Asparagus to Zucchini

8-12 servings

1 lb bulk hot Italian sausage
1/2 cup chopped onion, or more to taste
4 cups chicken broth
4 cups thinly sliced potatoes (slice them with skins on)
4 cups water
2 packed cups torn or chopped fresh kale, spinach, chard or other greens
1/3 cup whipping cream
salt and pepper

Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in  greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. Add buttered biscuits for a perfect winter meal.hat's this item about? What makes it interesting? Write a catchy description to grab your audience's attention...

Greens Quiche
serves 4-6

Crust: (make your own or purchase pre-made)
1 1/2 cups whole-wheat pastry flour
1/2 teaspoon salt
1/2 cup oil
3 tablespoons milk

Filling:
1 tablespoon oil
1 onion, chopped
2-3 cloves garlic, minced
1 bunch greens of choice, chopped (about 6 cups)
6 eggs
1 cup milk
1 teaspoon salt
1 cup shredded cheese
CRUST: Place all the ingredients in a pie pan. Mix with a fork until well blended, then press over the bottom and up the sides of the pan. Flute the edge with your thumb and finger.

FILLING: Preheat oven to 400 degrees F. Heat the oil in a skillet and sauté the onion and garlic until translucent, about 5 minutes. Add the greens and cook until wilted. Set aside to cool slightly. Beat the eggs and milk in a large bowl. Mix in the salt and the greens mixture. Pour into the crust. Sprinkle the cheese on top, pushing it slightly into the egg mixture. Bake until a knife inserted into the center comes out clean, 30-40 minutes.

from Barbara - share member

Preheat the oven to 400F.  Butter a 9x13 baking pan
Sautee:                    any combination of veggies, such as,
spinach, chard, kale, mustard greens, mushrooms, onions, garlic, peppers, zucchini, pea pods, etc
 
Squeeze out excess liquid and spread sautéed veggies in baking pan. 
 
Optional Additions:   fried sausage pieces
                                fried bacon
                                shredded cheese
                                feta cheese
 
If you use any of the Optional Additions, spread them over the veggies in the baking pan.
 
Whisk together:     12 eggs
                                ½ tsp salt
                                2 tsp dill weed
                                Black pepper to taste
                Optional:   1-2 cups milk, ½ & ½, or cream
Pour egg mixture over the items in the baking pan
Optional:                   sprinkle paprika on top
Bake for 20-30 minutes, or until a knife comes out clean
Crust version: 1 ½ pie shell dough will fit in this size baking pan

Jennifer Kerr

2 T. dark sesame oil

1 T. cider vinegar

crushed red pepper

1 bunch collard greens, or leaves of kohlrabi

1/2 t. rice vinegar

1 clove garlic

toasted sliced almonds
 

Cut hard stem out of leaves. Roll 2-3 leaves together and slice thin strips. Set aside.

Saute chopped garlic in sesame oil.

Add crushed red pepper to desire and vinegars with the sliced greens and steam until the greens are bright green and just soft (do not over cook).

Serve with toasted almonds over the top.

Moosehead Restaurant Cooks at Home

Choose a Pizza Crust:

6 pita bread halves (6 in) - Preheat oven to 450F. Lightly toast the whole pita bread in a toaster oven or bake it in conventional oven for 3 minutes. Remove from oven and slice in half around outer edge to yield two equal rounds. Spread on topping and bake for about 10 minutes until cheese is bubbly and topping is hot.
3 whole wheat tortillas (10 in) - Preheat the broiler. Place plain tortillas on an unoiled baking sheet and broil for a few seconds about 3 or 4 in from the heat, until several brown spots develop. Flip and quickly brown the other side. Remove from broiler and spread on topping. Broil pizzas for about a minute, until cheese is just melted and hot.
1 loaf French bread (16-20 in) - Preheat the oven to 450F. Cut the loaves in half lengthwise. Spread on topping and bake for 10 to 15 minutes, until cheese is bubbling and bread is crusty.
1 prebaked pizza shells (15 in) - Preheat oven to 450F. If using a frozen crust, allow it to thaw to room temperature while preparing the topping. Place the crust on an unoiled baking sheet. (Using a pizza pan or screen or a baking stone, rather than a simple baking sheet will produce a more evenly baked crust.) Spread on topping and bake for 10 to 15 minutes, until cheese is bubbly and crust is crisp.

Topping:
1/3 c sun-dried tomatoes (not packed in oil) (optional)
1/2 c boiling water (optional)

4 lg garlic cloves, minced or pressed
3 tbl olive oil
4 packed c coarsely chopped, rinsed and stemmed kale
1/4 tsp salt
1/4 c chopped fresh basil (2 tbl dried)
1 1/2 c grated mozzarella cheese
1/4 c grated Pecorino cheese

 

Preheat oven according to the directions for the pizza crust you are using.

If you are using sun-dried tomatoes, place them in a heatproof bowl, cover with boiling water, and set aside.

In a large skillet, sauté the minced garlic in the oil for about a minute. Add the kale to the skillet along with the salt, and sauté on medium-high heat for 5 to 10 minutes, stirring frequently, until just tender. The cooking time will vary with the age and freshness of the kale. While the kale cooks, drain and chop the optional sun-dried tomatoes. Add the chopped basil and sun-dried tomatoes to the kale and remove the skillet from the heat.

Spread the kale topping on the pizza crust using a slotted spoon, and sprinkle the cheeses on top. Bake following the instructions given for the crust you are using.

Brassicas by Laura B. Russell

The author likes to follow the Brazilian tradition of the quick sauté for collards. She serves a mound of these collards topped with an over-easy egg for breakfast. Break the yoik and let it ooze throughout the greens as a tasty sauce.

Serves 4 to 6

1-1/2 lbs of collard greens (about 2 bunches), center ribs (if thick) and stems removed)
3 Tbl olive oil
4 cloves garlic
1/4 tsp red pepper flakes
1/2 tsp kosher salt

Stack the leaves, roll them up lengthwise into a tight cigar shape and, using a chef's knife, cut the greens crosswise into very thin shreds. Rinse them well and spin dry. (You can rinse them before or after shredding.)

Unless you have an extremely large pan, plan to cook in two batches. They will cook down significantly, though not as much as spinach. Heat half of the oil in a large (12 inches or wider), deep frying pan over medium heat. Add half of the garlic and cook, stirring, for about 30 seconds, until fragrant. Add half of the collards and turn them with tongs to coat them with the garlicky oil. (you may need to add the greens in batches and let the first one wilt before adding more.) Stir in half of the red pepper flakes and 1/4 tsp of the salt. Cook the greens, turning them occasionally, for 3 to 4 minutes, until wilted. Transfer the collards to a serving bowl and repeat with the remaining oil, garlic, greens, red pepper flakes, and salt. Serve hot or at room temperature.

Variations: This sauté works equally well with other greens, such as kale or kohlrabi greens. If you prefer softer greens, add a few minutes to the cooking time or cover the pan and steam them off the heat for 5 minutes

Brassicas by Laura B. Russell

Author's hybrid version of Ethiopiam gomen wat and Indian saag. She says because the greens have a complex flavor, you can serve them alongside simply seasoned grilled chicken thighs, lamb, or pork chops.

2 Tbl unsalted butter
1 yellow onion, thinly sliced
1 jalapeno chile (or less if you prefer), stemmed, seeded, and thinly sliced
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
2 bunches collard greens (about 1 1/2 lbs total) center ribs and tough stems removed, leaves cut crosswise into narrow ribbons
3/4 tsp kosher salt
6 Tbl water
2 tsp freshly squeezed lemon juice

In a medium pot, melt the butter over medium heat. Add the onion and chile and cook, stirring occasionally, for about 5 minutes, until the onion starts to soften. Stir in the cumin, coriander, and turmeric.

Add the collard greens and turn them with tongs to coat them with the spiced onion. (you may need to add the greens in batches and let the first batch wilt before adding more.) Stir in the salt and water, turn down the heat to medium-low, cover, and cook, stirring occasionally, for about 15 minutes, until the greens are wilted and tender. If you prefer softer greens, remove the pan from the heat and steam the greens, covered, for 5 minutes longer. Stir in the lemon juice and serve hot or at room temperature.