Lemony Collard Greens with Pasta

INGREDIENTS
8 ounces fresh collard greens (about 10 big leaves)
⅓ or more of a package of whole wheat thin spaghetti or “spaghettini”
3 tablespoons pine nuts
olive oil (the good stuff)
2 small cloves garlic, pressed
big pinch red pepper flakes
sea salt and black pepper
1 ounce Parmesan cheese
½ or more of a lemon, cut into wedges

INSTRUCTIONS
Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.

Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (1/8″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.

Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.

Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.

Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.

http://cookieandkate.com/2012/lemon-collard-greens-pasta/

Grilled Bok Choi or Tat Soi

INGREDIENTS

1 head of young bok choy or tatsoi per person
1 teaspoon olive oil
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper

INSTRUCTIONS

Slice the head in two lengthwise and wash thoroughly for any sandy soil that may reside in between leaves.

Drizzle with olive oil and soy sauce and sprinkle on a light coating of salt and pepper on the cut side.

Grill the bok choy, cut side down, over very hot coals for 4-6 minutes or until the greens are browned but not burnt. Serve immediately.

http://harmonioushomestead.com/2012/05/15/grilled-bok-choy-tatsoi-recipe/

Spring (Green) Garlic Pancakes

INGREDIENTS
2 cups all-purpose flour
1 cup warm water
Vegetable oil or peanut oil
1 cup chopped spring garlic
Salt

Ingredients for the Dipping Sauce
1/4 cup light soy sauce
1 tablespoon seasoned rice vinegar
1/2 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon minced ginger
1 garlic clove, minced

INSTRUCTIONS

Make the dipping sauce by whisking together all the ingredients in a bowl.  Set aside.

To make the pancakes, add the flour to a large mixing bowl and slowly stir in the warm water to form the dough.  Transfer to a floured board and knead three or four times.

Using a knife, cut the dough ball into four even pieces.
Take one ball of dough and, using a rolling pin, begin to roll into a circle.  Sprinkle the spring garlic over the dough and fold it into itself three or four times, until there is spring garlic evenly placed throughout the dough ball.  Roll out again into a circle about 8 inches in diameter.  Repeat with remaining dough.

Heat a large skillet to medium-high heat.  While it’s heating, brush the pancakes on each side with oil.  Sprinkle each side with a pinch of salt.

Fry in the pan for 2-3 minutes, or until it turns golden brown.  Flip the pancake and cook for another 2-3 minutes, being careful not to burn it.

Repeat with remaining pancakes.  Transfer to cutting board and cut into wedges.

Serve with dipping sauce.

http://www.athoughtforfood.net/spring-garlic-pancakes/

Chive Flower Tempura Salad

Ingredients:

One bunch of chive flowers (about 16 flowers)
1/2 cup flour
1/2 cup ice cold club soda or seltzer or soda water
a pinch of baking powder
Salt & pepper
Vegetable oil for shallow frying
Store brought tempura dipping sauce
3 cups salad leaves of your choice (dont use strong tasting ones like arugula)

Instructions:

Cut the chive flowers from the stems. Chop up the stems and reserve.

Make the tempura batter by gently mixing together flour, soda water, baking powder, salt and pepper. Dip a chive flower into the batter and shallow fry till crisp and golden on all sides. Repeat with all chive flowers, a few at a time. Drain the tempura on paper towels. Arrange tempura over salad leaves. Garnish with chopped chive stems. Serve with your favorite tempura dipping sauce.

http://www.veggiebelly.com/2010/06/chive-blossom-tempura-salad.html

Parmesan Pepper Crispy Kale Chips

INGREDIENTS

3 pounds curly kale (see Cooks' notes)
4 tablespoons olive oil, divided
8 tablespoons finely grated Parmigiano-Reggiano, divided
2 teaspoons freshly ground black pepper, divided
Fine sea salt, divided
Special equipment:
2 very large bowls; 2 large (half-sheet 18- by 13-inch) rimmed sheet pans; parchment paper or nonstick foil

PREPARATION

Heat oven to 275°F with racks in upper and lower thirds.

Line rimmed sheet pans with parchment or nonstick foil.

Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well.

Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale.

Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.

Cooks' notes:
•Bunches of kale can vary tremendously in the amount of stems they include, skewing the weight and therefore the yield. Some varieties of curly kale, particularly organic ones, include very little stem, so you may only need to buy 2 pounds to reach 32 cups.
•Kale crisps can be made 1 day ahead and stored in an airtight container at cool room temperature. Re-crisp in 275°F oven, if necessary.
•If you're using Tuscan kale, you can follow the exact same procedure using 2 pounds of Tuscan kale (aka lacinato or dinosaur kale) with 3 tablespoons olive oil, 4 tablespoons grated Parmesan, 1 teaspoon pepper, and 1/2 teaspoon fine sea salt.

http://www.epicurious.com/recipes/food/views/parmesan-pepper-curly-kale-chips-51142280

Spring Greens with Garlic Oregano Vinaigrette

The garlic oregano vinaigrette is an infused salad dressing. For best flavor, make this big batch at least 4 days before you plan to use it to allow the flavors to infuse the oil and vinegar. The dressing will keep 3 to 4 weeks in refrigerator. This recipe is from The Art of Real Food, by Joanne Neft and Laura Kenny.

2 to 3 cups lettuce or mixed greens

2 kohlrabi, peeled and thinly sliced

1 bunch radishes, sliced

Salt and pepper to taste

1/4 cup cheese, your choice

Vinaigrette:

1 1/2 cups olive oil

1/2 cup red wine vinegar

1/4 to 1/2 cup fresh or dried oregano

(if fresh, slice leaves in half)

1/2 head garlic, peeled & sliced

Salt and pepper to taste

Salad: Combine salad ingredients. Toss salad with 2 tablespoons garlic oregano vinaigrette and serve. Serves 4.

Vinaigrette: Put vinaigrette ingredients in a quart jar. Shake well. Keep at room temperature 4 days, until flavors are infused. Shake at least once a day. After 4 days, strain dressing; discard oregano and garlic. Store in a tightly sealed jar. Makes 2 cups.

http://www.newcastleproduce.net/recipes.php?id=340

Spicy Mustard Green Pesto

Brilliantly green, this mustard green pesto packs a bit of a kick. It pairs beautifully with roasted potatoes, tomato salads and sourdough breads. Choose a good quality, extra virgin olive oil (get one here), that's rich in antioxidants which can add to the complexity of flavors achieved in this spicy pesto.

Ingredients
1/2 cup chopped pecans
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
6 cloves garlic (crushed)
2 bunches mustard greens (trimmed and chopped)
1/2 teaspoon unrefined sea salt
1 1/2 cups extra virgin olive oil

Instructions
Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. If you're in a bind, you can substitute sprouted or roasted nuts and seeds.

Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.

Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.

http://nourishedkitchen.com/spicy-mustard-green-pesto/