Greens and Bulgur Tian
You Need:
- 1/2 c. of bulgur, preferrably coarse-cut
- 2 lbs. mixed fresh greens (kale, spinach, chard, etc)
- 3 T. olive oil, plus extra for greasing dish
- 6 garlic cloves, minced
- Salt
- Fresh ground black pepper to taste
- 1/4 c. parmesan cheese
- 1 c. grated part-skim mozzarella
Topping:
- 1/2 c. fresh bread crumbs (about 1 slice of bread)
- 1 T. olive oil
Directions:
1. Place bulgur in a medium sized bowl and pour in enough boiling water to cover to bulgur by one inch. Cover bowl with a plate and let sit for 20 min. Strain the bulghur, pressing out the excess liquid with the back of a large spoon. Set aside.
2. Tear the greens into bite sized pieces and discard the stems. Keep the different greens in separate piles. Thoroughly wash the greens by dunking in a large pot of cold water. Remove greens with your hands, place in a container, pour out sandy water and repeat until water is no longer sandy.
3. Place the coarser greens, such as kale in a large stockpot with only the water that clings to them. Cover and cook until they begin to wilt. Add the more delicate greens, cover the pot and cook just until wilted. Drain greens in a colander and press out excess liquid with the back of a large spoon.
4. Heat the olive oil in a large skillet over medium heat. Add garlic and cook two minutes. Do not let it brown. Stir in the bulgur and greens. Season generously with salt and pepper, then stir in parmesan cheese. Remove from heat.
5. Preheat the oven to 400°. Oil a 1 & 1/2 quart tian or other similar shallow casserole. Spoon in 1/2 the greens mixture and smooth over the surface combine topping ingredients and sprinkle over tian. (The tian may be prepared to this point up to eight hours in advance. Cover and refrigerate if longer than an hour and bring to room temp. before cooking.) Bake, uncovered for 30 minutes or until sizzling and brown on top.
Creamy Potato Kale Soup
You Need:
- 1 cup finely chopped onions
- 2/3 cup finely chopped leeks {I couldn't find any but it tasted good without}
- 1/2 teaspoon salt
- 1 tablespoon canola or other vegetable oil
- 4 cups vegetable stock
- 4 cups coarsely chopped potatoes
- 1/4 teaspoon ground fennel
- 1/2 cup finely chopped celery
- 2 tablespoons white wine
- 1/2 teaspoon dried dill
- 2 teaspoons Dijon mustard
- 2 tablespoons minced scallions
- 1-1/2 tablespoons minced fresh basil
- 1/2 cup evaporated skimmed milk {I used low-fat milk, which seemed to work fine}
- 4 cups loosely packed shredded kale
- salt and pepper to taste
- squeeze of lemon juice (optional)
Directions:
1. In a 3- or 4-quart covered soup pot, saute the onions, leeks and salt in the oil on very low heat for about 7 minutes, until tender.
2. Add the stock and bring to a boil.
3. Add the potatoes, fennel, celery, wine and dill.
4. Simmer for about 20 minutes, covered, until the potatoes are tender.
5. In a blender or food processor {or with a hand blender}, puree the soup in batches until smooth.
5. Return the soup to the pot and stir in the mustard, scallions, basil and evaporated skimmed milk.
5. In a separate pot, gently boil the kale in just enough water to cover.
5. When the kale is just tender, drain it and stir it into the soup.
5. Add salt and pepper to taste and lemon juice, if desired.
5. Carefully reheat the soup until it is very hot but not boiling.
Kristen's Vegetable Noodles
You Need:
- Whole wheat rotini noodles
- Onion
- Kale
- Garlic
- Sesame oil
- Tamari almonds
- Asparagus
- Snow peas
- Grated Parmesan cheese
Directions:
Cook whole wheat rotini noodles, drain.
Saute onion & kale (tear off of stem) in garlic & sesame oil.
Add tamari almonds.
Add drained noodles.
Add leftover asparagus pieces.
Add snow peas.
Saute until kale and noodles become a little crunchy.
Add tamari soy sauce and a little bit of grated parmesan cheese
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald