Greens, greens, greens! - Mothering Forums

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#1 of 6 Old 09-29-2004, 05:36 PM - Thread Starter
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Greens are in season! (Well, at least in the U.S.) What are some of your favorite ways to prepare them?

This one is vegan and super-yummy:
Greenwiches by toraji and toraji's DH
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
2 bunches greens -- coarsely chopped

1/4 cup tahini
1/3 cup water

2 cloves garlic -- crushed
1 1/2 teaspoons prepared mustard
1 tablespoon vinegar or lemon juice
1 tablespoon sugar
1/8 teaspoon black pepper -- ground
3/4 teaspoon salt

Brown the onions then cook the stems of the greens if applicable.
Wilt the greens until they are done to your liking.

Emulsify the tahini with the water by shaking together in a jar, then add to the greens along with the remaining ingredients. Serve on bread as a sandwich filling, or cut the greens finely and use as a dip.

ETA: it is also equally yummy to use soaked raw sunflower seeds or almonds, or any other nut butter instead of the tahini. The soaked seeds/nuts would give you the phytic-acid free benefit though. Soak overnight in water, then make a "cream" out of the soaked seeds/nuts and a little water. You want it about the consistency of nut butter, pretty thick. Process until smooth and then proceed as usual with the recipe.
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#2 of 6 Old 09-29-2004, 08:51 PM
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My favorite is to make sprouted grain, diced veggie, roll ups with the more fiberous large leafies such as collards.

I take 2 cups of sprouted grain such as kamut, diced garlic, onion, carrot, cabbage, sprouts such as daikon or radish, parsley chopped and peppers diced tiny. Mix together with hemp oil, tahini, and miso.

Then I lay the large leaves of collard in a large pan with a smidgen of stock and steam until only slightly bendy.

I then spread the sprouted mixture spread onto the leaf and roll up and place into a pan in cabbage roll style.

Then I take my favorite marinade of hemp oil, apple cidar vinegar, cayenne, dill and sea salt or braggs and pour over top and marinade over night.

SLlrrrrp, yummy for snacks, side dish, appetizers for functions and potluck etc.

GREAT THREAD....I hope more post in.
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#3 of 6 Old 09-30-2004, 08:03 PM - Thread Starter
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EGADS! that sounds fabulous! I'll have to try those out! We just got some fabulous italian kale from the co-op yesterday. I chopped up a bunch and put it into veggie soup, which was excellent. We still have one bunch left so maybe I'll turn them into rollups (though the bigger leaved varieties would probably work better for this)
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#4 of 6 Old 09-30-2004, 08:22 PM
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ever since last baby was born, i totally crave kale.
i stirfry it with almonds or walnuts and throw a bit of braggs on at the end.
pure, simple, blissful..........
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#5 of 6 Old 10-03-2004, 07:31 AM
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I also love making WRaps with a large leaf of some sort, but i keep mine Raw. We also make Shrek juice, sweet fruits with HEAPS of greens both my 1.5 and 2.5 year old love this now that they thik it comes from a swamp.... go figure
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#6 of 6 Old 10-03-2004, 07:47 PM
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some ways I serve greens so my family will eat and enjoy:

quiche loaded w/ broccoli and spinach

lightly sauteed kale w/ sesame oil, a bit of mirin, and gomasio

spinach lasagna

wilted mustard greens w/ chili oil

chard, kale, and spinach~ all finely minced and mixed into burritos, enchiladas, and pasta sauces

Indian-style saag made w/ spinach, potatoes, and lamb or chicken

spinach salad
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