Stovetop Greens: General Info
Cooking Dark Leafy Greens
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In general, chard and spinach cook quickly. Collards, esp. big old leaves,
cook slowest, and turnips, kale and mustard cook rather slowly. You can
cook turnips, kale, mustard and collards basically all you want, 15 - 20
minutes or more is sometimes needed. Southerners have cooked collards for
hours. Older tougher leaves take longest.
It helps to chop them rather finely before cooking, they will cook faster
this way.
The more you cook mustard greens, the less spicey they are. Cooking turnips
and collards can remove bitterness. Cooking with vinegar helps remove
bitterness too.
By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001
Other greens worth trying are Lambs Quarters, Stinging Nettles or
Dandelion leaves. Stinging nettles become soft after cooking and no
longer *sting*.
By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001
Oh, speaking of other greens, I said I would get back to y'all on the
carrot tops in the broth. NICE!! Gives it a different flavor. They're a bit
bitter eaten raw but a "clean" taste to them.
By Oliva. Posted to the PaleoRecipe Mailing List, March 2001
You can use carrot tops like parsley. They are strong tasting, similarly
to parsley. Just snip them up into main-dish salads or soups.
By Lynnet Bannion. Posted to the PaleoRecipe Mailing List, March 2001
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Country-Style Greens
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1 Tbsp lard or rendered bacon fat
1 medium onion, minced
2 cups water
pepper
2 bunches (or about 2 pounds) of fresh collard, turnip, or mustard greens
1/4 pound good quality bacon or ham, cut in 1/2 inch pieces, or 1/2 pound
ordinary sliced bacon or ham
Trim away and discard the tough stems of the greens. To loosen grit, place
the leaves and the remaining tender stems (you should have about 2 quarts)
in a large bowl, cover with lukewarm water, and soak for 5 minutes. Rinse
several times in lukewarm water to wash away any remaining sand. Melt lard
in a large heavy nonreactive pot with a lid. Do not use an aluminum pot, if
possible, use one with an enamel coating. Add onions and bacon. Fry
together over medium-high heat, stirring often, until onions wilt and
bacon starts to brown, about 5 minutes. Add greens and the water and bring
to a boil over high heat. Cover, lower heat to medium, and cook until
greens are tender, with just a little crunch, about 20 minutes. Uncover,
raise heat to high, and boil off some of the excess water, about 5 minutes.
Add pepper to taste, and serve hot, it should be slightly soupy. - Serves 6
Adapted from Regional American Classics, California Culinary Academy.
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Wilted Greens with Lemon
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1 tsp. extra virgin olive oil
2 or 3 cloves of garlic, minced
grated zest of 1 lemon
juice of 1 lemon
1 bunch leafy greens (kale, collards, broccoli rapini), cleaned well and
sliced into bite-sized pieces
Heat oil in a skillet over medium heat. Add garlic and cook 1 minute. Add
greens and cook until they are tender and begin to wilt, about 5 minutes.
Stir in the lemon zest and cook 1-2 minutes. Remove from heat and toss
greens with lemon juice. Serve immediately, makes 4 servings.
Adapted from Cooking the Whole Foods Way by Christina Pirello.
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Stovetop Greens: Alphabetical by Green
Braised Chard
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1 bunch swiss chard chopped
1 onion, chopped fine
2 tspns paprika
1 tspn cumin powder
1/4 cup or so of cilantro chopped
1/2 cup white wine or water
2 cloves minced garlic
1 tspn salt
ground black pepper
2 tblspns olive oil or other fat (goose etc.)
Normally, with chard, you often have to treat the leaves differently from
the stems. Not here, though. Put everything together into a covered dutch
oven or stock pot over medium heat. Let it all boil together, making sure
there is enough liquid, for about 45 minutes. This is fabulously rich.
Serves 4 with a large chard bunch.
By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001
My own recipe is similar to this one with the exception of the seasonings
and larger pieces of onion. I use a pinch or two of nutmeg and dry mustard
with the cumin and simmer about 20 minutes in broth, (either chicken or
beef) depends which one I have or the proverbial bone stock. I make most
greens this way. I vary the seasonings and cooking times to suit the taste
and veggie.
By Oliva. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Chicory Leaves in Oil (Hindbeh b Zeit)
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2 lb (1 kg) chicory
1/2 cup olive oil
3 onions, sliced into thin rings
1 tablespoon salt [way too much!]
5 garlic cloves
Remove the outer yellow leaves from the chicory, then wash and shred
crosswise, very finely.
Immerse the shredded leaves in hot water for 2 minutes.
When almost tender, remove the leaves and squeeze out excess water between
the palms of the hand.
Set aside to cool.
Fry the onion rings in oil until golden.
Remove the onions from the oil and place the chicory in the same oil with
the crushed garlic and salt.
Sauté over medium heat for 5 minutes.
Pour some lemon juice over it and serve cold, garnished with the fried
onions rings.
From: Assouk.com: Free Lebanese Recipes
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Dark Leafy Greens [Collard]
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Here is a recipe I use, that is a combination of a recipe that Rachel
Maetsz shared with a number of paleofood listers (before this group was
created) and a recipe I found in an old Vegetarian Times.
2 bunches collard greens, or combination collard and kale
1 large onion, diced
2 cloves garlic, pressed
1 tsp dry mustard powder
hot sauce (made with apple cider vinegar)
ume plum vinegar or lemon juice
salt
pepper
1 cup slivered almonds
3 T bacon fat, coconut oil or olive oil
water or broth
Wash greens thoroughly so as to remove every trace of sand. Remove leaves
from stem, either using a knife (collards) or running your pinched fingers
along the stem to pull the leaf away. Slice stems, and cut greens into 1.5
inch squares. Set aside. Dice onion, press garlic. Heat fat in dutch oven
over medium heat. Saute onions until beginning to soften; add garlic and
stir a few minutes. Add spices, salt, pepper and hot sauce to taste; stir a
few minutes more. Add enough water or broth to cover bottom of pan by 1/4
inch. When water boils, add greens and a few dashes ume vinegar. Return to
boil, stir veggies up from the bottom, reduce heat to simmer and cover.
Cook, stirring occasionally, until greens are tender but still bright
green. Stir in sliced almonds, remove from heat and place in serving bowl.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Collard Greens
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3 Tbsp. extra virgin olive oil
1 cup diced tomato
1 large onion, diced
2-3 cloves garlic, diced
2 lbs collard greens (about 8-10 large leaves), remove tough stems
1-2 Tbsp. fresh herbs (I used thyme)
Fresh ground pepper to taste
1/4 cup raw sunflower seeds (optional)
In a large, non-stick skillet, add oil and tomatoes on low heat. Add onions
and garlic, cook till onions just begin to turn clear. Add greens, cover
and stem for 10 minutes. Add salt, pepper and herbs and cover for 15
minutes to continue to stem or until the greens are wilted but not soggy.
Add sunflower seeds, heating some more. Serve hot.
From: Sandi Meyerhoff
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Collards, Basic Approach
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First of all, never pick collards that have any yellow spots; once they get
the spots, the leaves are really tough and never cook up tender.
Chop up 1/2 pound of bacon ends or salt pork and saute. Cut out the
stems from the collards, chop the leaves up medium coarse, and boil
for about an hour with a chopped onion and a half cup or so of apple
cider or juice and a Tb of chopped dried red peppers and the pork. And,
of course, some kosher salt and pepper to taste. Drain and serve.
Reserved liquid is called "pot likker" and theoretically yummy, but it
doesn't appeal much to me, except it makes a good stock.
(er, this is for about three bunches of collards)
Adapted from: Jeff Frane via rec.food.cooking on Jan 6, 1999.
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Gomen [Collard Greens]
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1 lb. Collard greens
1 cup red onions
4 Medium green (hot) peppers (fresh) sliced in strip
2 cups water
1/2 tsp. garlic (peeled and chopped)
16 oz. oil
salt to taste
Wash collard greens, boil in medium pan until soft. Remove from heat, drain
and cut into small pieces. Set aside. Wash peppers, remove seeds, slice
lengthwise and set aside.
In a pan, cook onions over a low heat until brown adding a little water to
prevent sticking and burning. Add collard greens and cook until water
disappears. Add all the spices and stir gently. One at a time, add the
green pepper slices about 10 minutes before removing from the fire. Serve
hot or cold. Gomen is usually served with other foods. It may be served hot
or cold. This recipe serves 6.
From: http://www.circus.org/etfood.htm [now dead]
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Dandelion Greens
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Pick before the flowers bloom, wash in water, and rinse several times.
Put in boiling water with a piece of fatback. Boil one hour. Drain well,
and boil another 2 hours. Drain well when tender.
Adapted from Tom Kuhn, Native American archeologist
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Dandelion Greens (Pioneer Recipe)
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2 lbs. fresh dandelion greens
2 cloves garlic
2 T. oil
pepper to taste
The small young leaves are the most tender. Larger, older leaves are
bitter. Clean and wash the leaves. Do not eat the stem or the flower. Cut
the leaves in half. Heat the oil and garlic in a saucepan. Add the leaves,
and pepper. Cook about 12 minutes or until tender. Add water if it gets too
dry. Serve hot.
From Mary Felberg, via Ella Lane at AOL.COM
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Robert's Greens [Kale and Andouille Sausage]
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1 onion, chopped
many cloves of garlic, chopped
1 carrot, chopped fine
1 1/2 long andouille sausage, sliced or chopped
1 large can chicken broth
1 cup canned tomato chunks
2 bunches kale, spines removed, coarsely chopped
olive oil
pepper
hot peppers, fresh (chopped) or dried flakes
Sauté first three ingredients in olive oil until onion is transparent.
Add andouille and cook for a few minutes. Add the broth and tomato and
bring to a boil. Add kale and peppers. Turn heat to very low and
simmer until done. Will be fairly soupy.
From: husband of Gail de Prosse (via rec.food.cooking on Dec 27, 1999)
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Sauteed Kale
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1 pound fresh kale trimmed and chopped, or 2 packages (10-3/4 oz. each)
frozen, chopped kale, thawed and drained.
1 large garlic clove, crushed
1 tablespoon olive oil
2 tablespoons pine nuts (pignoli), lightly toasted
2 tablespoons lemon juice
If using fresh kale, cook the kale in a large pot of boiling water until
tender, about 10 minutes, drain well. Coat a large skillet with oil. Saute
garlic over medium heat until just golden, about 3 minutes. Add kale to
skillet. Stir in the 1 tablespoon olive oil, saute until heated thru, about
5 minutes. Stir in pine nuts, remove skillet from heat. Sprinkle kale
mixture with lemon juice. Transfer to a shallow serving dish, Serve
immediately.
From: The American Cancer Institute.
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Lamb's Quarters
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Use the leafy greens alone in a salad or mix with stronger greens. For
potherb, use large quantity of greens because cooking greatly diminishes
bulk. Boil young leafy stems in a small quantity of water about 5 minutes
until tender. Good with a sauce of olive oil, diced onion, and crisp bacon,
chopped fine.
From Edible Wild Plants: A North American Field Guide by Elias & Dykeman.
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Lettuce and Bacon
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6 small heads of romaine lettuce
1/2 pound bacon, diced
1 large onion, minced
1 large tomato, peeled and seeded (optional)
fresh ground pepper
sprinkling of a favorite herb: basil, thyme or marjoram
chicken broth or water (if necessary to prevent scorching)
Trim the romaine heads, but leave them whole. Wash thru several changes of
cold water, shake dry, Plunge the lettuce into a large saucepan filled with
boiling water, and cook for about 2 minutes. Do not overcook, the lettuce
must remain firm. Drain and lay in a strainer to allow the lettuce to drip
excess moisture. Dry between paper towels. In a fry pan, cook bacon until
crisp. Pour off about 2/3 of the fat in the pan. Add the onion and the
tomato, and cook, stirring constantly, until onion is tender. Add the
lettuce, season with pepper, and sprinkle with your herbs. Cook covered
over low heat for about 10 minutes, check for dryness, if necessary, add a
little broth or water, 1-2 tbsp. at a time, to prevent scorching. The
cooked lettuce should be dry. Serve very hot, 4-6 servings.
From: Nika Hazelton's Way with Vegetables
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Todd's Guide to Eating Purslane
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Gibbons says the best way to harvest purslane is to pinch off the leafy
tips. This is because they grow back almost immediately (some say
overnight), so a few plants can furnish a lot of edible purslane. He also
give some recipes. It can be eaten raw, as a salad vegetable, or boiled.
He suggests adding a quart of purslane tips to bacon when it is about
finished cooking, mixing it in with the bacon fat and letting it cook for a
few more minutes. Then season to taste with your favorates spices.
From: Todd Moody
Adapted by Patti Vincent
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Spinach with Pine Nuts, Garlic and Dates
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Clean spinach using two bowls. Wash spinach in one, then lift out and put in
the other. Rinse our the first bowl, lift the spinach and put it into the
first bowl, and repeat until the spinach is completely clean. Drain spinach.
Put spinach into a pot with only the water that sticks to its leaves. Over
medium heat covered pot until spinach wilts.
Meanwhile, toast pinenuts in a saute pan over medium heat. Don't burn!!
Chop garlic and a few dates. You could use raisins instead of dates.
Remove spinach from the pot. Add 2 tblspoons olive oil and heat for a few
moments. Add garlic and continue cooking until you really smell that garlic.
Then add the spinach, dates and pine nuts and cook until it heats through.
Serve immediately.
By Richard Geller. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Roman Spinach
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3 pounds spinach, washed and trimmed
2-3 tbsp olive oil
1/2 cup pignoli (pine nuts)
1 garlic clove, mashed
2 tsp lemon juice or to taste
pepper
Cut any large spinach leaves into pieces. Heat the oil in a deep frying
pan. Cook the nuts, stirring constantly until they are golden. Add the
spinach, garlic, lemon juice, and pepper to taste. Cook covered, shaking
the pan to prevent sticking, for about 4 minutes, or until barley tender.
Serve very hot, 4 servings.
From Nika Hazelton's Way with Vegetables
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Turnip Greens
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2 large bunches of fresh turnip greens
2 cups water
pepper to taste
1/4 pound fatback, bacon, or fatty ham scraps
This recipe also works for mustard greens, collard greens, or any mix of
the three greens.
Wash and destem the turnip greens, rinsing thoroughly to remove all sand
and dirt. Place in a large pot with water and pepper and
fatback/bacon/fatty ham scraps. Bring to a boil (if you don't have a
steam-releasing lid, be sure to tilt lid on top of pot to let the steam
escape.), and simmer until greens are tender, adding water as necessary to
keep them from drying out. The longer they cook, the better they get.
From Jack's Skillet by Jack Butler
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Baked Greens
Making Green Flours
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To make green flours -- harvest fresh green leaves of your favorite green
(spinach -- amaranth, clover, etc.) Rinse in cold fresh water and let
drain. Place leaves on a stainless steel or parchment-lined cookie Dry in
oven on the lowest heat until dry -- and crisp to the touch. Put in the
blender at high speed -- then sift out larger stems and pieces. Remaining
flour is used in ratio of 1 to 4 for making noodles...
As you become accustomed to using green flours you can make your own
adjustments to suit your taste. Store green flours up to a year in glass
jars -- in a cool dark place.
From: An Herbal Feast by Risa Mornis.
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Baked Soufflé
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2 eggs
2 C cooked and chopped spinach
Mix together and bake at 350 for 1/2 hour.
From: a child's cookbook from 1931
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Raw Greens
Green Nutty Cream: A Vitamix Recipe
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1 cup Greens (arugula, spinach, salad mix, etc.)
1 Carrot
1 Sweet Pepper
1/2 Tomato
1/2 Avocado
1/2 cup Pine nuts (soaked)
1 Garlic
Dill or parsley
Juice of 1/2 grapefruit
For all mixtures: blend the ingredients in Vitamix for few seconds.
From the Fruitarian Network Newsletter
Via RawTimes.com: Tatiana's Recipe Page, 15 Sep 1997.
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