Posts Tagged ‘turnip greens’

Broccoli and Broccoli Raab on Bruschetta

This recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

This recipe is designed for Broccoli Raab, but also works for other greens such as beet greens, turnip greens, and mustard greens.

1 lb broccoli
1 large bunch broccoli raab or other greens
sea salt
2 TBS olive oil
2 cloves garlic, 1 minced and 1 cut in half crosswise
several pinches red pepper flakes
2 TBS chopped oregano
aged red wine vinegar
4 large slices hearty country bread
1/2 to 1/2 lb fresh mozzarella, thinly sliced

1.Thickly peel the broccoli stems.  Coarsely chop the broccoli.  Coarsely chop the broccoli raab or other greens, including stems.

2. Bring a large pot of water to a boil.  Add salt, then the vegetables.  Cook until tender, about 5 minutes, then scoop them into a colander to drain.  Reserve 2 cups of the cooking water.

3. Warm the 2 TBS oil in a nonstick skillet.  Add the vegetables along with a cup of the reserved cooking water, the minced garlic, pepper flakes, and oregano.  turn with tongs to mix in the garlic, then lower the heat.  make sure there’s ample liquid in the pan.  The greens shouldn’t fry, plus you’ll want the extra liquid to spoon over them.  Taste for salt, then season with a few drops of good, strong vinegar.

4. Preheat the broiler.  Toast the bread, then rub it with the halved garlic clove.  Immediately lay the cheese over the top, then broil until it begins to droop or bubble a little.  Transfer the toasts to plates, then cover them with the greens and their juices.  Add a few drops of olive oil to each, as well as any remaining pan juices.

Greens Braised with Ginger, Cilantro, and Rice

serves 4-6

This recipe is adapted from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison (2002, Broadway).  You can use any variety of greens – mustard greens, chard, beet greens, turnip greens, etc. – depending on what you have on hand and what kind of flavor you want.

2 big bunches of greens
3 TBS vegetable oil
1 onion, diced
¼ cup cooked white rice
2 TBS finely chopped ginger
1 tsp ground cumin
1 tsp paprika
1 cup chopped cilantro stems and leaves
sea salt
plain yogurt or lemon wedges

Wash the greens well, then chop, but don’t dry them.  Heat oil in a wide heavy pot over medium heat.  Add the onion, rice, ginger, cumin, and paprika.  Stir to coat with the oil.  Cook for 2 minutes, then add the cilantro and the greens.  Sprinkle with 1 tsp salt, cover the pan, and cook until the volume has reduced, about 10 10 15 minutes.  Give everything a stir, then reduce the heat to low, re-cover, and cook slowly for 20 minutes.  There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking to the bottom.  If the pan seems dry, ad a few TBS of water.  Cook until the greens are really tender, about 10-15 minutes more.  Serve warm or at room temperature, with yogurt spooned over the top or with a squeeze of fresh lemon.

Braised Greens – Southern Style

Serves 4

Turnips greens, mustard greens, and collards are classic Southern cooking greens. They are often boiled for several
hours with bacon and salt pork – the following recipe boils/steams the greens, but capitalizes on the tenderness
of our spring turnip and mustard greens (and requires only about 10 minutes cooking). For a real Southern
meal, save the cooking liquid or ‘pot likker’ for dipping your favorite cornbread in.

4 slices bacon (or 2 ounces pork sidemeat)
½ tsp salt
⅛ to ¼ tsp dried red pepper flakes or hot pepper sauce
½ cup chopped onion
1 tsp sugar
1 bunch greens
⅛ tsp freshly-ground black pepper
1 cup water (more if needed)

In a medium-size skillet, fry the bacon over medium heat. In the meantime, wash and coarsely chop the turnip greens. When the bacon is done, remove from the skillet but leave the bacon grease in the pan. Add the greens and stir to cover the greens with the bacon grease. Break or cut the bacon up into small pieces and add to the cooking greens. Add the water and seasonings, and cover. Allow the greens to steam/boil until they are tender, about 10-15 minutes. Do not let the water run dry – add more water to maintain at least 1/2 inch depth in the pan. To serve in Southern tradition, include the cooking liquid in the same serving dish as the greens or in a bowl alongside for dipping cornbread into. The greens can be garnished with sliced green onions, crumbled hard-boiled eggs or chopped fresh hot peppers.

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