Brazillion style collard greens

For the Sauce

• 3 tablespoon fresh squeezed lemon juice

• 1 small jalapeño, finely chopped

• ¼ white onion, finely chopped

• 1 tablespoon cilantro leaves, chopped

• Kosher salt

For the Greens

• 2 pounds collard greens, rinsed and well-dried

• 8 - 10 garlic cloves, thinly sliced

• 2 tablespoons olive oil

• 2 tablespoons water

• ½ teaspoon kosher salt, plus more to taste

• 1 small dried red chile (optional)

• Fresh cracked black pepper, to taste

Make the sauce: Stir together lemon juice, onion, cilantro, jalapeño, and a pinch of salt in a small bowl and set aside.

1. Cut out the thick stem from the center of each collard leaf with a knife, or hold the bottom of the stem with one hand, then loosely wrap the other hand around the leaf and rip upward to pull the stem and leaf apart. Arrange 5 to 6 leaves in a stack on a cutting board, then roll them tightly lengthwise. Slice crosswise into thin ribbons, and repeat with remaining leaves.

2. Heat oil in a large skillet, Dutch oven, or wok over medium-high. Add garlic and chile (if using), and cook, stirring often, until golden brown, being careful not to burn the garlic, 1to 2 minutes. Add collards and stir vigorously with a wooden spoon or tongs to coat well with garlicky oil. Add water and continue to cook until collards are uniformly dark green but still have a bit of crunch, 7 to 10 minutes.

3. Remove pan from heat; pour sauce over greens and toss together to thoroughly coat. Season collards with salt and pepper to taste.

Curried beans and greens

This is my go to dish for a delicious, healthy and fast dinner. Seriously, it is so quick and really delicious! The recipe calls for chick peas but it really is the most delicious with black eyed peas. Any mix of greens works great in it. Serve it up with rice.

Ingredients:

• 2 tbs. oil, butter or ghee

• 1 1/2 c. chopped onions

• 4 garlic cloves, minced

• 1/2 tsp. cumin seeds

• 1 1/2 tbs. curry powder

• 1 tsp. ground ginger

• 1 tsp. ground coriander

• 1 1/2 c. broth

• 3 cups cooked chick peas or black eyed peas

• 1 chopped tomatoes

• 1/2 tsp. salt

• 3 c. chopped greens (any combination of kale, collards, mustard, swiss chard, Brussels tops)

Directions:

Heat oil in pan and add onions, garlic and cumin. Cook until softened. Add the greens and cook stirring until softened.
Stir in curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil. Add the chickpeas and tomatoes and salt. Simmer uncovered for 25 minutes.

Credit:

1,000 Vegetarian Recipes by Carol Gelles

Southern collard greens

Collard greens are so tasty and healthy and yet I find many northerners tend to not know how to use them. I love them southern style cooked until they melt in your mouth, traditionally with smoked pork, but you can leave that out!

• 1/2 small yellow onion diced

• 3 cloves garlic minced

• 2-3 cups vegetable broth I only used 2 cups

• 1 teaspoon applewood smoked salt or any kind of smoked salt

• 1/2 teaspoon red pepper flakes

• 2 lbs collard greens

• black pepper

Coat a large deep skillet or pot with vegetable oil. Saute onions until almost tender over medium heat and then add in garlic. Cook until onion and garlic are fragrant, about 2-3 minutes. Add in vegetable broth.

Season broth with smoked salt and red pepper flakes.

Taste and adjust the seasonings if needed. Make sure it's to your liking because this is how your greens will taste. Bring to a simmer and reduce heat. Add in the greens. Green will wilt down as they cook.

Simmer for 1 hr to 1 hr 30 mins. Do not boil. Add more vegetable broth if needed. May need more or less time so be sure to check them after 30-45 minutes. When done, greens will be dark green, tender and will not have a raw taste.

Finish with a drizzle of vinegar to taste (Ume Plum vinegar is my go to for a umami kick). Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired.

Credit: divascancook.com with edits by Kerry

Miso Soup 101

1 medium onion, sliced in half moons
1 cup chopped komatsuna, bok choy, kale, collards, or other greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1 cup tofu, cubed (optional) (try Vermont Soy in the farm shop)
1 quart water
3-4 tablespoons of light or dark miso (pick one from the farm shop!)
Chopped scallion or parsley for garnish

 Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame. Reduce flame to medium and simmer for 10 minutes with lid on. Add greens and tofu and simmer with lid off until tender. In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.

Recipe from South River Miso.

Greens with Miso

3 cups chopped fresh kale or collards
2-3 cloves of garlic
2 tablespoons olive oil
Water as needed
1-2 teaspoons South River Hearty Brown Rice Miso (from the farm shop)

 Chop 2-3 garlic cloves finely. Add olive oil to a pan with a heavy bottom. When heated, add chopped garlic. Stir garlic for a moment. Next, add chopped kale. Stir to coat with oil. Add 1-2 tsp of water and cook covered for 7-10 minutes, stirring a few times. Kale should be bright green and tender. Mix 1-2 tsp Hearty Brown Rice Miso with 2 Tbsp of water in a small bowl. Add to kale and stir for a moment.
Recipe from South River Miso.

Spicy Collards

1 large onion, diced
1 Tbsp olive oil
1 bunch collards (about 2 pounds)
2 tsp vinegar (or to taste)
1/4 tsp. crushed red pepper flakes
salt and pepper

Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the collards. Remove and discard the large stem ends, and coarsely chop the leaves.

Add the moist collards to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately. Serves 4.

Variations:
--Add a cup of canned crushed tomatoes and/or 2 cups of cooked potato cubes.
--Add 2 cups of cooked field peas or lima beans
--Top with chopped black olives and chopped hard-boiled eggs
 

From: Moosewood Restaurant Cooks at Home

Quick Beet Greens

1 bunch beets w/ greens
1 clove garlic, minced
2 tbsp olive oil
2 tbsp sunflower seeds

Toss beets with greens, garlic, and oil in large sauce pan or skillet. Cover and sauté until greens are just wilted. Add a splash of water if necessary to prevent greens from sticking to the pan. Toast sunflower seeds in a dry skillet or hot oven several minutes, tossing often and stir into greens. Serves 4.

Fried Collard

1 onion, finely chopped
6 tbsp oil
1 large tomato, sliced
1/2 tsp salt
1/2 tsp curry powder
8 cups collard greens, finely shredded
2 carrots, shredded
1 green bell pepper, chopped

Sauté onion in oil until lightly browned. Add sliced tomato, salt, and curry powder; stir over medium heat 2-3 minutes. Mix in collard, carrots, and chopped pepper. Pour in 1/2 cup of water. Cover, reduce heat, and simmer until liquid is absorbed. For a variation, add cooked, diced potatoes. Serves six.

From: Africa News Cookbook

Stuffed Large Green Leaves

A versatile, beautiful dish, great as an appetizer or main dish. I first made this with collards, but have made it with chard, komatsuna (pictured), vitamin green and kale. The stuffing can easily be changed to please vegans, vegetarians or carnivores, can be any leftover in your refrigerator or a new inspiration

Steam 12-18 large green leaves

(for carnivores)

Heat pan to medium and add 1 pound of ground meat (pork, turkey, beef, lamb). Crush a clove of garlic or add some pureed garlic scape. Add grated ginger or hot peppers for flavor. Cook meat until no longer red.

Add any cooked grain (rice, quinoa, barley, etc), about 1/2-1 cup, or to your liking. 

A dash of oyster sauce adds a nice flavor. Salt and pepper to taste. 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

(for vegans and vegetarians)

Sautee 1 onion with garlic or garlic scares, add 1 cup cooked rice, chopped mint and chopped parsley and some dried fruit or nuts (dried cherries or currants are great). 

Lay leaves on counter, put a spoonful of filling on top and roll like a burrito. Place in baking dish. May be eaten right away or baked for 20-30 minutes to better meld the flavors. 

Vegan or dairy cheese may be sprinkled on top for additional flavor (feta is great).