What is your favorite way to get your greens?
Showing posts with label braising greens. Show all posts
Showing posts with label braising greens. Show all posts
Saturday, March 3, 2012
Getting your Greens
What is your favorite way to get your greens?
Monday, June 21, 2010
Vegetable Pakoras with Cherry Chutney
We saw Danny Devito on the way to the farmers' market yesterday! It's always fun to see people from TV and movies in real life.
On the way home, we stopped at the Indian market for some chickpea flour and other assorted pantry supplies. A video tour of the store is available on You Tube.
We decided to enter another food contest at A + M blog (check it out here). This week's featured ingredient is cherries. We thought most entries would be something sweet, and so we decided to do something savory. Plus, here at City Share our goal is to present meal ideas. We landed on vegetable pakoras with cherry chutney. We've had lots of mango chutneys at Indian restaurants, and decided to adapt it for cherries. Cherries are bountiful these days and it fits our theme of seasonal food.
Vegetable pakoras are always a hit. I've taken them to lots of parties and people always ask me for the recipe. The great thing about them is that the basic recipe can be adapted to use up any vegetables on hand. This time around I used chopped turnips, turnip greens and onions. I steamed the greens to make sure they got cooked through. I have made them before with cabbage, cauliflower, carrots, kale, etc. We also made mint chutney to use up our wild mint from the week before. Pakoras are traditionally served as an appetizer, but they were so good that's all we ate last night, and we saved the "dinner" for lunches.
Vegetable Pakoras
1 C chickpea flour
1 t salt
1/2 t ground turmeric
1/2 t chili powder
1/2 t garam masala
2 cloves of garlic, minced
3/4 C water
3 C chopped vegetables
Mix the chickpea flour, salt, turmeric, chili powder, garam masala and garlic. Add the water and mix well. Mix in the vegetables. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat. Working in small batches, fry the mixture, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining mixture.
Cherry Chutney
2 C cherries, pitted and chopped
1/2 C sugar
1 small red onion, finely chopped
3/4 C apple cider vinegar
2 t ginger, peeled and minced
1 jalapeno, ribs and seeds removed, finely minced
Simmer the cherries and sugar until the cherries begin to break up (5-10 minutes). Mix in the rest of the ingredients and refrigerate for several hours before serving. If you want it to be chunkier, drain off some of the liquid.
Mint Chutney
juice of 1 lime
2 T agave nectar
1 C mint, packed
1 T water
1/2 jalapeno, ribs and seeds removed, minced
1/4 t cayenne (or to taste)
Add all of the ingredients to a food processor or blender. Mix until smooth. Refrigerate for several hours before serving.
On the way home, we stopped at the Indian market for some chickpea flour and other assorted pantry supplies. A video tour of the store is available on You Tube.
We decided to enter another food contest at A + M blog (check it out here). This week's featured ingredient is cherries. We thought most entries would be something sweet, and so we decided to do something savory. Plus, here at City Share our goal is to present meal ideas. We landed on vegetable pakoras with cherry chutney. We've had lots of mango chutneys at Indian restaurants, and decided to adapt it for cherries. Cherries are bountiful these days and it fits our theme of seasonal food.
Vegetable pakoras are always a hit. I've taken them to lots of parties and people always ask me for the recipe. The great thing about them is that the basic recipe can be adapted to use up any vegetables on hand. This time around I used chopped turnips, turnip greens and onions. I steamed the greens to make sure they got cooked through. I have made them before with cabbage, cauliflower, carrots, kale, etc. We also made mint chutney to use up our wild mint from the week before. Pakoras are traditionally served as an appetizer, but they were so good that's all we ate last night, and we saved the "dinner" for lunches.
Vegetable Pakoras
1 C chickpea flour
1 t salt
1/2 t ground turmeric
1/2 t chili powder
1/2 t garam masala
2 cloves of garlic, minced
3/4 C water
3 C chopped vegetables
Mix the chickpea flour, salt, turmeric, chili powder, garam masala and garlic. Add the water and mix well. Mix in the vegetables. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat. Working in small batches, fry the mixture, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining mixture.
Cherry Chutney
2 C cherries, pitted and chopped
1/2 C sugar
1 small red onion, finely chopped
3/4 C apple cider vinegar
2 t ginger, peeled and minced
1 jalapeno, ribs and seeds removed, finely minced
Simmer the cherries and sugar until the cherries begin to break up (5-10 minutes). Mix in the rest of the ingredients and refrigerate for several hours before serving. If you want it to be chunkier, drain off some of the liquid.
Mint Chutney
juice of 1 lime
2 T agave nectar
1 C mint, packed
1 T water
1/2 jalapeno, ribs and seeds removed, minced
1/4 t cayenne (or to taste)
Add all of the ingredients to a food processor or blender. Mix until smooth. Refrigerate for several hours before serving.
Monday, June 14, 2010
Lentils with Greens
The quest for new greens recipes continues. Today we looked to India for inspiration. We decided to include greens in our favorite recipe for lentils. The results were fantastic. The greens added another dimension to the spicy, garlicky, nutty taste of the lentils.
Lentils with Greens
4 C water
1 C lentils
1/2 lb braising greens, washed and chopped
2 T butter
1 T cumin seeds
2 T cumin
1 T turmeric
1/4 t cayenne or 1 T chili powder
6 cloves of garlic, minced
1/2 t salt
Put a sauce pan over high heat and add the water, lentils and greens. In a separate saute pan, melt butter over medium high heat. Add the cumin seeds and cook until they sizzle. Add garlic, cumin, turmeric and cayenne and cook 1 minute. Add the spices to the sauce pan of lentils. Once the lentils come to a boil, lower to medium heat and simmer for 45 minutes. Add the salt after finished cooking.
The step of cooking the spices in butter or oil before adding them to the lentils is very important. This is a key step in Indian cooking because it releases the full flavor of the spices.
We served the lentils with greens over steamed cauliflower. After a weekend of eating lots of liver and onions, it was nice to have a vegetarian dinner.
Lentils with Greens
4 C water
1 C lentils
1/2 lb braising greens, washed and chopped
2 T butter
1 T cumin seeds
2 T cumin
1 T turmeric
1/4 t cayenne or 1 T chili powder
6 cloves of garlic, minced
1/2 t salt
Put a sauce pan over high heat and add the water, lentils and greens. In a separate saute pan, melt butter over medium high heat. Add the cumin seeds and cook until they sizzle. Add garlic, cumin, turmeric and cayenne and cook 1 minute. Add the spices to the sauce pan of lentils. Once the lentils come to a boil, lower to medium heat and simmer for 45 minutes. Add the salt after finished cooking.
The step of cooking the spices in butter or oil before adding them to the lentils is very important. This is a key step in Indian cooking because it releases the full flavor of the spices.
We served the lentils with greens over steamed cauliflower. After a weekend of eating lots of liver and onions, it was nice to have a vegetarian dinner.
Saturday, June 12, 2010
Week 2
New York City was buzzing with World Cup frenzy today. I saw multiple people wearing flags tied around their necks like capes, and bars in our neighborhood that are normally pretty sleepy had lines out the door. How did I choose to celebrate? I picked up share #2!
It's impressive isn't it? They are really throwing down the gauntlet. It's going to be a challenge to eat all of this up in one week. If the shares keep growing, we might have to start freezing the extras for later.
This morning I also went to the Union Square Farmers' Market and picked out some milk, eggs, bread and liver. I have been reading about the nutritional value of organ meets, and decided to give them a try. I remember having liver and onions as a kid and I have actually had it in restaurants, but I never made it myself before today.
We had greens sauteed with garlic, brown rice and liver smothered with onions. It took a bit of trial and error to prepare the liver. My directions for the greens and liver and onions are below:
Sauteed Greens
1 large bunch of greens
3 cloves of garlic, chopped
olive oil
Heat the pan and add enough olive oil to lightly coat it. Add the greens and cook until tender. Add garlic and cook until soft.
Liver and Onions
4 T butter
2 medium onions, sliced
1 lb cow's liver, sliced 1/4 inch thick
1/2 C flour
salt
pepper
1/2 C cooking sherry
1/2 t Dijon mustard
Melt half the butter and add the onions. Stir frequently and cook until the onions are browned. Take onions out of the pan and put aside. Dredge the liver slices in flour seasoned with salt and pepper. Melt the second half of the butter and add the liver to the pan. Cook the liver about 5 minutes on each side or until they are browned and light pink inside. Remove the liver from the pan. Pour in the cooking sherry and bring to a simmer. Add the mustard and stir until it is dissolved. Add the onions back in and simmer until the sauce forms a glaze on the onions. Plate the liver slices and top with onions.
The results were really good because the flour created a bit of a crispy crust around the tender liver. The onions were really sweet and balanced the richness of the liver nicely.
Do you have any greens recipes to share? I think we might need them.
It's impressive isn't it? They are really throwing down the gauntlet. It's going to be a challenge to eat all of this up in one week. If the shares keep growing, we might have to start freezing the extras for later.
This morning I also went to the Union Square Farmers' Market and picked out some milk, eggs, bread and liver. I have been reading about the nutritional value of organ meets, and decided to give them a try. I remember having liver and onions as a kid and I have actually had it in restaurants, but I never made it myself before today.
We had greens sauteed with garlic, brown rice and liver smothered with onions. It took a bit of trial and error to prepare the liver. My directions for the greens and liver and onions are below:
Sauteed Greens
1 large bunch of greens
3 cloves of garlic, chopped
olive oil
Heat the pan and add enough olive oil to lightly coat it. Add the greens and cook until tender. Add garlic and cook until soft.
Liver and Onions
4 T butter
2 medium onions, sliced
1 lb cow's liver, sliced 1/4 inch thick
1/2 C flour
salt
pepper
1/2 C cooking sherry
1/2 t Dijon mustard
Melt half the butter and add the onions. Stir frequently and cook until the onions are browned. Take onions out of the pan and put aside. Dredge the liver slices in flour seasoned with salt and pepper. Melt the second half of the butter and add the liver to the pan. Cook the liver about 5 minutes on each side or until they are browned and light pink inside. Remove the liver from the pan. Pour in the cooking sherry and bring to a simmer. Add the mustard and stir until it is dissolved. Add the onions back in and simmer until the sauce forms a glaze on the onions. Plate the liver slices and top with onions.
The results were really good because the flour created a bit of a crispy crust around the tender liver. The onions were really sweet and balanced the richness of the liver nicely.
Do you have any greens recipes to share? I think we might need them.
Wednesday, June 9, 2010
Beans and Greens
Last night I arrived home to find my husband putting the finishing touches on dinner. I'm always starving by the time I get home from work, so this was a wonderful surprise. We had planned on having beans and greens with sausage, but we didn't have all of the traditional ingredients on hand. He made some substitutions that worked out really well.
The traditional beans and greens are usually a mixture of greens, garlic, white beans and chicken stock. Here is the City Share version, it happens to be vegan (in case that is of interest to you):
City Share Beans and Greens (vegan)
1 -2 bunches of greens
5 cloves of garlic, sliced
1/4 c. water
1 t. miso
1 t. Dijon mustard
1 16 oz. can of garbanzo beans
Soak and rinse the greens. Remove any tough stems. Saute greens until tender. Push to the side of the pan, and add water, miso and mustard to the other side. Stir the sauce together until combined. Add beans and cook for 5 minutes stirring occasionally.
We topped this with sausage and caramelized onions to make it a meal (and no longer vegan). The sausage came from Alleva Dairy. We are lucky to have this old school Italian market close by. It feels like it hasn't changed in 50 years (in a good way) and the staff is really helpful. It's a great place to pick up all sorts of Italian specialties including sausage.
Happy eating!
The traditional beans and greens are usually a mixture of greens, garlic, white beans and chicken stock. Here is the City Share version, it happens to be vegan (in case that is of interest to you):
City Share Beans and Greens (vegan)
1 -2 bunches of greens
5 cloves of garlic, sliced
1/4 c. water
1 t. miso
1 t. Dijon mustard
1 16 oz. can of garbanzo beans
Soak and rinse the greens. Remove any tough stems. Saute greens until tender. Push to the side of the pan, and add water, miso and mustard to the other side. Stir the sauce together until combined. Add beans and cook for 5 minutes stirring occasionally.
We topped this with sausage and caramelized onions to make it a meal (and no longer vegan). The sausage came from Alleva Dairy. We are lucky to have this old school Italian market close by. It feels like it hasn't changed in 50 years (in a good way) and the staff is really helpful. It's a great place to pick up all sorts of Italian specialties including sausage.
Happy eating!
Sunday, June 6, 2010
Dinosaur's Mean Greens
I couldn't wait to start digging into our share last night. I decided to cook up the braising greens based on a recipe from Dinosaur Bar B Que. If you have never been to Dinosaur Bar B Que, it is worth the trip. It started in Syracuse, and now has a location in NYC at 125th St (right across from the Fairway). Friends from Texas even think the brisket is good, and it's hard for a Texan to admit that New York State BBQ is even edible.
So I started with the Dinosaur recipe for "Mean Money Greens Revisited," and made a couple of tweaks based on what we had available. This is what I ended up with:
Dinosaur Inspired Greens
1/2 pound braising greens (use up to 1 pound)
1/4 cup olive oil
1/2 red bell pepper, chopped
1/2 large onion, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
4 large cloves of garlic, minced
2 tablespoons apple cider vinegar
1 teaspoon Tabasco sauce (or to taste)
1 teaspoon maple syrup (or honey)
Wash the greens well. Drop the greens into a couple of inches of boiling water. Boil for 5 minutes. Drain and rinse with cold water. Coarsely chop. Pour the olive oil into a large skillet over medium high heat. Add the peppers and onions. Once they're soft, add the garlic and cook 1 minute more. Dump in the greens and give them a stir. Add 1 teaspoon of salt, 1 teaspoon pepper, the vinegar, Tabasco, and maple syrup. Stir a couple of more times, and it's ready to serve.
Ours ended up heavy on the peppers and onions because we only had a little over a half pound of greens, but it was really tasty and we got a rainbow of vegetables right in one dish. All of the veggies were still firm. If you prefer a more traditional texture, just keep on cooking them until they are to your liking before adding all of the seasonings.
Even though the greens were good enough to eat by themselves, we decided to add a couple of other things to our meal. We started with a salad of mixed greens with a bit of red onion and some yogurt dressing leftover from some Pakistani takeout (from Lahore Diner - delicious!), and the rest of the menu included some blackened salmon and lemon, garlic quinoa. Doesn't it look delicious on our gorgeous mustard yellow plates?
Looking forward to the next delicious meal.
So I started with the Dinosaur recipe for "Mean Money Greens Revisited," and made a couple of tweaks based on what we had available. This is what I ended up with:
Dinosaur Inspired Greens
1/2 pound braising greens (use up to 1 pound)
1/4 cup olive oil
1/2 red bell pepper, chopped
1/2 large onion, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
4 large cloves of garlic, minced
2 tablespoons apple cider vinegar
1 teaspoon Tabasco sauce (or to taste)
1 teaspoon maple syrup (or honey)
Wash the greens well. Drop the greens into a couple of inches of boiling water. Boil for 5 minutes. Drain and rinse with cold water. Coarsely chop. Pour the olive oil into a large skillet over medium high heat. Add the peppers and onions. Once they're soft, add the garlic and cook 1 minute more. Dump in the greens and give them a stir. Add 1 teaspoon of salt, 1 teaspoon pepper, the vinegar, Tabasco, and maple syrup. Stir a couple of more times, and it's ready to serve.
Ours ended up heavy on the peppers and onions because we only had a little over a half pound of greens, but it was really tasty and we got a rainbow of vegetables right in one dish. All of the veggies were still firm. If you prefer a more traditional texture, just keep on cooking them until they are to your liking before adding all of the seasonings.
Even though the greens were good enough to eat by themselves, we decided to add a couple of other things to our meal. We started with a salad of mixed greens with a bit of red onion and some yogurt dressing leftover from some Pakistani takeout (from Lahore Diner - delicious!), and the rest of the menu included some blackened salmon and lemon, garlic quinoa. Doesn't it look delicious on our gorgeous mustard yellow plates?
Looking forward to the next delicious meal.
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