Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Preparation:

1. Heat canola oil in a large saucepan over medium-high heat. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add the garlic, ginger, turmeric, cumin, coriander and cayenne. Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips. Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt. Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Sautéed Mustard Greens

Ingredients:

• 1/2 cup thinly sliced onions
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 pound mustard greens, washed and torn into large pieces
• 2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dark sesame oil

Preparation:

1.  Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
2. Add the minced garlic and cook a minute more, until fragrant.
3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
4. Toss with sesame oil. Season with salt and pepper.

https://www.simplyrecipes.com/recipes/mustard_greens/

Broccoli Rabe and Provolone Grinders

Ingredients:

White Bean Purée:

• 6 tablespoons olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 15-ounce can cannellini (white kidney) beans with liquid
• Kosher salt, freshly ground pepper

Sandwiches:

• 4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
• Kosher salt
• 1/2 cup olive oil, divided, plus more
• 1 head of garlic, cloves peeled and thinly sliced
• 1 1/2 teaspoons crushed red pepper flakes
• 3 tablespoons (or more) fresh lemon juice
• Freshly ground black pepper
• 8 6'–8'-long French rolls, split lengthwise
• 8 ounces thinly sliced provolone piccante or other aged provolone cheese
• 1 Fresno chile or red jalapeño, seeded, very thinly sliced

Preparation:

White Bean Purée:

1. Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.

Sandwiches:

1. Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
2. Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.
3. Arrange racks in top and bottom thirds of oven; preheat to 400°. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7–10 minutes. Top, slice, and serve.

https://www.bonappetit.com/recipe/broccoli-rabe-and-provolone-grinders 

Eggs with Chive Flowers

Ingredients:

• 2 tablespoons olive oil
• 3 chive stems with chive flowers
• 2 eggs
• Kosher salt
• 1 multigrain English muffin

Preparation:

1. In a small skillet, heat the olive oil over medium low heat. Roughly tear the chives and blossoms into 2 to 3-inch pieces and place them in the olive oil to heat for 30 seconds. Crack the eggs into the skillet, add a sprinkle of kosher salt, and continue cooking over medium low heat until the egg whites are cooked but the yolk is still runny, about 2 to 3 minutes (at 1 minute, shake the pan gently to distribute the eggs).
2. Meanwhile, toast the English muffin. When the eggs are done, slide them onto the English muffin halves and eat with a knife and fork.

https://www.acouplecooks.com/eggs-with-chive-blossoms/ 

Sautéed Mustard Greens

Ingredients:

• 1/2 cup thinly sliced onions
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 pound mustard greens, washed and torn into large pieces
• 2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dark sesame oil

Preparation:

1.  Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
2. Add the minced garlic and cook a minute more, until fragrant.
3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
4. Toss with sesame oil. Season with salt and pepper.

https://www.simplyrecipes.com/recipes/mustard_greens/

Broccoli Rabe and Provolone Grinders

Ingredients:

White Bean Purée:

• 6 tablespoons olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 15-ounce can cannellini (white kidney) beans with liquid
• Kosher salt, freshly ground pepper

Sandwiches:

• 4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
• Kosher salt
• 1/2 cup olive oil, divided, plus more
• 1 head of garlic, cloves peeled and thinly sliced
• 1 1/2 teaspoons crushed red pepper flakes
• 3 tablespoons (or more) fresh lemon juice
• Freshly ground black pepper
• 8 6'–8'-long French rolls, split lengthwise
• 8 ounces thinly sliced provolone piccante or other aged provolone cheese
• 1 Fresno chile or red jalapeño, seeded, very thinly sliced

Preparation:

White Bean Purée:

1. Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.

Sandwiches:

1. Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
2. Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.
3. Arrange racks in top and bottom thirds of oven; preheat to 400°. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7–10 minutes. Top, slice, and serve.

https://www.bonappetit.com/recipe/broccoli-rabe-and-provolone-grinders 

Eggs with Chive Flowers

Ingredients:

• 2 tablespoons olive oil
• 3 chive stems with chive flowers
• 2 eggs
• Kosher salt
• 1 multigrain English muffin

Preparation:

1. In a small skillet, heat the olive oil over medium low heat. Roughly tear the chives and blossoms into 2 to 3-inch pieces and place them in the olive oil to heat for 30 seconds. Crack the eggs into the skillet, add a sprinkle of kosher salt, and continue cooking over medium low heat until the egg whites are cooked but the yolk is still runny, about 2 to 3 minutes (at 1 minute, shake the pan gently to distribute the eggs).
2. Meanwhile, toast the English muffin. When the eggs are done, slide them onto the English muffin halves and eat with a knife and fork.

https://www.acouplecooks.com/eggs-with-chive-blossoms/