PrintCelebrate the dark side of winter...
...and welcome winter greens into your kitchen! Winter greens...kale, collard & beet greens, chard are rich in vitamins & minerals. Do you avoid them due to their bitter reputation? I've heard that when paired with ingredients like feta cheese, bacon or walnuts this helps balance the flavor. Kale is my favorite---add to soup or just steam & chill it then add to green salads. Also like greens added to eggs & lentils. How to you deal with these leafy greens?
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15 Comments:
I love each and every one. I grew up with loads of vegeterian steamed kale, lots of butter, salt and pepper. These days I sautee kale or spinach in olive oil, a little garlic, the requisite S&P and some chopped onion. I guess I like the sharp taste of most of these "winter" greens to begin with. I like them topped with chopped hard-boiled egg, also.
RichardCrystal at 8:21AM on 01/04/08
I have an awesome recipe for collard greens. Basically, it involves a ton of fat - bacon, butter, cream, cheese. Even my kids love it.
Library Lady at 9:26AM on 01/04/08
I eat kale raw. Not that fancy italian kale. The real kale. Raw. I just like it . . . .
I'm planning on cooking my kohlrabi greens, though.
KarynMC at 9:45AM on 01/04/08
I steam the kale for a few minutes, shock it in ice water, drain the water, and then add the following ingredients to it: some sesame oil, a little soy sauce, some ground spicy red pepper, a little garlic, and some finely chopped onions.
PattyCho at 10:36AM on 01/04/08
i really like to throw them into a frittata
ceforrester at 10:40AM on 01/04/08
This salad will change your life:
http://www.epicurious.com/recipes/food/views/236940
We eat it with every meal, even breakfast. The longer it's in the fridge, the better it is. I know it seems strange to eat Kale raw, but trust me, it's insanely good.
Also, my gal recently made up a pasta dish. Fresh papardelle with sauteed radicchio and sauteed collards with anchovies, chopped bacon, sauteed onions and breadcrumbs. Kind of a mix of what we had in the fridge plus a few extras. I was wowed at the combo of pasta and winter greens.
srbrooklyn at 10:41AM on 01/04/08
I eat all of them - grow most in my garden, actually. But my go-to preparation is to simply saute minced garlic, lardons of guanciale or bacon as well as sliced shallots in olive oil. Once it's colored, add the greens and some salt, then toss and stir until they are just wilted but still bright green. Serve at once!
HunterAnglerGardenerCook at 11:07AM on 01/04/08
i wilt kale, chard and spinach, then shock and squeeze dry. meanwhile, i saute chopped garlic, shallots, salt and pepper and a pinch of red pepper flakes in olive oil until they're transparent, then add a bit of flour and and cook until the garlic is toasted. i add the greens and cook until it's all hot. then i add some lemon juice, nutmeg, and a big blob of creme fraiche. yow it's good.
this time of year kale and chard are not bitter. if you wait until after the first frost, they are actually quite sweet. sometimes i break off i bit at the store to see what it tastes like.
cybercita at 11:50AM on 01/04/08
I love broccoli rabe and arugula and I know I have to eat more stuff like kale. Collards require obscene amounts of fat if you cook them like they do here in the south. I'd love a healthier way to prepare them because they're usually dirt cheap and plentiful.
chiff0nade at 2:44PM on 01/04/08
Caldo verde is one of my favorite soups ever. This recipe from Leite's Culinaria is delicious.
renzata at 3:06PM on 01/04/08
The link:
http://www.leitesculinaria.com/recipes/port/caldo_verde.html
renzata at 3:33PM on 01/04/08
LOVE beet greens, chard and also mustard greens are delicious in salad. And don't forget escarole!
I love greens either sauteed with olive oil, lots of garlic, S&P and a bit of lemon juice, or torn up and tossed into soup.
CookiePie at 4:13PM on 01/04/08
Thanks for sharing "greens" ideas & linking recipes!
Anyone try leafy greens with bulgur?
JEP at 5:08PM on 01/04/08
Alice Waters has some really great recipes in her cookbook "The Art of Simple Food" using chard. I actually really like bitter leafy vegetables!
Hillary
Chew on That
Chew on That at 5:12PM on 01/04/08
I adore greens. All of them. The best vegetable ever.
And kale, although it's technically a cabbage not a green, is prob'ly my most favorite vegetable of all. If you like colcannon, try making it with kale instead of cabbage. Oh. My. Gawd. It's just to die for.
Our most popular and frequently eaten form of greens is spinach sauteed with olive oil and onions. MMMmmmmm... But I much prefer chard or beet greens to spinach. By the way, did you know that chard is a type of beet? Yep. That's why beet greens and chard are interchangeable.
LoCo at 6:14PM on 01/04/08