Posts Tagged "greens"

Dino (Tuscan) Kale Salad

Posted in Recipes

1 bunch Dino/Tuscan Kale                    ¼ cup coarse bread crumbs ½ garlic clove, finely chopped                    ¼ cup grated Parmesan cheese 3 tablespoons olive oil                    1 lemon, freshly squeezed juice ¼ teaspoon kosher salt                    1/8 teaspoon red pepper flakes Freshly ground pepper, to taste Trim the bottom 2 inches off the kale stems and discard. Slice the kale, including the ribs, into ¾ inch wide ribbons. You should have 4 to 5 cups. Place the kale ribbons in a large bowl. Using a...

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Tuscan Stir-fry

Posted in Recipes

My recipes are very loose but should give you an idea Over a medium heat: 1 – 2 cloves of chopped garlic.  Saute in a T of olive oil.  Add a pinch of red pepper flakes.  Cook the garlic until tender do not brown Add a package of mushrooms, broken up roughly.  Saute for a couple of minutes Add a bunch of cleaned and torn swiss chard, or kale or combo Cook until wilted. Stir and mix as this is cooking Add half  to a cup of sun dried tomatoes and toss into the swiss chard and mushroom mixture Add cooked chopped steak, sausage or chicken untill warm – toss that around to mix...

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Braised Collard Greens

Posted in Recipes

2 Tbs water   1.5 Tbs soy sauce   ¼ teaspoon Chinese five-spice powder    2 Tbs mirin or sweet sherry 1 teaspoon sugar    1 bunch collard greens   Dash of rice vinegar Remove the stems and discard and then cut the leaves crosswise into 1 inch wide ribbons. Bring the water, mirin, soy sauce, sugar and five-spice powder to a boil in a large pot. Add the collard greens; cover and reduce the heat to a simmer. Cook the greens until they are very tender, 15 to 20 minutes. Add more water if necessary to keep the mixture from drying out. Uncover the pot and continue simmering until the...

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Spicy Kale

Posted in Recipes

1 bunch Kale leaves 1 tablespoon olive oil 1 – 5 garlic cloves, minced 1/3 -1/2 cup chicken or vegetable broth Crushed red pepper flakes Wash and stem the kale, discard the stems. Bring 2 quarts of salted water to boil. Add the kale leaves, reduce the heat to a simmer, cover and cook 7 minutes. Drain the immediately rinse in cold water to stop the cooking. Squeeze as much water as possible from the greens. Heat the olive oil in the same pot; add the garlic and red pepper flakes to taste. Sauté about 1 minute. Then stir in the kale and broth. Simmer for 4 or 5 minutes until the kale is...

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Crispy Collard Greens

Posted in Recipes

1 bunch collard greens ¼ teaspoon pepper 1 teaspoon sugar 1 teaspoon minced garlic ¼ cup olive oil ½ teaspoon salt Wash the collard greens and cut out the stems and discard. Stack the leaves (5-10 at a time), roll them up tightly and slice thinly so you have a chiffonade of greens. Heat the oil in a large pan over medium heat with salt, pepper, sugar and garlic. When the oil is hot, add the collards and stir often for 15 -20 minutes or until the collards are tender. Stir them occasionally to keep them from burning. Add more oil if necessary.

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