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I have a bumper crop of greens coming off the towers in my greenhouse and I'm getting tired of the two ways I cook them - in olive oil with onions and garlic, and in sesame oil with peanuts.  Any interesting favorite recipes you might suggest?

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First my Favorite way to eat greens is in a morning juice. I don't like the texture of smoothies so I juice the following with many variations. By the way this is a great way to consume broccoli leaves and stems, Kale stems, outer Cabbage leaves and old lettuce. 

Juice and compost the pulp the following - It taste really good - I am not kidding

several organic carrots - this is the base and adds the sweet taste. 

one apple Include the core

Greens - any.  I use Kale - and the parts of greens I mentioned above  

Some broccoli tops and some cauliflower tops and stems. 

You can also add other things like Ginger root.

Mikey likes it so try it. The energy boost is amazing.

 

Here are two of the recipes I have made from Dr. Furhman.   Both are just awesome.

Kale with Cashew Cream Sauce
 
 4
 15 minutes
 
2 large bunches of kale, tough stems and center ribs removed
1/2 cup raw cashews or 1/4 cup raw cashew butter
1 cup hemp, soy or almond milk
1/4 cup onion flakes
1 tablespoon Dr. Fuhrman's VegiZest or other no-salt seasoning (optional) ( you can use lots of substitutes for this)


Steam the kale for 15 minutes or until tender. Meanwhile blend the cashews, milk, onion flakes, and VegiZest in a food processor or high powered blender until smooth and creamy. When the kale is done, press it with paper towels to remove any excess water, chop, and mix with the sauce.

And here are some suggestions from others who have made it.

Chop the kale first.  Use Mrs Dash Original Blend and pepper. I always use hot sauce and or Vinegar's on my kale until I ate this. 

 

 

California Creamed Kale
 
 4
 10 minutes
 
2 bunches kale, leaves removed from tough stems and chopped
1 cup raw cashews
1 cup soy, hemp or almond milk
4 tablespoons onion flakes
1 tablespoon Dr. Fuhrman's VegiZest (optional)


Place Kale in a large steamer pot. Steam 10-20 minutes until soft. 

Meanwhile, place remaining ingredients in a high-powered blender and blend until smooth. 

Place kale in colander and press with a clean dish towel to remove some of the excess water. In a bowl, coarsely chop and mix kale with the cream sauce.

Note: Sauce may be used with broccoli, spinach, or other steamed vegetables.

 

And just one more.

Chipotle Beans and Greens
Jennifer Finn
 
 6
 20 minutes
 
1 1/2 pounds fresh collard greens
3 14 1/2-ounce cans unsalted diced tomatoes
1 chipotle pepper in adobo sauce
1 4-ounce can unsalted tomato paste
6 cups cooked no salt added pinto beans
1 teaspoon garlic powder


Put cleaned, de-stemmed and torn collard leaves in a large pot with a few cups of water on medium high. When water starts boiling, turn down heat to medium and cover. Cook until leaves are tender(add water if neccessary while cooking). Get the next part of the recipe ready while you wait for the collards to cook. 

In a food processor, blend up one can of the tomatoes and the chipotle pepper(you can find these at the grocery in the Mexican food section. The chipotle adds around 200 mg of sodium to the recipe. The whole recipe serves around 6 people so that isn't too bad and the chipotle adds such a nice flavor). Drain the collards when they are done then put them back in the pot. Add in the tomato/chipotle combo and all of the other ingredients as well. Mix well. Heat until bubbly. Serve with some kind of cornbread cakes(if your diet permits). This is much better after it has been in the fridge overnight and re-heated.

 

 

Thanks Cosmo!  I've printed these out and will give it a whirl (although I'm not a real juice in the morning type).

Easy salad recipe:

 

Arugula or whatever greens you have on hand

Balsamic Vinegar

Extra Virgin Olive Oil

Freshly Ground Pepper

Parmesan Cheese

 

Coat greens with EVOO. Add Pepper, Balsamic to taste and as much Parmesan as you would like.

 

Wilted Beet Greens Salad (or substitute any type of greens)
 
Cut and wash 4 cups beet greens, red and yellow2 cloves garlic sliced
2 tbl chopped pecans
1/2 tbs raw cane sugar
2 tbs ollive oil
1 tbs balsalmic vinegar
2 tbs dried cranberrys
2 tbs crumbled feta
salt
pepper
 
 
First add the pecans and sugar to hot pan, toss until sugar melts and coats pecan.  Set aside.
Heat oil in pan and saute garlic, allow to barely brown, then add greens.  There will be a lot, so as they start to cook down, keep adding more.  Carefully toss to coat all greens to coat in hot oil.  Constantly stir for about 3 minutes.  Drizzle balsalmic vinegar over greens and continue to stir about 1 minute.  Greens should be wilted but dark in color and not mushy.  Remove from heat and put on plate.  Top with pecans, cranberrys and crumbled feta.  Salt and pepper to taste.

Enjoy!

Hey everyone. Im a chef here in missouri and would love to share any info about food i can. I think one of my fav ways to use up greens is in a breakfast fritatta. Sounds fancy but is basiaclly just a baked omelet. I use beet greens, swiss chard stemsand greens tons of herbs, tomatoes, onions, mushrooms i grow, and basically what ever else i have. One of my favs is broccoli greens. I never have good results with the actuall crown of broccoli, but have discovered that while managing the large leafs overcrowding my grow area, a quick saute of some chopped leafs works just like cooking collards or spinach and makes a great addition to my fritattas. So gather your fav veggies, i usually add a little bacon, crisp that up, add  your veggies and wilt. Then you crack three or four eggs, depending on how many your feeding, and whisk like your making scrambled eggs, and pour over the veggie bacon mixture. Now i usually sprinkle some goat cheese or cream cheese blobs on top. Now the easy part, before u start the process, turn ur oven on to broil. Put the pan under the broiler and broil untill the top is just starting to brown and looks set when you shake it.  Now pull and let sit for a few minutes on the counter. It is very benificial to use a good non stick pan, so you can just slide the finished fritatta onto a cutting board and cut into wedges just like a pizza! And oh man.......watch the family come running. I like to drizzle some balsamic syrup over the top, just reduced balsamic vinegar and maybe a piece of whole wheat toast.
Fritatta are one of my favorites.  I also eat my Broccoli leaves in many different ways. I often add some leftover pasta, potatoes or rice to my fritattas.  Hot peppers are great in fritattas also.  

Saag Paneer (Greens with Fresh Cheese)

This is an Indian recipe that is one of my favourite. I am posting a link as I often cannot describe all the India spices plus. I will post some other variations later. You can also substitute the "Paneer" with other vegetables, often baked or roasted potatoes, cooked meat or fish or lentils. Add spice and chillies to your taste :-)

Saag Paneer

 

Enjoy :-)

I had the same problem last year, I had so many greens and didnt know what to do with them until I found this recipe.

 

Spiced lentils with mushrooms and greens
 
 
1 bag lentils cooked directions on the bag
 
OO in a skillet
Smoked chicken
Salt
2 garlic cloves
Cumin
Ground coriander
Pepper
Pepper corns
Turmeric
Shitake mushrooms
Greens- arugula, collard, lettuce, sprouts
 
Very tasty and easy and is very healthy!
 

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