Adapted from a recipe in “Afro-Vega: Farm-Fresh African, Caribbean, and Southern Flavors Remixed” by Bryant Terry. Use a little bit of one of the Scotch bonnets in place of the jalapeno, if you like.
From Cook’s Country magazine. Use your kale and mustard greens for this one from this week’s box – but it works with any greens you like.
No moong dal on hand? Try this with lentils.
From a recipe in Saveur magazine. Pickled greens are a traditional accompaniment to spicy meat dishes in all kinds of Southeast Asian cultures.
So nice to have mustard greens in our box this week. I love these spicy frilly leaves. This recipe makes a Caesar-type salad dressing. Don’t be afraid of the anchovies – they really stand up to the bite of the greens. I’ve adapted this recipe from chow.com.
A recipe from Southern Living.
Speaking of quinoa – here’s a recipe with sauteed onion and greens. Similar in many ways to the ingredient list above but with a very different result. The original recipe was in Southern Living.
No corn? Skip it. Still delicious.
For years I was a tabbouleh purist. I grew up with a Syrian mom, we ate tabouli every week. And it was four ingredients – chopped parsley, chopped tomatoes, sliced green onions and softened bulgur – dressed with salt, pepper, olive oil and lemon juice. That was it.
But, I’ve come to appreciate tabouli as a way to enjoy all kinds of greens. And when faced with a huge mound of beautiful greens as in this week’s box, I’m glad to have a way to reduce some of that volume in a delicious way.
This recipe is adapted from one on the Food52 blog. No parsley? No cucumber? Don’t let that stop you. They used quinoa – I’d still just make it with softened bulgur (cracked wheat). Bulgur requires no cooking – much friendlier in the kitchen on these steamy days.