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Lemony Greens w/ Cous cous
1/3 C golden raisins
1/3 C fresh lemon juice
4 Tbls olive oil
1 1/2 C finely chopped red onion
3 garlic cloves, minced
1 bunch greens–swiss chard, collard, oriental, just about any will do–stems trimmed, leaves coarsely chopped
1-2 bunches beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped
2 Tbls minced peeled fresh ginger
1 1/2 Tbls grated lemon peel
1 C uncooked couscous
2-3 oz feta (about 1/2 a container)
Combine raisins and lemon juice in small bowl. Set aside.
Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add greens, beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
Meanwhile, cook couscous according to package directions. Crumble feta and mix into couscous. Add greens and toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.
(Thanks to BOG member Alison Guenther-Pal)
1 bunch kale
1 Tbls olive oil
Sea salt, curry powder, garlic salt or other spice
Preheat oven to 325. Wash kale leaves and remove stems. Pat dry to remove any excess water. Place leaves on baking sheet and brush the top side lightly with olive oil. Cook for 8-12 minutes until crisp. Sprinkle salt or other spice on the leaves. Serve immediately.
(Thanks to BOG member Greg Rowe)
Kale & Potato Soup
2 Tbls extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
Salt, preferably kosher, to taste
1 ¾ to 2 lbs starchy potatoes (such as Idaho) peeled and thinly sliced
A bouquet garni made with a bay leaf, a couple of sprigs each of parsley & thyme and a Parmesan rind
2 quarts chicken broth
1 lbs of kale, stemmed and washed thoroughly
Freshly ground pepper
Heat 1 Tbls of the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and ½ tsp salt. Cook, stirring, until fragrant, about 1 minute. Stir in the potatoes, bouquet garni and chicken broth. Bring to a boil, reduce heat, cover and simmer 30-40 minutes until the potatoes are falling apart.
While the soup is simmering, prepare the kale. Cut out the stem, stack the leaves about 6-8 to a stack, roll tightly and slice crosswise in very thin strips.
When the potatoes begin to fall apart, mash them in the pot with a spoon, potato masher or hand blender. Stir the kale into the soup, simmer 10-15 minutes, uncovered. The kale should be tender but should not become drab olive green if possible. Taste, adjust salt and add pepper. Stir in the remaining 1 T olive oil and serve with crusty bread.
(From Martha Rose Shulman – Recipes for Health, The New York Times)
Zucchini Pilaf w/ Almonds
For the rice:
1/2 C slivered almonds
1/2 Tbls butter
1/2 C long grain rice
1 C vegetable broth
1/2 tsp allspice
1/2 tsp salt
For the zucchini:
2 1/2 Tbls olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 lbs zucchini , ends trimmed, halved
lengthwise (or quartered if large) and cut
into 1/3-inch slices
1 tsp ground coriander
1 tsp ground cumin
Pinch of cayenne pepper
1/2 tsp salt
2 Tbls currants or dark raisins
3 Tbls chopped cilantro
Freshly ground black pepper
For the yogurt-garlic sauce:
1 C Greek yogurt, or strained non-Greek yogurt
2 garlic cloves, finely chopped or pressed through a garlic press
1 Tbls dried crushed mint
Pinch of cayenne
Salt and freshly ground pepper
For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet,and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt.
Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.
(From The New York Times: Louise Beylerian)