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Posts Tagged ‘Collard Greens’

Photo by  Andrew Scrivani of NY Times

Photo by Andrew Scrivani of NY Times

The frost has left the ground, the daffodils, hyacinths and forsythia are all in bloom BUT we’re still a ways from seeing any of the grand summer fruits and vegetables. ūüė¶

What to do when you’re hungering for some greens and a hot meal on a cool (almost cold) night?¬† I adapted this recipe from one I saw in the NY Times.¬† I dumbed it down a bit for myself to make it easier and quicker and it worked just fine.¬† It has the warm triumvirate of Tunisian spices – coriander, cumin and caraway.

COLLARD GREENS TAGINE WITH FLAGEOLETS

INGREDIENTS

1 15oz can of small white beans

1 large onion

4 large garlic cloves; 2 crushed, 2 minced

1 tsp of coriander seeds  ( I used crushed)

1 tsp of caraway seeds

2 tsp cumin seeds ( I used crushed)

2 TBS EV olive oil

1 large fennel bulb, cored, diced, fronds chopped and reserved for garnish

Salt to taste

1 tsp paprika or Aleppo pepper

1 lg jalapeno, minced (about 2 TBS)* I substituted harissa sauce which I had in refrigerator

2 TBS tomato paste ( I put the rest of the can in a small plastic bag, flattened it and put in freezer)

1# (large bunch) Collard greens ( I used pre-washed and cut bag)

1 large bunch cilantro, chopped – about 1 cup and some for garnish

2 TBS minced preserved lemon (optional)

Cooked grains or couscous for serving (optional)

DIRECTIONS

Cut onion in half; cut one of the halves in half and chop the rest. Set aside chopped onion and put the quarters in a pot with the drained beans.  Add 5 cups of water (6 if serving over grains) and the crushed garlic and bring to a gentle boil over medium-high heat. Let simmer for about 30 minutes and remove garlic and onion and discard.

Meanwhile in small skillet or saucepan over medium-high heat, toast corriander, cumin and caraway seeds together just till they begin to release their aroma, 2-3 minutes. * I only put the caraway seeds in the pan. Transfer to spice mill. * I didn’t have my spice mill so I smashed the seeds with a hammer. Put aside.

Heat oil over medium heat in large heavy skillet (I used my braising pan) and add remaining onion. Cook stirring till tender, about 5 minutes. Add minced garlic, diced fennel and generous pinch of salt and cook another 5 minutes, until fennel has softened slightly.  Stir into beans* (since I was using braising pan, I added the beans and liquid to the braising pan). Add the ground spices, paprika, jalepeno if using or your substitute, and tomato paste and return to simmer. Cover and simmer 30 minutes.  Taste and adjust seasoning.

Meanwhile, stem and wash collard greens (so much easier to use bagged) Cut into 1/2″ strips.¬† If you have bought bagged and cut, then just slice in some semblance of strips.¬† Add collards to beans and vegetables. Bring back to a simmer and cover and simmer 15-30 minutes until greens are tender.¬† Stir in cilantro and chopped fennel fronds, simmer another 5 minutes.

**Ladle into wide soup bowls and if using preserved lemon, place a a tsp on each serving.  Garnish with chopped cilantro and fennel and serve.  I cooked some farro and put a portion in the bottom of the bowl before adding the stew. Or you can serve grains on the side.

Recipe from Martha Rose Schulman – NY Times

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When I read the title of this recipe, I said to myself, “Really?”.¬† I read through the ingredients and directions and realized this would be a great meal in between finishing up the leftovers from Thanksgiving.¬† Well you know there’s only so many ways you can eat turkey day after day!¬† So I made it on Saturday and we felt so healthy eating lasagna made with greens!¬† And it was really tasty too!

photo by Andrew Scrivani for The New York Times

photo by Andrew Scrivani for The New York Times

 

INGREDIENTS:

1/2 lb collard greens, preferably large leaves, stemmed and washed, leaves intact.

Salt to taste

Extra Virgin Olive Oil for the pan

2 cups marinara sauce (yes I used a jarred sauce)

1/2 lb no boil lasagna noodles

1/2 # ricotta

4 oz freshly grated Parmensan

DIRECTIONS:

Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes.  Transfer to a bowl of cold water, drain and pat dry with paper towels.

Preheat oven 350¬ļ. Oil a 2 or 3 quart baking dish with olive oil.¬† Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles.¬† Top the noodles with a thin layer of ricotta.¬† Lay collard green leaves over the ricotta in a single layer.¬† Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.

Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up.  Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan.  Make sure the noodles are covered, and cover the baking dish tightly with foil.

Place in the oven an bake 30 minutes.  Remove from the oven and uncover.  Check to be sure the noodles are soft and the mixture is bubbly.  Return to the oven for another 5-10 minutes if desired, to brown the top.  Allow to sit for 10 minutes before serving.

* Advance preparation:  You can assemble this up to two days ahead and refrigerate until ready to bake.

Recipe by Martha Rose Shulman, New York Times Cooking

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Lasagna with Collard Greens

Lasagna with Collard Greens

NOW, now, don’t go turning up your nose and thinking you don’t like Collard Greens;¬† BECAUSE Collard Greens taste like Kale, the darling vegetable for the last couple of years.¬† In fact I’ll bet if I gave you a piece of Kale and a piece of Collard Green, you wouldn’t be able to tell which is which.¬† Hey, maybe I should send in that taste test suggestion to Gordon Ramsey for his Hell’s Kitchen show.¬†

INGREDEINTS

1/2 lb Collard Greens, large leaves, stemmed and washed

Salt to taste

Olive oil for pan

2 cups Marinara sauce (bottled or fresh)

1/2 # no-boil lasagna noodles

1/2 # Ricotta

4 oz. grated Parmesan cheese

DIRECTIONS  РPreheat oven 350 degrees

Steam Collard Greens for 5 minutes above 1″ of boiling water.¬† Transfer to bowl of cold water, drain and pat dry with paper towels.

Oil rectangular baking dish РSpread tomato sauce over the bottom.  Top with layer of noodles.  Then thin layer of ricotta.  Lay Collard Greens over ricotta, in single layer.  Top leaves with layer of tomato sauce, followed by thin layer of Parmesan cheese.

Set aside some tomato sauce and Parmesan cheese to top the lasagna.

Repeat layers till all ingredients are used up.  Top with reserved sauce and cheese.  Cover with foil.  Place in oven for 30 minutes.  Uncover and return to oven for 5-10 minutes.  Let sit 10 minutes before serving.

* Don’t use all your ingredients in the first layer, you should have enough for 3 layers.

Recipe from Martha Rose Shulman, NY Cooking

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English: A bundle of collard greens, from an o...

A Bunch of Collard Greens

DON’T be put off by the ingredients in this super winter pasta dish.¬† Depending on where you are when you are reading this, winter has either been a no-show or you’re cursing that damn gopher in Pennsylvania!¬† I’m in NYC and we’ve had a “pass”¬† (so far) on a snowy, frosty, icy winter.¬† Thank you Mother Nature¬† for making amends to us for last year’s horrible onslaught of snow! So even though Daylight Savings Time is around the corner as is the official beginning of Spring, I don’t count out the infamous month of March.¬† It IS still winter and it is cold even if it’s¬† not freezing.¬† And that’s why a hearty pasta meal featuring classic winter vegetables is appropriate and tasty.

Coarse salt and ground pepper

3/4 lb of short pasta such as rigatoni or penne

1 TBS olive oil plus more for drizzling

1 large shallot, minced

1/3 cup white wine such as Pinot Grigio

1 bunch collard greens-ribs removed, leaves sliced crosswise

reserved roasted cauliflower**

1/2 tsp. lemon zest

Cook pasta according to directions. Reserve 1 cup of pasta water and drain pasta.

Meanwhile in a medium pot, heat oil over MEDIUM heat.  Add shallots and cook, stirring occasionally, till soft, about 5 minutes.  Add wine and cook till almost evaporated, about 5 minutes. Add collards and cook, stirring  occasionally, until bright green and crisp-tender, about 8 minutes. Add cauliflower, lemon zest and pasta.  Cook until cauliflower and pasta are hot, stirring and adding enough pasta water to create a thin sauce that coats pasta, about 4 minutes.  Transfer to serving bowl, drizzle with olive oil.  Serve immediately.

** Preheat oven to 450 degrees; Toss cauliflower florets with 2 TBS olive oil.  Season with salt and pepper. Roast 15 minutes, flip and roast for 10 more minutes or till tender.

Recipe from Martha Stewart‘s EveryDay Food

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Linguine

Image via Wikipedia

Now there’s a crazy phrase! Let’s see how do you bake a tornado, or souffle a hurricane? Well look for this one sometime in the future in another blog.¬† Today is really about cooking;¬† what’s in the crock pot right now is Slow-Cooked Collard Greens with Smoked Turkey and it smells so good, the whole house is filled with the aroma.¬† I started on Saturday morning cooking;¬† Into the crock pot went the makings of Slow-Cooked Beef Minestrone see previous blog for recipe:

https://pbenjay.wordpress.com/2010/09/29/slow-cooked-beef-minestrone/. And while that was simmering all day, I decided to make some Roasted Chicken and Butternut Squash Soup also published in a previous blog: https://pbenjay.wordpress.com/2010/10/05/roasted-chicken-and-butternut-squash-soup. It wasn’t really that cold this weekend so I’m not sure where the urge to soup-things-up came from but nonetheless, I love soups and am glad I now have a few containers of Minestrone in the freezer.

Last night’s dinner was the Roasted Chicken and Butternut Squash soup and when asked by you know who,“what’s for dinner”? and I told him, I got a less than enthusiastic reply.¬† I was informed that soup didn’t sound like much of a meal.¬† First of all I had to remind him that he has had it before and has remarked that “its a meal all by itself” because this soup is chunky, thick and full of chicken too.¬† So I thought about it and had recently seen a pasta recipe that I considered light- so why not make that as well.¬† Linguine with Lemon Cream Sauce was delightful, I loved it and I never really told you know who that it had cream in it.

Linguine with Lemon Cream Sauce

Coarse salt and ground pepper

1# Linguine

1 tsp. Olive Oil

2 Shallots, minced

1 cup of Heavy Cream

1 TBSP Lemon Zest (1 lemon)

2 TBSP Lemon juice

Cook pasta and reserve 2 cups of  pasta water.  Drain and return to pot.  Cook shallots in oil in small pot over MEDIUM heat till tender (4 min).  Add cream and lemon zest and bring to boil and cook until slightly thickened ( I stirred almost constantly) about 8 minutes.  Add lemon juice, salt, pepper.  I added some pasta water at that point, judging the consistency as I like it.  I also sprinkled some grated cheese over the top also.

Recipe from Martha Stewart’s Every Day Food


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You know the thing about Costco is the darn size of everything!  You go to buy a can of Comet but if you want one, you need to buy a 3-pack.  Need some chicken broth? You have to buy 6 cartons, and the Salsa comes in giant jars, like the pickles and the olive oil.  Big is better, things are cheaper by the dozen, large economy size means economy BUT where oh where to put/store/stash this stuff,  I mean my bargains!

And the samples!!!! Perfect way to get suckered in.¬† We now have Madras lentils, Pot Stickers, Spinach Ravioli, Stacey’s Pita Chips and a GIANT Chicken Pot Pie!! Every trip home from Costco entails emptying the freezer and re-arranging the huge bags of Broccoli Flowerets, Tortellini, Chicken Breasts, Salmon Burgers, Blueberries and after all that shuffling and stuffing and pushing and squeezing, there is NO ROOM for the Chicken Pot Pie.¬† Not even sure what possessed me to buy it in the first place since it could clearly feed 8 people and our table only seats 5.¬†¬† By the way, I can never get ALL the frozen food in our freezer at the shore and half of it is going back to New York with us – BUT how to keep it frozen till we are on our way home?

Luckily for me, we are friends with Dick and Jane (yes those are their real names), who own an Inn in Ocean Grove and she lets me store my Manhattan-bound food stuffs in a freezer in the Tea Room.¬† So last weekend I loaded up her freezer with bags of frozen food to take to New York and when I went to retrieve it I realized that NOT ONLY could I NOT fit the pot pie in my freezer bag and if I got it home, it wouldn’t fit in my apartment freezer either.¬† Good¬† thing Jane let me leave it there!!

Obviously the pie was way too big for Peter and I so when in doubt or in trouble, think What Would Martha Do? So, I invited friends for dinner.¬† I had already asked Heide to dine with us on Friday night and so I asked Dick and Jane to join us too.¬† Heide graciously asked what could she bring and I said without a moment’s hesitation, “your plum tart”. Jane said she would bring wine and the dinner menu was taking shape.

Chicken Pot Pie seemed Southern to me and even though I know it isn’t particulary Southern anymore than it is exclusively Irish or New England fare, tonight it was going to be Southern.¬† I decided to make Collard Greens – never have made them before BUT Wegman’s to the rescue.¬† I had a brochure from the store that I had saved from last year all about braising greens.¬† Seemed simple enough and it was.¬† The Collard Greens would satisfy Peter’s insistence of a green vegetable at dinner and I thought a salad would be refreshing but then I remembered that Dick really can’t eat a lot of greens so I set out to buy a head of cauliflower to bake.¬† Inspiration was running high so I decided to bake some drop biscuits too – love those Bisquick biscuits.

BAKED WHOLE CAULIFLOWER

1 head of Cauliflower                                                                        Preheat oven to 375 degrees

1/2 cup seasoned bread crumbs

2 Tbsp grated Parmesan cheese

1/4 cup margarine melted

1/8 tsp garlic powder

1/8 tsp salt

pinch of dried oregano

pinch of red pepper flakes

Place whole head in steamer in 1″ water. Bring to boil over med heat and cook till tender about 20 minutes.

Mix bread crumbs, margarine, cheese.  Season with garlic powder, salt, pepper and oregano.  Put cauliflower in baking dish and coat with bread crumb mixture.

Bake 10-15 minutes till golden brown.

Recipe from Martha Stewart’s Every Day Food.

COLLARD GREENS

Add 6 cups of water, 2-3 Tbsp lemon juice, 6 cloves of garlic (or 2 Tbsp minced), 1 Tbsp salt, 1/2 cup pure olive oil to braising pan on HIGH.

Add greens and bring to a boil and cover.

Cook until tender – Greens will change color as they cook (depending on the greens) 5-30 minutes.

Transfer to serving dish, season to taste and sprinkle with Parmesan cheese if desired.

Recipe from Wegman’s

 

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