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A Greener New Year
Eating greens such as cabbage, collard greens, mustard greens, kale or spinach on New Year's Day is said to bring wealth in the coming year.
We can't promise monetary wealth, but greens are a powerhouse food, so it will surely be a bonus for your health!
Check out some recipes!
Greens are...
...an excellent source of vitamins A, C, and E
...rich source of folic acid, beta carotene
Four popular varieties are commercially grown in Georgia:
Collard greens.....Wide leaves and cabbage-like flavor
Kale.....Featuring ruffly, greenish-blue-to-green leaves with a mild cabbage flavor
Mustard greens.....Oval-shaped, frilled or scalloped-edged leaves with a sharp taste
Turnip greens.....Thin, dark green leaves with a distinct, but pleasant bite
Georgia greens, grown statewide, are available virtually year-round, with the highest volume harvested from September through June.
Recipes
Basic Greens
Serves 10-12
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, peeled
1 teaspoon crushed red-pepper flakes
1 smoked turkey wing (4 to 6 ounces), cut into 3-inch pieces
3 pounds greens (such as collard, mustard, turnip, and kale), washed thoroughly, trimmed and torn into pieces
1/4 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Heat olive oil in a large stockpot or casserole over medium-high heat until hot, 2 to 3 minutes. Add onion and garlic; stir to coat. Cook, stirring, until onions are softened but not brown, about 3 minutes. Add red-pepper flakes, smoked turkey wing, and greens; if necessary add greens in several batches.
2. Add wine; cover. Steam greens, turning occasionally, 8 to 10 minutes. Uncover, add salt and pepper, and cook, tossing occasionally, 3 minutes more. Discard turkey and garlic, and serve.
Confetti Kale
Serves 4
6 cups Kale, chopped
1 clove garlic, minced
In a large frying pan, saute in 2 tablespoons olive oil over medium heat, stirring constantly for 10 minutes.
3/4 cup corn
1/2 cup red sweet pepper, chopped
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
Mix in and cook for 10 minutes. Serve immediately.
Erin English's Spinach Strawberry Salad
Serves 6-8
8 cups spinach
1/2 cup chopped walnuts
8 strawberries, quartered
1/2 cup blueberries
Blue cheese crumbles
Craisins (dried cranberries), a few handfuls
Dressing:
2 tablespoons raspberry vinegar
2 1/2 tablespoons raspberry jam
1/3 cup olive oil
Mix together and enjoy!
Skillet Cabbage
From More With Less Cookbook by Doris Janzen Longacre
Serves 2
Heat in a large skillet:
1 tablespoon vegetable oil
Add:
1/3 cup chopped onions
1 clove garlic, minced
Stir-fry briefly. Add:
1.5-2 cups finely sliced cabbage
1/4 cup shredded carrots
Stir-fry about 5 minutes over medium heat, until vegetables are crisp-tender. Add:
1/8 teaspoon paprika
1/2 teaspoon salt
Dash freshly ground pepper
1 teaspoon soy sauce (optional)
Stir until thoroughly blended and serve immediately.
Sweet and Sour Swiss Chard
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Serves 4
1 pound Swiss Chard
Rinse, pat dry and remove stems. Chop stems diagonally into small pieces. Stack leaves, roll up, and slice in 1-inch strips; keep separate from stems. Set aside.
1 medium onion
In deep fry pan, sauté in 2 tsp olive oil over medium heat until softened, 5 minutes.
1/4 cup dried cranberries or raisins
2 cloves garlic, minced
3 Tbsp white or cider vinegar
1 1/2 teaspoon sugar
Salt and pepper to taste
Add along with chard stems, cover and cook for 8 minutes. Place chopped leaves on top of the mixture (do not stir in), cover and cook another 2 minutes. Remove from heat, stir, and serve.
Curly Kale and Potato Soup
From The Art of Simple Food by Alice Waters
Serves 4-6
Remove the tough stems from the leaves of:
1 large bunch of kale, curly or Russian
Wash, drain well, and coarsely chop.
Heat in a heavy soup pot:
1/4 cup extra-virgin olive oil
Add:
2 onions, sliced thin
Cook over medium heat, stirring occasionally, until soft, tender, and slightly browned, about 12 minutes.
While the onions are cooking, peel, cut in half, and cut into 1/4-inch-thick slices:
1 pound potatoes (Yukon Gold or Yellow Finn)
When the onions are cooked, stir in:
4 garlic cloves, chopped
Cook the garlic for a couple of minutes, then add the potatoes and chopped kale. Stir, then add:
A large pinch of salt
Cook for 5 minutes, stirring occasionally.
Pour in:
6 cups chicken broth
Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes, or until the kale and potatoes are tender. Taste the soup and add more salt if necessary. Serve hot and garnish each serving with:
Extra-virgin olive oil
Parmesan or other hard cheese, freshly grated
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