omnomnom | Entries tagged with greens

Greens are some of my favorite veggies, and this is our family unit's favorite way of cooking collard greens. These go perfectly with a pot of black-eyed peas and a pan of cornbread, or put them with chili, fish, chicken... really anything except for Chinese or Thai takeout leftovers.

( On to the recipe! )

Cooked collard greens keep a few days in the fridge, and IMO are better the next day. You can also slice the collard greens ahead of time if you plan on cooking them later in the day.

Current Mood: productive

sapote

( Dandelion cheddar pecan pesto (requires food processor) )

Note: prep time includes blanching the dandelion greens.

amalnahurriyeh

So, I'm growing some kale in my backyard this summer (see?), which is great, because kale's one of my favorite vegetables, and kale on the stalk is highly unlikely to end up rotten sludge in the bottom on the fridge drawer, because will remain tasty and alive. But this also means I have to use it up before it overgrows its box. Oh, what a shame.

Anyway, this is my new favorite way to use kale. Whether or not it would move to another sturdy green is less clear to me; a lot relies on the kale holding up and getting a little crispy with cooking, whereas a more delicate green like spinach or chard would just get soft. Mustard greens might do it.

( yummy yummy green stuffs )

jenett

I avidly follow the Smitten Kitchen food blog, and she recently posted a recipe I knew I had to try - kale chips.

( Recipe! )

mathsnerd

Leafy Dark Greens Quiche
Serves approximately 6

Note: This recipe was cobbled together from bits and pieces of four other recipes (two from this comm!) and then completely changed and modified by yours truly. The measurements are far from exact, and, unfortunately, this time are strictly American (generally I work in metric or provide both) as my references were in Imperial measurements.

( Details this way... )

ladyvyola

We've just started our second year with a CSA (Community Supported Agriculture) program and it's time for swiss chard!

It's very pretty and this recipe, adapted from Gourmet Magazine and provided by our farm, maintains its brightness while adding much-needed texture and sweetness to its strong, somewhat bitter nature. It also only takes about 15 minutes, including prep, to give this old-fashioned green a modern twist.

( Swiss Chard with Raisins and Pine Nuts )

distractionary

My father taught me to make Brussels sprouts.

More accurately, my father made them – frequently – and then would tell me, and my slightly-older sister, that we wouldn't like them, that they were grown-up food, that there just weren't enough for us to have any – you can guess other, similar phrases, and you'd probably be right.

( More explanation, recipe, and picture under here. )

I hope that you enjoy!

marcelle42

So, I tried this out tonight, and I am so enamored.

( Sausage, White Beans, and Spinach )

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OmNomNom!

A Place for Foodies

Entries tagged with greens

Quick(er) Southern-Style Collard Greens

Dandelion cheddar pecan pesto

Kale Fried Rice!

Baked Kale Chips

Dark Leafy Greens Quiche

Swiss Chard with Raisins and Pine Nuts

On Brussels sprouts.

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July 2023

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