Tag Archives: greens

21 Feb 2011 White Bean and Collard Green Soup

Adapted from Katzen, M. New enchanted broccoli forest. (2000). Berkeley, CA: Ten Speed Press. page 21.

White Bean & Collards Soup

Copyright © 2011. Adrien Bisson.

My Comment: In Mollie Katzen’s Enchanted Broccoli Forest, this soup is called White Bean and Escarole Soup — on Mollie’s website, she has renamed it. In my version, I used neither white beans or escarole 🙂  In fact, this is what makes this such a great soup recipe — follow the building blocks — start with the Trinity (onion, celery, carrots) and throw in whatever you have on hand.

Ingredients

1 to 2 TBSP olive oil
2 cups chopped onion
1 bay leaf
2 stalks celery, minced
2 tsp salt
6 cups stock or water (I used water)
3 – 4 cups cooked white beans (or use 2 cans of beans, rinsed and drained) – I used Kidney beans here
3 TBSP fresh garlic, minced
1 1/2 lbs. collard greens – stemmed and chopped
Freshly ground black pepper

TOP WITH:
Freshly grated nutmeg or Freshly minced parsley or Parmesan cheese

Method:

1. Heat oil in a large pot or dutch oven. Add the onion, bay leaf, celery, carrots and salt. Cook over low heat for about 10 minutes, then add the stock or water. Cover, bring to a boil and then lower heat to a simmer. Cook quietly for about 20 minutes or until the veggies are tender.

2. Add the beans, garlic and as much of the collard greens as you can fit. Cover and wait a few minutes for the greens to cook down. Keep adding greens in batches waiting between additions for them to cook down.

3. Add black pepper to taste, adjust salt. Serve hot, topped with a grating or two of fresh nutmeg, a little parsley, and a generous spoonful of Parmesan cheese.

Serves 4 to 6. Weight Watcher points = 5 points


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15 Feb 2011 Warm Winter Greens Salad

Adapted from Whole Foods Market. Warm winter greens salad. Downloaded from the web on February 5, 2011.

My Comment: A piece of advice – don’t heat those greens too much and if you use radicchio, give that a head start in the pan. The first time around with the recipe, I tried to follow the ingredient suggestions; now I would be a little more flexible – nearly any salad type green will work or use a mixture – Olivia’s has a spinach mix that includes escarole and radicchio. Another word of advice – use a fresh lemon. The green bottle just doesn’t compare.

Ingredients

Warm Winter Green Salad

Copyright © 2011. Adrien Bisson.

2 TBSP canola oil
1 bunch curly endive or escarole (3/4 lb), roughly chopped
1 head radicchio (3/4 lb.), core removed and roughly chopped
2 TBSP capers, drained
12 Kalamata olives, pitted and sliced
1/2 tsp red pepper flakes
3 TBSP dried currents (I used raisins)
1 TBSP extra virgin olive oil
Juice of 1 lemon
3 TBSP toasted pine nuts, walnuts, hazelnuts or pecans
1 TBSP orange zest

Method

1. Heat oil in a large pot or wok (recommended) over medium high heat. Add greens and radicchio and cook, stirring constantly until just wilted – about 5 minutes.

2. Add capers, olives, pepper flakes and currents. Cook tossing gently for another 15 seconds.

3. Drizzle with olive oil and lemon juice. Sprinkle pine nuts (or other toasted nuts/seeds) and orange zest on top.

Serves 4-6. Weight watcher points = 4.


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