Lemony Gumbo Z'herbes

(recipe from Food 52)

2 Tbsp. olive oil
1 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery (reserve any leaves for later)
1/2 tsp. salt
1/4 tsp. cayenne
1 large clove garlic, minced
4 cups water or vegetable stock
2 lbs. assorted greens: collards, turnip, beet, mustard, chard, kale, or spinach, coarsely chopped
All the celery leaves from your head of celery, finely chopped
1 Tbsp. fresh thyme leaves (I used dried)
1 Tbsp. chopped fresh rosemary leaves (I used dried)
2 bay leaves
One lemon
1 to 2 Tbsp. Worcestershire sauce (I used soy sauce)
Salt and freshly ground black pepper, to taste
1 scallion, finely chopped

In a large pot, heat oil over medium heat until shimmering.  Add onions, celery, bell pepper, and salt and sauté, stirring occasionally, until softened but not browned.  Stir in garlic and let it sweat with the other vegetables for a minute or two.  Add water or stock; raise heat until it comes to just below boiling.  Add greens and celery leaves a little at a time, until they are all wilted into the soup.  Add thyme, rosemary, and bay leaves.  Halve and juice the lemon, and add juice as well as both lemon halves into the soup.  Add 1 Tbsp. Worcestershire sauce.  Reduce heat to low and simmer soup, covered, for at least 1 hour.  The vegetables will become mushy and the soup will be very green.  Taste and add salt, pepper, or Worcestershire sauce, if needed.  Fish out bay leaves and lemon halves and discard them. 

Serve sprinkled with scallions.  Can serve over rice.

(This soup is delicious!  I added more onions, celery, and bell pepper than called for, and added the scallions right into the soup instead of as garnish.  The flavor is spicy and lemony and packed with soft greens.)

Collard Greens with Lemon

(recipe from Martha Stewart Living magazine)

1 oz. (2 Tbsp.) unsalted butter (I used coconut oil)
1 garlic clove, smashed
2 small bunches collard greens (about 1 1/2 lbs.), stems removed, leaves cut crosswise into 1/2-inch strips
3/4 cup vegetable broth
Salt and freshly ground pepper
1 1/2 tsp. finely grated lemon zest
2 tsp. fresh lemon juice

Heat 1 Tbsp. butter and the garlic in a large pot over medium-high heat.  Add greens, and cook, stirring often, until wilted, about 3 minutes.  Stir in stock, 3/4 tsp. salt (I used much less), 1/8 tsp. pepper, and the zest, and cover.  Reduce heat to medium, and cook until tender, 8 to 10 minutes.  Add lemon juice and remaining Tbsp. of butter.  Stir until butter melts.  Season with salt and pepper as needed, and serve immediately.

(Nice simple preparation.)

Collards with Lentils, Tomatoes, and Indian Spices

(recipe from Whole Foods Market)

Serves 4.

1 medium onion, chopped
4 cloves garlic, thinly sliced
2 tsp. garam masala (an Indian spice blend)
1 (15 oz.) can diced tomatoes
1 bunch collard greens, thick stems removed and leaves sliced into 1-inch-thick ribbons
1 cup red lentils

Bring 1/2 cup water to a simmer in a large deep skillet over medium-high heat.  Add onion and garlic and cook 5 minutes, or until onion is translucent.  Stir in garam masala and cook 1 minute.  Add tomatoes and their juices with 1 cup water and bring to a boil.  Reduce heat to medium-low and stir in collards.  Cover and simmer 20 minutes.

Meanwhile, combine lentils and 2 cups water in a medium pot.  Bring to a boil.  Reduce heat to a simmer and cook about 8 minutes, or until lentils are tender.  Stir lentils into skillet with collards and serve.

(Very easy and tasty, served alone or with some sort of grain.  I added more spice, as well as salt and pepper, to my taste.)

Chickpea, Collard Greens, and Sweet Potato Stew

(recipe adapted from Whole Living magazine)

Serves 6 to 8.

2 cups cooked chickpeas
1 onion, chopped
2 stalks celery, diced
2 cloves garlic, chopped
1/4 cup apple cider vinegar
1 lb. sweet potatoes, peeled and diced
1 bunch collard greens, coarsely chopped
4 cups vegetable broth
1 1/2 cups cooked brown rice

In a large pot, sautee onion, garlic, and celery in 1/2 cup broth until tender, about 4 minutes.  Add vinegar, sweet potatoes, collard greens, broth, and 2 cups water.  Bring to a boil; reduce heat and simmer until sweet potatoes are tender, 10-20 minutes.  Add chickpeas and rice to pot and cook until heated through.  Season with salt and pepper.

Sweet Potatoes with Collards and Adzuki Beans

(recipe from Whole Foods Market)

2 medium sweet potatoes
1 cup vegetable broth
4 green onions, sliced and dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
1 (15 oz.) can adzuki beans, rinsed and drained (or about 2 cups cooked)
4 tsp. toasted sunflower seeds
juice of 1 lime

Preheat oven to 400F.  Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour.  Let cool, then peel and cut into 1-inch chunks.

Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat.  Add white and light green parts of green onions and red bell pepper and cook about 5 minutes, or until onions are translucent.  Reduce heat to medium and stir in remaining 1/2 cup broth, collards, and beans.  Cover and cook 10 to 12 minutes, or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls.  Top with potatoes, sliced reserved green onions, sunflower seeds and lime wedges and serve.

(I made this to bring for my lunches, so did not plate as recommended.  Instead, I mixed the potato chunks, sunflower seeds, and lime juice into the peppers, collards, and beans after they'd cooked.  This dish was really good - very delicious vegetable combination, which didn't need much in the way of salt and pepper.)

Indian Spiced Garbanzos and Greens

(recipe from Whole Foods Market)

1/2 cup vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 tsp. grated fresh ginger
1 jalapeno pepper, seeded and finely chopped
1 tsp. curry powder
1/2 tsp. garam masala
1 (15 oz.) can diced tomatoes
2 (15 oz.) cans garbanzo beans, rinsed and drained
1 bunch collard greens, stems removed and leaves thinly sliced
1/4 cup chopped fresh cilantro leaves
1 Tbsp. fresh lemon juice

Heat broth to a simmer in a large, high-sided skillet over medium-high heat.  Add onion, garlic, ginger, and jalapeno and cook until onion is tender and translucent, 5 to 6 minutes, stirring occasionally.  Stir in curry and garam masala and cook 1 minute.  Add tomatoes, garbanzos, and 1 cup water and bring to a simmer.  Reduce heat to medium and simmer 15 minutes.  Stir in collards, cover and cook 10 minutes more, stirring occasionally, until greens are tender.  Stir in cilantro and lemon juice and serve.

So good!

Braised Collard Greens

(recipe from Bon Appetit magazine)

2 Tbsp. vegetable oil
1 onion, chopped
3 garlic cloves, chopped
2 lbs. collard greens, Swiss chard, or broccoli rabe, thick stems trimmed, leaves coarsely chopped
2 cups vegetable broth
1 Tbsp. red wine vinegar

Heat oil in heavy large pot over medium-high heat.  Add onion and garlic and saute until tender, about 6 minutes.  Add greens and saute until beginning to wilt.  Stir in broth; bring to boil.  Reduce heat, cover, and simmer until greens are very tender, stirring occasionally, about 45 minutes.  Stir in vinegar.  Season with salt and pepper.

Yum!  I ate this with millet.