Greens Recipes
From slow-cooked collard greens to leafy salads, our members' favorite recipes for greens offer a dish for every taste and occasion.
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Greens with Pears and Pecans Salad Recipe
1/2 C. pecan halves
2 T. cider vinegar
1 T. chopped shallots
Sea salt and freshly ground black pepper, to taste
7 T. extra-virgin olive oil
1 qt.
beet greens Notes: Like their close relative, Swiss chard, beet greens have lots of flavor and a good, sturdy texture. The best ones are young and tender, and sometimes come with small beets attached.
Mixed Greens with Beets and Garlic Croutons
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Mesclun (MEHS-kluhn) is a salad or gourmet mix of tender small greens that include arugula, oak leaf, radicchio, sorrel, and a variety of greens depending on seasonal availability.
Salad Greens
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Spring Greens with Orange-Fennel Vinaigrette
Spring Greens with Orange-Fennel Vinaigrette 4 (2)
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Mustard Greens - Leaves of the mustard plant, mustard greens are a very popular vegetable in the South. The leaves have a pungent mustard flavor, and may be found fresh, frozen, or canned.
Collard greens (Brassica oleracea; Acephala Group) are a large-leafed, dark green relative of the cabbage.
Collard greens:
a leafy, dark green vegetable with paddle-like leaves that grow on tall tough stalks; the leaves have a flavor reminiscent of cabbage and kale.
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To serve, pile the greens onto each plate, place the fish on top and a spoonful of plum sauce alongside.
By James Martin
From Saturday Kitchen ...
Tuna with Peppercorns on a Bed of Greens
by the Editors of Publications International, Ltd.
Cite This! ...
Greens
A special spinach, mushroom & brie dip
Difference: savory & summer savory
Making collard/turnip greens
Preventing metallic overtones in spinach
Salad recipe
Watercress & other cresses
Watergate/Pistachio Salad recipe
What is arugula?
Greens - A variety of vegetables are classified as greens, broccoli raab, kale, mustard or turnip greens, spinach, collards, chard, dandelions, escarole, and so on. Look for bright, crisp, firm leaves with no wilting, dry, or yellowing leaves.
Beet Greens: Beet tops contain many vitamins and minerals, like vitamin A, zinc and iron. In Africa, the greens are typically cooked whole, including the leaves and long red stems, and added into stews.
Leafy Greens
Selecting
Greens vary widely in flavor from sweet to bitter to earthy, and many are pungent, peppery and sharp. Regardless of variety, always look for crisp leaves with vibrant color.
Winter Greens
Also known as potherbs, winter greens are typified by sturdy leaves and include kale, Swiss chard, endive, escarole, and mustard and collard greens.
Turnip Greens - A strong-flavored green, turnip greens have long been popular in the South. Turnip greens may be boiled, steamed, or stir-fried.
Chinese greens
Many Chinese greens are members of the crucifer family and have been cultivated since the fifth century.
"Collard Greens" refers both to the plant and the cooked recipe.
Collard greens freshly washed, still attached to the stalk.
Collard greens are easily hand shredded for cooking ease.
Mixed Greens with Blue Cheese, Walnuts, and Apples
Winter salads. Crisp winter salads provide a cool contrast to all the hot dishes, not to mention a welcome extra dose of green.
Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster.
Collard Greens (Southern USA): Plant roots similar to turnips cooked with chunks of pork belly.
Com Dep (Indonesian): Grilled green rice
Com Huong Giang (Vietnamese): Hue rice, serve with Nuoc Cham (lime sauce).
Warrigal Greens have a spinach flavour. Their uses are as for spinach & Asian greens. They are also used in quiches and stuffings.However, caution must be taken. Like some other edible plants, Warrigal Greens have a high oxalate concentration.
Chop both greens, wash, drain. Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir. Add ginger, garlic, stir.
Add few pinches salt, 1 cup water. Pressure cook till done.
Mash well.
Buckwheat greens contain fagopyrin, a naturally occurring substance in the buckwheat plant.
Collard greens:
One of a variety of "greens" with a firm leaf and sharp flavor somewhere between cabbage or kale and turnip greens, fellow members of the mustard family. Depending on their age, they can be mild and sweet or mustardy.
Braised winter greens with chipotle chiles and market bacon
Braised beets with shallots
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Experiment with greens, such as arugula, kale, endive and all varieties of lettuce. Wash them in cool water, then dry thoroughly before using.
An annual plant. Greens have a slightly sweet flavor and can be cooked or served in salads. Seeds can be ground into flour or used as cereal. Found in Caribbean and Asian markets. Considered nutritious and high-protein.
Anaheim chile ...
collard, collard greens A type of cabbage whose leaves do not form
a head; highly nutritious and able to withstand very hot and very
cold temperatures; it is a favorite country vegetable in the southern
U.S., where it is called collard greens.
Chiffonade - A very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens.
Chilaquiles - A family style Mexican dish of refried corn tortillas simmered in a sauce of tomatoes, chiles, and garlic.
Popular examples are insalata mista (mixed), insalata verde (greens only); insalata russa (mixed cooked vegetables diced with mayonnaise). Insalata di mare is a mix of cold seafood.
Mesclun Found in specialty produce markets and many supermarkets, mesclun (also called salad mix and gourmet salad mix ) is simply a potpourri of young, small salad greens.
Fresh amaranth greens are common ingredients in a variety of Asian food dishes. Chinese foods typically use the red-leafed variety while the cuisines of India, Japan and Taiwan prefer the lighter green Amaranth.
Under Lindley's first class, common or Scotch kale or borecole (Brassica oleracea var. acephala or var. fimbriata) includes several varieties which are amongst the hardiest of our esculents, and seldom fail to yield a good supply of winter greens.
collard, collards, or collard greens (KAHL-uhrd) - Any sort of cabbage in which the green leaves do not form a compact "head." They are mostly large "kales.
" In Italian it's hard to recognize Swiss chard because the words bietole and biete are both used to refer interchangeably to Swiss chard and beet greens (Beta vulgaris sp. Crassa group).
Kana: the leafy greens of Chinese broccoli
Kao: rice
Karee: yellow curry
Kati: coconut
Keaw Nam: spicy wonton soup with pork and vegetables
Kee Mao: noodles with fresh basil leaf
Khai: egg
Khiao Wan: green curry ...
The leaves (called dandelion greens) can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens.
Used for cooking or drizzling on greens, pasta, and vegetables.
Wasabi
A pungent green paste made from a rhizome of the watercress family. Also called Japanese horseradish.
Water bath
See Bain Marie.
Whisk ...
Cabbages and Spring Greens
Different colours and shapes, the winter varieties are available from August to April. Look for firm, crisp-looking heads (centres) clean stalks and good colour.
Shell Pasta with Sausage and Greens
For Shell Pasta with Sausage and Greens you will need shell or ear-shaped "conchiglie" pasta, italian sausage - half hot half sweet or plain, bunch of broccoli rabe or kale chopped, garlic cloves diced, ...
noodle soup (pho [phá"Ÿ]) is based on broth (often from chicken, pork or fish, or a combination therefrom) with a variety of different ingredients, which usually include small meat pieces, boiled and raw vegetables, fish balls, young onion greens and ...
These are sharp crunchy greens (closely related to endives) that vary wildly in appearance, but much less so in taste and texture.
Fiddleheads: New England wild greens.
Frappe - A milkshake or malted elsewhere, it's basically ice cream, milk and chocolate syrup blended together. The 'e' is silent. Despite the chocolate syrup, it actually comes in many flavors.
mesclun (MEHS-kluhn) A combination of fancy, young salad greens once hard to find but now popular and available pre washed in the produce section of your supermarket in the Bag O Salad section.
Chinese for Salted Vegetable. Leafy greens, usually Chinese mustard cabbage [Kai Choy] are pickled, or preserved in a salt brine. Both the leaves and stems can be used in stir-fry, stew and soup e.g. Kiam Chye Aar [Duck with Salted Vegetable] ...
Mizuna
Crisp, feathery salad greens from Japan.
Mojo sauce
Cubans get their mojo in the form of this ubiquitous table sauce made from olive oil, garlic, lime juice, cumin and other spices, sometimes including chiles.
(6) Japanese turnips (kabu), slice off the greens and cut a deep X into the stem area before embedding in the rice bran. You can also embed the turnip greens to be pickled
MISO-ZUKE (miso pickles) ...
Tuesday, May 08, 2007 -As survivors of Greensburg's devastating tornado continue to assess the damage to their homes, the American Red Cross remains at the scene, supporting individuals and families with safe shelter, ...
salad spinner: A two-part device made up of a plastic basket inside a large plastic bowl. Place washed greens inside the basket and spin it (using whatever method your spinner offers). Centrifugal force removes the water from the greens.
For presentation, make sure the plate is covered with greens. (Spinach leaves or thyme and parsley sprigs work well.) Then drizzle a tablespoon of olive oil over the cheese, and sprinkle with crushed rosemary and pepper.
Horta: general name given to assorted cultivated and wild greens enjoyed by simply boiling, draining, and serving at room temperature with olive oil and a squeeze of fresh lemon juice.
Mild flavored,long narrow, and crisp leaves of salad greens of which the outer leaves are a fairly dark green and the inner leaves are light in color
Roquefort
A famous French blue vein cheese ...
Arugula - Also known as Rocket, Arugula is the most strangely flavored of all greens, possessing a distinctive hot, peppery muddiness that may be an acquired taste. Younger, smaller arugula is milder; old arugula may be far too hot.
At Thanksgiving, my mother, with her natural charm, influenced my son to eat freshly cooked turnips (a tiny bit of sugar added) and collard greens (we are southern) along with his favorite mashed sweet potatoes topped with mini-marshmallows for ...
Indispensable for draining everything from pasta to salad greens, it is also perfect for collecting vegetable peels.
Compote
Fruit which has been simmered in syrup with spices.
This leafy, spinach-like vegetable is typically prepared as one would prepare turnip or collard greens.
Spicy Southern Black Eyed Peas - Spicy Hoppin' JohnSalad Tacos Recipe - Salad Greens Vegetarian Main Dish ...Tomato Green Beans Recipe - Green Bean Side Dishes Toma...Pesto Mashed Potatoes Recipes - Side Dish Refrigerated ...
maraichère (à la): market-garden style; dish or salad that includes various greens
marbré(e): marbled
marc: distilled residue of grape skins or other fruit after they've been pressed ...
 See also: Flavor, Vegetable, Salad, Cooking, Sauce
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