vitamin green

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Recipe Sharing Community Forum


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Hi ya’ll! I hope everyone is having a fun and safe Monday afternoon. I am getting quite a bit of work done for classes, but became distracted by the thought of posting this request – which is basically to ask those of you who have made tasty treats with Ben’s Produce to please share your recipes or ideas with us. If you are interested in sharing, please post your recipe/ideas as a comment here or send an e-mail my way (parker.patricia@gmail.com). I will compile the recipes and share them in a blog post. If your recipes come from a source other than youself, please include that as well (if you know it). As usual, thanks for stopping by! We’ll see you all later this week. 
Here’s one from Rachel Ray. Ingredients from Ben’s Produce include: kale and carrots (you can add collards instead of or in addition to the parsnips): 
Mustard-Molasses Chicken One Pot

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 8 pieces bone-in chicken thighs, skin removed
  • Salt and pepper
  • 1 large onion, quartered lengthwise, then sliced
  • 3 parsnips, peeled and cut into 2-3 1-inch-long sticks, 1/2-inch wide
  • 2 large carrots, peeled and cut into sticks
  • 1 small bundle black kale or dinosaur kale, chopped or thinly sliced
  • Freshly grated nutmeg (about 1/4 teaspoon)
  • 1/4 cup grainy Dijon mustard
  • 1/4 cup molasses
  • 1 cup chicken stock
  • Crusty bread with nuts and raisins or cranberries
Preparation

Heat 1 tablespoon EVOO in Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown until golden, 3-4 minutes on each side. Remove the chicken and add another tablespoon of EVOO to the pan, one turn of the pan.
Add the onion, parsnips and carrots and season with salt and pepper. Cook to soften a bit, 5-6 minutes. Add the kale to the pot and wilt in, then add the nutmeg.

Whisk the mustard, molasses and stock together in a bowl, then pour over top of the vegetables and settle the chicken back into the pot. Bring to a boil, then reduce the heat to medium-low; cover and cook for 15-20 minutes.
Remove the lid, then remove the chicken and reserve on a plate covered with aluminum foil. Continue simmering the veggies until the liquids are thickened, about 10 minutes.

Serve the chicken and veggies with crusty warm bread.

Source: http://www.rachaelray.com/recipe.php?recipe_id=3129

And here’s one from Southern Cooking that uses collard greens. To make this dish vegetarian, substitute vegetable broth (or vegetable bouillon) for chicken stock and leave out the bacon. Toasted pine nuts might be a good substitute for bacon…

 Collard Green Risotto and Pot Liquor

Ingredients

  • 1  tablespoon  olive oil
  • 3  bacon slices, cut into 1/2-inch pieces
  • 1  large onion, chopped
  • 2  garlic cloves, chopped
  • 1  pound  fresh collard greens, cut into 2-inch pieces
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  • 3  cups  chicken broth
  • 1/4  cup  molasses
  • 2  tablespoons  butter or margarine
  • Risotto

Preparation

Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute.
Stir in collard greens, salt, and pepper; sauté over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.
Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
Stir greens into Risotto.
Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.

Chef Jan Birnbaum, Chef Jan Birnbaum, Southern Living, JUNE 2001

Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258429

This recipe was originally taken from one of the Moosewood cookbooks. If you’re not familiar with these books and you would like to add more veggies into your diet, I strongly suggest checking them out at one of our local bookstores. This recipe calls for spinach, but you could just as likely use tender kale or vitamin green instead.

Sesame Tofu with Spinach (or Vitamin Green)
 

Ingredients

Directions

  1. 1

    Slice the Tofu lengthwise into 4 rectangular slabs, than half each piece to get squares.

  2. 2

    Spread the sesame seeds on a plate. Press all surfaces of each tofu square into the seeds to coat.

  3. 3

    Heat the sesame oil in a large skillet on medium heat.

  4. 4

    Arrange the tofu in a single layer and cook about 5 minutes Carefully turn and cook 5 minutes on other side.

  5. 5

    Add soy sauce and Tabasco, turn the squares over, and cook another minute. Transfer squares to a plate (leaving stray seeds in the pan).

  6. 6

    Add the oil and garlic to the pan and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for 1-2 more minutes, stirring constantly. Cook until wilted but still bright green.

  7. 7

    Season to taste with salt & pepper.

  8. 8

    Serve the tofu on top of the spinach.

Source: http://www.recipezaar.com/recipe/gallery.php?rid=225814

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