From the Washington Post
Collard Greens and Potato Soup With Chile Oil
Collards
Butternut Squash and Swiss Chard Stew
From The Make-Ahead Cook from America’s Test Kitchen.
The recipe is intended to be hearty enough to stand alone as a vegetarian meal, with some crusty bread on the side. You can’t go wrong with America’s Test Kitchen recipes.
(2023) Greens Grilled Cheese
I’ve been wanting to make the Greens Grilled Cheese from Steven Satterfield’s new cookbook so that, along with a pot of vegetable soup (white potatoes, peppers, greens, carrots) is what’s for dinner tomorrow. Sarah Dodge’s Colette Bakery opened just two blocks from our house and I will get down there for a loaf of her sourdough levain for those sandwiches.
Atlanta chef Steven Satterfield describes this sandwich as a “healthy-meets-decadent mash-up,” and it’s true. Use a mix of greens if possible. These sandwiches are large, half of one is plenty. Because the bread slices are so thick, the oven helps melt the cheese.
Adapted from “Vegetable Revelations” by Steven Satterfield (Harper Wave, 2023).
~Conne
(2023) Chickpea and Kale Shakshuka
I’m a big fan of shakshuka so when I saw the Chickpea and Kale Shakshuka recipe below I clipped it to try. Maybe it will appeal to you as well.
Adapted from “Family: New Vegetarian Comfort Food to Nourish Every Day” by Hetty McKinnon
(2023) Oven-Baked Country Bacon & Collard Egg Rolls
From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.
“Yay” for collard greens in today’s box (at least in ours). I’ve been wanting to try the recipe below for baked collard green egg rolls from the new cookbook out from Atlanta sauce maven and author Natalie Keng. It won’t use all the collards, but it will use some of the cabbage I have stored in the refrigerator and that last green onion from two weeks ago. I love peanut sauce on anything, and while we love egg rolls here, I’m anxious to try these baked egg rolls which I think will be so much easier than frying. Not to mention healthier.
(2022) Eve’s Pot Liquor
Last week we had turnip greens (without the turnips) and I juiced them. I juiced apples. And I made Eve’s Pot Liquor, a cocktail from Keyatta Mincey-Parker that I found in an old issue of Atlanta magazine. Recipe is down below. Have you tried aloe liqueur? I had to buy it for a recipe for the AJC. Lightly sweet, yummy, glad to find another use for it. And loved putting turnip greens into a cocktail.
(2022) Crustless Quiche Loaded with Kale
And yes, we have lots and lots of greens recipes, too, but here’s one more, Stoddard’s Crustless Quiche Loaded with Kale. I love anything that looks like a pie but doesn’t make me prepare a crust!
(2022) Grits and Greens
I’m cooking for a friend who is unable to cook for himself right now. I want to make something a bit more stick-to-your-ribs and so I’m going to make the Grits and Greens (again, recipe below) adapted from the New York Times. Their original recipe called for quick-cooking grits but I have Riverview grits in the freezer, and for collards and Swiss chard. I’ll be using the kale and Swiss chard from this week’s box.
(2021) Braising Greens Pancakes
And for a new recipe, I’m sharing another recipe from Aluma Farms, one they adapted from SmittenKitchen.com. It’s totally adaptable for whatever greens were in your box … or will be in next week’s box …. or the box the week after that.
(2021) Freekeh Salad with Roasted Kale & Cabbage (or chard!)
here’s an idea from Alexandracooks.com (one of my favorite recipe sources) for using both cabbage and kale (or chard). She adapted it from “Food 52 Vegan” by Gena Hamshaw. Almost seems like a waste to chop that pretty Savoy cabbage into pieces but … I was in South Carolina for the weekend and picked up “The Twenty Bag” for Harleston Towles. So now I have a South Carolina cabbage to go with my Georgia cabbage. The only thing they seem to be ahead of us with was their sweet onions. There were two huge onions in that bag. Can’t wait until the Riverview onions start arriving.
I love grains and greens with sweet dried fruit like raisins (or dates or even dried cranberries). Hope you’ll enjoy this, too.
Her notes about the recipe: So many vegetables could work here: cabbage, kale, cauliflower, broccoli, parsnips, carrots, squash, etc. If you are using kale and cabbage, slice the leaves relatively finely or at least try to make the vegetables you are roasting together be uniform in size so that they cook evenly. Freekeh is not something I’ve cooked with many times, but I happened to have a bag of it on hand, and I think I’ll be buying it more often. It cooks quickly and has a nice, chewy texture — it reminds me of bulgur. Freekeh is harvested when it’s young or “green” then roasted, which gives it a slightly smoky, nutty flavor. Use any grain in place of the freekeh: farro, wheat berry, quinoa, bulgur, etc. I’ve used both currants and golden raisins, but chopped dates would be nice, too — anything to add a touch of sweetness. Nuts would be a nice addition here.