Hardy Greens

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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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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Sautéed Broccoli or Broccoli Rabe, Baby Carrots and Yellow Squash

cut broccoli and carrots

I make this colorful trio of sautéed vegetables often, as the combination of broccoli, carrots, and yellow squash complements many different kinds of main dishes, including pastas, potatoes, and grains.

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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

lacinato kale

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

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Italian-Style Greens

Greens in colander

When I was a kid, we ate sautéed greens from the garden nearly every day. They changed with the seasons, but my mother knew she could count on us to eat our veggies if she made them this way. Hope it works with your kids because the antioxidants, fiber, and chlorophyll are essential to their good health. Contributed by Christina Pirello, from I’m Mad as Hell and I’m Not Going to Eat it Any More(Perigee Books, 2011). more→

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BBQ Tempeh Bacon with Black-Eyed Peas and Greens

In this tasty “down home” style dish, bits of tart apple add a delightful flavor twist.

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