Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. This recipe uses escarole, a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky. Continue Reading…
This colorful kale dish featuring fennel, cranberries, and walnuts makes a lovely Thanksgiving side dish, but you need not wait for a special occasion to enjoy it. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky. Continue Reading…
This quick and nourishing pasta recipe combines greens with chickpeas and olives for a tasty, healthy dish. Specifically, this recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens* by Nava Atlas.
There are other tofu marinades besides Asian? Oh yes! This Sweet and Sour Marinated Tofu recipe soaks tofu in a delicious mustard and maple syrup marinade. I love the marriage of flavors in this sauce—sweet, sour, salty, and spicy.
I highly recommend trying this marinade for baked tofu; the texture of the final product is incredible. Caramelized on the outside but wet and sticky on the inside, it’s an absolute treat!
- 1 block firm or extra-firm tofu, sponged and cut into slices
- ¼ cup maple syrup
- ¼ cup Dijon mustard
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1 clove garlic, chopped
- In a bowl, mix all the ingredients except tofu.
- Put the tofu in a dish with a lid and pour in the marinade. Distribute the marinade through the tofu slices and refrigerate for at least 3 hours.
- Preheat the oven to 400°F and line parchment paper with a baking sheet.
- Spread the tofu and marinade on the baking sheet and bake for about 30 minutes, stirring halfway. The end result should be golden and slightly sticky tofu.
- Serve hot with rice and a cooked kale.
This Black Rice with Black-Eyed Peas and Greens recipe makes an attractive dish to serve hot or cold—an invigorating melange of flavors, textures and colors. 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. Continue Reading…
Chard is a beloved kitchen-garden vegetable in Italian cuisine, from which this pasta dish is inspired. Combined with beans and fresh tomatoes, this stick-to-your-ribs late summer penne pasta recipe will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal. Continue Reading…
Hummus is traditionally prepared with chickpeas, however this hummus is prepared with edamame beans. Serve hummus with grilled pitas, tortilla chips, or raw vegetables.
- 1 bag (375 g) shelled edamame beans
- 2 cloves garlic, minced
- ½ cup tahini
- ½ cup water
- ½ cup chopped fresh cilantro
- ¼ cup lemon juice
- 3 tsp extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp sesame seed
- Place the edamame beans in a saucepan with enough salted water to cover them. Boil over medium-low heat and cook until tender, about 5 minutes.
- Purée garlic with food processor. Add cooked beans, tahini, water, coriander, lemon juice, olive oil, and salt until the texture is smooth.
- Sprinkle with sesame seeds.
Chard, an abundant garden vegetable, a relative of both beets and spinach, comes in a number of varieties. Like all leafy greens, it’s abundant in nutrients and so versatile in the kitchen. These fresh and easy chard recipes will inspire you to make good use of it.
Some common types of chard are Swiss, green, red, gold, and silverbeet. Rainbow chard is actually a 5-color silverbeet, which grows with a variety of stem colors. These are packaged together to create the rainbow of colors. Though chard stands out as the star of simple preparations, it more than holds its own with bold-flavored grain, bean, and potato dishes as well as in soups and stews.
Pasta with White Bean Sauce and Chard: When this beloved kitchen-garden vegetable is combined with beans and pasta in Italian cuisine, it adds up to a stick-to-your-ribs pasta dish to satisfy the heartiest of appetites (at top). This is nice with ribbon noodles, but you can use any short shape you’d like. Continue Reading…
Ye’zelbo gomen be’karot, as it’s called in Ethiopian, is a mild kale dish with lots of flavor. It can round out heavier stews and sauces if you’re cookin’ up a feast. If you’re not big into greens, give this one a try anyway; it might pleasantly surprise you. It’s perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns © 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo, refer to the aforementioned book!
Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as you’d like; the sharp flavor is well tamed by cooking. If you’re not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. Continue Reading…
Since chard is so beloved in Italy and other parts of the Mediterranean, it’s only fitting to combine it with tomatoes, basil, and other flavorings typical of the region’s cuisines. Substitute other greens in this dish, or combine a couple of varieties — kale, collards, escarole, broccoli rabe all would work well with this treatment. Recipe from Wild About Greens.
This is the peanut sauce of the gods: a gingery peanut sauce with curry powder that will have you licking the spoon, then licking your plate … I love it with some flash-steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.
I offer these creamy grits topped with my version of Ethiopian greens. Of course you can also experiment with different savory toppings for your grits or try the greens as a side with other dishes. Reprinted with permission from Afro-Vegan: Farm-Fresh African, Caribbean & Southern Flavors Remixed* by Bryant Terry, copyright © 2014. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photos © 2014 by Paige Green.
Garlicky pasta is embellished with heaps of nutrients from greens and gomasio. Gomasio is a condiment used in Japanese cuisine as well as a staple of the macrobiotic diet. It has an earthy, toasty, salty flavor and can be used on almost anything…pasta, rice, popcorn or salads. However, it is more than just added flavor, it provides a plethora of trace minerals essential for health, including thyroid function. You can even consider gomasio a “remineralizing seasoning.” Recipe and photos contributed by Cristina Cavanaugh, from BeginWithin Nutrition. Continue Reading…
This supremely nourishing trio of ingredients—tempeh, kale, and sweet potatoes—are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, too—don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of the slaw recipes on this site. Photos by Evan Atlas. Continue Reading…
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. Continue Reading…
In colcannon, an Irish classic, potatoes, cabbage and/or kale plus leeks or scallions come together for a tasty dish. Here I’ve used both types of greens, which makes it tastier than ever. Traditional recipes for colcannon call for milk and butter, but it’s easy to make vegan (aka dairy-free) with non-dairy milk and olive oil. Serve it on St. Patrick’s Day, or any day of the year! Adapted from Wild About Greens by Nava Atlas. Continue Reading…