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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.

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