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Entries tagged with 'greens'

Three-Cheese Hearty Greens and Puff Pastry Tart

Serious Eats Kerry Saretsky 2 comments

Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, Parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart. More

Sam Sifton's Braised Collard Greens

Serious Eats Kate Williams 1 comment

I knew going into the recipe that the bacon and butter would taste great with the greens, but the beer was a total surprise. Its beer-ness dissipates during cooking, leaving only malty sweetness and just a hint of fermented grain to the greens. It was this extra level of complexity that made these greens my favorite side of the season. More

Red Rooster's Mac and Greens

Serious Eats Kate Williams Post a comment

Marcus Samuelsson's penchant for Southern American-African-Swedish fusion cuisine always makes him an interesting chef to watch. His recipe for Mac and Greens, adapted in Ellen Brown's Mac & Cheese, fits right into his oeuvre. The recipe title is apt, as his mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-Gruyère-Parmesan mix, and the hints of soy and coconut lend glutamate-rich depth. But don't be fooled, this is no health food--there's bacon, heavy cream, and plenty of cheese in each and every nook and cranny. More

Steamed Walleye with Tatsoi, Ginger, and Scallions

Serious Eats Nick Kindelsperger 1 comment

I'm not sure why steaming fish always scares me. Perhaps it's the cleanup, which too often takes longer than I'd like. But what if could find a way to steam that was actually easy, perhaps by cooking everything together on one plate? More

Andrea Nguyen's Saag Soy Paneer

Serious Eats Caroline Russock 2 comments

Tofu isn't necessarily one of the mainstays of the Indian pantry but soy paneer as it's known in India does make its way into quite a few dishes, including this Saag Soy Paneer, adapted from Andrea Nguyen's Asian Tofu. The tofu here stands in as a vegan variation of traditional paneer, a squeaky, mild fresh cows milk cheese. To mimic the texture and salty flavors, Nguyen soaks the tofu in salted water before drying and pan frying it. More

Alice Waters' Swiss Chard Gratin

Serious Eats Blake Royer 9 comments

This recipe from The Art of Simple Food would convert just about anybody to Swiss chard. And while that rule could be applied to most gratins—heavy amounts of cream and cheese works wonders—Waters opts instead for a sprinkle of flour to thicken the base of milk. It keeps the taste clean and light while still bringing that stick-to-the-bones heartiness. More

Cook the Book: Pink Greens

Serious Eats Caroline Russock Post a comment

Here's a question for you: What do you to with all of those lovely and leafy green and magenta beet tops after you've roasted your beets? If your answer was "chucking them," well then, we've got just the recipe for you. The beauty of the beet is that it's really two vegetables in one: the sweet roots and the hearty green tops. More

The Crisper Whisperer: A Seriously Delicious 'Green' Smoothie

Serious Eats Carolyn Cope 25 comments

You'd never know that there's a salad's worth of spinach in the recipe below, unless you feel like thinking about it to put a smile on your face. Even peppery greens like arugula and mizuna play nicely with fruits and herbs. If you like to experiment with flavor combinations in your mainstream cooking life, you'll enjoy the same creativity with green smoothies. More

Dinner Tonight: Sautéed Andouille and Greens With Grits

Serious Eats Nick Kindelsperger 3 comments

The grits come out creamy and rich. They're the perfect base for full-flavored greens, which are boiled first then sautéed in sausage fat. Yum. Since you're already going for real grits, try to track down some good andouille, or, at the very least, another fine smoked sausage. More

Cook the Book: Prawns, Leaves, and Limes

Serious Eats Caroline Russock Post a comment

This five-minute stir-fry is full of the sort of punchy, sour flavors that you'd find in a bowl of tom yum soup. Matchsticks of ginger and rounds of lemongrass are browned with scallions and chiles. The shrimp are thrown in with a mix of fish sauce, lime juice and sugar. It's ideal for those evenings when you're craving something a bit out of the ordinary, flavor-wise but don't really feel like spending an hour-plus on it. On the table in just about 20 minutes and served with a bowl of steamed rice, these prawns will beat the pants off Thai takeout any day. More

Cook the Book: Bread and Onion Panade with Spicy Greens

Serious Eats Caroline Russock 4 comments

This Bread and Onion Panade with Spicy Greens from Faith Durand's Not Your Mother's Casseroles takes crisp cubes of sour dough and layers them with sticky sweet caramelized onions, bitter spicy greens, and nutty shredded gruyère. Once the casserole is assembled it's doused with warm chicken stock and baked until the top is bubbly brown, and the greens on the surface are just short of charred. More

Healthy & Delicious: Italian Egg-Drop Soup

Serious Eats Kristen Swensson Sturt 23 comments

Italian Egg-Drop Soup, adapted from Eating Well, should start your resolution in the right direction. Surprisingly hearty and super delicious, it's also a powerhouse of fiber and protein that comes together in under 30 minutes. Not to mention, it will feed an invading army of lifestyle changers. More

The Crisper Whisperer: Braised Kale with Caramelized Onions, Walnuts, and Blue Cheese

Serious Eats Carolyn Cope Post a comment

This festive recipe makes a fitting holiday side dish. You can prepare it through step three a day in advance. Reheat the components separately and combine them shortly before serving. More

Risotto with Southern Greens and Bacon

Serious Eats Phoebe Lapine and Cara Eisenpress 5 comments

I'm enamored with at least a few aspects of Southern cuisine. One, pork in everything. Two, slow-cooked greens. And three, pecan pie. I've included two of the three here in this somewhat rowdy risotto dish that's left its Italian heritage far, far behind. More

Cook the Book: Soy Rice and Chicken

Serious Eats Caroline Russock 10 comments

This Soy Rice and Chicken recipe was submitted to Roger Ebert's blog by a commenter in Taiwan. It's a spin on a family favorite—bits of chicken mixed with flavorful rice infused with ginger, onions, shiitakes, and plenty of soy sauce. Like all of the recipes in The Pot and How to Use It, it's simple to prepare, basically just a matter of sautéing the chicken, mixing it with other ingredients, and pressing the "cook" button on your rice cooker. More

Gluten-Free Tuesday: Micro Greens

Serious Eats glutenfreegirl 3 comments

For a long time, I thought microgreens were pretty fussy. Tiny little tendrils of vegetables, they seemed better suited to salads in Lilliput than the chipped bowls in our kitchen. Chefs in expensive restaurants finished plates of architectural foods with a twist of two or three slender threads of microgreens, which added $10 to the dish. To me, they seemed like a bit of a ruse. It wasn't until I started gardening that I understood the appeal of microgreens. More

Sauteed Mizuna with Garlic and Fish Sauce

Serious Eats Chichi Wang 2 comments

Eat for Eight Bucks: Black-Eyed Peas and Greens

Serious Eats Robin Bellinger 21 comments

Although I didn't grow up eating black-eyed peas and greens on New Year's Day, and I'm not superstitious, I have to admit that the years since I've adopted this tradition have been especially sweet. More

Cook the Book: Collard Greens with Poblano Chiles and Chorizo

Serious Eats Caroline Russock 2 comments

[Photograph: Caroline Russock] Sautéed greens are a dish that rarely requires a recipe. No matter what green you have on hand, the process is relatively similar: Heat oil or butter, allium of your choice (onions, garlic, and shallots are popular... More

Dinner Tonight: Squid with Swiss Chard

Serious Eats Blake Royer 4 comments

[Photograph: Blake Royer] Fall is the one time of year I really look forward to getting my vitamins. When the season is in full swing, I cook up a batch of simple sautéed greens almost every night. Kale, collards, chard—doesn't... More

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