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Recipes for Greens

b
BeckyAndTheBeanstock May 15, 2008 08:28 AM

Market season is finally here, and this weekend i came home with several bags of different kinds of greens. One of my favorite recipes is basic -- beans, greens, olive oil, garlic, salt and pepper. But what other variations can you suggest for using beans? I plan to eat a lot of them while they're in season!

  1. v
    Val May 15, 2008 08:37 AM

    You might like this one for Gingered Greens with Tofu--it is delish, have made it many times:

    http://www-personal.umich.edu/~amstei...

    1. s
      Scott D May 15, 2008 08:52 AM

      If you're a curry fan, I've had some tremendous curried greens with potatoes... beans would fit right in. I've got a recipe at home, but I'm sure you'll find tons online.

      1. JungMann May 15, 2008 10:06 AM

        Sauteed with garlic and ginger and then tossed in a sauce of miso and red curry
        Sauteed with garlic, ribbons of lemon rind and hazelnuts
        Curried with garlic, black mustard seeds, red chili and sugar
        Curried in a garlic, cumin, coriander tomato sauce
        Sauteed in belacan with onions, garlic and tomatoes and garnished with cilantro
        Green bean casserole
        Green bean casserole

        1. n
          Nancy Berry May 15, 2008 10:38 AM

          For loads of really good vegetable recipes, including many for cooking greens, collard greens, mustard greens, chard, beet greens, etc., go here:

          http://www.mariquita.com/recipes/inde...

          1. Tom P May 15, 2008 03:36 PM

            This pasta below is a current favorite of mine. I often make it with Swiss Chard, but I love it with Kale, it gives it a wonderfully spicy kick. (A mixture of greens, all kinds...mustard, spinach, beet, etc - is also terrific. I love it with beet greens alone.)

            PASTA WITH GREENS

            Slice the chard/kale/etc about twice the size of matchsticks... it doesn't have to be exact, you could tear it, even.

            Then, saute it in a mixture of olive oil and butter with chopped onion, garlic (chopped or slivered) and as they cook down, add chopped parsley. (I often add a variety of herbs, though just italian parsley works great. If I have them, I also add chopped tomatoes.)

            Then toss it with fresh cooked pasta and grated parmesean or pecorino.

            You can also add a little wine or chicken or vegetable broth about halfway through the saute for additional flavor.

            This is very tasty.

            1. l
              lgss May 15, 2008 07:15 PM

              Masamba is a dish from Malawi and some neighboring countries. Cut greens (we use kale or collards) into narrow strips and steam. Mix peanut butter and salsa and serve over the greens. Serve with potatoes.

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