eatin’ leafy greens

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    Eatin’ Leafy Greens

    I have heard from quite a few folks that they want to include more leafy greens in their diet. They are considered ‘super’ foods, and are low in calories, so they are an ideal addition to any diet, EXCEPT that plain old cooked greens can get boring very quickly. Not to mention that some folks eschew greens, if not outright hate eating them. Since many forage foods readily available are eaten as ‘greens’ I have been searching for and collecting ways to utilize them in my day to day diet in multiple ways, as well as for ways to make them more palatable to non-fans of green leafy vegetables. I love them cooked in any way, but alas, others that I cook for do not. So here are some of the ways I have found helpful in using greens in various ways.

    Ways to dress up canned or cooked greens:

    1. Open up the can, dump into a pot. Draining & replacing liquid with water makes the flavor milder, but you do lose some nutrients, so taste before you drain to see if it is necessary or not. Add a pinch of sugar, a pinch of salt, and a good dash of pepper. Add a teaspoon of margarine, and bring to a gentle boil. Simmer 5 min, serve hot.
    2. Country style: Open can, add the pinch of sugar, a dash of black pepper, and 1 ounce of cooked bacon, finely chopped ham, turkey ham or even sliced sandwich ham. Add 1 TB dry onions and a squirt of vinegar and bring to a gentle boil and simmer 5 min.
    3. With crumbs: drain off liquid from the can of vegetables; heat 1 TB of margarine in a skillet. Add one slice of crumbled soft bread and saute until crumbs are toasty. Add greens and salt and pepper to taste. Heat through.
    4. Creamed: Drain cooked (or canned) greens very well. Make a white sauce, fairly thick, and stir in greens. Add extra butter to taste, serve hot. Good spooned over rice or potatoes, too.
    5. Au Gratin: add cheese to the white sauce before adding greens.

    Good Foods to Add Greens To:

    1. Pasta sauces: add chopped greens to any pasta sauce, only a little at first until you find out how much you like (or other family members will tolerate…)
    2. Soups: Many soups already contain greens – minestrone, cream of spinach (or other greens), Mexican Wedding soup, etc. In general greens can be added to any vegetable soup in place (or in addition to) cabbage. Chicken soup and tomato soup based mixtures work well with greens.
    3. Lasagna, ravioli, or other stuffed pastas hide greens well in the fillings. Add chopped cooked greens to the meat-tomato part of the sauce.
    4. Pizza Margarita has spinach on it
    5. Stir fries of any kind
    6. Quiches, omelets, or breakfast casseroles – greens go well with eggs (and look pretty, too).
    7. Cheesy casseroles also handle the addition of greens very well. The cheese gentles down any strong flavored ones, and mild flavored greens are barely tasted (of course the color is noticeable)
    8. Fresh greens, shredded, can go into mixed green salads blending in well. Use the milder ones raw – spinach, lambs quarters, young quick-weed, chickweed, etc.
    9. Hot bacon spinach salad also works well with stronger flavored greens, like dandelions (milder when picked before flower buds open), mustard, or turnips.

    Some Wild Greens Recipes to Try
    Remember, many greens are interchangeable, so try switching them around to suit what is available to you.

    4 slices bacon
    3 bunches mustard greens, trimmed & chopped
    4 TB white vinegar
    2 tsp sugar
    coarse salt
    2 c chicken broth
    In large skillet over med high heat, brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all greens are in the pan, add vinegar and cook a minute. Season with sugar and salt. Add broth to pan and cover. Reduce heat to medium low and simmer greens 15-20 min.

    1 generous bunch dandelion greens, cleaned and stems removed
    2 TB butter or 1/2 c heavy cream
    salt & pepper to taste
    Blanch greens by dunking in boiling water 1-2 min. Drain, drop in ice water to stop cooking. Drain again, chop as set aside.
    Just before serving, saute greens in melted butter or boil cream a few minutes and add greens, simmering until almost no liquid remains.

    1 generous bunch dandelion greens, cleaned and de-stemmed
    2 TB butter or 1/2 c heavy cream
    salt & pepper to taste
    Blanch greens by dunking in boiling water 1-2 min. Drain, drop in ice water to stop cooking. Drain again, chop as set aside. Just before serving, saute greens in melted butter or boil cream a few minutes and add greens, simmering until almost no liquid remains.

    3 TB pork, chicken, duck, goose or bacon fat 1 large bunch dandelion greens, cleaned, trimmed and cut nbite sized
    2 stalks minced green garlic, both white and light green parts 1/2 c any kind of stock
    salt and pepper to taste
    Heat fat in large skillet; saute garlic. Add greens and stock and cook over moderate heat, partly covered for 2 minutes. Uncover to boil off liquid. Season. A variation is to season with hot sauce or hot vinegar instead of butter. 4 svgs.

    GARLIC PARSLEY DANDELION GREENS (4 svgs as side dish)
    4 TB butter, oil, or a mixture
    salt to taste
    4 TB Italian parsley, chopped
    1 generous bunch of dandelion greens, washed and shredded
    1 tsp minced garlic or to taste
    1 TB chopped pimientos
    Melt butter or oil in pan; add parsley, garlic, salt and pepper and heat 3 min. Add pimientos, cooking 4 min. Add dandelion greens and simmer gently 5 min until tender. Serve hot.

    1 cup purslane tips
    fine dry bread crumbs
    beaten eggs
    Collect last 2-3 inches of purslane tips. Rinse well. Roll or shake in flour to totally coat; then dip in beaten eggs. Cover each piece with bread crumbs. Fry or saute each about 5 min until golden. Serve with catsup, sour cream, or other dipping sauce.

    1 1/2 c cooked rice, separated with fork until ‘fluffy’
    1/2 tsp salt
    1/2 tsp cumin seed
    2 tsp oil
    1 med onion, sliced
    4 cloves
    1/4 c sliced green onions (green parts only)
    1 carrot, cut in matchsticks
    1/2 tsp chili powder
    1/4 tsp turmeric
    1/4 tsp garam masala (curry powder)
    1/4 c sliced mustard or other wild greens
    Heat oil in a skillet. Cook the cumin seeds and cloves in hot oil, then add onion slices, carrot sticks and spring onion greens, sauting over low heat 3 min until onions & carrots are soft and green are wilted. Mix in the spice powders, salt and stir until spices uniformly coat the vegetables. Add rice to the wok, along with the mustard greens. Stir well for 1 min until rice is hot throughout, and the ingredients are all well mixed. You can use any green you have on hand for this.

    4 baking potatoes, large ones
    2 slices salt pork or bacon, chopped
    1/2 c sour cream
    1/4 cup garlic mustard leaves, chopped
    1/4 lb butter (1 stick)
    pepper to taste
    Boil potatoes and mash well. Saute greens with salt pork. Drain off excess fat. Blend greens mixtyure with potatoes and butter. Add sour cream and pepper and bake 2 minutes at 350F to brown the top.

    mustard greens
    chicken stock
    balsamic vinegar
    Wash & chop greens coarsely. Chop bacon fine. Heat bacon in large skillet over medium heat to render the fat. Once bacon is crisp, add greens in batches, stirring until each addition wilts down before adding more, Once all greens are wilted down, add chicken stock to cover and balsamic vinegar to taste. Cook 10 min until greens are tender. Salt to taste.

    Plantain leaves, strings remove if older
    1 TB oil
    1 TB soy sauce
    1 clove garlic
    De-string plantain if needed. Boil 3 min if young, 5 min if mature, by dropping into already boiling water for the time indicated. Drain at once and cool in ice water to stop cooking. Toss with remaining ingredients like a salad dressing, and serve. Some chopped nuts adds texture.

    1 1/4 lb nettles, cleaned
    3 TB chopped garlic
    1/2 c oil
    salt and pepper to taste
    Preheat saute pan over med high heat. Pour in 1/4 cup oil, then put all garlic into pan to saute 30 sec. Do not brown or burn. Place nettles in pan, stir around. Let sit for a second, then continue to stir. Once they are wilted, put on plate, drizzle with garlicky oil.

    2 oz thick cut bacon, diced fine
    2 TB olive oil
    1 green onion, sliced thin
    1 red chile, seeded and chopped
    1 TB yellow mustard seeds
    salt & pepper
    1 1/4 lb mixed greens, cut into ribbons (dandelion, mustard, collards, kale, spinach, nettles, etc)
    1 TB white wine vinegar
    In large skillet cook bacon in oil over moderate heat, stirring until golden, about 3 min. Add onion, chili and mustard seeds and cook until soft, 2-3 min. Add greens, season with salt and pepper. Cook stirring often until wilted and tender to taste, 5-6 min. Stir in vinegar and serve. Can be refrigerated over night.

    mustard greens, well washed
    ham, bacon, fatback (what you have)
    sugar, optional
    Wash mustard greens 3-4 times in fresh water, draining each time. Remove stems. In large pot, fry down 1 pound fatback, thick bacon or ham chunks until browned. Add greens, stir and fry until greens start to wilt. Add 2 cups water and simmer until tender, adding more water if needed. Mixed greens are also good cooked this way. You can add a spoon of sugar to the water when cooking. Stir frequently on medium heat so they do not burn. Traditional with black eye peas, ham and cornbread.

    1 lb dandelion greens
    1 1/2 TB cider vinegar
    1 1/2 TB minced green onions
    1/4 tsp salt
    5 slices bacon
    1/8 tsp black pepper
    Wash and trip greens, cutting in 1 1/2 inch pieces. Put greens in a large bowl. In skillet, cook bacon until crispy. Chop the bacon, set aside, save the fat and keep hot in the skillet. In small bowl, whisk onions, vinegar, salt and pepper. Whisk in 3 TB of the hot fat. Toss greens with enough mixture to coat the greens, sprinkle with bacon pieces and serve at once.

    2 lb dandelion greens (2 large bunches)
    1 TB balsamic vinegar
    3 cloves garlic
    1/4 c nuts, optional
    2 TB oil
    red onion rings, optional
    shaved Parmesan cheese
    Pick over greens, discarding tough stems. Cut the top 5 inches, set aside; slice the rest in 3/4 inch slices. Transfer all greens to salad bowl. Coarsely chop nuts and finely chop garlic. In small heavy skillet, cook garlic and nuts over medium heat in oil, stirring until garlic is golden. Stir in vinegar, salt and pepper. Pour hot over greens and toss, top with shaved cheese.

    3/4 pound dandelion greens
    4 oz bacon
    2 TB olive oil
    1 slice bread, cubed
    1 TB red wine vinegar
    2 TB red wine vinegar
    1/2 tsp salt
    1 crumbled hard-boiled egg
    fresh ground pepper
    Wash greens, tear in small pieces. Put in a warmed bowl with oil and vinegar. Season, toss lightly. Fry bacon. When half cooked, add bread cubes and fry until cubes are golden and bacon is cooked. Pour over greens. Toss quickly. Put vinegar into the greasy pan and heat rapidly. When boiling biecely, pour over greens and toss again. Top with crumbled egg as garnish.

    Collect any of the following, alone or in combination:
    cattail shoots
    clover, a small amount
    dandelion leaves (young only)
    plantain leaves (young)
    spring beauty leaves and flowers
    sorrel, small amount
    wild grape leaves and tendrils
    wild onions
    violet leaves and flowers
    Be prepared for a lengthy cleaning time washing the salad. Dry with paper towels. An oil-vinegar or Italian dressing goes well with wild plants.

    Saute chopped onions or wild leeks in olive oil until wilted. Toss in about 2 cups chopped bladder campion. As soon as the leaves turn brighter green, add 3-4 well beaten eggs and cook until done. Serve with salt and pepper, or drizzle with ketchup, tomato sauce or salsa.

    3 eggs
    1 cup milk
    1 TB melted butter
    3/4 c flour
    1/4 tsp salt
    2 c shredded cheese, divided (Swiss, Havarti, or Mozzarella)
    1/8 tsp pepper
    2 c cottage or ricotta cheese
    1/4 c grated Parmesan cheese
    1 egg, slightly beaten
    2 c wilted & chopped greens of choice squeezed dry
    1/4 tsp salt
    1 1/2 c tomato sauce
    In blender, blend crepe ingredients 5 seconds. Scrape down sides, then blend another 20 seconds. Cover and set aside 30 minutes.
    Heat a nonstick skillet over medium heat, brush witgh melted margarine. Stir crepe batter and pour 3 TB into skillet and swirl to coat the bottom. Cook 45 seconds, turn and cook 20 seconds. Transfer to a plate. Brush pan with margarine, repeat until all the batter is used.
    Make filling:
    Reserve 1/2 c shredded cheese. Combine remaining ingredients, except tomato sauce, mixing well. Place 1/2 c cheese filling on each crepe and roll up. Place seam side down in greased 13×9 inch baking dish. Pour tomato sauce on top, sprinkle with saved cheese. Bake at 375 F for 20-25 min to heat through. Crepe recipe may be doubled and extras frozen with wax paper between each one. Wrap in plastic wrap, then foil, then freeze. They may also be filled and frozen without the sauce or cheese topping. When baking, cover with sauce and cheese.

    1 large chopped onion
    dash black pepper
    2 cups frozen greens, or 2 cups wilted & chopped
    1 TB oil
    12 oz Muenster cheese, shredded
    5 eggs
    1/4 tsp salt
    Thaw and squeeze greens dry, or squeeze wilted, chopped and cooled greens. Preheat oven to 350 F. Saute onion in oil in a large skillet until tender; add greens and cook away excess moisture. Cool. Combine eggs, cheese, salt, pepper and stir in spinach mixture. Pour into greased 9 inch pie plate and bake 30 min until set. Slice to serve.

    8 cups torn kale or other greens, stemmed
    3 TB olive oil
    1 medium green onion, minced
    1/2 tsp fresh pepper
    1/4 tsp salt
    2 TB horseradish
    2 c cooked shredded potatoes
    Place greens in large microwave bowl, cover and heat until wilted (3 min). Drain, cool slightly, and finely chop. Meanwhile, mix horseradish, green onion, pepper and salt in large bowl. Add greens and potatoes, and stir. Heat oil in large nonstick skillet over medium heat. Add mixture, spreading in even layer and cook, stirring every 3-4 min and evening out again until potatoes turn crisp and golden (12-14 minutes total time).

    1 lb lambs quarters
    1 TB olive oil
    3 cloves garlic, minced
    3 onions, chopped fine
    1 c cooked pinto beans, rinsed & drained
    1 tsp chili powder
    salt and pepper
    Rinse greens well. Steam in tightly covered pot until wilted. Drain, chop fine. In large skillet, heat oil over med heat; add garlic and onions and cook, stirring often until softened, about 2-3 min. Stir in greens, beans, chili powder and cover. Cook over low heat 5 min to heat through.

    cattail shoots
    burdock roots
    chopped spring onions
    julienned carrots
    minced garlic
    minced ginger
    sesame oil
    chopped red cabbage
    finely chopped wild greens
    soy sauce
    Cut cattail shoots into 4 inch pieces. Slice cleaned burdock roots 1/8 inch thick. Put oil in skillet. Saute burdock 5 min, then add onions & carrots for 3-5 min. Add cattails, garlic and ginger for 3 min; add remaining ingredients, cover and cook 1 minute. Serve.

    8 eggs
    1 small potato, chopped
    2 TB grated parmesan cheese
    2 TB oil
    1/2 red bell pepper, chopped
    1/2 c chopped garlic mustard
    1 c chopped yellow squash
    1/2 tsp dry basil
    Heat 1 TB oil in nonstick skillet over med heat. Cook squash, pepper and garlic mustard 2 minutes, and set aside. In remaining oil, cook potatoes with basil. Beat eggs with cheese and pour over cooked potatoes. Sprinkle other vegetables on top. Cook over medium heat until thickened but still moist.

    21 oz ham
    6 oz cream
    12 oz young plantain leaves (picked before they get “ribby”
    1/4 tsp nutmeg
    1 large onion, chopped fine
    salt and pepper
    Remove stalks and blemished parts from plantain leaves. Taste one, if too bitter blanch by putting them in a bowl, pouring boiling water over and steeping them 2 minutes. Drain.
    Chop the ham fine, browning in a little fat. Remove ham, set aside. Add fat to saucepan, and saute plantain 2-3 minutes until wilted. Remove from heat; add cream and nutmeg. Return to heat and simmer gently 2 minutes to thicken. Stir in ham and season. Serve over potatoes or rice.

    1 pound curly dock greens
    1/4 tsp pepper
    1/2 c water
    10 new potatoes, boiled, kept hot
    3 pieces salt pork
    1/4 c minced parsley
    2 TB melted margarine
    3 TB additional melted margarine
    1/2 tsp salt
    Cook dock in water with salt pork in a covered pot, simmering 20 min. Drain very well and discard potk. Season greens with 2 TB margarine, salt and pepper. Form a ring of greens on the platter. Roll potatoes in the 3 TB melted margarine and the parsley. Pile them in the ring of greens and serve.

    2 c dandelion greens, cleaned
    1 1/2 c flour
    2 eggs
    1/2 tsp salt
    Whirl dandelion greens and eggs in a blender until smooth. Transfer to a bowl. Add remaining ingredients, beating as more flour is added. When it gets too hard to beat in, knead it in until dough is stiff. Turn out on floured board and knead until smooth, about 15 min. Roll thin (1/8 – 1/4 inch) or thinner. Let stand 1 hour to dry a little bit, then cut in strips Fresh use: cook in boiling liquid 1-2 minutes.

    2 cups chopped quickweed
    1 c crushed potato chips
    salt and pepper
    1 TB minced onions
    1 can cream of mushroom soup
    Boil greens 10 minutes. Drain very well. Mix soup, onion and greens in casserole, and season to taste. Top with crushed chips and bake at 300 F for 30 min to heat through.

    6 eggs
    1 tsp salt
    3 lightly packed cups of rinsed and chopped garlic mustard leaves
    fresh ground pepper
    1 TB oil or margarine
    1 large red potato
    garlic mustard flower tops (optional for garnish)
    1/2 c finely minced onions
    1/2 jumbo onion
    1/2 bell pepper, optional
    1/3 c milk
    3 oz shredded cheese
    Chop up potato roughly in 1/2 inch cubes. Peel or not as desired. Heat 4 c water to a boil. Add potatoes, checking after 4 min. Potato should be just under done. Add garlic mustard leaves and boil 1 min. Drain pot. In same pan, heat 1 TB oil. Saute onions, bell pepper and any other fresh vegetables. Saute until soft and light brown. Set aside. In large bowl, whisk eggs, adding milk. Whisk in vegetables, salt and pepper. Coat a 9×9 inch pan or two 6 inch casseroles with fat spray and pour in eggs. Bake at 350 F; for a 9×9 inch pan bake 35-45 min, if dividing into 2 casseroles, check after 25 min. When knife to center comes out clean and edges are brown it is done. Slice or cut in squares to serve.

    10 oz pkg frozen chopped spinach, or equal amount of chopped, blanched wild greens (lamb’s quarters,dandelion, etc.)
    salt and pepper
    8 oz cream cheese
    3 TB milk
    1/2 c sour cream
    4 oz wide egg noocles
    3 TB minced onions
    15 oz tomato sauce
    1 lb ground beef, browned and drained
    garlic powder
    2 tsp sugar
    shredded cheddar cheese
    Cook and drain greens. Mix cream cheese, sour cream, milk and onion in a separate bowl. Sert aside to soften cheese. Cook noodles and drain. To cooked meat, add tomato sauce, sugar, garlic powder, salt, pepper and noodles. Heat through. In 2 qt casserole, place half the noodle mixture, then half the cream cheese mixture. Top with all thegreens mixture, then remaining meat mixture. (Save the cream cheese mixture that is left!) Cover, bake at 350 F for 40 min. Remove from oven, top with remaining cream cheese mixture and cover the whole casserole with shredded cheddar cheese. Return to oven uncovered until cheese melts completely (5-10 min). Serves 4.

    1 pound ground meat
    1 egg
    1/3 c grated Parmesan cheese (the dry stuff)
    1/8 tsp nutmeg
    1/3 c bread crumbs
    1/3 c milk
    2 cups cooked chopped greens, squeezed dry or 2 TB powdered dry greens
    1 TB olive oil
    24 oz jar tomato sauce
    In large bowl, gently combine meat, egg, parmesan, nutmeg and 3/4 tsp salt. In small bowl, combine bread crumbs and milk and let stand until absorbed (about 3 min). Add to the beef. Gently mix in greens. Shape into 20 meatballs. Heat oil in large saucepan over medium heat and brown meatballs about 7 min. Add tomato sauce and simmer until matballs are heated through, about 6 minutes.

    2 cups rice
    1/2 tsp sea salt (or more regular salt)
    1 small onion, chopped
    4 cups nettles, fresh or dried
    6 mushrooms, sliced, diced or chopped
    1 clove garlic. minced
    2 cups grated cheese
    2 eggs
    Cook rice. If using fresh nettles, steam until tender. Cut and saute onions, garlic, mushrooms. Strain off excess liquid. Beat eggs. Add 1 cup cheese to eggs, then mix all ingredients together. Place in greased casserole, sprinkle top with remaining cheese (1 cup) and bake at 350 F for 20-30 min.

    1/2 pound linguini, cooked during nettle preparation
    2 TB olive oil
    1 bunch green garlic or 4 cloves garlic
    1 TB unsalted butter
    salt and pepper toi taste
    1 small onion
    fresh Parmesan cheese for grating
    3/4 pound fresh nettle leaves
    Nettle preparation: Soak in cold water at least 5 minutes while you put together the other ingredients. Submerge the greens in cold water. Cook the onion and garlic in oil and butter over medium heat. Spin dry nettles (or pat dry if you do not have a spinner). Toss dried off nettles into garlic and oil as the onion is softening. Toss with tongs until nettles are wilted. When the water gets down to around 1/4 cup, turn to low heat, then cover and simmer until nettles and onions are soft. Add cooked noodles, season to taste, serve with grated cheese.

    1 lb wild greens or collards (about 2 cups chopped in 1/2 inch pieces
    2 oz finely diced bacon (about 3/4 cup)
    2 tsp oil
    1 med onion, chopped
    2 cloves garlic, minced
    1/8 tsp crushed red pepper
    28-oz can tomatoes, not drained
    1/4 c water
    8 oz medium pasta shells (3 cups)
    1/4 tsp salt
    1/2 c fresh ground or grated parmigian cheese
    Bring 2 cups water (lightly salted) to a boil in a large wide pan. Add greens and cook until tender, 10-12 min. Draink, rinse in cold water and press out excess moisture and set aside.
    Put a large pot of salted water on to cook the pasta. Cook the bacon in a large nonstick skillet over med heat, stirring often, until golden (5 min or so). Drain fat. Set bacon aside. Add oil to skillet, heat over med heat. Add onion and cook, stirring often until soft (3-5 min). Add galic and red pepper and ocok while stirring for 30-60 sec. Add bacon, tomatoes and water, bring to a simmer, mashing the tomatoes to make a chunky puree. Lower heat to medium low and simmer, uncovered until thickened, about 20 min. About 10 min before sauce is done, cook the pasta, stirring often, until tender as you want. Reserve 1/4 c cooking water. Drain the pasta. Add pasta, collards and saved pasta water to the tomato sauce. Heat and stir until pasta has absorbed some of the flavors (1 minute or so). Season with salt, pepper, spoon into serving bowls, sprinkle with cheese and serve.

    5 cups lightly packed garlic mustard leaves, rinsed & chopped
    2 c chopped celery
    1 onion, diced
    4 cups stock, any kind
    2 bay leaves
    28 oz can crushed tomatoes
    1/2 c white wine
    two 15 oz cans navy, cannellini, white kidney beans. rinsed & thoroughly drained
    1 ‘glug’ olive oil
    optional: zest & juice of 1 lemon
    3 Italian sausages, crumbled
    optional: 1 tsp red pepper flakes
    2 cups sliced carrots (about 5)
    Day old bread for serving
    Grated cheese for serving
    Angostura or other bitters a shot or two
    In 8 qt pot heat 4 c water to a boil. Add greens, boil 1 min and drain. In same pot, heat oil. Cook crumbled sausage, stirring often until cooked. Add chopped celery, carrots, onion, lemon zest if used. Cook until soft, stirring occasionally. Add stock, crushed tomatoes, wine, lemon juice if used, bay leaves, bitters, red pepper if using. Add greens and beans and stir thoroughly. Simmer uncovered for 20 min, stirring occasionally.
    To serve:
    Crumble bread in bottom of individual bowls, spoon stew over. Top with parmesan cheese, mixing gently. Leftovers re-heat well.

    3/4 c white rice, uncooked
    4 large eggs
    2 TB plus 1/2 tsp soy sauce
    2 TB oil
    1 pound chicken, ckinned and diced medium size
    6 green onions, cut in 1 1/2 inch pieces
    1 TB chopped fresh ginger
    2 cloves garlic, chopped
    6 cups stemmed and sliced greens, collards, or sliced bok choy
    2 TB white vinegar
    asian chili sauce
    Cook rice, keep warm. Whisk eggs and 1/2 tso soy sauce in medium bowl. Heat 1 TB oil in large nonstick killet over med high heat. Add egg mixture and cook, stirring and tilting pan until just set (1-2 min). Fold egg in half and move to cutting board. Cut in 1 inch wide strips, set aside. Add remaining oil to skillet and add chicken, tossing and cooking until opaque. Tranfer it to a plate, saving the skillet drippings. Add scallions, ginger and garlic to the drippings and cook 1 min. Add greens, cook 1-2 minutes, tossing often. Add rice, vinegar, chicken, egg pieces, remaining soy sauce and cook 2-3 min. to heat through.

    1/2 grocery bag packed with sowthistle leaves
    pinch sugar
    1/2 lb pork butt
    salt and pepper
    1 TB soy sauce
    1 green onion, chopped coarse
    1 TB white wine
    1 tsp grated ginger
    oil, water & cornstarch
    Clean and chop greens. Slice meat in 2 X 1/8 inch strips. Put meat in bowl with woy sauce, wine, a pinch of sugar, salt, pepper and a pinch of cornmeal. Stir to coat and marinate 30 min, covered, in refrigerator. When time is passed, heat oil in fry pan over high heat. Fry ginger a few minutes, then add onions, stir fry another few minutes. Add meat, stir fry 4 min or until not pink. Lower heat to medium. Add greens, stirring constantly to prevent burning. Adding a bit of water helps, if necessary. When leaves are tender (5 min or so) serve.

    2 c bisquick
    10 oz spinach, frozen, thawed and chopped & squeezed dry, OR 2 cups blanched, chopped greens, squeezed dry
    1/2 c cold water
    1 lb ground beef
    1/3 c green onions, chopped
    1 pkg taco seasoning
    1 1/2 c cheddar cheese, shredded
    1 c water
    1 cup sour cream
    1 c ricotta cheese
    1 egg, lightly beaten
    Heat oven to 350 F. Combine bisquick and 1/2 c cold water; stir to make a soft dough. Press into bottom of a greased 13 x 9 inch baking pan. Cook beef in a skillet until brown. Stir in taco mix and 1 cup water, bring to a boil then lower heat and simmer 14 min, stirring occasionally. Spoon over the dough in the baking pan. Mix greens, ricotta cheese and onions, spread over the meat layer. Combine cheddar cheese, sour cream and egg. Spoon evenly over the spinach layer. Bake 30 min. or until set. Let stand 5 min before cutting.

    1 1/2 c curly dock flour
    3 tsp oil
    3 tsp molasses
    1 tsp salt
    1/2 c all purpose flour
    1 tsp soda
    3 c sour milk
    melted butter, oil, or fat
    Mix dry ingredients in large bowl, whisk to blend well. In another bowl, mix molasses, buttermilk very well. When fully mixed, add to dry ingredients. Mix until lumps are gone. Over med heat, cook on greased griddle or skillet using 1/4 cup batter per cake. The dock adds a buckwheat flavor.

    1 c chopped cooked greens
    1 egg
    dash pepper
    1/2 tsp salt
    1 c soft bread cubes
    1 TB minced parsley
    2 TB melted butter
    Mix ingredients thoroughly and chill. Shape into small balls, drop into boiling water or broth and boil uncovered about 5 min or until they come to the surface of the liquid. You can season with worcestershire, tabasco sauce or onion juice if you like

    If you have lots of greens, they are very easily dehydrated. Wash and trim off tough stems or bad leaves. Steam or boil until wilted, about 6 minutes. Cool and spread in a single layer on dryer trays. Dry 6-10 hours until crispy at 125 to 135 degrees F. When crisp, you can put leaves in a jar to try to keep their structure or powder the leaves and add to various dishes. Spinach powder is good added to a thin white sauce to make a soup, to a thicker white sauce for creamed spinach, to flour for spinach noodles, to beaten eggs for an omelet or quiche, and in various vegetable soups and casseroles for a color and nutrition boost.

    CREAM OF GREENS SOUP – 4 servings
    The first time I ate nettles, they were in this soup. They were delicious!
    1/3 c butter
    1/3 c minced onions
    1/3 c flour
    1 tsp salt
    1/4 tsp pepper
    1/8 tsp nutmeg
    4 1/2 cups milk
    4 c fresh greens, washed well, and chopped
    In a 3 qt pot, sauté onion in butter until soft. Stir in flour until smooth; add salt, pepper and nutmeg. Blend in the milk. Cook, stirring constantly over medium heat until bubbly and thick; keep tirring for 1 additional minute after it bubbles. Stir in spinach; cook and stir one minute. Remove from heat and serve. 4 servings.

    2 lb of fresh spinach or foraged greens, washed and trimmed
    1 ½ cups of hot milk
    1 cup of cheddar cheese, grated
    2 tablespoons of butter
    2 tablespoons of flour
    1 teaspoon of salt
    Pinch of pepper
    Pinch of nutmeg
    Trim and wash 2 lb of fresh spinach. Place in a suitably-sized pot with water still on the leaves. Cover; then cook only until wilted. Allow to cool, then squeeze out the excess water. In a saucepan, melt the butter; then add the flour. Whisk and gently cook for 3-4 minutes. Add the milk; then bring to a boil. Add the salt and a pinch of pepper and nutmeg. Cook for about 5-6 minutes. Combine the sauce with the spinach and ½ cup of grated cheese. Spoon into a baking dish, then top with the other ½ cup of grated cheddar. Bake at 375°F (190°C) for 20 minutes. 4-6 servings

    1 bunch of raw greens, stemmed
    1 small red onion, cut into rings.
    ½ lb of bacon, cooked and drained
    ½ cup of mayonnaise.
    2 tablespoons of white vinegar
    2 tablespoons of sugar.
    Mix together the mayonnaise, white vinegar and sugar; then allow to stand for 90 minutes. Clean and dry the spinach leaves, then tear into bite-size pieces and place in salad bowl.
    Spread the onion rings over top of the spinach. Crumble the bacon and put over top. Toss with the dressing and serve. 4-6 servings

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