Tagged with greens

Sweet Potato, Kale, and Lentil Soup

Ingredients 1 tablespoon olive oil 1 onion, chopped 3 garlic cloves, minced 2 sweet potatoes, cubed 1 teaspoon each cinnamon, nutmeg, cayenne pepper 1 tablespoon curry powder 1/2 tablespoon each black pepper and HImilayan pink sea salt 32 ounces vegetable broth 1 cup red lentils 4 kale or turnip green leaves, rises removed and chopped … Continue reading

Sweet Potato Croquettes with Black-Eyed Pea Curry

Ingredients Croquettes 3 medium sweet potatoes, boiled, peeled and quartered 1 tablespoon oil, plus extra for panfrying 1 teaspoon cumin seeds 1 large onion, finely chopped 1/3 cup grated raw cauliflower 1 1/2 teaspoons ginger-garlic paste 1/4 teaspoon turmeric 1 1/2 teaspoons coriander 1/2 teaspoon ground cumin 1/2 to 1 teaspoon red chili powder 1/2 … Continue reading

Swiss Chard Pesto with Almonds

Ingredients Kosher salt 3 bunches Swiss chard, stems removed 3/4 cup toasted almonds 3/4 cup grated aged Pecorino Romano cheese Pinch nutmeg Pinch ground cloves 2 lemons, zested and juiced 1 clove garlic, grated on a rasp grater About 3/4 cup extra-virgin olive oil Freshly ground black pepper Preparation Bring a large pot of water … Continue reading

Italian Sausage and Mustard Greens

Ingredients 2 bunches mustard greens 6 italian sausages 2 cloves garlic, pressed grated parmesan lemon Preparation Rinse and chop the mustard greens. Brown the sausages, very thoroughly, with a tiny bit of olive oil over medium-high heat. They do not, however, need to be fully cooked. Add the garlic and sautee for around 30 seconds. … Continue reading

Lamb Meatballs and Collard Dolmades

Ingredients 1/4 cup medium-grind bulgur 1 pound ground lamb 1 small onion, chopped 2 cloves garlic, minced 1 tablespoon ground cumin 1/4 cup chopped fresh mint Salt and ground black pepper 2 tablespoons olive oil, more as needed 16 to 20 untorn collard leaves Lemon wedges, for garnish Preparation Soak bulgur in hot water to … Continue reading

Spanish Style Greens

Ingredients 1 small bunch of young, tender greens (kale, collards, or turnip greens) 1/4 cup of olive oil 2 cloves of garlic, chopped kosher salt 1/4 teaspoon of hot red pepper flakes or 1/2 teaspoon of pimentón de La Vera a splash of wine vinegar Preparation First wash the greens in several changes of water. … Continue reading

Swiss Chard with Raisins and Pine Nuts

Ingredients 5-6 tbsp. golden or dark raisins 2 bunches red or rainbow Swiss chard (or 2 bags of spinach) 5 tbsp. pine nuts 3-4 tbsp. olive oil 6-8 garlic cloves, coarsely chopped 1-2 tbsp. water, if needed 1/2 – 1 tsp. salt 1/4 – 1/2 tsp. pepper Preparation Unbundle the chard, rinse, drain and dry … Continue reading

Late-Summer-Greens Sauté

Ingredients 1/4 c. extra-virgin olive oil 1 c. thinly sliced shallots 2 garlic cloves, crushed 1 tsp. crushed red pepper flakes 1 3/4 lb. assorted greens (kale, Swiss chard), stems removed and thinly sliced, leaves chopped 1/4 c. apple cider vinegar 3 Tbsp. unsalted butter Salt and pepper Preparation Heat oil in a large heavy … Continue reading

Chard and Onion Omelet (Trouchia)

Ingredients 3 tablespoons olive oil 1 large red or white onion, quartered and thinly sliced crosswise 1 bunch chard, leaves only, chopped Salt and freshly milled pepper 1 garlic clove 6 to 8 eggs, lightly beaten 2 tablespoons chopped parsley 2 tablespoons chopped basil 2 teaspoons chopped thyme 1 cup grated Gruyère 2 tablespoons freshly … Continue reading

Swiss Chard with Olives and Lemon

Ingredients 3 large bunches Swiss Chard (about 2 1/4 pounds total) 5 tablespoons extra-virgin olive oil, divided 1/3 cup quartered pitted oil-cured black olives (2 to 3 ounces) 2 garlic cloves, crushed 1 tablespoon fresh lemon juice Preparation Cut stem from center of each chard leaf. Slice stems crosswise into 1/4-inch pieces; place in medium … Continue reading