Thread: Greens, greens, the magical...

On Feb 24, 9:07*pm, Bob Terwilliger <virtualgoth@die_spammer.biz>
wrote:
> I'm growing bored with the usual ways of preparing greens like chard,
> kale, mustard greens, or collard greens.
>
> I've tried kale and chard raw in salads. I've slow-cooked all of them
> with bacon or ham. I've had kale with mushrooms and lentils. For Lundi
> Gras I cooked collard greens and mustard greens with carrots, onions,
> and andouille. I've cooked them "agrodolce" with onions, red wine
> vinegar, raisins, red pepper flakes, and pine nuts. I've made gratins
> out of them. I've cooked them plain and served them topped with chopped
> hard-boiled eggs or as filling in an omelet (usually with cheese). I've
> made gumbo z'herbes with them. I've used braised kale as a hot dog
> topping (kind of an improved sauerkraut). I've had chard/ricotta gnudi
> and ravioli. I've had chard steamed, chilled, and sprinkled with sesame
> oil and sesame seeds. I've had greens with béchamel sauce, mornay sauce,
> coconut curry sauce, and hot sauce. I've even had the rather odd
> "tourtes de Blettes", which is a kind of chard/apple tart. And while
> each one has been good in its own way (not so much that tart thing,
> though), I want something new to do with them.
>
> Anybody out there have an unusual and tasty way of preparing any of them?
>
> Bob

green smoothies.

ImStillMags wrote:
>Bob "FoodTVRegurgitator" T'willi wrote:
>
>> I'm growing bored with the usual ways of preparing greens like chard,
>> kale, mustard greens, or collard greens.
>>
>> I've tried kale and chard raw in salads. I've slow-cooked all of them
>> with bacon or ham. I've had kale with mushrooms and lentils. For Lundi
>> Gras I cooked collard greens and mustard greens with carrots, onions,
>> and andouille. I've cooked them "agrodolce" with onions, red wine
>> vinegar, raisins, red pepper flakes, and pine nuts. I've made gratins
>> out of them. I've cooked them plain and served them topped with chopped
>> hard-boiled eggs or as filling in an omelet (usually with cheese). I've
>> made gumbo z'herbes with them. I've used braised kale as a hot dog
>> topping (kind of an improved sauerkraut). I've had chard/ricotta gnudi
>> and ravioli. I've had chard steamed, chilled, and sprinkled with sesame
>> oil and sesame seeds. I've had greens with béchamel sauce, mornay sauce,
>> coconut curry sauce, and hot sauce. I've even had the rather odd
>> "tourtes de Blettes", which is a kind of chard/apple tart. And while
>> each one has been good in its own way (not so much that tart thing,
>> though), I want something new to do with them.
>>
>> Anybody out there have an unusual and tasty way of preparing any of them?
>>
>> Bob
>
>green smoothies.

The most obvious way to prepare leafy greens is stuffed, a la cabbage
rolls, dolmas, etc. There are dozens of stuffed leafy greens recipes
on line but this one is so simple even a baboon assface keyboard kook
can fake it:
http://www.brooklyntheborough.com/20...ffed-collards/

Beyond keyboard kookery:
http://www.whatwereeating.com/recipe...-fusion-sushi/

Stay tuned for keyboardkooktv stuffed mustard greens:
http://www.starchefs.com/features/mu..._aglibot.shtml

On 24-Feb-2012, Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

> Anybody out there have an unusual and tasty way of preparing any of them?
>
> Bob

No where near as unusual as the suggestion of a green smoothie, Sautéed Kale
with Smoked Paprika is the recipe I go to when I'm tired of greens in the
usual ways. Or, perhaps an alternate kind of greens (radish) will suit;
see below for Roasted Radishes with Radish Greens; the radishes with greens
looked especially good at the supermarket yesterday, so I'll be preparing
this recipe tonight.

* Exported from MasterCook *

Sautéed Kale with Smoked Paprika Recipe

Recipe By :Elise Bauer elise.com
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb fresh kale -- carefully rinsed, stems and center
ribs cut away and discarded, leaves coarsely chopped
2 Tbsp olive oil
1 medium onion -- chopped (about 1 cup)
1/2 teaspoon smoked paprika (also sold as Pimenton) -- sweet or
hot
1 Pinch dried crushed red pepper
Salt

Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to
the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain
and set aside.

Heat olive oil in a large sauté pan on medium heat. Add the chopped onion
and sauté until translucent, about 5 minutes. Stir in the smoked paprika and
crushed red pepper. Add the kale and sauté for several more minutes.
Sprinkle on more salt and smoked paprika to taste.

Source:
"Adapted from a Deborah Madison recipe in Bon Appetit magazine."
S(Internet Address):
"http://simplyrecipes.com/recipes/sauteed_kale_with_smoked_paprika/"
Copyright:
"©2003-2010 Simply Recipes, Inc."
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 70 Calories; 7g Fat (85.0% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.

NOTES : Kale tends to collect dirt in the leaf wrinkles, so rinse carefully
before using. To prep, cut the leaf away from the center rib and stem of
each leaf. Discard stems and center ribs.

Nutr. Assoc. : 0 0 0 0 0 0



* Exported from MasterCook *

Roasted Radishes with Radish Greens

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bunches small radishes -- with greens attached
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice

Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

In a large ovenproof skillet, heat the oil until shimmering. Add the
radishes, season with salt and pepper and cook over high heat, stirring
occasionally, until lightly browned in spots, about 2 minutes. Transfer the
skillet to the oven and roast the radishes for 15 minutes, until
crisp-tender.

Return the skillet to the burner and stir in the butter to coat the
radishes. Add the radish greens and cook over moderate heat until they are
wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the
radishes right away.

Source:
"Food & Wine (March 2009)"
S(Internet Address):
"http://thebittenword.typepad.com/thebittenword/2009/05/roasted-radishes-with-radish-greens.html"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 75 Calories; 8g Fat (97.2% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 10mg
Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0

--

Change Cujo to Juno in email address.

If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.

"l, not -l" <[email protected]> wrote:
-snip-
>-------- ------------ --------------------------------
> 1 lb fresh kale -- carefully rinsed, stems and center
> ribs cut away and discarded, leaves coarsely chopped

The rest all looks good-- but am I the only one who eats the entire
bunch of kale? I chop the stems and ribs and steam separately as
they take longer-- but the flavor is just as good, and I like the
texture.

Jim

Sheldon wrote:

> http://www.brooklyntheborough.com/20...ffed-collards/
>
> Beyond keyboard kookery:
> http://www.whatwereeating.com/recipe...-fusion-sushi/
>
> Stay tuned for keyboardkooktv stuffed mustard greens:
> http://www.starchefs.com/features/mu..._aglibot.shtml

All pretty good suggestions; thanks. That last one caught my attention
because the serving size must be pretty huge; it says 4-6 servings from
4 pounds of boneless pork and two bunches mustard greens. Maybe the
bunches of mustard greens that I buy are bigger than what he gets, but
that would easily fill two 13-by-9-inch baking pans.

All those recipes use greens as wrappers, and while that's a decent
idea, in order to use up a bunch of greens I'd have to make about a
bushel of rolls. Still, they're handy notions for using up odds and
ends, and I'm sure I'll make use of them sometime in the coming months.

Bob

l wrote:

> Sautéed Kale with Smoked Paprika Recipe

Recipe saved, thanks. I think this might be even better with collard
greens, because collards match especially well with smoky flavors.


> Roasted Radishes with Radish Greens

Recipe also saved: This *should* be a good time of year for radishes,
but for some reason only black radishes are currently being prominently
displayed at the farmers' markets. Do you supposed the recipe would work
with black radishes? They're more like dry turnips than they are like
normal radishes, so I think it *should* work. I'll see what the market
has to offer this coming Tuesday.

Bob

On 25-Feb-2012, Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

> > Roasted Radishes with Radish Greens
>
> Recipe also saved: This *should* be a good time of year for radishes,
> but for some reason only black radishes are currently being prominently
> displayed at the farmers' markets. Do you supposed the recipe would work
> with black radishes? They're more like dry turnips than they are like
> normal radishes, so I think it *should* work. I'll see what the market
> has to offer this coming Tuesday.
>
> Bob

Sorry, I have no experience with black radishes.


--

Change Cujo to Juno in email address.

On 25-Feb-2012, "l, not -l" <[email protected]> wrote:

> On 24-Feb-2012, Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>
> > Anybody out there have an unusual and tasty way of preparing any of
> > them?
> >
> > Bob
>
> No where near as unusual as the suggestion of a green smoothie, Sautéed
> Kale
> with Smoked Paprika is the recipe I go to when I'm tired of greens in the
> usual ways.

Yesterday, I tried a new Kale recipe that turned out great; it may be my new
go-to kale recipe. I made it without any of the identified Optional
ingredients.

* Exported from MasterCook *

5-Minute Steamed Kale with Mediterranean Dressing

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound kale -- chopped
Mediterranean Dressing:
1 TBS lemon juice
1 medium clove garlic -- pressed or chopped
3 TBS extra virgin olive oil
salt and black pepper to taste
Optional:
sliced onions -- steam with kale
2 TBS sun dried tomatoes
2 TBS sliced olives (kalamata)
2 TBS feta cheese
5 drops tamari soy sauce

Chop garlic and let it sit for 5 minutes to enhance its health-promoting
properties.

Fill bottom of steamer with 2 inches of water and bring to boil.

While water is coming to a boil, slice kale leaves into 1/2-inch slices, and
cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at
least 5 minutes to bring out it health-promoting properties.

When water comes to a boil, add kale (and onion if desired)to the steamer
basket and cover. Steam for 5 minutes.

Transfer to a bowl and toss with Mediterranean Dressing ingredients.
Mediterranean Dressing does not have to be made separately. For the best
flavor, toss with dressing while kale is still hot.

Top with any/all of optional ingredients.

Description:
"With this delicious, easy-to-prepare recipe you can include kale as part
of your Healthiest Way of Eating in a matter of minutes. Kale is one of
the healthiest vegetables around with one serving providing you with an
excellent source of health-promoting
v"
Source:
"http://www.whfoods.com/"
S(Internet Address):
"http://www.whfoods.com/genpage.php?tname=recipe&dbid=281"
Copyright:
"© 2001-2012 The George Mateljan Foundation"
Start to Finish Time:
"0:15"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 322 Calories; 24g Fat (61.7% calories
from fat); 9g Protein; 24g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol;
220mg Sodium. Exchanges: 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


--

Change Cujo to Juno in email address.


If you have dietary issues that make nutrition information very important
to you, please calculate your own; the nutrition information supplied with
this recipe is approximate and should NOT be used by those for whom the
information is critical.

Must be too many 'kale is just for chips' folks here. 24 hours
without comment?<g>

"l, not -l" <[email protected]> wrote:

-snip-
>
>Yesterday, I tried a new Kale recipe that turned out great; it may be my new
>go-to kale recipe. I made it without any of the identified Optional
>ingredients.
>
>* Exported from MasterCook *
>
> 5-Minute Steamed Kale with Mediterranean Dressing
-snip the ingredients it looks good to me- I'd go for some Kalamata
olives and Feta on mine
-
>
>Chop garlic and let it sit for 5 minutes to enhance its health-promoting
>properties.

???? Really? Is that some 'common knowledge' that has passed me
by?

>
>Fill bottom of steamer with 2 inches of water and bring to boil.
>
>While water is coming to a boil, slice kale leaves into 1/2-inch slices, and
>cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at
>least 5 minutes to bring out it health-promoting properties.

Kale, too? At least they didn't have you tossing those stems. I
chop mine into bite-sized and steam them separately-- but I see lots
of recipes that say discard.

-snip-
> "With this delicious, easy-to-prepare recipe you can include kale as part
> of your Healthiest Way of Eating in a matter of minutes. Kale is one of
> the healthiest vegetables around with one serving providing you with an
> excellent source of health-promoting
> v"

You're a 'V'?! The show is off the air, but the V survive.<G>

>Source:
> "http://www.whfoods.com/"

-snip-
>Per Serving (excluding unknown items): 322 Calories;

I know they have to do that-- but those 'unknown items' could kill
you.

I did a massaged Kale salad last fall that was 'pretty good' -- the
technique is worth looking for a better recipe, though. No cooking
involved. you literally massage the kale with an acid [lemon juice,
cider, etc]

I like kale because it tastes good-- I didn't know it was 'health
food'.

Jim

In article <[email protected]>,
Jim Elbrecht <[email protected]> wrote:

> Must be too many 'kale is just for chips' folks here. 24 hours
> without comment?<g>

If you want to devour a mess of kale easily, chips will do the job --
delicious and very addictive. Dried or not and added to bread or
tortilla dough/masa also is a good way to use up a quantity.

BULL

On 8-Mar-2012, Jim Elbrecht <[email protected]> wrote:

> >
> >Chop garlic and let it sit for 5 minutes to enhance its health-promoting
> >properties.
>
> ???? Really? Is that some 'common knowledge' that has passed me
> by?
>

First I'd heard of that too; maybe only Whole Foods (recipe source) shoppers
know such things.



> >
> >Fill bottom of steamer with 2 inches of water and bring to boil.
> >
> >While water is coming to a boil, slice kale leaves into 1/2-inch slices,
> >and
> >cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at
> >least 5 minutes to bring out it health-promoting properties.
>
> Kale, too? At least they didn't have you tossing those stems. I
> chop mine into bite-sized and steam them separately-- but I see lots
> of recipes that say discard.
>

Yeah, first time I ever actually used the stems; I usually toss them. They
steamed just fine and, though not as tender as the leafy part, they offered
a nice texture contrast.

> -snip-
> > "With this delicious, easy-to-prepare recipe you can include kale as
> > part
> > of your Healthiest Way of Eating in a matter of minutes. Kale is one of
> > the healthiest vegetables around with one serving providing you with an
> > excellent source of health-promoting
> > v"
>
> You're a 'V'?! The show is off the air, but the V survive.<G>

I did watch V, but the v in the post was the result of too much text in a
Mastercook field being truncated; v = "vitamins A and K"

--

Change Cujo to Juno in email address.

On Thu, 08 Mar 2012 06:55:07 -0500, Jim Elbrecht <[email protected]>
wrote:

>Must be too many 'kale is just for chips' folks here. 24 hours
>without comment?<g>
>
>"l, not -l" <[email protected]> wrote:
>
>-snip-
>>
>>Yesterday, I tried a new Kale recipe that turned out great; it may be my new
>>go-to kale recipe. I made it without any of the identified Optional
>>ingredients.
>>
>>* Exported from MasterCook *
>>
>> 5-Minute Steamed Kale with Mediterranean Dressing
>-snip the ingredients it looks good to me- I'd go for some Kalamata
>olives and Feta on mine
>-
>>
>>Chop garlic and let it sit for 5 minutes to enhance its health-promoting
>>properties.
>
>???? Really? Is that some 'common knowledge' that has passed me
>by?
>
snip
>Jim

I saw those 'let sit' directions for broccoli recently. Does anyone
know what has generated these directions.
Janet US

On Feb 24, 9:07*pm, Bob Terwilliger <virtualgoth@die_spammer.biz>
wrote:
> I'm growing bored with the usual ways of preparing greens like chard,
> kale, mustard greens, or collard greens.
>
> I've tried kale and chard raw in salads. I've slow-cooked all of them
> with bacon or ham. I've had kale with mushrooms and lentils. For Lundi
> Gras I cooked collard greens and mustard greens with carrots, onions,
> and andouille. I've cooked them "agrodolce" with onions, red wine
> vinegar, raisins, red pepper flakes, and pine nuts. I've made gratins
> out of them. I've cooked them plain and served them topped with chopped
> hard-boiled eggs or as filling in an omelet (usually with cheese). I've
> made gumbo z'herbes with them. I've used braised kale as a hot dog
> topping (kind of an improved sauerkraut). I've had chard/ricotta gnudi
> and ravioli. I've had chard steamed, chilled, and sprinkled with sesame
> oil and sesame seeds. I've had greens with béchamel sauce, mornay sauce,
> coconut curry sauce, and hot sauce. I've even had the rather odd
> "tourtes de Blettes", which is a kind of chard/apple tart. And while
> each one has been good in its own way (not so much that tart thing,
> though), I want something new to do with them.
>
> Anybody out there have an unusual and tasty way of preparing any of them?
>
> Bob

I made a big pot of cauliflower mash and I had some leftovers. I
decided to wash and chop some kale leaves and saute them with a bit of
butter salt and pepper. I put a lid on the skillet and let them
steam on low for about 5 minutes. Then I mixed in the cauliflower
mash and let it heat through in the skillet.

It was delicious. A twist on colcannon. Very tasty.

Jim Elbrecht wrote:
> "l, not -l" <[email protected]> wrote:
>
>>Chop garlic and let it sit for 5 minutes to enhance its health-promoting
>>properties.
>
> ???? Really? Is that some 'common knowledge' that has passed me
> by?

First I've heard of it.

> I like kale because it tastes good-- I didn't know it was 'health
> food'.

It's a low carb favorite. It's a member of the cabbage family so it is
high in most vitamins. It's closer to the original wild ancestor than
its highly modified cousins like cauliflower and kohlrabi so it's lower
in carbs even among the cabbage family. As a result its vitamin per
calorie or vitamin per carb gram ratio is among the highest of any food.
Kale is a nutritional rock star because of that.

Another nutritional rock star mentioned here is garlic. Small enough to
have a tiny calorie or carb count but jam packed with antioxidants.

On Thu, 08 Mar 2012 06:55:07 -0500, Jim Elbrecht <[email protected]>
wrote:

>Must be too many 'kale is just for chips' folks here. 24 hours
>without comment?<g>

Kale is probably my single most favourite vegetable!
Especially Tuscan Kale...

I steam it, cream it, bake it and eat it raw in salads.

On 3/8/2012 12:49 PM, Jeßus wrote:
> On Thu, 08 Mar 2012 06:55:07 -0500, Jim Elbrecht<[email protected]>
> wrote:
>
>> Must be too many 'kale is just for chips' folks here. 24 hours
>> without comment?<g>
>
> Kale is probably my single most favourite vegetable!
> Especially Tuscan Kale...
>
> I steam it, cream it, bake it and eat it raw in salads.
>

Kale seems to be getting popular these days. I've seen it in my
refrigerator several times although, I've never made it. I recently had
some choy sum that was either steamed or boiled. It was made in an
unusual way - cooked in a bundle and then sliced so it forms a compact
package that you eat in a very orderly way. I don't care much for
veggies but the method was appealing and tasty.

On Thu, 08 Mar 2012 13:21:15 -1000, dsi1
<[email protected]> wrote:

>On 3/8/2012 12:49 PM, Jeßus wrote:
>> On Thu, 08 Mar 2012 06:55:07 -0500, Jim Elbrecht<[email protected]>
>> wrote:
>>
>>> Must be too many 'kale is just for chips' folks here. 24 hours
>>> without comment?<g>
>>
>> Kale is probably my single most favourite vegetable!
>> Especially Tuscan Kale...
>>
>> I steam it, cream it, bake it and eat it raw in salads.
>>
>
>Kale seems to be getting popular these days.

Sure is, and good to see IMO. I started using it about 6 or 7 years
ago, when I was getting back into a healthier diet again (not that my
existing diet was all that bad). Found it was high in antioxidants,
etc. so that was my motivation to seek it out. Started growing it and
haven't stopped since, it's a very easy vegetable to grow too. Even
the frost improves it's flavour.

>I've seen it in my refrigerator several times although,

Just seen it in there?

>I've never made it. I recently had
>some choy sum that was either steamed or boiled. It was made in an
>unusual way - cooked in a bundle and then sliced so it forms a compact
>package that you eat in a very orderly way. I don't care much for
>veggies but the method was appealing and tasty.

Sounds interesting.