Roasted Cauliflower and Shallots with Chard and Dukkah
Insanely delicious to the extent that I’ve 5 batches in the last month or so.
I’m sure you’ve had kale (or chard) and white bean soup, possibly also with some type of sausage included. I took that idea and turned it into a sort of cassoulet. White beans, chard, italian sausage, a bit of chicken or vegetable stock, top with panko and parmesan and bake until crispy on top.
Southern style: cook them by boiling them in water (pressure cooking if you’re using one of the tougher greens like turnip or mustard) with a big chunk of fresh ham or with bacon grease, salt and pepper to taste.
For collard greens, I cook some onions and red pepper flakes up with bacon. I then add the collard greens and cook for about 2 minutes (just until they start to wilt); then I add a few cups of chicken broth and simmer for about 30 minutes.
Once their done, I can’t stop eating them until they’re all gone. Seriously, I like them better than ice cream.
The OP mentions red wine vinegar but I always use white wine vinegar and a healthy sampling of red pepper flakes and that works great for me.
Stir-fried with onions and raisins (goes esp well with the anchovies you like). Add your favorite vinegar.
The kids and I enjoy Popeye Pasta- cook spinach, squeeze it to get rid of most of the water. Pop it back in the pan, mix in a generous spoonful of marscapone cheese and using a handheld blender whizz it up into a sauce. Mix this into your pasta and sprinkle with Parmesan. Yum!
Wow, I’ve never heard of dukkah, and I’m quite the fan of Middle Eastern cooking. I use za’tar and ras el hanout in cooking quite often but this looks very different and delicious. I’m going to get some; hopefully I can find it locally.
I’ve bookmarked this thread because there are so many great recipes here. On my shopping list now: sesame oil, marscapone cheese, parmesan.
It occurred to me that while I cook curried vegetables quite often, I’ve not done so with greens. I found this Indonesian curried greens recipe that looks very good (I LOVE coconut milk.) I also found quite a few curry recipes pairing greens and beans, as SeaDragonTattoo suggested.
You could try saag and its various permutations. It’s an Indian method of preparing leafy green vegetables.
Yeah, saag paneer is one of my go-to dishes when I’m at an Indian restaurant. I’m definitely exploring this option in more detail.
Steam or boil and scramble with eggs and feta. Or omeletize the whole mess.
Roast them in an oven on top a pizza. Add Parmesan and a light drizzle of olive oil if you want.