Tag Archives: collard greens

South African Fruit & Vegetable Summer Stew

21 Monday Jun 2010

Posted by in Dinner, Entree, Meal, Recipe, Stew, Vegan, Vegetarian

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While this may not be the brightest color dish, it makes up for this in flavor. Instead of purchasing red bell peppers and green beans, or other brightly colored vegetables, I used what I had on hand – collard greens, yellow waxed beans, and green zucchini. The dish really comes together with short grain brown rice, chopped roasted peanuts and bananas. Serve with Carrot, Pineapple, and Cabbage Salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

Adapted from Sundays at Moosewood Restaurant.

INGREDIENTS

  • 4 cups onion, coarsely chopped**
  • 2 tbsp peanut oil
  • 4-5 cloves of garlic, minced
  • 1 tbsp ginger, peeled and freshly minced or grated
  • 1 1/2 tbsp ground cumin seeds
  • 1 1/2 tbsp ground coriander seeds
  • 1 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground fennel seeds
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 1/2 cup water
  • 2 medium zucchini, quartered lengthwise and sliced**
  • 1 medium bunch collard greens, stems and middle spine removed, chopped*
  • 2 cups green or yellow beans**
  • 2 firm apples, cored and cubed
  • 1 cup dried apricots, chopped
  • 1/2 cup golden raisins
  • 1/4-1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 6 cups cooked brown rice
  • 1 cup roasted peanuts, chopped
  • 2 bananas

DIRECTIONS

  1. Sauté, onions in the peanut oil for 10 minutes. Stir in garlic, ginger, and spices. Continue to sauté, stirring constantly for about 3 minutes.
  2. Add the zucchini through dried apricots. Cover the pan and simmer for 30 minutes, stirring every 10 minutes to prevent sticking. When the vegetables and apples are tender, stir in raisins and apricot preserve. Stir in 1 tbsp lemon juice and salt to taste.
  3. Serve on a bed of brown rice, topped with peanuts and sliced bananas.

Winter Chili with Collard Greens

20 Sunday Dec 2009

Posted by in Dinner, Entree, Lunch, Recipe, Stew

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This is a deliciously, savory chili that combines flavors of red wine, Italian sausage, ground beef, kidney beans and collard greens. Fabulous served with Green Chili Cheddar Cornmeal Muffins. Recipe adapted from Cooking Light’s All American Chili. (* Indicates CSA vegetables.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 6  ounces  hot turkey or chicken Italian sausage
  • 2  large vidalia onions, chopped
  • 8  garlic cloves, minced
  • 1  pound  all-natural, hormone-free ground sirloin
  • 1  jalapeño pepper, chopped (can use frozen – see Tips page, hot peppers)
  • 2  tablespoons + 1 tsp  chili powder
  • 2  tablespoons  brown sugar
  • 1  tablespoon  ground cumin
  • 3  tablespoons  tomato paste
  • 1  teaspoon  dried oregano
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon kosher salt
  • 2  bay leaves
  • 1 1/4  cups  Merlot or other fruity red wine
  • 2  (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2  (15-ounce) cans kidney beans, drained
  • 4 medium bunches collard greens or kale (about 8-10 cups)*
  • 1 tbsp balsamic creme vinegar
  • 1/2  cup  (2 ounces) shredded organic sharp cheddar cheese

DIRECTIONS

  1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 3 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.
  3. Add chopped collard greens or kale, and cooke for an additional 15 minutes, or until greens or kale are tender.
  4. Discard the bay leaves. Sprinkle each serving with cheddar cheese, and serve with Chili Cheddar Cornmeal Muffins.


Butternut Squash, White Bean & Winter Greens Ragout

12 Saturday Dec 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)

INGREDIENTS

  • 1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)
  • 4 tbsp extra virgin olive oil, divided
  • 2 tbsp maple syrup
  • 2 1/2 tsp cider vinegar, divided
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 large leeks, white and green parts only (or one large vidalia onion)
  • 4-6 large garlic cloves, minced
  • 2 tsp dried rosemary
  • 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 large bunch of winter greens (such as kale, bok choy, collard greens, swiss chard)
  • 2-4 oz freshly grated Parmigano-Reggiano cheese (about 1/2 to 1 cup)
  • 1/3 cup dried cranberries

DIRECTIONS

  1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)
  2. Spread squash cubes (and additional vegetables that you are roasting) out on a large baking pan. In small bowl, combine 2 tbsp extra virgin olive oil, syrup, 1 teaspoon vinegar, kosher salt, and 1/2 teaspoon black pepper. Pour mixture over squash and toss to coat evenly. Roast, tossing occasionally (every 10 minutes), until squash (and other vegetables) are very tender and caramelized at edges, about 30 minutes.
  3. In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  4. Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.

Tortilla Stew with Roasted Turkey

09 Wednesday Dec 2009

Posted by in Dinner, Entree, Lunch, Stew

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This is a fabulous recipe to use leftover roasted turkey or chicken. The base recipe comes from a good friend of mine, Ellen. Serve topped with sour cream, crushed tortilla chips, shredded cheddar cheese and with your favorite cornbread.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 2 medium organic red onions, diced
  • 4 medium organic carrots, peeled and sliced
  • 5-7 cloves of garlic, minced
  • 2 cans organic diced tomatoes (such as Fire Roasted Muir Glen), undrained
  • 1 to 2 (8 oz) cans of diced green chilies
  • 2 cans of organic pinto beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 quarts organic, free-range chicken broth
  • 1 large bunch organic collard greens, chopped
  • 1 medium bunch organic kale, chopped
  • 1/2 cup to 1 cup organic fresh cilantro, chopped
  • 1 to 1.5 lb chopped roasted turkey or chicken
  • Organic, light sour cream
  • Shredded organic cheddar cheese
  • Organic tortilla chips

DIRECTIONS

  1. Heat extra virgin olive oil over medium-high heat in a large stock pot. Saute onions, carrots and garlic, stirring frequently until golden – about 10-15 minutes.
  2. Add tomatoes through oregano. Shortly after, add chicken broth. Bring mixture to a boil, reduce heat and simmer for 15 minutes.
  3. Add collard greens through turkey. Bring back to a boil, and simmer for another 15 minutes, or until the collard greens are tender.
  4. Serve hot, topped with a dollop of light sour cream, shredded cheddar cheese, and crushed tortilla chips.

Fall Vegetable Stew

10 Saturday Oct 2009

Posted by in Dinner, Lunch, Recipe, Stew, Vegan, Vegetarian

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This recipe is adapted from Tilghman Island Stew in Moosewood Restaurant New Classics Cookbook. Serve with Lemon Thyme Biscuits.

INGREDIENTS

  • 3 tbsp EVOO
  • 2 cups chopped red or yellow onions
  • 3-6 cloves of garlic, minced
  • 4 bay leaves
  • 2 tsp dried thyme (I used thyme that I had grown and my garden last season and dried and stored in a ziplock bag)
  • 2 tbsp Old Bay Seasoning
  • 14.5 oz can of diced tomoatoes (such as Muir Glen)
  • 1 medium butternut squash (can also use sweet potatoes), peeled and diced
  • 3 potatoes, peeled, and diced
  • 4 cups vegetable stock (used Trader Joe’s, organic vegetable broth)
  • 2 cups water
  • 1 bunch greens (used mixture of collard greens and bok choy)
  • 1 quart container of green/purple beans, eat bean cut in thirds
  • 1 cup chopped red bell peppers (about 1-2 bell peppers)
  • 1 medium golden zucchini, sliced
  • 1 medium zucchini, sliced
  • 1 tbsp soy sauce
  • 2 tbsp lemon juice (high quality, such as Lakewood or Santa Cruz Organic)
  • Salt and pepper to taste
  • Freshly grated parmesan (optional)

DIRECTIONS

  1. In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.
  2. Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.
  3. Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.
  4. Serve topped with freshly grated parmesan cheese and with Lemon Thyme Biscuits.

Roasted Vegetable Enchiladas

01 Thursday Oct 2009

Posted by in Recipe, Vegetarian

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After making this delicious recipe, you’ll never go back to using store bought enchilada sauce. This recipe is very forgiving, so try experimenting with a variety of beans and vegetables for the filling (see end of recipe for examples).

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 4  tbsp EVOO, divided
  • 1 large zucchini, cut in long slices 1/4″ thick*
  • 1 large yellow squash, cut in long slices 1/4″ thick*
  • 1 large red bell pepper, cut in long slices 1/4″ thick*
  • 1 medium eggplant, cut in long slices 1/4″ thick*
  • 1 large sweet onion, cut in thick, whole rings*
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 4 oz feta, crumbled

DIRECTIONS

  1. Prepare enchilada sauce.  
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, coat sliced vegetables in olive oil and sprinkle with a little salt and pepper. Grill on hight heat, flipping once until cooked. Remove from grill and cut into 1/4″ square pieces. (Alternatively:  Dice all vegetables. Heat oil in a large nonstick skillet over medium-high heat. Sauté for 5 minutes or until vegetables are tender.) Stir in beans.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheddar and feta cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/2 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion