Leaves & Stems

[Fruit & Flowers] [Roots & Tubers] [Recipes Main]

You will find recipes for the following leaves & stems on this page:

Arugula
Bok Choy
Broccoli Raab
Cabbage
Celery
Chinese Cabbage
Couve (Collards)
Kale
Leeks
Parsley
Spinach
Swiss Chard
Turnip Greens

ARUGULA

Arrugula & Mint Salad
6 handfuls of arugula
4 medium beets
4 oz. feta cheese, crumbled
mint to taste

Boil beets for approx. 30 minutes. Cool and peel off skins. Dice and combine with remaining ingredients. Dress the salad with olive oil, lemon juice & zest, and salt and pepper to taste.

BOK CHOY

Stir-Fried Bok Choy & Pork
1 1/2 lbs bok choy, trimmed, cut crosswise into 1" thick slices
1/2 lb snow peas, trimmed
2 cloves garlic, minced
1 Tbs fresh ginger, chopped
1/4 tsp crushed red pepper
3 Tbs peanut or canola oil
1 tsp sugar
1 1/2 tsp cornstarch
2 tsp toasted sesame oil
3 Tbs. water
4 Tbs soy sauce
3/4 to 1 lb pork tenderloin or boneless pork loin chop, trimmed and cut into 1 1/2" strips

In a bowl, toss the pork and 1 Tbs. of soy sauce. In a second bowl, stir the remaining 3 Tbs soy, water, sesame oil, cornstarch, and sugar. Heat a large skillet or wok over high heat until a bead of water dropped on the cooking surface evaporates
immediately. Add 1-1/2 Tbs of the oil, swirling it around. Cook the ginger, garlic, and crushed red pepper for 20 seconds. Add the bok choy and stir-fry for 5 minutes or until tender but crisp. Add the snow peas and stir-fry 1 to 2 minutes; transfer veggies to a bowl. Add the remaining 1-1/2 Tbs of oil to skillet. Over high heat cook the port, tossing constantly for 2 to 3 minutes or until browned. Add the veggie mixture and the cornstarch mixture. Cook, stirring, 1 minute more. Serve immediately.

BROCCOLI RAAB

Spicy Broccoli Raab
2 T extra virgin olive oil
3 medium garlic cloves
1/4 teaspoon red pepper flakes
1 recipe blanched raab greens

Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high; add blanched raab greens, and cook, stirring to coat with oil, until heated through, about 1 minute. Season to taste with salt, serve immediately.

CABBAGE

Asian Slaw
1 small head cabbage, thinly sliced
1 small red bell pepper, thinly sliced
2 large handfuls of snow peas, trimmed and thinly sliced
2-3 stalks of celery, thinly sliced
1/4-1/2 cup chopped cilantro
2 Tbs. sugar
3-4 Tbs. rice wine vinegar
2-3 tsp canola oil
1/2 tsp toasted sesame oil
1/4 tsp kosher salt
1/8 tsp crushed red pepper flakes

In a large bowl, toss together cabbage, red pepper, snow peas, celery and cilantro. In a small bowl, whisk together sugar,
vinegar, canola & sesame oils, salt & pepper. Pour over veggies and combine. Cover and chill for at least 2 hours before serving.

Solyanka
1 small head cabbage, shredded
2 lbs. potatoes
1 1/2 cups cottage cheese
1 cup yogurt
1 Tbs. butter
2 cups chopped onion
1 tsp salt
1 tsp caraway seeds
2 carrots, shredded
5 cloves garlic
3 Tbs.. vinegar
3 Tbs. fresh dill
black pepper, lots to taste
paprika

Preheat oven to 350. Lightly grease 2 qt casserole. Peel and chop the potatoes into small pieces. Boil 8 or 10 minutes, till tender. Drain and transfer to a large bowl. Mash potatoes while hot, adding cottage cheese and yogurt. Meanwhile, melt butter in large skillet. Add onions and salt, and sauté about 5 minutes. Add caraway and cabbage, and sauté about 10 more minutes, stirring occasionally. When cabbage is tender, add carrots, garlic and dill. Cook 5 more minutes, then remove from heat. Add sautéed veggies and all remaining ingredients EXCEPT paprika to the mashed potatoes. Mix well and spread into the prepared pan. Sprinkle the paprika on top. Bake uncovered 35 to 45, until heated through. Serve hot.

CELERY

Cream of Celery Soup
1 onion, minced
1/2 cups celery leaves and stalks
1 bay leaf
4 sprigs parsley
1 sprig thyme
1 whole clove
1 cup cold water
1 teaspoon salt
1 tablespoon flour
1 tablespoon butter (room temperature)
1 pint milk, scalded
salt, pepper, nutmeg, to taste
1 egg yolk, well beaten
2 cups light cream or undiluted evaporated milk
fresh parsley and paprika (for garnishing)

In a medium saucepan, combine the onion and finely diced celery with 1 cup cold water and 1/2 teaspoon salt. Tie together (using cotton kitchen string) the bay leaf, parsley, thyme and clove and toss in. Simmer over medium-low heat for 30-35 minutes. Cream together butter and flour until blended. In a small saucepan or microwavable bowl, scald the milk (bring to a boil then remove from heat just as tiny bubbles form along the edge). Stir the butter and flour mixture into the hot milk. Stir in the milk and butter mixture. Simmer over very low heat for 10-15 minutes. Remove the bay leaf and clove; discard. Strip the stems from the parsley and thyme; discard the stems and return the parsley and thyme leaves to the soup. Process the soup in a food processor or blender until smooth. Return to saucepan, add 2 cups light cream, heat through; beat an egg yolk well and add a little of the hot cream until mixed. Add to soup. Season to taste with salt, pepper and a little nutmeg. Garnish with chopped fresh parsley and paprika.

CHINESE CABBAGE

Napa Cabbage Salad
1 lb. Napa cabbage, chopped
½ cup slivered almonds
2 scallions, thinly sliced
1 cup radishes, thinly sliced
1 cup snow peas, thinly sliced
¼ cup chopped cilantro
Fresh ground pepper
1 Tbs. sesame oil
2 Tbs. rice vinegar
1 clove minced garlic
1 Tbs. minced fresh ginger
1 Tbs. soy sauce
½ tsp sugar

Preheat the oven to 350-degrees. Brown the almonds for 5 minutes. In bowl mix oil, vinegar, soy sauce, garlic, ginger and sugar. Toss dressing with cabbage, scallions, radishes, peas and cilantro. Garnish with almonds and fresh ground pepper.

COUVE (Collards)

Caldo Verde
1 lb couve or kale, washed, trimmed of coarse stems, and sliced very thin
6 cups water
1 large onion, minced
1-2 garlic cloves, minced
4 Tbs. olive oil
6-8 large potatoes, peeled and sliced thin
6 oz chorizo or other dry, garlicky sausage, sliced thin
2 1/2 tsp salt
1/4 tsp freshly, ground black pepper

Saute onion and garlic in 3 Tbs of olive oil in a large heavy saucepan over moderate heat for 2 to 3 minutes; until they turn glassy. Add the potatoes and saute, stirring constantly for 2-3 minutes, until they begin to color. Add the water, cover and boil gently over moderate heat for 20 to 25 minutes, until the potatoes are soft. Meanwhile, fry the sausage in a medium-size heavy skilled over low heat 10 to 12 minutes, until most of the fat has cooked out; drain well & set aside. When potatoes are soft--mash the potatoes in the pan with the soup mixture. Add sausage, salt, pepper and return to moderate heat, cover and simmer for 5 min. Add the couve/kale and simmer uncovered for 5 minutes until tender and the color of jade. Mix in remaining Tbs of olive oil and salt & pepper to taste.

"Cove a Mineira" (Sauteed Collard Greens)
2 lbs. Couve (Collards) trimmed & shredded
1 medium onion, chopped
1 large garlic clove minced
4 Tbs. Extra virgin olive oil

Heat oil in large skillet. Sauté garlic and onion over moderate heat, stirring for 2 minutes or until softened. Add greens, toss to coat in olive oil and sauté till the greens begin to wilt.

KALE

Emerald Sesame Kale
2 tsp. olive oil
1 tsp. toasted sesame oil
2 cloves garlic, minced
1 Tbs. minced fresh ginger
2 bunches kale steams, washed, heavy stem removed, leaves chopped
1 Tbs. tamari or soy sauce
1 Tbs. tamari or soy sauce
1 Tbs. sesame seeds

Heat the olive and sesame oils in a large sauté pan over medium heat. Add the garlic and ginger, and sauté for 1 minute, until the garlic just begins to brown. Add the chopped kale, and sauté for 4 minutes, stirring frequently. Sprinkle some water over the kale if it begins to stick to the pan. Add the tamari and sesame seeds, and stir to incorporate well.

Kale Chips
1 bunch of kale (stems removed & cut into 2" pieces)
3 tbsp extra-virgin olive oil
few pinches of kosher salt
2 tbsp apple cider vinegar

Preheat oven to 350. Whisk together vinegar, oil & salt. Toss with kale leaves. Place in a single layer on cookie sheet. (A baking sheet lined with parchment paper makes for easy cleanup.) Bake 10-15 minutes, flipping halfway through until crispy. Do not overcook or brown too much or the chips will taste bitter.

LEEKS

Braised Leeks with Garlic and Wine
4 large leeks
4 large cloves of garlic, peeled and finely sliced
6 Tbs butter
2 wineglasses of white wine
1 cup veggie stock
half a lemon, sliced
sea salt and fresh ground black pepper

Trim the ends of the green leeks and discard. Then cut the rest of the fresh, green part of the leeks away from the round white bulbs. Finely slice the green parts and reserve. Tear back and discard the first two layers of the leeks, leaving the tender whiter flesh. Rinse well and slice into 1 inch rounds. In a large shallow frying pan melt the butter over medium heat. Slowly sauté the garlic in the butter with the dark green leek tops until the garlic is softened but not colored. Go slow and let the garlic infuse the butter. Add the pieces of white leek and toss them in the butter. Add salt and pepper to taste and toss as well. Pour the contents of the frying pan into a shallow baking pan, squeeze the lemon over, then pour the wine and stock in and cover with a square of baking parchment. Bake in the oven at 350°F for 35 minutes or until tender and tasty. The butter should emulsify with the stock and wine to create a slightly shiny broth. Pour over a batch of pasta - or eat directly from a bowl with a large spoon.

PARSLEY

Parsley Spread

2 bunches parsley
2 shallots, diced
1/2 cup heavy cream
1 cup cream cheese
2 Tbs lemon juice
salt
white pepper
2 scallions
4 large tomatoes
cayenne pepper

Wash the parsley in cold water and strip leaves from stalks. Coarsely chop parsley. Mix together heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and pepper. Peel scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with the scallions. Cut the remaining 2 tomatoes into 1/2" slices. Cover them with the parsley spread and top with the tomato-scallion mixture.

Renegade Parsley Pesto
1 bunch fresh parsley
2 tsp. fresh ginger root (optional)
1/4 cup raw almonds or walnuts
2 Tbs. lemon juice
1/4 cup olive oil
1/2 tsp. sea salt (or to taste)
1/2 clove garlic

Throw it all into your food processing tool of choice and process away. Serve on crackers, with veggies, great with fish and can also be frozen to use later.

SPINACH

SWISS CHARD

Chard Pie
1 frozen or freshly made pie shell
1 bunch of Swiss chard, leaves and stems separated
1 Tbs.. olive oil
1 large onion
2 cloves of garlic, minced
4-6 eggs
1/4 cup parmesan cheese
1/4 cup feta cheese
1/4 chopped fresh basil
dash of crushed red pepper
1 tomato, sliced

Set oven to 375-degrees. Bake pie shell for 20 minutes or until base is pale golden in color. Set aside to cool. Turn down oven to 350-degrees. Coarsely chop chard leaves, set aside. Finely chop chard stems. Set aside. In large skillet over medium heat, wilt the chard leaves. Turn up the heat and cook, stirring, until the excess liquid in the pan evaporates. Transfer to a bowl.
Add the oil to the pan. Sauté onion, garlic and chard stems until tender. Stir in chard leaves and basil. Transfer mixture to pie shell. In a separate bowl combine eggs, salt, pepper, cheese, and dash of crushed red pepper. Pour into the pie shell, and with a fork, gently press the chard mixture into the egg mixture. Arrange sliced tomato on top of pie and bake for 30 minutes or until the custard is just set in the center.

TURNIP GREENS

Leon O'Neal's Turnip Greens
1 large bunch turnip greens
1 small turnip, peeled and diced
Dash of sugar
6 slices bacon, diced
1 onion, diced
1 Tbs. lemon pepper
Salt to taste
Louisiana hot-pepper sauce

Wash the greens in several changes of water in the sink until no more grit is seen. Chop the greens coarsely. Bring a large pot of water to boil and add the greens, the turnip, and the sugar. Cook for 12 to 15 minutes, or until tender. Drain. In a large skillet, sauté the bacon until it gives up its grease. Add the onion and cook 7 minutes until the onion is soft. Toss the greens with the bacon and onion. Add the lemon pepper and salt. Serve with Louisiana hot-pepper sauce.