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| [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
Collards
Kale
Leeks
Parsley
Radicchio
Spinach
Swiss Chard
Turnip Greens
Arugula & 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.
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 Pesto
kosher salt
1/2 lb. broccoli raab, stems trimmed
3 cloves garlic
1/4 pine nuts, toasted
1 tsp. Dijon mustard
6 tbs. extra-virgin olive oil
1/4 cup freshly grated parmigiano-reggiano
Bring a large pot of water to a boil and add 2 tbs. kosher salt. Add the broccoli raab and cook until tender. drain and transfer to a bowl of ice water to stop the cooking; drain well. With the motor running, drop the garlic into a food processor and finely chop it. Add the raab and pine nuts and pulse until finely chopped. Add the mustard and blend well. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmigiano.
Spicy Broccoli Raab
2 tbs. extra virgin olive oil
3 medium garlic cloves
1/4 tsp. 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.
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.
Herbed Rice-Noodle Salad
1/2 lb. dried rice noodles
3/4 cup fresh grapefruit juice
2 large garlic cloves, minced
2 tbs. sugar
1/4 cup plus 1 tbs. fish sauce
1/2 lb. cabbage, finely shredded
3 large scallions, thinly sliced
1/2 lb cooked chicken or tofu
1/2 cup cilantro, chopped
1/4 cup mint, chopped
sriracha, for serving
In a bowl, cover the noodles with cold water and let stand until pliable, 25 minutes. Drain. Bring a saucepan of water to a boil. Add noodles and cook, stirring, until al dente, 1 minute. Drain noodles in colander; return to pan. Fill saucepan with cold water and swish noodles around. Drain and swish 2 more times. Drain noodles in colander, lifting and tossing until dry. In a small bowl, stir the grapefruit juice with the garlic, sugar and fish sauce until the sugar is dissolved. In a large bowl, toss the rice noodles with the shredded cabbage and scallions. Add the dressing and toss well. Add the chicken or tofu, cilantro and mint and toss. Serve immediately with sriracha.
Sautéed Red Cabbage with Pierogi
1 16-ounce box frozen potato & onion pierogi
1 tbs. olive oil
1 onion, thinly sliced
1 crisp apple, cut into 1/2 inch pieces
1/2 small red cabbage (about 1 lb.) cored and shredded
1/4 cup fresh flat-leaf parsley, chopped
2 tbs. red wine vinegar
1 tsp. caraway seeds
kosher salt and black pepper
1/2 cup sour cream (optional)
Cook the pierogi according to package directions. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally until tender, 5 to 6 minutes. Add the apple cabbage, parsley vinegar, caraway seeds, 1/2 tsp. salt, 1/4 tsp. pepper and cook stirring, until the cabbage is slightly wilted but still crunchy, 4 to 5 minutes. Serve with pierogi and sour cream, if using. (Real Simple September 2009)
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.
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 tsp. salt
1 tbs. flour
1 tbs. 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.
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.
Spicy Shredded Napa Cabbage Salad
1/4 cup lemon juice
1 red chile, thinly sliced
1/4 cup olive oil
6 cups shredded napa cabbage
4 scallions thinly sliced
1/4 cup chopped cilantro
salt and pepper
Combine lemon juice and chile slices in a bowl. Pour in oil in a slow steady stream, whisking constantly until emulsified. Season with salt and pepper. Toss remaining ingredients. Dress salad just before serving. (Martha Stewart Living July 2010)
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.
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 tbs. extra-virgin olive oil
few pinches of kosher salt
2 tbs. 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.
Quinoa with Kale, Mushrooms, and Sweet Potatoes
1 cup quinoa
2 tbs. olive oil
2 small sweet potatoes (about 1 lb.) peeled and cut into 3/4 inch pieces
10 oz. button mushrooms, quartered
2 cloves garlic, thinly sliced
1 bunch kale, stems discarded and leaves torn into 2-inch pieces
3/4 cup dry white wine
kosher salt and black pepper
1/4 cup grated Parmesan (1 oz)
place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes. Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the kale, wine, 3/4 tsp. salt, and 1/4 tsp. pepper. Cook tossing often, until the vegetables are tender, 10-12 minutes. Serve over the quinoa and sprinkle with Parmesan. (Real Simple September 2009)
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.
Potato, Leek and Feta Tart
1 tbs. olive oil
2 leeks (white and light green parts), cut into half-moons
2 small zucchini, cut into half-moons
kosher salt and black pepper
1/2 cup crumbled feta (2 oz.)
2 tbs. chopped fresh dill
8 oz. thinly sliced potatoes
9-inch pie crust
Heat oven to 375-degrees. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the feta and dill. Add the potatoes and toss to combine. On a piece of parchment paper and roll the pie crust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the pie crust, leaving a 2-inch border. Fold the edge of the pie crust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the pie crust is golden brown and the potatoes are tender, 50-60 minutes. (Real Simple September 2009)
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.
Radicchio-Chickpea Salad
1 small head radicchio
2 cups chickpeas
1 cup parsley
1/4 cup olive oil
juice of one lemon
salt & pepper
Fry parsley in olive oil until crisp. Toss with drained & rinsed chickpeas, chopped radicchio and the juice of 1 lemon. Season to taste with salt and pepper.
SPINACH
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.
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.