Greens of all kinds are terrific any time of year, but I’m especially drawn to them during spring, when they are among the heartier fresh vegetables available.
Spinach, kale, Swiss chard, broccoli rabe (also called rapini) and a host of other nutritious, leafy greens add vitality to even the palest of meals, and jazz up the standard rotation of potatoes, carrots and other “cellar” vegetables with their bright color and spicy bite.
Because these quick-cooking greens are interchangeable, you can use these recipes to introduce yourself to some delicious new leaves or to revisit some old favorites.
OPEN-FACE SPINACH, MUSHROOM AND PINE NUT SANDWICHES
Preparation time: 30 minutes
Cooking time: 18 minutes
Yield: 4 servings
1/2 pound portobello mushrooms, cleaned
2 tablespoons pine nuts
1 tablespoon olive oil
5 green onions, trimmed, sliced
1/4 cup chopped fresh parsley
Salt, freshly ground black pepper to taste
1 clove garlic, minced
1 1/2 pounds fresh spinach, stems trimmed, coarsely chopped
Four slices country bread, toasted
3/4 cup grated part-skim mozzarella, preferably smoked
1. Heat oven to 400 degrees. Cut stems off mushrooms; reserve for another use. Cut mushroom caps in quarters. Remove gills from caps with paring knife; discard. Thinly slice caps.
2. Heat large, dry skillet over medium-high heat. Add pine nuts; cook, stirring often, until fragrant and golden. Remove from skillet; set aside.
3. Heat 1 1/2 teaspoons of the oil in same skillet over high heat. Add mushrooms, green onions and parsley. Cook, stirring constantly, until mushrooms are browned in spots, 4 to 5 minutes. Season with salt and pepper. Transfer to large bowl; set aside.
4. Add remaining 1 1/2 teaspoons oil and garlic to skillet. Cook, stirring, until fragrant, about 30 seconds. Add spinach; toss until wilted, about 2 minutes. Remove from heat; add to mushroom mixture. Toss to combine. Stir in reserved pine nuts. Adjust seasoning with salt and pepper.
5. Place toast on baking sheet. Divide spinach-mushroom mixture over toasts; sprinkle with mozzarella. Bake until cheese is melted, 5 minutes.
Nutrition information per serving:
Calories ………. 245 Fat ……….. 10 g Sat. fat ….. 3.1 g
% cal. from fat …. 37 Chol. …….. 12 mg Sodium …… 430 mg
Carb. ………… 32 g Protein ……. 16 g Fiber ………. 7 g
GREENS AND POTATO HASH
Preparation time: 35 minutes
Cooking time: 35 minutes
Yield: 4 servings
1 1/2 pounds golden potatoes, cut into 1/2-inch cubes
2 1/2 pounds Swiss chard, collards or kale, washed, trimmed, chopped
1 tablespoon olive oil
3 cloves garlic, minced
Pinch crushed red pepper flakes
1 can (14 1/2 ounces) diced tomatoes
Salt, freshly ground black pepper to taste
4 large eggs
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh fresh oregano
1. Cook potatoes in large pot of boiling salted water until tender, 5 to 10 minutes. Remove with slotted spoon; set aside.
2. Add greens to pot of boiling water. Cook until nearly tender, 3 minutes for chard, 7 minutes for collards or kale; drain.
3. Heat oil in large, non-stick skillet over medium heat. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add reserved potatoes and cook, stirring occasionally, until lightly brown, about 5 minutes. Add tomatoes and greens. Cook, tossing gently with tongs, until heated through, 2 to 3 minutes. Season with salt and pepper.
4. Reduce heat to low. Make 4 nests in vegetable hash. Break an egg into each indentation. Cover skillet; cook until eggs are set, 4 to 5 minutes. Sprinkle with Parmesan and oregano.
Nutrition information per serving:
Calories ………… 365 Fat ………… 11 g Saturated fat .. 3.4 g
% calories from fat .. 27 Cholesterol .. 220 mg Sodium …….. 880 mg
Carbohydrates …… 52 g Protein …….. 19 g Fiber ………… 7 g
DILLED CABBAGE FLAN
Preparation time: 40 minutes
Cooking time: 40 minutes
Cooling time: 10 minutes
Yield: 4 servings
1/2 head savoy or green cabbage, shredded
2 teaspoons canola oil
2 bunches green onions, including 2 inches of greens, sliced
3 tablespoons chopped fresh dill
3 large eggs
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 cups 1 percent milk
3/4 cup grated Gruyere or sharp Cheddar cheese
1. Heat oven to 375 degrees. Cook cabbage in large pot of boiling, salted water, until tender, about 5 minutes. Drain; rinse under cold water, pressing out as much water as possible. Transfer cabbage to large bowl.
2. Heat oil in small skillet over medium heat. Add green onions and dill; cook, stirring frequently, until softened, 3 to 4 minutes. Add to bowl with cabbage.
3. Whisk eggs, flour, salt and pepper in medium bowl until smooth; whisk in milk. Add egg mixture and cheese to cabbage mixture; stir to combine. Transfer to lightly oiled 2-quart gratin dish (or similar shallow baking dish) or coat with non-stick vegetable oil spray.
4. Bake flan until firm to touch and lightly browned, 40 to 50 minutes. Let cool 10 minutes before serving.
Nutrition information per serving:
Calories ………… 275 Fat ………… 13 g Saturated fat .. 6 g
% calories from fat .. 43 Cholesterol .. 180 mg Sodium …… 575 mg
Carbohydrates …… 24 g Protein …….. 17 g Fiber ………. 5 g
