No moong dal on hand? Try this with lentils.
Roasted Moong Dal with Mustard Greens
greens
Pickled Mustard Greens
From a recipe in Saveur magazine. Pickled greens are a traditional accompaniment to spicy meat dishes in all kinds of Southeast Asian cultures.
Mustard Greens Salad with Anchovy Dressing
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.
Squash and Cabbage Casserole
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
Swiss Chard Quinoa
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.
Kale Tabouli
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.
Spicy Greens
This recipe from a chef demo at the Sunday morning Clarkston Farmers Market is a great way to use up any number of greens. You could make this with your kale, chard, daikon radish greens …. even the bok choy or napa cabbage.
Bok Choy and Kale Fried Rice with Fried Garlic
Yay! The first of the garlic. A recipe from seriouseats.com.
Slow Cooker Red Curry Soup with Chicken and Greens
I’ll be making this recipe adapted from one on seriouseats.com because I have some red curry paste leftover from testing recipes and am delighted to have yet another use for it. Not to mention, what’s not to love about a slow cooker recipe? Easy, and dinner is done while you’re off doing other things. You could use the Swiss chard or the bok choy if you have another plan for your kale, and vary the other vegetables by what you have on hand.
Tatsoi Wilted in Mustard Dressing
This recipe was in the AJC, and was my first introduction to tatsoi. It would be just as delicious with spinach or any other tender green. Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).
Tatsoi is a yummy Asian green with many names: tai koo choi, tasai, wu tai cai, rosette bok choy and spoon lettuce.