Hardy Greens

Curried Sweet Potatoes with Chard and Chickpeas

Curried Sweet Potatoes with Chard and Chickpeas

A superb fusion of flavors permeates this nourishing harvest dish of sweet potatoes and chard. Serve like a stew in shallow bowls, accompanied by warm flatbread. This recipe works well with other greens, as you’ll see in the variations following the recipe. From
Wild About Greens.Photo by Susan Voisin, FatFree Vegan Kitchen. more→

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Curried Red Lentil Soup with Sweet Potatoes and Greens

Red lentil soup with sweet potatoes and greens

Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→

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Italian Vegetable Ragout with Chard

Italian Vegetable ragout recipe

Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet. more→

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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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