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Eating your greens has never been easier! (Though no one in this family has ever thought it was hard). This makes a hearty side dish with any kind of winter greens--collards, kale, turnip greens. In fact, I don't think this truly needs a main course. It would be great with baked sweet potatoes or polenta. I got the recipe from The Noshery. Dan's requested birthday dinner--hard to say no to a request for collard greens, especially when they're only $0.69 a (huge) bundle at Cub! 2 bundles collard greens 1/2 lb ground beef 1 large onion, sliced 3 Roma tomatoes, seeded and diced 1 beef bullion cube in 3/4 c. boiling water 1 Tsp. Maggi seasoning (or soy sauce) 3 cloves garlic, minced 2 tsp. ginger, minced 2 tsp. cumin seed 1 tsp. ground coriander 1/2 tsp. allspice 1 tsp. sugar 1 tsp. vinegar salt to taste oil for cooking Wash the collard greens thoroughly. Grasp the stem in one hand and pinch the leaves together in the other and pull out the stems. Lay the...

I snuck this hearty stew in on a cool and cloudy September day before predicted 100 degree highs--must be Indian summer. Lots of wonderful fresh fall veggies from the local farmer's market (everything one dollar!) and herb garden. I made the beef broth from scratch (to celebrate my new chest freezer), but the strong, earthy flavors would shine through just fine with bouillon.The textures will be best if you make the stew in this order, but this could be adapted for crock pot. 2.5-3 lbs. stew beef, 1" cubes 3 small onions, in chunks 4-5 Roma tomatoes (or 2 Tbsp. tomato paste) 2 c. carrots, cut bite-sized 1.5 c. pearled barley 2-3 quarts beef broth 1 bundle turnip greens 1 sprig fresh rosemary 2 cloves garlic, minced 2 Tbsp. dry sherry 2 Tbsp. butter + 1 Tbsp. oil 2 Tbsp. flour 1 tsp. black pepper 2-3 Tbsp. salt 1 tsp. paprika Sprinkle the beef cubes with some of the salt and pepper and toss with the flour and paprika. Heat the butter and oil in a dutch oven...

This sounds a little weird perhaps, and there are some haters out there who can't abide sweet with savory. But haters gonna hate, and this side dish turned out really well - I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being quite as overwhelming. Ingredients 1 head kale, coarsely chopped 2 shallots, minced 1/4 onion, minced 2 medium cloves garlic, split into 2 pieces each 2 Tbsp olive oil for sauteing 1/2 cup chicken (or veggie) broth 1-2 Tbsp sweet-tart berry preserves to taste (I used blackcurrant because that's what I had) 1-2 Tbsp dried cranberries 2-3 Tbsp red wine vinegar S&P Preparation In a heavy bottomed pan with a tight fitting lid , saute the shallots, onion and garlic over a low flame until soft. Add kale and broth, jam, cranberries, vinegar, S&P. Cook until kale is tender, 30 minutes or so, adding water if needed to keep it from burning to...

We made these for a "fictional food" themed party. This makes 10, so you may want to scale it down. Thank you to Clancey's meats for accommodating my cutlet request. The rest I based on Roman flavors and the goal of making everything as green as possible. They turned out delicious and I didn't even get punched in the face by Charlton Heston! 10 pork or veal cutlets 2 leeks 1 head escarole or other leafy green 1 can white beans, drained 1/2 c. frozen green peas 1 handful fresh parsley 1 tsp thyme 1 tbsp whole cumin seeds 1/4 c. shredded Romano cheese 1 Tbsp. fish sauce 1-2 Tbsp. verjus or white wine vinegar Salt and fresh ground black pepper Sprinkle the cutlets with salt and pepper and keep them cold in the refrigerator. Overall the rolls are easier to handle if they are kept cold. Cut the leaks lengthwise and wash each leaf under running water to remove grit. Chop coarsely. Wash the escarole and parsley and chop coarsely. Defrost the peas. ...

If your chive plant is anything like mine, you need to hack it back so it doesn't compete with the rest of the herb garden. Also, it's going to be months before we have an abundance of basil, so here's a yummy spring pesto! 1 large handful of chives 1 medium handful of parsley 1 small handful of oregano, mint, or other fresh herbs 4 cloves garlic 1/4 c. blanched almonds or pine nuts 1/4 c. olive oil 2 tsp. black pepper 2-3 tsp. Kosher salt 1/4 c. grated Pecorino Romano cheese Wash all herbs thoroughly and remove the thickest stems. Use kitchen scissors to cut them into manageable pieces. Lightly toast the nuts in a dry pan. Remove the nuts and then lightly toast the whole garlic cloves to remove some of their pungency. When the nuts are cool, add them to a food processor and pulse until coarsely chopped. Add the herbs a small handful at a time until well chopped. Add the black pepper and salt and pulse. With the food processor running, drizzle in the o...

This is the perfect, quick one-dish meal. You don't even need to add meat (it's good though)! It's great for using spring vegetables and cupboard staples. You could probably eat this for every meal for the rest of your life and not experience any nutritional deficiencies. 1 lb. loose Italian sausage 1 can cannellini beans 1/2 box chunky pasta 1 bunch broccoli raab (rapini) 1 onion, sliced 1 clove garlic, crushed 1/4 c. grated hard cheese 3 Tbsp. Italian parsley, chopped Salt and fresh ground black pepper Cook up the sausage in a large frying pan. Meanwhile boil a large pot of well-salted water. Immerse the raab in the water for 1-2 minutes until it is bright green and tender. Remove with tongs and immerse in cold water to stop the cooking. Drain well and chop. Using the same water, boil the pasta until cooked and drain. Add the onion to the sausage and cook until it starts to become tender. Add the beans, chopped raab, crushed garlic, and parsley and stir unt...

These greens (translation: miner's kale) are traditionally served as a side to feijoada , a rich Brazilian black bean and meat stew (similar to cassoulet), often with orange slices. However, they make a great side-dish for nearly anything. Preparing the greens is laborious, but the rest of the cooking is easy. 2 bunches of collard greens 3 shallots, or 1 small red onion sliced thin 4 cloves of garlic, minced 2-4 Tbsp. bacon fat or oil salt and pepper to taste Wash the greens thoroughly and remove the mid-ribs by grasping the leaves in one hand and the rib on the other, and ripping it out. Stack the leaves flat, 6-8 leaves at a time, and roll them up very tightly. Using a very sharp knife (or mandoline), slice across the roll of leaves in 1/8" strips to make a very thin 'spaghetti'. Heat the fat in a large pan with a close-fitting lid. Add the garlic and shallots and stir until it they slightly start to brown. Add the greens and toss in the fat to coat. Add...

I was shocked to see I hadn't posted this soup, which is one of my stand-by favorites. It's similar to 'Italian Wedding Soup', but I leave out the pasta and I call it Roman because it contains ingredients that the Romans would have had before contact with the Americas. A big batch of meat broth, ~6-8 cups A pound of ground meat, I like to combine turkey and beef 1 large onion 1 clove garlic Fresh parsley, ~1/2 c. chopped finely 2 cups blanched kale, chopped (or other greens: see below) Salt and pepper A dash of white wine vinegar Grind 1/2 of the onion and the garlic in a food processor or chop it very finely--almost pureed. Combine it with the meat and parsley and form into tiny meatballs. Bring the broth to a boil and drop the meatballs in, gently making sure they don't stick to the bottom. When they rise to the top, cover the pot and simmer for 10 minutes. Add the onions, kale, and seasonings and simmer 5 more minutes. Go heavy on the black pepper--the Ro...

This soup gets its name from the dubious observation that the meatballs look like a lion's face and the greens look like its mane. I don't see it, but it's a pretty badass name. It's also a pretty badass soup and easy to make. I based my recipe on this one at Melting Wok , which includes Spam in the meatballs. This is optional, but highly recommended, as it gives a nice texture and smoky flavor. You can use various greens in the soup. Napa cabbage is traditional, but you can also use mustard greens or baby bok choy. Meatballs: 1 lb. lean ground pork 1 can Spam 1 egg 1 Tbsp. cornstarch 2 shiitake mushrooms, chopped very fine 1-2 Tbsp. ginger, minced 2 tsp. sesame oil 2 Tbsp. oyster sauce 3 green onions, minced 1 tsp. white pepper 1 tsp. salt 1 Tbsp. Chinese cooking wine or dry sherry Combine all ingredients, making sure to break up the Spam completely. Form into meatballs and set aside. Traditionally these are served with one giant meatball in each bowl, but I think it...

So I'm posting already! Lillian gave this dressing a thumbs-up, so here is the recipe. (I think the Russian lady in the photo could use a little more dressing). It was combined from a couple recipes in the Better Homes and Gardens Cookbook: 1 TBSP paprika 2 tsp sugar 1 tsp salt dash cayenne 1 1/2 tsp celery seed Combine dry ingredients in blender or with food processing device. Add: 1/3 cup (vinegar and lemon juice mixture) 1 TBSP Worcestershire sauce 1 egg 1/2 cup ketchup (or catsup, depending) 1/4 cup grated onion Drizzle in slowly, beat until thick: 1 cup salad oil Chill. Delicious on Reuben/Rachel sandwiches

This is a great salad for when you've just pulled some beets out of the garden, and have both beets and greens. I've adapted it from here. Ingredients: Salad: 4 or so beets (maybe more if you have small garden beets) The greens from those beets (or 1 bunch beet greens) 2 scallions Optional: Some sort of crunchy nuts or seeds (sunflower, slivered almonds, roast pumpkin seeds) Feta or other pungent tasty cheese (I used shanklish since it keeps more or less forever and I have some in the fridge.) I also grated a carrot on top of the salad. Dressing: 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 3/4 teaspoon Dijon mustard 1/4 teaspoon freshly ground pepper 1 tablespoon finely chopped fresh basil (not sure if this is really necessary) 1 tablespoon+ of the beet juice for a bit of sweetness Cook beets until you can poke a fork in them easily. Skin using your fingers once they've cooled. Slice into rounds. Blanch greens for 20-30 seconds in boiling water. I r...

Part three in the Ethiopian series (parts one and two ). This recipe is based on "Ye'abesha Gomen" but again, modified somewhat. 1 pound collard greens (I actually mixed collards and turnip greens) 1-2 cups water 3 tablespoons niter kibbe (see other recipes for recipes/comments) 1 cup chopped red onions 1/2 teaspoon minced garlic 1/4 teaspoon minced fresh ginger Salt, to taste 1 jalapeno, seeded and cut into thin strips (though more will spicy it up) 1) Wash greens thoroughly, and remove stems (I like to leave a little stem for the toothiness) 2) Cook greens whole in large saucepan with water until tender. Remove, and chop into 1" squares. Reserve liquid 3) In skillet, heat butter, and cook the onions till lightly brown. Add greens, reserved liquid, and remaining ingredients. 4) Cook uncovered until almost dry.

Stir Fried Leftover Salad in Black Bean Garlic Sauce (If I had known how delicious this was I would have taken a picture) Saute in un-flavored oil: Onion, carrot sticks, green vegetables, pre-soaked shiitake mushrooms Stir in a heaping spoon of Black Bean Garlic Sauce, combine well Add the leftover salad that didn't get dressing on it: ours was spinach, green leaf lettuce, shredded carrots, craisins, walnuts, sunflower seeds, raisins, fresh parmesan cheese. Continue to stir fry at high heat until all ingredients are cooked approximately the same amount.  Serve with rice noodles or rice. Whenever I see weird combinations like this on menus at yuppie restaurants I make rude remarks and keep looking. But, by golly, it was really, really good! 

This is a super easy stir fry with an unforgettable flavor. In Thailand, 'Holy basil' is typically used, but in the US most people make it with 'Thai basil'. (Now that I've tried the holy basil, I think that Thai basil is better.) You can use any mild meat, like chicken or pork, and either chop it small or buy it coarsely ground. It's traditionally served with an egg that's been fried until crisp in a fairly deep pan of oil, though eaten simply with rice it makes a respectable meal. 1-2 bunches Thai (or Holy) basil, stems removed 3-4 Tbsp. stir fry oil (less if using nonstick) 1.5 lbs chicken or pork, ground or chopped finely 3 cloves garlic, minced 2-5 hot chilies (to taste), sliced thin 3 large shallots (or substitute 1 large onion), sliced into thin strips 2 Tbsp. + 1 tsp. fish sauce 4 Tbsp. black soy sauce* OR 3 Tbsp. regular soy sauce + 2 Tbsp. brown sugar Heat the stir fry oil in a large pan until it's really hot. Add the garlic and stir, cooking j...

I just made this the other day, and I like how it turned out, so I figured I'd post it. I've yet to try Lillian's Southern Style Greens, but this seems like an easy second best: Greens (I used collard, though something a little less tough might be good) Bacon grease (1 Tbs. or so - this really adds a lot of flavor, though you could use butter I suppose, it just wouldn't be very good) Brown Sugar (1 Tbs. or so) Apple Cider Vinegar Option: Red pepper flakes Chop the greens into reasonably sized chunks. Throw into hot bacon grease. I added a shake of red pepper flakes at this point. Cook for a little bit, then add a small amount of brown sugar. Cook a bit longer, then add more apple cider vinegar than you think is necessary - the brown sugar really takes the sting out. Cook until done. I've been saving bacon grease in a salsa jar, rather than our weird old family standby of aluminum cans - this way, I can seal it, keep it in the fridge, and use it later for cooking.

Alex linked me to a website with Middle Eastern recipes and videos (accompanied with very entertaining musical choices) called Mimi Cooks . The recipes all look good, and I stumbled across this one for Sfeeha: Meat Pies. It was uploaded with "When Doves Cry" by Prince, which is one of my favorite songs so I knew the recipe would be good! :P The website author, from Bahrain, calls these 'sfeeha', but Alex calls them 'fataayir' (often spelled 'fatayer'), so I'll go with the Levantine name for consistency. I think they can also be called 'manaish'. Basically it's a simple dough topped with a savory filling and baked. They're often sold as street food. This is a recipe for meat filling, but there are many others including spinach, zaa3tar (herb and sesame mix), potato, cheese, etc... If I try other styles out I'll post the results here. Check out the original site for video! Meat Fataayir served with tomato salad, pickle, and bulg...

Here are a couple of components to a Southern style meal. You could accompany these with any number of delicious things, such as cornbread, grits, mac 'n' cheese, sweet potatoes, biscuits and gravy, etc... I like to keep the peas very simple and dress up the greens a bit. Black-Eyed Peas 1 lb. black-eyed peas, soaked overnight and rinsed a few times 1/2 block salt pork, diced (remove rind or see below*) 1 small onion, chopped salt and pepper water In a heavy pot, cook the salt pork until the fat renders and the meat is crisp. This works best if you start over moderate heat and slowly increase it. * One trick for easy removal if you don't want to eat the salt pork later, is to leave the rind intact and cut the pork into segments (like a mango). Then you can pull out one large piece at the end. Once the pork is browned and crisp, add the onion and cook until they are beginning to get crispy and brown. Add the beans and just cover them with water. Add a few grinds of pepper. B...

Looking for a meal that uses some spring greens but can also fortify you through an evening of thunderstorms? I have the soup for you! I'm basically on a quest to Re-Master the Art of Jewish Cooking by Jennie Grossinger (a la Julie Powell's Mastering the Art of French Cooking in Julie/Julia ), but not quite as ambitiously or confessionally as Julie. I intend to haphazardly work my way through the cookbook, updating the recipes for modern palettes and throwing Kosher-ness to the wind. I started this project a while back (though I didn't announce it), so I'll go back and label the recipes: AoJC. I don't intend to hijack the blog with this venture, but I thought I'd let you know why I'm making so many recipes from The AoJC. Carry on posting as usual. Beef Soup with Greens In the AoJC, this recipe is known as flanken soup. Flanken-style short ribs are beef short ribs cut against the bone, similar to what you'd find in a Korean restaurant. More commonly you...

You can use any hearty vegetable for this. It cooks pretty quickly, so start some rice first. I was going to take some cool pictures with one of the fancy cameras around here, but I couldn't figure out how to work the dang thing :P so you'll have to use your imagination. Basically it looked like this picture that I ganked from Epicurious , but with lots of tasty beef: You will need: 1-1.5 lbs beef: tri-tip, blade steak, or flank steak work best A lot of hearty greens, such as bok choy or broccoli 3-5 shallots or 1 red onion 2 cloves garlic fish sauce ground coriander white pepper brown sugar soy sauce rice vinegar sesame oil red pepper flakes chicken broth or water Slice the beef into thin, bite-sized strips and coat with with 1 tbsp fish sauce, 1 tsp brown sugar, 1/2 tsp white pepper, and 1/2 tsp ground coriander. Allow to sit for at least 15 minutes. If you're using bok choy, slice the larger specimens into quarters and the smaller ones in half, lengthwise. Clean as thoro...

So, this is the second in my multipart "What my friend Reem taught me to cook" series of Syrian recipes. This entry is "melukhiyya", known in English as "Jew's Mallow" for who knows what reason. There are two versions of this recipe apparently - the Egyptian(and Jordanian style) consists of a more soup like consistency with very finely cut leaves that tends to be much more "mucusy" (incidentally the equivalent word is used in Arabic to describe it) i.e. viscous as a result of the nature of the leaves. It's basically the same kind of stuff that's in okra. The Jordanian version, as I've had it, is generally served in small portions as a soup eaten straight from a bowl. In viscosity and serving size, it's much like egg drop soup (though not at all in flavor). The Syrian and Lebanese styles are quite different - there is generally much less liquid involved, there is generally some form of meat included (chicken here, though somet...