WHAT TO DO WITH GREENS: got collards, kale, beet, or turnip greens?
Posted Sep 14 2008 1:25pm
Your beets came with nice pretty fresh green leaves? Wondering what to do with them (you did not throw them away, did you?)
Here are some recipes I enjoy so much that I make them over and over again.
WHAT TO DO WITH GREENS
MARINATED GREENS MARINADE 1/4 C apple cider vinegar 1/4 C sun-dried tomatoes, finely chopped 1/4 C scallions, white parts only, finely only 1 clove garlic, minced 1 t red pepper flakes 2 t sea salt, divided 1/2 t black pepper 1 bunch collard greens (or other greens) 1/8 C olive oil
1 - Mix apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 t sea salt and pepper. Set aside. 1 - Roll up 2 - 3 leaves into a cylindrical “cigar” shape. 2 - With a sharp knife, thinly slice the rolled greens crosswise into ribbons. 3 - Cross-chop the “rounds” 4 - Place in a large bowl. 5 - Repeat steps 1 - 4 until all greens have been chopped. 6 - Add in olive oil, remaining 1 t salt, and marinade mixture. 7 -Massage all ingredients until mass is reduced by half. 8 -Refrigerate and marinate for 1 - 24 hours
MASSAGED MARINATED GREENS this comes out enough like old-fashioned Southern greens to satisfy your longing for Grandmamma’s cooking.
1 bunch greens (collards, kale, beet, turnip) 5 - 10 kalamata olives, finely chopped 2 T apple cider vinegar 2 T extra virgin olive oil 1 onion, finely chopped 1/2 red bell pepper, slivered fresh garlic, finely chopped, to taste, or garlic powder (optional) chili seasoning, to taste (optional)
1 - Roll up 2 - 3 leaves into a cylindrical “cigar” shape. 2 - With a sharp knife, thinly slice the rolled greens crosswise into ribbons. 3 - Cross-chop the “rounds” 4 - Place in a large bowl. 5 - Repeat steps 1 - 4 until all greens have been chopped.
6 - Add remaining ingredients to bowl and mix. 7 - With hands, ‘massage” greens until bulk is reduced by half. 8 - Set aside to marinate for one hour (or up to 24 hours). Alternatively, eat right away.