Hardy Greens

Wilted “Mustard” Greens

mustard greens

Combine any combination of tender young leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive, escarole, and others. Some supermarkets now carry a “braising mixture” that’s perfect. Experiment with different oils, vinegars and mustards to modulate the flavor. Contributed by Susan Jane Cheney.

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Coconut Mustard Greens

Mustard Greens Wilted

Stir-frying tones down the inherent hotness of the mustard greens, while coconut and lime contribute a slightly exotic flavor twist; red radish adds contrasting color and crunch. Pair this with curries and other spicy dishes. Contributed by Susan Jane Cheney.

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Collard Greens and Rice Soup

collard greensRich with collard greens, garlic, and sun-dried tomatoes, this delicate soup is healthy as it is delicious. From Vicki’s Vegan Kitchen by Vicki Chelf.

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Chard with Polenta Wedges

Polenta with Chard and olives

Little wedges of precooked polenta add immense charm to this simple preparation of chard. The flavor and texture of polenta is so compatible with leafy greens; you can use kale or collards in this in place of chard, if you’d like. Olives or sun-dried tomatoes give it a nice flavor twist. Photos by Evan Atlas. more→

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Poppy’s Escarole with Pine Nuts

escarole

Poppy Cannon was a well-known food editor and cookbook author in the 1950s. She was best known for her shortcut recipes that used canned goods and other “wonderstuffs,” as she called them, but this recipe relies only on fresh, real ingredients —a rarity for her. This delicious recipe for escarole, a gently bitter leafy green (whose bitterness is mellowed with cooking) is adapted from one of her later books, The Electric Epicure (1961). more→

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Sautéed Broccoli Rabe

Broccoli rabe sauteed in olive oil with garlic recipe

Many people consider broccoli rabe a delicacy, savoring its slightly bitter flavor. Here’s the simplest, most traditional way to prepare it — a quick sauté in olive oil and garlic. And that characteristic touch of sweet raisins to balance the slight bitterness is optional, but do give it a try! You can prepare chard, kale, or escarole this way as well. more→

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Black Rice with Black-Eyed Peas and Greens

Black rice with black-eyed peas and corn recipe

An invigorating melange of flavors, textures and colors, this is an attractive dish to serve hot or at room temperature. I just love the way the corn, black-eyed peas, and greens look against the dark rice, but if brown rice is what you’ve got on hand, that will work, too. Adapted from Wild About Greens by Nava Atlas. more→

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Sesame Kale and Broccoli Sauté

Sesame Broccoli and kale

Kale and broccoli, two nutritious and delicious green vegetables are a compatible team in this easy recipe featuring Asian flavors. This is a great side dish with other Asian-inspired noodle, rice, or tofu dishes.  more→

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