More Ways to Green Up Right Now

Here are a few more recipes I found, as yet untested, but they do look good. You can let me know if you beat me to them.

Quick Indian Sautéed Greens

3 c each collard greens, spinach leaves, and Swiss chard leaves (or a similar combination)
2 to 3 tbsp peanut, corn, or canola oil

6 garlic cloves, minced
½ tsp cumin seeds
Juice of 1 lemon or lime
Salt and cayenne pepper to taste

Remove all thick stems from the greens. Keep them separate and clean them. Make sure they are thoroughly drained.

Coarsely chop each group and set aside. 

Heat oil in a frying pan over moderate flame. Add garlic and cumin seeds. Saute 2 min, then add the collards. Cover and cook until they begin to soften. Then add spinach and chard. Stir-fry the mix for a few minutes, until the greens are tender. Remove from heat. Add the citrus juice, salt, and pepper to your taste. 

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British Kale, Cabbage and Carrot Salad with Creamy Caper Dressing

for 4-6

1 egg yolk

1 tsp Dijon mustard

¼ c canola, sunflower or corn oil

¼ c olive oil

2 tbsp capers, rinsed and chopped

1 tbsp caper pickling liquid

1 large garlic clove, smashed to a paste

½ tbsp fresh lemon juice

Salt, to taste

2 tbsp chopped fresh chives

¼ head of medium green cabbage, cored and thinly shredded

1½ large carrots, peeled and thinly sliced into bite-size rounds

1 bunch kale, stems removed, leaves thinly sliced or torn into bite-size pieces

½ red onion, peeled and very thinly sliced into rings

2 tbsp chopped mixed herbs to your taste, such as parsley, basil, chives or dill

 

In medium bowl, whisk egg yolk with mustard. Continue whisking and slowly dribble in both oils. Continue whisking until they are fully incorporated and mixture is thick and pale.

Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and chives,

In a large bowl, combine all vegetables and herbs. Add dressing and toss, using both hands to blend so dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.

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European Gratin of Greens

Enough extra-virgin olive or butter to generously cover the bottom of a large pan
3 med onions, halved and sliced thin
3 bunches of different hearty greens such as kale, collards, mustard, gai-lin, chard
4 garlic cloves, smashed and minced
Sea salt to your taste
1 pint heavy cream
4 oz grated Parmigiano-Reggiano or Gruyère cheese or a combination
Freshly ground black pepper to your taste
Pinch of ground nutmeg


Place a large heavy-bottom pot over low-medium heat, add onions, and sauté, stirring occasionally, until they are very soft.
Meanwhile, remove the stems that run down the center of the greens. Separate the stems from the leaves and slice the stems into bite sized pieces. Chop the leaves. 

Preheat the oven to 350º.
When the onions are soft, add garlic and stir for a minute until it has released its fragrance. Add the chopped stems and a pinch of salt, stirring to blend with the onions and garlic. Cover the pot and cook about five minutes, stirring occasionally. Add the leaves and another pinch of salt. Use tongs to carefully blend everything in the pan. Add about a half cup of water (or stock), and raise heat to high until the liquid begins to boil. Then  reduce heat to medium, and let the greens simmer, covered, stirring occasionally until they're nearly tender but still al dente. Remove  lid and continue cooking, stirring occasionally, until most of the liquid has evaporated.

Turn off the heat, taste, and add salt if necessary. Arrange the cooked greens in a casserole dish large enough to comfortably fit them all. Pour on the cream. Sprinkle the cheese evenly over the top. Give it a vigorous lashing of black pepper and a pinch or two of nutmeg. Bake until the top is well-browned (30-45  minutes). Serve hot. 
This dish can be made a day or two in advance and reheated in a 350º oven just before serving. Better yet, cook the greens until they're tender and then store them in the fridge until the big day, when you bake them off with the creamy sauce.