Greens store well in a closed container, or plastic bag, in the refrigerator. If they sit out
and are allowed to lose moisture, particularly when warm, they will go flat quickly.

General Ideas

We love all manner of greens--mustard, collard, kale and even those beet tops! We like
them braised with broth and served with a little vinegar, red pepper & brown sugar; also
braised with white beans for a veggie main dish; stirred into risotto, etc.

- Robin Kline

Coconut Sauce (A recipe for cooking any kind of greens)

3-4T Peanut or Olive oil (enough to cover the bottom of the pan)
½ cup Onion (or more if desired)
3 Cloves Garlic minced or sliced (more if you desire)
1 can Cream of Coconut (unsweetened) or Coconut Milk
1-3 Pinches of Salt (Sea salt)
1 t Cumin (if desired) plus or minus

1. Warm your sauce pan, then add oil and warm on low heat, add onion; after 5 min. add
garlic. Cook for 10 to 15 min. to caramelize the onions.

2. Add can of Cream of Coconut or Coconut Milk and stir.

3. At this point you can add: Spinach, radish tops, cabbage, celery or anything green,
approx. 2 cups shredded or chopped. You can also add meat or fish here as well for a full
meal, you don’t need to brown it, (can add up to one can water if desired).

4. Cook for 15-20 min. or more till tender.

5. Serve on Rice & Beans.

6. Or add Pasta. Cook pasta al a dente, drain quickly and add to sauce. Make sure you
get some of the pasta water added to the sauce as the pasta will soak up the liquid. You
can add up to one can of water as desired. Cook to desired doneness.

7. You can also cook your rice in the sauce add one can water, add rice (not sure on
amount, play with it) and meat if desired.

8. It’s a versatile recipe so you can experiment with it; add some hot spice if you like.

Serves 4 to 6 people. This is a great sauce for your greens. I strongly urge you to add
hot spice if you like hot at all. If you add Salmon, it is wonderful with the pasta.

- Dorrie Baker, F2F Newsletter 7-18-06

Caldo Verde

(Stacy and Rick---this is from LA Times/Chicago Trib; a classic Portuguese soup) For your
GREENS lovers, like me!  

P.S. Piri piri is a red pepper sauce, from northern Africa---some cayenne would do, or
perhaps a hot pepper sauce like Tabasco. Instead of chorizo, could substitute any smoked

Total time: 1 hour
Servings: 6


2 Tbsps. olive oil
2 chopped red onions
2 chopped garlic cloves
2 (about 1 pound, 9 ounces) russet potatoes, cut into 1 1/2 -inch pieces
2 bay leaves
Half a head (about 7 ounces) dark cabbage such as cavolo nero, kale or savoy, thinly
2 ounces chorizo
Piri piri oil or sauce for drizzling

1. In a 3-quart, heavy-bottom pot, heat the oil over medium-high heat and sauté the
onions, stirring often until soft, about 10 minutes. Stir in the garlic and potato and
continue to cook just until the garlic is aromatic.

2. Add 5 cups of water and the bay leaves and bring to a boil. Season with a heaping tsp.
of salt and lower the heat slightly to maintain a good simmer. Cover and simmer for 15
to 20 minutes until the potatoes are just cooked through. Remove from the heat.

3. Bring a large pot of salted water to a boil, add the cabbage and simmer until tender,
about 10 minutes. Set the pot aside.

4. With a slotted spoon, remove two large spoonfuls of potato from the pan (discard the
bay leaves) and keep to the side. Purée the rest of the soup until smooth and return to
low heat. Use your slotted spoon to add the cabbage to the puréed soup, together with
about a cup of its cooking water. Allow to simmer for 5 minutes to meld the flavors,
then add back the whole potato pieces. Adjust the seasoning with 1 tsp. salt and one-
fourth tsp. pepper, or to taste, and remove from heat. Cover and keep the pan warm
while you prepare the chorizo.

5. Grill the chorizo over a very hot grill or grill pan until golden and charred in places,
then slice thinly. Ladle the soup into bowls and top each with a few slices of the sausage.
Add a drizzle of piri piri sauce or oil.

Each 1-cup serving: 199 calories; 6 grams protein; 27 grams carbohydrates; 3 grams
fiber; 8 grams fat; 2 grams saturated fat; 8 mg. cholesterol; 911 mg. sodium.


Red Lentil Soup (includes onion and carrot)

2 T oil
1 large onion, chopped
1 lb carrots, coarsely chopped
1/2 t ground cumin
3 large vegetable bullion cubes
1 lb red lentils, washed
3/4 lb fresh kale, rinsed, coarse chopped
1/2 t salt
1/4 t hot pepper sauce

In a large, deep pot, heat oil over medium heat. Add onion, carrot, cumin; cook five
minutes, or until softened.

Add bullion cubes and eight cups water. Bring to a simmer. Add lentils. Cover, reduce heat
to medium-low and cook ten minutes.

Uncover pot. Raise heat to high, stir in kale and salt. Cook five minutes, uncovered, stirring
occasionally or until kale is tender. Remove from heat and stir in hot sauce.

- Thanks to Dave Kirchner

See also: Mashed Potatoes Supreme (Potatoes)

Kale and Walnut Pesto

This version of pesto is particularly good over roasted potatoes, but it works great over pasta,
too. If you plan to freeze it, add the cheese only after the pesto has thawed, when you are
ready to serve.

Makes about 1 cup

1/4 cup chopped walnuts
1 tablespoon plus
1/2 teaspoon salt, divided
1/2 pound kale, coarsely chopped
2 cloves garlic, minced
(about 1 teaspoon)
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan
cheese (about 1 1/2 ounces)
freshly ground black pepper

1. Toast the chopped walnuts in a dry, heavy skillet (preferably cast iron) over high heat,
stirring constantly, until they start to brown in spots and become fragrant. (Be careful not to
overtoast them, as they will burn very quickly once they are toasted.) Immediately transfer
the walnuts to a dish to cool.

2. Bring two quarts of water to a boil. Add 1 tablespoon salt, then add the kale. Cook kale
until tender, about 10 minutes. Drain.

3. Put the garlic, walnuts, and kale in a blender or food processor; pulse until well
combined. With the blender or food processor running, pour in the olive oil in a steady,
smooth, pencil-thin stream.

4. When the ingredients are thoroughly combined, transfer to a bowl. Stir in the Parmesan,
remaining 1/2 teaspoon salt, and pepper. Serve hot.

- F2F Newsletter, 7-26-07, adapted from the Seed Savers Calendar, 1998

Potato, Sausage and Kale Frittata

By the way, we make this without sausage and its still great.

Fast, Total Time: 30 Min, 4 To 6 Servings


10 large eggs
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
3 sweet Italian fennel sausages (1/2 pound), meat removed from the casings
1 small onion, finely chopped
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
3 large kale leaves, stems and inner ribs discarded, leaves coarsely chopped


Preheat the broiler and position the rack 8 inches from the heat. Crack the eggs into a large
bowl. Add 2 tablespoons of grated Parmesan, season generously with salt and pepper and
beat the eggs until blended.

In a large nonstick ovenproof skillet, heat 1 teaspoon of the olive oil. Add the sausage meat
and onion and cook over moderately high heat, breaking the sausage up into small pieces,
until browned and cooked through, about 5 minutes. Transfer to a plate. Add 2 tablespoons
of the olive oil to the skillet and heat until shimmering. Add the potatoes and cook over
moderately high heat, stirring occasionally, until crisp and cooked through, about 5
minutes. Add the kale, season with salt and cook, tossing, until softened, about 2 minutes

Add the remaining 1 tablespoon of olive oil to the skillet and tilt the skillet to swirl the oil
around the sides. Scatter the sausage and onion in the skillet. Stir the eggs and add them to
the skillet. Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt
the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and
sides are barely set, about 3 minutes.

Sprinkle the remaining 2 tablespoons of grated Parmesan on top and broil until the eggs are
set and the top of the frittata is lightly browned, 1 to 2 minutes longer. Slide the frittata onto
a large plate, cut into wedges and serve hot or warm.

- From Heather LaPorte, via, 1-4-08


Rick: (I know these aren't really recipes but hopefully the suggestions will inspire some in
our community.

Mustard greens are like cabbages without heads---strong in taste and fairly fibrous.
Prepare for cooking by trimming the stems and then chopping coarsely crosswise.

Red mustard can be:
1) Steamed (9-10 minutes, until wilted & tender); or my favorite: sauteed and then braised.

2) Sauteed (in a little olive oil with garlic and some crushed red pepper) and then braised
(add a little water or broth to pan, cover and simmer 7-8 minutes); serve garnished with a
drizzle of good vinegar--also good mixed with cooked white beans and topped with chopped
tomato mixed with garlic & basil. Fat city time? garnish with some diced cooked bacon.

Greens are rich in calcium and iron and they taste great!
Add to a quiche, a frittata, tuck into an omelet with a little cheese or enjoy the beans-and-
greens (#2 above); also these greens, cooked, are great stirred into a vegetable soup or a bean
soup, with some smoked sausage or not.

If you want, you can prepare the greens when they're fresh (steamed or sauteed & braised)
and then keep in frig for a couple days until you use them up---they reheat rather nicely.

- Robin Kline, MS, RD, CCP