This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
Greens and Sausage Soup with Cornmeal Dumplings
Greens
Butternut Squash and Greens Torte
This one comes from Woman’s Day. A nice dish for a dinner party. Pretty presentation.
Grits-and-Greens Breakfast Bake
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.
Grilled Kale Sandwich
I love hiding vegetables in sandwiches. Sometimes, those are the only vegetables my husband may eat all day. Sorry that I don’t remember the provenance of this recipe. This idea works well with any cooked greens you have on hand – as long as they’re well-drained. Who can resist a grilled cheese (and vegetable) sandwich?
Pasta with Tart Greens
This recipe would work with arugula and mustard greens. They’re tender enough that everything could be cooked quickly. I can’t remember the recipe’s original source.
Classic Collards
Let’s start collards season with this classic recipe. You can mix in your mustard greens if you like. (I like – I love the combination. But then, mustard greens are my favorite greens.)
Mushroom-Greens Noodle Kugel
You know, I’m just not sure what those greens are in this week’s box. They taste like a mild form of mustard greens – perhaps they are an Asian variety that I just don’t know. But they’re delicious. I like this in this recipe adapted from one put out by Whole Foods Market.
Curried Sweet Potato and Mustard Greens Salad
No, we haven’t received our first sweet potatoes yet, but they’re on their way soon. In the meantime, you could make this with the white potatoes that have been part of our recent boxes, or just make the mustard green salad and serve it alone. Demonstrated by Joey Ward of Gunshow at Peachtree Road Farmers Market. Love the yogurt chutney.
Greens and Onion “Souffle”
This recipe is great for using up some more of those greens. It will work with your beet greens, radish greens, turnip greens or chard. I wouldn’t use the collards, they just need a little more cooking to be tender. An adaptation of a recipe from Rebecca Lang’s “Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less.” Greens and onions are such natural companions.
Cold Noodles with Fresh and Preserved Greens
Preserved mustard greens can be found canned at most Chinese markets but I’ve included a recipe for preserved greens that you could make with your collard greens. Yes, you’ll have to plan ahead of this dish, but you’ll have an interesting way to use up some of your collards.
Try your romaine lettuce in this dish, or the tender radish and beet greens. Or the cabbage! Or use the kale and cook the greens a little longer than called for here.
Adapted from recipes on seriouseats.com and Saveur magazine.