a lid on it, with the heat off, and let it sit for about 10

minutes. This just wilts the leaves but your main dish does not continue to

cook. I do this every time I'm doing steamed veggies and tofu... Just make

sure to add a little salt.

Kim

 

 

----Original Message Follows----

" Diana De Treville " <diana

Veg-Recipes

<Veg-Recipes >

RE: Recipes for Leafy Greens

Mon, 7 Jun 2004 11:03:16 +0200

 

-----Message d'origine-----

De : M. Ann

 

I am looking for a recipes for leafy green vegetables such as

Kale,Collard and Mustard greens.

 

>>>>>>>>>>>>>>>>>>>

 

Greens are the basic vegetable throughout Africa and are cooked in a

variety of ways. Here are a few that I like:

Diana,

Burundi-AFRICA :-

 

SUKUMA WIKI:

 

Sukuma Wiki' means 'extending the week' in ki-Swahili, the common language

of much of eastern and central Africa. It is called that, because with a

little cooked corn or cassava paste, it literally extends the food budget

and food quantities for the week.

What you need

 

a.. two pounds of greens (kale, collards, spinach, or similar), well

cleaned and chopped in to large pieces; (frozen greens can be used if they

are thawed first)

b.. two tablespoons flour

c.. juice of one lemon

d.. oil for frying

e.. one onion, chopped

f.. two or three tomatoes, chopped (or canned whole tomatoes, drained)

g.. one chile pepper, chopped (optional)

h.. salt, cayenne pepper or red pepper

 

What you do

 

a.. Bring two cups of water to a boil in a large pot. Put greens in pot.

Cover and steam until greens are nearly tender. While greens are cooking:

combine flour, lemon juice, and a few spoonfuls of water in a small bowl or

cup. Stir vigorously until mixture is smooth. Remove greens from heat and

drain.

 

b.. Heat oil in a separate pan. Saute the onion, tomatoes, and hot pepper

together. Add spices to taste. Add flour-lemon juice mixture and stir until

smooth.

 

c.. Reduce heat. Add drained greens. Cover and simmer over low heat until

greens are fully tender and sauce is thickened.

 

d.. Source: The Congo Cookbook

>>>>>>>>>>>>>

 

EGUSI: A greens dish from west Africa

 

In Cameroon the green-leafed vegetable traditionally added to an egusi-based

stew is called bitterleaf. This combination makes a delicious

sauce called `Ndole' which is never absent at wedding celebrations. many

other leafy vegetables could be used to make similar sauces when

bitterleaf is out of season. In such cases the sauce is named after the

vegetable it contains, such as `egusi spinach' and `egusi cabbage'. If green

vegetables are used, do not cover the saucepan when cooking, as this helps

to keep the fresh green appearance. Fried pieces of fish or meat can be

added, if desired.

 

2 lb spinach

6 tbsp peanut oil

4 tomatoes, peeled and chopped

1 medium onion, chopped

2 small cloves of garlic, crushed

1 small slice ginger, finely chopped

¼ lb egusi, ground

2/3 cup water

hot pepper, to taste

salt, to taste

 

* Slice the spinach, a small bundle at a time, quite finely.

* Put into a large bowl and pour over it a kettleful of boiling water, then

immediately pour the water off.

* When a bit cooled, press the spinach in a sieve or colander to remove

excess water. Set aside.

* Mix the egusi in a bowl with enough water to form a paste.

* Heat the oil in a heavy-bottomed saucepan, and add the tomatoes, onion,

garlic and ginger.

* Mix well and fry together for 10 minutes, stirring frequently.

* Add the egusi paste, water, hot pepper and salt.

* Cook for approximately 10 minutes.

* Add the spinach, stir well into the sauce and cook for 15 minutes.

* Stirr well. Do not cover the saucepan.

* Serve with boiled rice or root vegetables.

Serves 4.

 

source : Rosamund Grant's Caribbean and African Cooking