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Old 09-23-2006, 03:08 PM   #1
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Vegetable greens

I've never cooked greens before, but noticed there are several in the store that I would like to try (swiss chard, beet greens), but there is also dandelion greens though I think those are sour right?

How do you cook the greens? What if anything do you add to them?


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Old 09-23-2006, 03:13 PM   #2
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I usually sautee chard in evoo with onion and garlic. Sometimes I add a splash of balsamic vinegar and a dusting of shaved parm or asiago. I have also sauteed chard with porcini mushrooms and regular mushrooms. You can really do a lot of things with it -- flavorwise.

You can also add it to soups and stews. Ribolllita usually calls for spinach and savoy cabbage but you can make it with kale, chard, arugula and lots of other greens. I always put kale in my pot roast and have also used chard and it's good -- a good way to "slip" chard past kids and other people who think they don't like greens.

For beet greens, I have never bought them without the beet (root) attached. When I make beets, I sautee the greens separately and combine with the cooked beets just before serving. It's a fun Xmas dish since it's bright green and red.

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Old 09-23-2006, 03:23 PM   #3
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Originally Posted by amber
I've never cooked greens before, but noticed there are several in the store that I would like to try (swiss chard, beet greens), but there is also dandelion greens though I think those are sour right?

How do you cook the greens? What if anything do you add to them?
Amber dandelion greens are considered a bitter green. I love them the way my granddad use to make them. wash well, the make almost a chopped type salad out of them, add sliced red onion, diced hard cooked eggs toss with salt,pepper, evoo and a good red wine vinegar..For me this and a buttered piece of fresh french bread would be a wonderful lunch I imagine you could cook the dandelion greens, but this salad is different and so good. Chard is wonderful blanched, then press out the water as you would spinach, chop well and will with oh say sauteed onions,garlic and other veggies such as left over asparagus, diced,artichokes, grated fresh parm cheese, then add some eggs salt and pepper and make a torta and bake in the oven til eggs are set and top is golden, it's wonderful hot or cold.
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Old 09-23-2006, 03:49 PM   #4
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We hillbillies cook greens with bacon and/or bacon grease or a ham hock, chopped onions and garlic. Some saute the onions & garlic in the bacon grease before adding the greens and water, and some just toss them in to boil with the greens.
Serve with cornbread to soak up the pot liquor.
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Old 09-23-2006, 04:05 PM   #5
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Wow, all of these recipes sound so good. I particularly like the salad ideas and the ribollita soup ideas, and the torta.

I've never cooked a fresh beet, so do you just boil them til tender I guess?

Constance, I love bacon and this would add alot of flavor to the greens.
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Old 09-23-2006, 06:43 PM   #6
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Sautée some thinly sliced onion, and add a little hot red chili pepper. Add the chopped greens and sauté for a minute or two. Add some freshly grated coconut, a tsp of curry powder, and cook until the greens wilt.
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Old 09-25-2006, 03:17 PM   #7
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Wash your greens really carefully, because they usually have alot of grit. Remove the tough stems. I like mine simmered in chicken broth with onions. Since I am from the South, I like them spiked with tabasco vinegar. The ones in the garden are almost big enough to cut. I can't wait.
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Old 09-25-2006, 03:20 PM   #8
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I like to chop up some garlic and add that and the greens to a pan. Add a little chicken stock and put a cover on. Let them steam till they are done to your liking.
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Old 09-25-2006, 05:38 PM   #9
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These 'greens' are called potherbs. They can be used in just the same ways as spinach, alone or in combination. Use them raw in salads, or toss them into a stirfry, or add them to quiche, or serve alone as a vegetable on the side. You can do pretty much what you like to them - sprinkle with olive oil, or sprinkle with blanched almonds or sesame seeds or whatever.

The dandelion should not be too bitter. If it is, it probably hasn't been blanched, but you can cook it like spinach in several changes of water to remove excess oxalic acid which makes it bitter.

Use any of the following, making sure you have correctly identified an edible herb:

dandelion, cat's ear, dock, nettles, sheep sorrel, fat hen, chickweed, sow thistle, purslane, amaranth, mustard. Combine with spinach, lettuce, comfrey leaves, green beetroot tops, carrot tops or turnip tops and smaller amounts of culinary herbs.

Toss any combination in a salad bowl, add onions or chives and French dressing.

Wash greens, cover with water, add a meaty ham bone and a little garlic. Cover and simmer about 30 minutes, then add 2-3 potatoes, peeled and diced. Simmer another 30 minutes. Serve hot as soup.

Dandelion and Potatoes

4-6 potatoes2-3 cloves garlic, chopped4 cups dandelion greens1/2 teaspoon chopped red chilli1/4 cup olive oil
Boil potatoes in for about half an hour; depending on size, add dandelions and continue cooking till both are tender. Remove from water. Peel and mash potatoes, cut dandelion leaves if large, and mix together. In a large frypan, sautee garlic and chilli in olive oil about 1 minute. Add potatoes and dandelions and continue to cook another minute. Add potatoes and dandelions and continue to cook another 15 minutes. Serve with fresh crusty Italian bread and dry red wine. You may also used leftover mashed potatoes.

Mediterranean Beetroot Leaves
250g young beetroot leaves and stalks
4 tablespoons olive oil
1/2 cup coarse stale breadcrumbs
4 cloves garlic, crushed
juice of 1 lemon

Wash leaves carefully, then cut off the stalks. Cook the stalks in boiling, salted water for 3-4 minutes, then add leaves and boil, uncovered for a further 3 minutes until just tender. Drain and set aside. Heat oil in a frypan, add crumbs and cook on moderately high heat until golden. Add garlic and cook for about 2 minutes until lightly browned. Add beetroot leaves and stalks and mix in well. Reduce heat, sprinkle lemon juice over, cover and simmer gently for 5 minutes. Serve hot as a vegetable. Turnip leaves may be substituted for the beetroot leaves.
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Old 09-26-2006, 07:33 AM   #10
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I Cook...mustard-collards-or Turnips...
Be Sure To Wash Greens Very Well,even The Ones In The Grocery Store Contain Sand,remove Leaves From Stems...
I Put About 1-2 Cups Water In The Bottom Of Pot, Also 1 Tbls. Crisco And Bacon/ham Bone For Seasoning...
The Greens Will Make Their Own Water,so Don't Be Tempted To Add Water... Cook Untill Greens Cook Down, Anout 1 Hour...
I Usually Cook 2 Bunches At A Time, They Cook Down Alot With Cooking... :)

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