Category Archives: GREENS

Beet Tops With Grapefruit and Avocado

Beet Tops With Grapefruit and Avocado
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Tasty way to get more greens into your diet. The creamy avocado mixed with tangy grapefruit is delightful!
Servings Prep Time
1 Serving 10 Minutes
Servings Prep Time
1 Serving 10 Minutes
Beet Tops With Grapefruit and Avocado
Print Recipe
Tasty way to get more greens into your diet. The creamy avocado mixed with tangy grapefruit is delightful!
Servings Prep Time
1 Serving 10 Minutes
Servings Prep Time
1 Serving 10 Minutes
Ingredients
Servings: Serving
Instructions
  1. Roll up your beet green into a tight roll and slice very thin (*chiffonade)
  2. Peel and chop avocado and grapefruit into bite size pieces
  3. Toss all ingredients together in bowl, salt to taste and enjoy! Yum
Recipe Notes

*Chiffonade

*Nutritional values:

Beet greens

Grapefruit

Avocado

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Brett’s Warm Citrus Glaze for Giant Noble Spinach

Ingredients

  • Juice of 3 tangelos
  • 2 t. white balsamic vinegar
  • 3 T grape seed oil
  • Salt and pepper to taste
  • 2 t turbinado sugar

Directions

  1. In small sauté pan, place juice of 3 tangelos, 1 T grape seed oil, 2 T balsamic vinegar, salt and pepper to taste and 1 t turbinado sugar.
  2. Over medium to high heat, reduce sauce until desired consistency (enough to coat spinach leaves).
  3. Serve warm (not pan hot) over the spinach (stemmed, washed and dry leaves) that has been tossed with the remaining 2 T grape seed oil.

Delicious.

Brett’s Warm Citrus Glaze for Giant Noble Spinach
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Brett’s Warm Citrus Glaze for Giant Noble Spinach
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Citrus Glaze for Noble Spinach

Citrus Glaze for Noble Spinach
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Servings
2 Servings
Servings
2 Servings
Citrus Glaze for Noble Spinach
Print Recipe
Servings
2 Servings
Servings
2 Servings
Instructions
  1. Clean spinach and remove stems
  2. .In a small saute pan, over medium to high heat, cook juice of 3 tangelos/oranges, oil, balsamic vinegar, salt, pepper and turbinado sugar until desired consistency (enough to coat spinach leaves).
  3. Serve warm (not pan hot) over the spinach (that has been stemmed, washed and dried) tossing with the remaining oil.
  4. Delicious! Enjoy.
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Kale, Basic Tips

Ingredients

  • 1 bunch Kale or other cooking greens, washed and de-stemed
  • olive or coconut oil
  • 2 to 4 cloves garlic, minced

Directions

Frankly, in order to understand the properties of a new cooking green, simply wash well, chop, and saute in good oil or coconut butter with garlic and pepper flakes to the consistency that you like is our recommendation (some like it slow cooked to very tender and some like it crunchier flash fried over a hotter heat for a shorter time).

Serve over hot cooked pasta and serve with good parmesan cheese, French bread and mixed salad. Viola – a meal!

Kale, Basic Tips
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Kale, Basic Tips
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Sautéed Spinach with Garlic, Mushrooms and Fresh Chives

Ingredients

  • Adapted from Vegetables by James Peterson
  • 1 bunch spinach
  • Minced fresh chives
  • 1-2 T coconut butter, butter or olive oil
  • 4 garlic cloves, minced (actually optional)
  • Brittany salt and freshly ground black pepper

Directions

  1. Stem, wash, and drain the spinach.
  2. Spin it dry in a lettuce spinner.
  3. Heat the butter in large sauté pan over med heat and stir in the garlic. Let the garlic sizzle for about 3 minutes or until it barely begins to brown.
  4. If you’re using butter you may have to turn the heat down at some p9oint to keep the butter from burning.
  5. Turn the heat up to high, immediately stir about one-third of the spinach into the hot pan until the spinach wilts- after about a minute-and stir in another third of the spinach.
  6. When it has wilted, repeat with the last third.
  7. Add washed and dried mushrooms and continue to cook over high heat until the liquid it releases into the pan evaporates, about 5 minutes.
  8. Season to taste with salt and pepper and minced chives.
  9. Served immediately.
Sautéed Spinach with Garlic, Mushrooms and Fresh Chives
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Sautéed Spinach with Garlic, Mushrooms and Fresh Chives
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Spinach Sauteed with Dried Mushrooms & Chives

Ingredients

  • 1 bunch spinach
  • 2 t fresh chives, minced
  • Dried mushrooms
  • 1-2 T coconut or olive oil or real butter
  • 4 garlic cloves, minced (optional)
  • Brittany sea salt and freshly ground black pepper, to taste

Directions

  1. De-stem, wash, and drain the spinach.
  2. Spin it dry in a lettuce spinner.
  3. Heat the butter or oil in large saute pan over med heat and stir in the garlic.
  4. Let the garlic sizzle for about 3 minutes or until it barely begins to brown.
  5. If you are using butter you may have to turn the heat down at some point to keep the butter from burning.
  6. Turn the heat up to high, immediately stir about one-third of the spinach into the hot pan until the spinach wilts.
  7. After about 1-1/2 minutes stir in another third of the spinach.
  8. When it has wilted, repeat with the last third.
  9. Add rehydrated dried mushrooms and continue to cook over high heat until the liquid in the pan evaporates, about 5 minutes.
  10. Season to taste with salt, pepper and minced chives.
  11. Served immediately.
Spinach Sauteed with Dried Mushrooms & Chives
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Spinach Sauteed with Dried Mushrooms & Chives
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Spaghetti Squash Florentine

Ingredients

  • 1 bunch spinach or cooking green (rapini et al)
  • 1 spaghetti squash
  • 1 c Ricotta cheese (or cottage cheese)
  • 2 eggs
  • Italian seasoning to taste
  • 3/4 c Mozzarella cheese, shredded or pulled apart
  • 16 oz tomato sauce or fresh sliced tomatoes

Directions

  1. Wash cooking greens well and set aside. Cut squash in half lengthwise (I’ve been known to use an axe) and cut out seeds.
  2. To cook, you may use the oven (375 degrees, cut side down into pan with water and bake until tender) or a Dutch oven with about 2″ of water, cover and simmer for about 20 to 25 minutes.
  3. DO NOT OVER COOK SPAGHETTI SQUASH. YOU’LL LOSE THE ‘SPAGHETTI’ TEXTURE.
  4. When tender, place under cold water or ice it down to stop the cooking process.
  5. Remove strands with fork when cool to extract strands and place into a cooking pan.
  6. Combine chopped cooking green, ricotta cheese, beaten eggs and Italian seasoning. Beat until well blended; spread over squash, top with tomato sauce and sprinkle with mozzarella cheese.
  7. Cover and bake at 350 degrees for 30 minutes.
Spaghetti Squash Florentine
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Spaghetti Squash Florentine
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Kansas Quiche

Ingredients

  • 1 bunch chopped chard
  • Chopped zucchini (optional)
  • ½ onion or leeks, chopped
  • 3 whole eggs or substitute
  • 1 egg white
  • ½ c organic skim or low fat milk or soy or rice equivalent
  • 1 ½ c grated Swiss cheese ½ t Brittany salt
  • Freshly ground pepper
  • Herbs to your taste – may be dried or fresh – like basil, oregano or marjoram

Directions

  1. Steam kale (greens) squash, or a combination with onions until tender.  Set aside to cool slightly preheat oven to 375`.
  2. Beat eggs thoroughly.
  3. Add milk, grated cheese, slat, pepper, and herbs.
  4. Blend in steamed vegetables and mix together well.
  5. Pour into medium-sized oiled casserole dish and bake, covered, until set – approximately 30 to 40 minutes.
  6. Dill, cilantro, arugula, slivered radishes or peas might appeal to you as a topping.
Kansas Quiche
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Kansas Quiche
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Marinated Tofu with Swiss Chard or Mizuna over Brown Rice

Ingredients

  • Balsamic vinegar
  • Sesame seed oil
  • Coconut Butter
  • Minced garlic chives
  • Fresh ginger
  • Pinch of red pepper
  • Tamari sauce
  • ½ lb Firm tofu
  • Swiss chard or mizuna
  • Sesame seeds

Directions

  1. Drain tofu and cut up into cubes.
  2. Set cubes in marinade and turn occasionally.
  3. Marinate for at least 2 hours at room temperature.
  4. Pour off marinade into skillet and simmer 1-2 min.
  5. Add torn pieces of cooking greens and cover pan.
  6. Stir occasionally and continue simmering until the greens wilts.
  7. Add the tofu and sesame seeds and heat through.
  8. May serve over brown rice.
Marinated Tofu with Swiss Chard or Mizuna over Brown Rice
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Marinated Tofu with Swiss Chard or Mizuna over Brown Rice
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Tatsoi and Crunchy Sprout Salad

Ingredients

  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar (or sweetener)
  • 2 teaspoons grated peeled fresh ginger root
  • 2 cups sprouted crunchy bean mix (about 1/2 pound)
  • 1 bunch tatsoi or kale (may also add greens from your salad mix.)

Directions

  1. In a large bow whisk together vinegar, soy sauce, oil, sugar, and gingerroot until combined well.
  2. Add sprouts and toss until coated.
  3. Marinate sprouts 30 minutes.
  4. Add tatsoi and toss until combined well.

 

Tatsoi and Crunchy Sprout Salad
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Tatsoi and Crunchy Sprout Salad
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