There are lots of nutritious and tasty leafy greens out there. And rather than have a dozen different pages for recipes, I figured I would collect them all here for you. This way when you go on that big greens kick, you have a nice place to get started!
Quick Tomato, White Bean, and Kale Soup
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 stick celery, chopped (optional)
- Salt to taste
- 2 large garlic cloves, minced
- 1 14-ounce can chopped tomatoes, with juice
- 6 cups water
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 medium Yukon gold potato (about 6 ounces), diced
- A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
- ½ pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
- 1 can white beans, drained and rinsed
- Freshly ground pepper
- Grated Parmesan for serving
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
- Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
- Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.
Lemon- Garlic Rainbow Chard
- 3 bunches rainbow chard, trimmed and rinsed
- 6 tablespoons olive oil
- 6 cloves garlic, sliced, or to taste
- 1 pinch crushed red pepper flakes
- 1 tablespoon lemon juice
- Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
- Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
Orange Braised Rainbow Chard
- 2 tablespoons olive oil
- 1/2 yellow onion, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch of red pepper flakes
- 1 bunch rainbow chard, washed, dried and chopped
- juice from 1/2 an orange
- Heat a large sautee pan over medium heat. Add the olive oil, onion, salt, pepper and red pepper flakes. Slowly caramelize the onions, about 10-15 minutes stirring occasionally.
- When the onions are golden brown and caramelized, add the rainbow chard. Toss with the onions. Cook until the chard just begins to soften, about 2-4 minutes. Add the juice from the orange. Toss, and cook another 2 minutes. Taste for salt and pepper. Serve warm.
Lentil and Swiss Chard Soup
- 1 tablespoon olive oil, plus more for serving
- 1 medium onion, finely chopped (1 cup)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup lentils, picked over and rinsed
- 1 can (14.5 ounces) diced tomatoes, in juice
- 2 bunches (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
- Coarse salt and ground pepper
- Juice of 1/2 lemon
- Bread, for serving (optional)
- In a large saucepan with a lid, heat oil over medium-high. Add onion and cook, stirring, until softened and browned, 3 to 5 minutes. Add tomato paste, oregano, and thyme; stir to combine.
- Add lentils, 5 cups water, and tomatoes with their juice; bring to a boil. Reduce heat and simmer, partially covered, 20 minutes. Add chard stalks and cook until beginning to soften, about 5 minutes. Add chard leaves; season with salt and pepper, and cook until lentils and chard are tender, 15 to 20 minutes.
- Stir in lemon juice; ladle soup into bowls. Drizzle with olive oil, and serve with bread, if desired.
Sausage, White Bean, and Swiss Chard Soup
- One 1.22-pound package lean hot Italian turkey sausage, casings removed
- 1 cup chopped onion
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 4 cups chopped Swiss chard, stems removed
- Two 15 1/2-ounce cans great Northern beans, drained and rinsed
- Salt and freshly cracked black pepper
- Mini cornbread muffins, optional
- In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes. Serve immediately with mini cornbread muffins, if desired.
Healthy and Delicious Southern Turnip Greens
- 1 (14 ounce) can chicken broth
- 1 1/2 cups water
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound turnip greens, chopped
- 1/2 teaspoon white sugar
- Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.