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  1. #1
    Lodini's Avatar
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    Greens!

    I realize there are so many greens I have never even tried... but I've pretty much NEVER met a vegetable I didn't like. Any thoughts on swiss chard? And does this recipe look really good to anyone but me? Haven't tried it yet but I will for sure!!

    http://www.foodnetwork.com/recipes/r...ipe/index.html

    Any other super greens recipes you guys want to share with me, that would be great!
    Starting weight, June 10, 2010: 213 pounds
    Current weight, October 31, 2010: 177 pounds
    Goal: Happiness, Health, Hotness

    Screw "moderation"!!

  2. #2
    peril's Avatar
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    I find most Greens to be just skin and bones. Only good for stock

    Seriously, have you seen any recipes for Saag. A puree of greens where you can use just about any leafy green

  3. #3
    Marisa's Avatar
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    I really love baby bok choy, I usually just saute it with some garlic and meat:
    http://lowcarbnorthwest.com/?p=236

    I made some tasty mustard green this past Sunday:
    http://lowcarbnorthwest.com/?p=332

    They're great as leftovers too when you add some broth and a protein (instant soup!)

  4. #4
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    swiss chard is my absolute fav. green!!! some evoo on it after it's done mmmmmm...
    the rainbow chard is always pretty;-)
    that recipe looks yum, not a fan of raisins but still yum
    Red meat is not bad for you. Now blue-green meat, that's bad for you! ~Tommy Smothers

  5. #5
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    I eat all sorts of greens. My yard looks like it is all weeds, but they are wild greens that I have propagated in a garden. They return every year and are relatively bug and disease free. I still forage for greens too. Sometimes, I will get a "supermarket" type vegetable too. Vegetables are, really, part of the primal blueprint. Note---part, the word is part.

  6. #6
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    Unrelated, but just for a chuckle.

    The word was to eat your colors every day. I was faithful to that. Skittles or M&M's had all the colors in a convenient little bag.

  7. #7
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    Quote Originally Posted by peril View Post
    I find most Greens to be just skin and bones. Only good for stock

    Seriously, have you seen any recipes for Saag. A puree of greens where you can use just about any leafy green
    +1!!!
    Saag (Palak) Paneer (greens+ paneer cheese), and Saag Ghosht (greens+ meat) are two of my favorite curries.

    Lodini, I forget. Are you eating dairy? Cause if you are, I'll dig up recipes for them...

  8. #8
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    Alice Waters has a lot of great videos in her The Green Kitchen series. If you click on the various chef's names, it shows you the different recipes for various greens and other veg. Oliver Rowe has a video/recipe for sauteed rainbow chard.

    For those not familiar with her, green or eco-friendly cooking means adhering to a few basic principles:

    * Buying produce from farmers' markets or local food purveyors
    * Eating fruits and vegetables that are in season
    * Growing your own produce
    * Choosing organically raised meat and produce when possible
    * Supporting sustainable agriculture that does not harm the environment
    * Preserving local food traditions
    Last edited by mizski; 09-08-2010 at 01:32 AM.

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    This recipe for Spicy Collard Greens was also from the Alice Waters episode. I like this recipe as it has more veg than just the collard greens. I added some of the meat from making the smoked pork broth to the veg mixture too.

  10. #10
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    That's funny mizski - I was just getting ready to say Collards! In a big pot, sautee some shallots & garlic with 2-3 tbs butter, sea salt, fresh cracked pepper, and some red-pepper flakes for 4-5 minutes until onions are translucent. Add collards, and then pour in stock (I prefer beef stock for these) until they almost cover the collards. Add 2 tsp cider vinegar, bring to simmer and let cook for 3-4 hours. A huge side of this with a steak or grilled chicken rocks!

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