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

Cheesy Eggy

1 lb chard
4 tbsp canola oil    
1/3 c.  chopped garlic scapes    
1/2 tspn salt    
pinch of sugar    
3/4 c milk    
3 eggs, lightly beaten    
1/2 tspn thyme    
1 c. grated cheddar    
1 c. cooked rice    
1/2 tspn worcestershire

Preheat the oven to 350. Steam greens. Mix with all other ingredients. Bake in a buttered, shallow baking dish until mixture is set (about 20 min). Serve hot and cut into squares.

This dish was a staple in our home when our kids were little. And they grew up great!! It is a fool-proof way to get kids to eat greens. Even the most hardened "I only eat macaroni & cheese" kid yells for more of this, to the utter amazement and delight of their parents. We put this one in every year - a great foundation.

Chard Curry (Warm or Cold)

1-2 Tbsp olive or veggie oil
1 medium yellow onion, chopped
½ tsp each cumin seeds, curry, garam masala
1 cup chickpeas, cooked
1 bunch chard, leaves and stems chopped and separated
¼ cup white wine, stock, water, or lemon juice for deglazing
Parmesan to taste

 Heat the oil in a skillet or wok. Add the onions and cook 3 to 5 minutes. Add the spices and cook 30 seconds, just until fragrant. Add the chickpeas and cook 2 minutes. When the chickpeas start to brown, add the chard stems and cook a few minutes more. Add liquid to de-glaze the pan; any extra moisture will help steam the chard. Add the chard leaves and cook 3 minutes or until tender. Serve hot or cold over Israeli couscous, adding lemon juice, olive oil, and/or salt and pepper to taste.

Recipe from HomeGrown.org

Stuffed Chard Leaves

1 onion, chopped
1 tbsp oil
2 1/2 cups cooked brown rice
1 1/2 cups cottage cheese
1 egg, beaten
1/2 cup chopped parsley
3/4 cup raisins
1 tsp dill
3/4 tsp salt
5 -10 large swiss chard leaves

Preheat oven to 350 F. Sauté onion. Mix all ingredients except chard. Wash and dry chard and remove stems. Place 2 tbsp of filling on the underside of the leaf, a third of the way from the bottom. Fold over the sides of the leaf and roll up into a square packet. Place seam-side down in a greased casserole. Cover and bake for about 30 minutes. Bake any extra filling and serve with stuffed leaves.

Savory Chard Pancakes

2 cups chard leaves, steamed
1 cup buttermilk or soy milk
1 tsp chives
2 eggs, beaten
1 cup all-purpose flour
1 tsp baking powder
10-12 tbsp butter, melted
salt and pepper

Squeeze out excess liquid from chard. Transfer to a food processor together with buttermilk and chop finely. Add the onion and eggs and pulse on and off to combine. Mix flour, baking powder, and 4 tbsp butter. Let rest 1 hour. In medium skillet heat 2 tbsp butter over medium heat. Cook pancakes until bottom is lightly browned, turn with spatula, and cook other side until slightly browned. Serve warm, sprinkled with black pepper, top with smoked fish, or drizzle with melted butter. Nice with sour cream as well.

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.

Lombardy Minestrone

2 tbsp olive oil
1 leek, sliced
1 cup celeriac, diced
3 cups butternut squash, peeled and cubed
2 cups kidney beans, soaked and simmered until soft
2 cups tomatoes, diced
4 cups swiss chard, chopped
6 cups water or stock
1 tsp herbes de Provence (marjoram, rosemary, sage, thyme)
salt and pepper to taste
2/3 cups uncooked long grain brown rice

Heat oil in deep coverd pan. Add leek and celeriac, stirring occasionally until soft. Add squash, cook a couple of minutes, stir once or twice. Add remaining ingredients. Cover, bring to a boil. Stir in rice. Reduce heat and simmer, covered for 1 hour. Stir occasionally.

From Ibby Gemmil

Herbed Chard and Rice Bake

2 bunches Chard
4 tbsp butter
1/3 cup chopped onion
1/2 tsp salt
pinch of sugar
3/4 cup milk
3 eggs, lightly beaten
1/2 tsp thyme
1 cup grated cheddar
1 cup cooked rice
1/2 tsp Worcestershire sauce

Preheat the oven to 350. Be sure the chard is well washed; shake dry. Heat the butter in a large skillet over medium heat. Add the onions and cook until slightly wilted, 3-4 minutes. Add the chard to the onions, sprinkle with the salt and sugar, and toss until the chard is wilted 3-4 minutes longer. Mix the milk, eggs, Worcestershire , and thyme in a large bowl. Stir in the chard mixture, rice, and all but 2 tbsp of the cheese. Pour the mixture into a buttered shallow baking dish, such as an 11x 7-inch rectangular dish, or a 9-inch round pan. Sprinkle with the remaining 2 tablespoons of cheese. Bake until the mixture is set, 20 to 25 minutes. Serve hot, cut into squares or wedges.

Greens and Pasta

1 tsp olive oil
2 cloves garlic, minced
2 cups greens (chard, Chinese cabbage)
4-5 mushrooms, white or wild, chopped
1/2 cup lowfat ricotta cheese
1/2 cup shredded part-skim mozzarella

Sauté garlic and mushrooms in oil until soft. Add greens and cook until just wilted. Add ricotta cheese and heat over low flame until hot. Remove from heat. Stir in mozzarella cheese and serve over pasta.

African Pineapple Peanut Stew

1 cup chopped scallions
2 cloves garlic, minced
1 tbsp vegetable oil
1 bunch kale or chard, sliced crosswise 1" thick
2 cups undrained crushed pineapple
1/2 cup peanut butter
1 tbsp Tabasco sauce
1/2 cup chopped cilantro
salt to taste

 In a covered saucepan, sauté the scallions and garlic in the oil. Add the pineapple and its juice and bring to a simmer. Stir in the greens, cover and simmer for about 5 minutes, until tender. Mix in the remaining ingredients and simmer for 5 minutes. Add salt to taste and serve on rice, millet, or couscous.

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). 

Tofu with Thai Curry Sauce

I love this recipe, originally from The Eating Well Diabetes Cookbook (2005). I use it with pretty much any vegetables and it never fails me. I add carrots or sweet potatoes, when available. Colored peppers do add a lot of pizazz though, so I usually wait until pepper season. 

Sauce:

1 cup coconut milk

2 - 4 T fresh, chopped cilantro

1 tsp red curry paste

1/2 tsp brown sugar or maple syrup

1/2 tsp salt, or to taste

Tofu and Veggies:

14 ounces firm or extra firm tofu

2 tsp olive oil

4 cups greens (kale, chard, spinach, tatsoi, arugula, etc)

1 red, yellow or orange bell pepper, if available

Directions:

Mix sauce ingredients, except cilantro, together in a bowl. 

Drain tofu and pat dry. Cut into 1/2 inch slabs and coarsely pull into pieces. Heat oil on high and toss tofu in until edges are browning. Add sauce ingredients and stir. Add veggies and cook until just soft. If I am adding carrots or sweet potatoes, I add them first and cook for 5 minutes before adding the greens. I add peppers last, as I like them lightly cooked. Throw cilantro on top. Serve with a wedge of lime over rice.