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Greens recipes: Kale, chard, collard, lettuces...what do you do with your luscious leafies?

Naturally, braised dark greens with garlic and EVOO is a standard, but what other creative dishes have you tried?

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Lots of dark green leafy vegetables (chicories, collards, turnip greens, kale, spinach, endive, escarole, etc.) are key to the healthy Mediterranean diet. Here's a wonderful kale recipe that even children love :

1/3 cup chopped currants or raisins

1/2 cup hot water

1/3 cup diced walnuts

2 bunches (approx. 2 lbs) kale

3 tablespoons extra virgin olive oil

1 clove chopped garlic

1/2 cup feta cheese

salt (and pepper, if desired) to taste

Soak 1/3 cup chopped currants or raisins in 1/2 cup hot water. Toast 1/3 cup diced walnuts in a large skillet (without oil) while preparing the kale for cooking (wash kale, cut off stems, shake dry, and slice in 1" wide strips). Remove walnuts, set them aside.

Now heat 3 tablespoons extra virgin olive oil in the empty large skillet. Saute the chopped garlic briefly, then add the sliced kale, tossing lightly. The greens will wilt quickly (toss it constantly so they wilt evenly), salt as desired, and add the currants (or raisins) with their hot water. Leave covered over medium heat for about ten minutes, longer if you want the kale to be less chewy. Toss often, adding water if necessary (to keep kale from drying out). Water should be absorbed when finished cooking.

Toss with toasted walnuts and feta cheese and serve. May also be tossed with cooked pasta if desired. Makes a very good leftover (if any is left-over!), too!
not what you'd think of first, but this was amazingly delicious -

German Pork Taco

Ingredients:

* spicy pork sausage
* kale
* garlic
* beer
* flour tortilla
* spicy German yellow mustard

Instructions:

* Sauteé pork sausage in pan on high heat; when lightly browned on both sides, add beer to pan and cook until beer is half boiled off; remove sausage
* Sauteé garlic and kale (with stems intact) in separate pan until half-wilted; after removing sausage from other pan, move kale to sausage pan and finish in beer/sausage juices
* Warm tortilla. When warmed, slather with mustard, followed by a layer of kale, and then sliced pieces of sausage.
* Enjoy!
Here's a simple recipe for Escarole and White Bean Soup that's become one of my favorites. I usually substitute kale or chard for the escarole and use vegetable broth to make it vegetarian.

http://tinyurl.com/6553vr
Yum and YUM! Gotta try. I did put golden raisins in some kale yesterday - a great combo!

jKd said:
not what you'd think of first, but this was amazingly delicious -

German Pork Taco

Ingredients:

* spicy pork sausage
* kale
* garlic
* beer
* flour tortilla
* spicy German yellow mustard

Instructions:

* Sauteé pork sausage in pan on high heat; when lightly browned on both sides, add beer to pan and cook until beer is half boiled off; remove sausage
* Sauteé garlic and kale (with stems intact) in separate pan until half-wilted; after removing sausage from other pan, move kale to sausage pan and finish in beer/sausage juices
* Warm tortilla. When warmed, slather with mustard, followed by a layer of kale, and then sliced pieces of sausage.
* Enjoy!
kinda plain, but good for meat and potatoes type guests:
boiled with big white onion chunks - serve with salt and pepper and optional mustard
Sauteed with baked beans makes for a tasty and warm lunch.
Agrodolce rules! Love Tuscan Kale (AKA black kale, dinosaur kale):
Saute in a bit of olive oil, shaves of garlic (bacon optional - if used, fry first till crisp, remove). As kale begins to wilt, sprinkle a teaspoon or so over top, then splash of balsamic vinegar. Toss together. Steam with a lid for a hot sec. Serve with crispy bacon on top - or not.

if you're not using bacon, you may want to add a bit of water or broth to steam the kale down a bit.

So simple, so good.

Endive is especially delicious when mixed with escarole!

Our son loves it mixed fresh and uncooked, tossed with lemon juice and/or vinegar, olive oil and salt.

My husband loves it cooked together briefly in boiling water (then well drained, chopped and drained again) and tossed with fresh garlic, olive oil, salt and lemon juice.

... and just about EVERYBODY loves it prepared this way:
Cook endive and escarole together briefly in boiling water, drain well and chop. Set aside to drain further.
In a large skillet, briefly saute garlic in olive oil, then add BLACK OLIVES (preferably the "gaeta" type, pitted and well rinsed), mix well, cover and saute until tender (about 5 minutes or so). Then add the cooked, chopped endive and escarole to the skillet and saute another 5 minutes, then sprinkle on a small handful of PINE NUTS, toss well and heat through. Taste ... add salt only if necessary ... the black olives often release enough salt for the entire dish! Fresh extra virgin olive oil may be also added afterwards if desired.

Chopped endive and escarole also add tasty interest to many soup dishes.
Favorite greens recipe:  saute onion and garlic, add chopped tomatoes (canned works fine) and chopped washed greens, saute 10 mins or so, until cooked through.  Season with salt and pepper, and perhaps a splash of Tabasco.

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