Escarole and White Beans

Ingredients:

• 16 cups chopped and washed escarole (cut into bite-size pieces) about 2 heads of escarole
• 3 tbsp olive oil, plus more to garnish
• 2 cloves garlic, minced
• 1 1/4 cup canned beans, cannellini beans or red kidney beans work well
• 4 tbsp reserved liquid from the canned beans
• salt and pepper to taste
• (optional) chili flakes for garnish

Preparation:

1. Fill a large pot with water (to fit the escarole), and with the lid on, bring it to a boil. 

2. Add the escarole to the boiling water along with a pinch of salt, and with the lid off, boil escarole until tender. About 6-8 minutes.

3. Just before the water for the escarole starts to boil, on medium heat, heat the olive oil in a large pan. Once olive oil is hot, add garlic and sauté until fragrant. 

4. Add beans and liquid from the can of beans and cook beans until tender, about 5-7 minutes. Season the beans with salt and pepper to taste.

5. Once escarole is cooked, drain it well in a colander. 

6. Add the escarole to the pan with the beans and garlic, and cook all ingredients together for about 5 minutes. Add more salt and pepper if needed.

7. Plate, and finish with additional olive oil and chili flakes if desired. 

https://pinabresciani.com/escarole-and-beans/

Buttered Lettuce with Toasted Almonds

 

Ingredients:

• 4 baby lettuces (or 2 larger romaine hearts/butter lettuce heads) split in half
• ¼ cup almonds, chopped
• 2 tablespoons butter
• 1 tablespoon grapeseed or olive oil
• 1 teaspoon apple cider vinegar
• salt to taste

Preparation:

1. In a small pan, toast the almonds until golden brown. Set aside.
2. Heat a large saute pan, and melt the butter until it’s sizzling.
3. Add the lettuce to the pan, face down, and cook for 2-3 minutes.
4. Serve them face side up, drizzled with the oil and vinegar and topped with the toasted almonds and a pinch of salt.

https://honestcooking.com/side-recipe-buttered-lettuce-toasted-almonds/

Swiss Chard-Tahini Dip

 

Ingredients:

• 2 bunches of green-stemmed Swiss chard (about 1½ lb.)
• ⅔ cup extra-virgin olive oil, divided, plus more
• 5 garlic cloves, finely chopped
• ½ cup tahini
• ⅓ cup fresh lemon juice
• Kosher salt
• Toasted flatbread and lemon wedges (for serving)

 

Preparation:

1. Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
2. Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from the mixture into a measuring glass. (You should have about ½ cup liquid.)
3. Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
4. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.
5. Do Ahead: Dip can be made 3 days ahead. Cover and chill.

https://www.bonappetit.com/recipe/swiss-chard-tahini-dip

Pickled Hakurei Turnip with Yuzu

 

Ingredients:

• 3 Japanese turnips (Hakurei) (leaves attached; you can also use cucumbers, daikon, napa cabbage, etc)
• 1 piece kombu (dried kelp) (1.5 x 1.5 inches, 3.8 x 3.8 cm)
• ½ dried red chili pepper
• 1 tsp yuzu zest (or lemon zest)
• ½-1 tsp kosher/sea salt
• 1 Tbsp yuzu juice (extract) (or lemon juice; optional)

Preparation:

1. Wash turnips carefully and peel the skin. Cut in half or quarters, depending on size, and then slice thinly. For leaves, cut them into ½ inch (1.3 cm) pieces.

2. Cut kombu into small strips.

3. Cut red chili pepper into half and remove seeds. Keep the seeds if you like it spicy.

4. In a resealable plastic bag, add turnip slices and leaves, kombu, red chili pepper, yuzu zest, salt (and yuzu juice). Mix and rub well with your hands from the outside of the bag.

5. Remove air and keep in the fridge for at least an hour, preferably 3-4 hours, or even overnight before serving.

6. Squeeze the vegetables with both hands to remove the pickle solution. Enjoy!

https://www.justonecookbook.com/pickled-turnip-with-yuzu/

Lebanese Dandelion Greens with Caramelized Onions

 

Ingredients:

• 1 large yellow onion
• 2 tablespoons extra virgin olive oil, plus more for serving
• Kosher salt and fresh-ground black pepper
• 8 ounces (1 bunch) fresh dandelion greens
• A good pinch of fresh ground cumin

Preparation:

1. Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch julienne, as thin as you can.
2. In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out.
3. Remove half of the onion and reserve.
4. Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
5. Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
6. Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.

https://foragerchef.com/lebanese-dandelions-with-caramelized-onions-hindbeh/

Turnip Fried Rice

 

Ingredients:

• 2 large turnips, peeled and chopped
• 2 Tbsp avocado oil
• 2 large carrots, peeled and chopped
• 1 large crown broccoli, chopped
• 1 1/2 Tbsp minced ginger
• 3 Tbsp coconut aminos
• 1/2 tsp sea salt, to taste
• 3 large eggs, scrambled
• 3 green onion, chopped
• 1 Tbsp sesame seeds

Preparation:

1. Wash and peel the turnips. Chop them into 6 to 8 large chunks and place them in a food processor. Pulse until rice-sized pieces form. Note: You may need to stop the food processor a couple times to scrape the sides and continue processing.
2. Add all ingredients except the eggs, green onion, and sesame seeds to a large wok or skillet. Heat over medium-high and saute until much of the liquid has burned off and the turnip rice begins to stick to the pan, about 8 to 10 minutes.
3. Add the coconut aminos and stir well.. Toss in scrambled eggs, chopped green onion, and sesame seeds. Serve alongside your favorite entree.

https://www.theroastedroot.net/turnip-fried-rice/

Kale Salad with Carrot Ginger Dressing

 

Ingredients:

Carrot Ginger Dressing:

• ½ cup chopped roasted carrots, from 3/4 cup raw carrots
• 1/3 to ½ cup water
• ¼ cup extra-virgin olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons minced ginger
• ¼ teaspoon sea salt

Salad:

• 1 batch Roasted Chickpeas
• 1 bunch curly kale, stems removed, leaves torn
• 1 teaspoon lemon juice
• ½ teaspoon extra-virgin olive oil
• 1 small carrot, grated
• 1 small red beet, grated*
• ½ watermelon radish, very thinly sliced
• 1 avocado, cubed
• 2 tablespoons dried cranberries
• ¼ cup pepitas, toasted
• 1 teaspoon sesame seeds
• Sea salt & Freshly ground black pepper

Preparation:

1. Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.

2. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

3. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt, and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

https://www.loveandlemons.com/kale-salad/

Grilled Garlic Scapes with Sea Salt

 

Ingredients:

• 1 pound garlic scapes
• 1 tablespoon olive oil
• sea salt, to taste
• black pepper, to taste

Preparation:

1. Heat the grill to a medium flame.
2. Wash and dry the garlic scapes. Trim the ends and leave whole.
3. Massage the scapes with oil and sprinkle them with salt and pepper.
4. Toss them on the grill and brown both sides. They're done with they are soft on the inside and golden brown and bright green on the outside. 
5. Serve the garlic scapes hot off the grill with salt if desired.

https://withfoodandlove.com/grilled-garlic-scapes-with-sea-salt/

Pasta with Collard Greens and Onions

 

Ingredients:

• 1 bunch collard greens, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
•  Salt to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 garlic cloves, minced, or 1/2 head green garlic (try garlic scapes!), stalks and papery shells removed, sliced
•  Freshly ground pepper
• 8 to 12 ounces pasta, any shape
• ½ cup cooking water from the pasta
• 1 to 2 ounces Parmesan (to taste)

Preparation:

1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
3. Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
4. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

https://cooking.nytimes.com/recipes/12465-pasta-with-collard-greens-and-onions

Mustard Green and Edamame Dumplings

 

Ingredients:

• ¾ cup brown basmati rice
• Fresh ginger
• 2 garlic cloves
• 6 oz mustard greens
• 1 bell pepper
• 2 scallions
• ½ cup edamame
• ¼ cup tamari
• 3 tbsp rice wine vinegar
• 1 tbsp + 1 tsp sesame oil
• 1 tbsp Sambal Oelek
• 12 vegan wonton wrappers
• 1 tbsp vegetable oil
• Salt and Pepper

Preparation:

1. Add the brown rice and 1 ½ cups water to a small saucepan. Bring to a boil, reduce heat to low, and cover. Cook until rice is tender and water is absorbed, about 18 to 20 minutes. Meanwhile, peel and mince the ginger and mince the garlic. Rinse mustard greens and remove tough stems. Discard stems and chop leaves. Rinse bell pepper and scallions. Slice scallion thinly and finely chop the bell pepper.

2. Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add half the ginger and half the garlic and cook until fragrant, about 30 seconds. Add mustard greens, edamame, 1 tbsp tamari, and 1 tbsp rice wine vinegar. Cook until mustard greens begin to wilt and remove from heat. Add half the scallion and season with salt and pepper. Remove dumpling filling from heat to cool slightly.

3. In a small bowl, combine 2 tbsp tamari, remaining 2 tbsp rice wine vinegar, 1 tsp of sesame oil, the sambal, and mix. At this point, you should still have reserved 1 tbsp tamari and 1 tbsp sesame oil, along with the remaining garlic, ginger, and scallion.

4. Place cooled dumpling filling in a food processor and pulse to chop the ingredients finely. Fill a small bowl with ¼ cup cold water. Lay out the wonton wrappers. Measure a tablespoon of filling into the center of each wrapper. Dip your finger into the water and wet the top half of the wrapper edge. Fold the wrappers over the filling and press down to seal, pinching the edge tightly together.

5. Wipe clean your skillet, place over medium-high heat, and add the remaining 1 tbsp of sesame oil. Add the remaining ginger and garlic and cook until fragrant, about 30 seconds. Add the bell pepper, cook another minute, and then add the remaining 1 tbsp of tamari and remaining scallion. Stir in the cooked rice, and season with salt and pepper. Cover to keep warm.

6. Bring 2 cups water to a boil in a medium saute pan with a lid. Place the dumplings in the pan (or, use a bamboo steamer), cover, and let them steam in the boiling water for 2 to 3 minutes or until the wrappers become translucent. Using a slotted spoon, scoop them out onto a plate or paper towel. Divide the lucky dumplings and ginger fried rice between your plates. Serve with the dipping sauce, and enjoy!

https://www.purplecarrot.com/plant-based-recipes/mustard-green-and-edamame-dumplings-with-ginger-fried-rice

Black Bean and Kale Tacos

 

Ingredients:

• 8 small flour tortillas
• 50g (1.5oz) feta, crumbled
• 5-10 cherry tomatoes
• A handful of sliced fresh cilantro/coriander
• 1 can of black beans (don't drain them)
• 2 cloves of garlic, crushed
• 2 tsp oregano
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 75g (2oz) of roughly chopped kale
• Juice of 1 small lime

Preparation:

1. First, you will get the beans cooking. In a small saucepan, saute the garlic cloves in olive oil until softened. Add all of the spices and mix into the oil and garlic for just a minute or so until toasted and fragrant, before pouring the beans in their liquid into the pan. Season to taste, and allow to simmer for about 20 minutes while you get everything else ready. Stir regularly to make sure it doesn't stick to the bottom, and to help it break up.

2. Set the table and get all of your other toppings prepared and your tortilla warmed before you make the kale topping. You want the kale to get to the table as quickly as possible once it's cooked so that it doesn't sit out for too long and wilt.
3. Once you're ready to start the kale, take the beans off the heat and let them sit, covered.
4. Cook the kale. In a large frying pan, heat some olive oil and saute the kale and garlic until the kale is bright green and softened but not soggy. Pour the lime juice into the pan and let it bubble for a few moments. You want the kale to absorb the lime juice a little bit, but you don't need it fully evaporated.
5. To assemble your tacos, add a spoonful of beans to a tortilla and top with a mound of kale, sprinkling of feta and cilantro, and a few cherry tomatoes.

https://www.happyveggiekitchen.com/black-bean-kale-tacos/ 

 

Lemon Garlic Bok Choi

 

Ingredients:

• 1 pound baby bok choy
• 1 1/2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• Pinch crushed red pepper flakes
• Sea salt
• Half of a lemon, cut into wedges

Preparation:

1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

https://www.inspiredtaste.net/34160/lemon-garlic-bok-choy-recipe/