Lasagnette with Spicy Greens, Adzuki Beans, and Shiitake Mushrooms

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 cup dried adzuki beans
1 tsp. dried red chili flakes
2 bay leaves
1 oz. dried shiitake mushrooms
1 1/2 lbs. mustard greens (about 2 bunches)
2 Tbsp. dark sesame oil
3 medium cloves garlic, minced
1 medium yellow onion, diced
2 Tbsp. grated fresh ginger
2 Tbsp. soy sauce
1 lb. dried lasagnette (or any type chunky pasta)

Soak the beans several hours or overnight.  Drain and cover with fresh water in a large stockpot.  Add the chili flakes and bay leaves.  Bring to a boil and cook about 40 minutes, adding water occasionally as needed.  Beans should be tender but not so soft they break apart easily.  Drain the beans, remove the bay leaves, and set aside.

Meanwhile, soak the mushrooms in 2 cups of hot water for about 30 minutes.  Lift them out of the water, reserving the soaking liquid, and wash carefully under a thin stream of running water to remove any grit in the membranes.  Remove and discard the tough stems and sliver the caps.  Strain the soaking liquid through a paper coffee filter into a bowl, if the liquid is gritty.  You will have about 1 1/2 cups, which you will use in the sauce.  Set aside.

Bring several quarts of water to a boil for the pasta.  Meanwhile, wash the geens carefully, discard the thick part of the stems, and chop coarsely.  In a high-walled skillet or stockpot, heat the oil over medium heat and sauté the garlic and onion about 5 minutes, until the onion begins to get limp.  Add the beans, mushrooms, ginger, and soy sauce, and stir and sauté 5 minutes longer.  Add the greens and the mushroom soaking liquid and increase heat to medium-high.  Toss and stir often as the greens wilt and most of the liquid evaporates, about 10 minutes.

Meanwhile, cook the pasta in the boiling water until al dente.  Drain well and gently combine with the sauce in a warm serving bowl.  Pass the pepper grinder and additional soy sauce, if desired.

(I used a combination of kale and napa cabbage in place of the mustard greens, and bowtie shaped pasta.  My beans turned out a bit on the falling-apart side, but were still good.  I also didn't strain my mushroom liquid - the mushrooms were high quality and not gritty.  Nice unexpected Asian flavor combination with the pasta.)

Braised Chard with Tomatoes and Olives

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 1/2 lbs. Swiss chard (about 2 bunches)
1 Tbsp. olive oil (I used coconut oil)
3 cloves garlic, minced
One 14.5-oz. can diced tomatoes
1/4 tsp. salt
Several grinds black pepper
1/3 cup chopped dry oil-cured black olives

Coarsely chop the chard, removing the stem ends if they are tough. Place chard in colander and rinse - do not dry; water should still cling to the leaves.

In a large, heavy-bottomed pan that has a tight-fitting lid, heat oil over medium heat and add the garlic.  Sauté for about 1 minute, stirring constantly, but do not brown.  Add the tomatoes and their juice, then add the salt and pepper.  Pile in the chard, stir briefly, and cover.  Cook over medium-low heat for about 20 minutes.  Stir halfway through the cooking time to bring some of the tomatoes to the top.  Add the olives, stir to incorporate, and serve.

Shakshuka

(recipe from davidlebovitz.com)

2 Tbsp. olive oil
1 medium onion, peeled and diced
3 cloves garlic, peeled and thinly sliced
1/2 - 1 chile pepper (or to taste), stemmed, sliced in half and deseeded, minced
1 1/2 tsp. salt (or to taste)
1 tsp. freshly ground black pepper
1 tsp. paprika, smoked or sweet
1 tsp. caraway seeds, crushed
1 tsp. cumin seeds, crushed, or 3/4 tsp. ground cumin
1/2 tsp. turmeric
2 lbs. ripe tomatoes, cored and diced, or two 14-oz. cans of diced or crushed tomatoes
2 Tbsp. tomato paste
2 tsp. honey
1 tsp. red wine or cider vinegar
1 cup loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
4 oz. feta cheese, cut in generous, bite-sized cubes (I omitted this)
4 to 6 eggs

In a wide skillet, heat the olive oil over medium-high heat.  Add the onions and garlic and cook for 5 minutes, until soft and wilted.  Add the chile pepper, salt, pepper, and spices.  Cook for 1 minute, stirring constantly, to release their fragrance.

Add the fresh or canned tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. (Fresh tomatoes may take a little longer to cook than canned.)  Stir in the chopped greens.

If you want to finish the Shakshuka on the stovetop, turn off the heat and press the cubes of feta into the tomato sauce.  With the back of a spoon, make 6 indentations in the sauce.  Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.

Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time.  Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.

TO FINISH THEM INDIVIDUALLY:  Preheat the oven to 375F.  Divide the sauce into 6 individual baking dishes and press the feta cubes into the sauce.  Set the baking dishes on a baking sheet, make an indentation in each, and crack an egg into the center.  Bake until the eggs are cooked to you liking, basting the whites with some of the sauce midway during baking, which will take anywhere from 10 to 15 minutes - but begin checking them sooner to get them just right.  If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over them, but avoid having it touch the yolks.

Serve with lots of crusty bread for scraping up the sauce.

(Such a flavorful sauce!  Very delicious and satisfying.)

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.)

Anna Thomas' Green Soup

(recipe from Food 52)

1 bunch chard or spinach
1 bunch kale
4 to 5 green onions, sliced, white and green parts
1/2 cup loosely packed cilantro
1 tsp. sea salt, plus more to taste
1 medium Yukon Gold potato
1 medium yellow onion
1 1/2 Tbsp. olive oil
Marsala or dry sherry (optional)
1 to 2 cloves garlic, finely chopped
2 1/2 to 3 cups vegetable broth
Freshly ground black pepper
Cayenne
1 Tbsp. fresh lemon juice, plus more to taste

Wash the greeens thoroughly, trim off their stems, and slice the leaves.  Combine the chard or spinach, kale, green onion, and cilantro in a large soup pot with 3 cups water and a teaspoon of salt.  Peel the potato, or just scrub it well if you prefer, cut it into small pieces, and add it to the pot.  Bring the water to a boil, turn down the flame to low, cover the pot, and let the soup simmer for about half an hour.

Meanwhile, chop the onion, heat a tablespoon of olive oil in a skillet, and cook the onion with a small sprinkle of salt over medium flame until it is golden brown and soft.  This will take up to half an hour.  Don't hurry; give it a stir once in a while, and let the slow cooking develop the onion's sweetness.  If you like, you can deglaze the pan at the end with a bit of Marsala or sherry - not required, but a nice touch.

Add the caramelized onion to the soup.  Put the remaining 1/2 tablespoon oil in the pan and stir the chopped garlic in it for just a couple of minutes, until it sizzles and smells great.  Add the garlic to the pot and simmer the soup for 10 minutes more.

Add enough of the broth to make the soup a soup - it should pour easily from the ladle - and puree it in the blender, in batches if necessary, or use an immersion blender.  Don't overprocess, potatoes can turn gummy if you work them too much.

Return the soup to the pot, bring it back to a simmer, and taste.  Add a pinch more salt if needed, grind in a little black pepper, and add a pinch of cayenne and a tablespoon of lemon juice.  Stir well and taste again.  Now use your taste buds - correct the seasoning to your taste with a drop more lemon juice or another pinch of salt, and then serve.  Garnish with a thin drizzle of fruity olive oil.

(This soup is light and flavorful and packed with greens!  If you wanted it a bit heavier, I suppose you could add another potato.  The website also mentions that you could use any greens, any herbs; or bolster the soup with arborio rice, yams, sauteed mushrooms, or squash instead of the potato; shallots or leeks instead of the onion - use the recipe as a template.)

Blitz's Green Smoothie

(recipe from Healthy Girl's Kitchen)

1 orange, skin & pith removed
1/2 lemon, skin & pith removed
Handful of spinach/kale/other leafy green
A sprig of parsley & mint
Handful frozen mixed berries
1 Tbsp. ground seeds (flax, sunflower, almond, pumpkin)
4-6 ice cubes
Optional:  1 or 2 pieces of crystalized or naked ginger, or a shake of dried ginger or favorite spice

Blend!

French Indigo Lentil Soup

(recipe adapted from Cooking From an Ecological Kitchen by Lorna Sass)

2 quarts mushroom or vegetable broth, or water
3 cups chopped onions (2 very large onions)
3 large cloves garlic, minced
1 tsp. dried thyme
3/4 tsp. dried oregano
1/4 tsp. Aleppo pepper (or crushed red pepper flakes)
2 cups chopped celery (3 large ribs, halved lengthwise and sliced)
2 cups chopped carrots (about 2 large carrots)
8 ounces mushrooms, wiped clean and sliced
2 cups French indigo lentils, rinsed (also known as Du Puy lentils)
3 small bay leaves
1 28-oz. can diced tomatoes, undrained
3/4 cup shredded greens (baby spinach or Swiss chard)
1/4 cup finely minced parsley
2 Tbsp. balsamic vinegar
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste

Add 2 Tbsp. of the broth to a heavy saucepan and heat over medium high heat.  Add the onions and garlic, reduce the heat to medium, and cook, stirring occasionally, until softened, about 5 to 7 minutes, adding small amounts of broth to prevent burning the bottom of the pan.  Add the thyme, oregano, and pepper flakes, and cook for another 1 to 2 minutes.  Add the celery, carrots, mushrooms, remaining broth, lentils, and bay leaves.  Bring to a boil, then simmer for 40 minutes.

Add the tomatoes, shredded greens, parsley, balsamic vinegar, and salt and pepper to taste.  Simmer an additional 10 minutes.

Taste and adjust seasonings, ladle into bowls, and serve.

(Packed with veggies, hearty and makes a ton!)

Peanut Butter and Greens Soup

(recipe from online, not sure where)

1 onion, diced
2 cloves garlic, minced
1 Tbsp. olive oil (I use canola)
1 tsp. fresh ginger, minced
6 cups vegetable broth
2 tomatoes, diced
1 bunch collard greens, cut or torn into strips or small pieces (I used kale)
1/3 tsp. cumin
dash cayenne pepper
1/3 tsp salt
1 cup peanut butter
2 Tbsp. lemon or lime juice

Sautee the onion and garlic in oil for about 3 minutes, or until onions start to turn clear and soft.  Add ginger and heat one more minute.  Add broth, tomatoes, greens, cumin, cayenne and salt and allow to cook for about 15 minutes.

Carefully add the peanut butter, and stir well to combine.  Allow to cook until the peanut butter is melted and incorporated.  Drizzle with lime juice just before serving.

(What a simple preparation, and unusual soup!  I brought this for work lunches, and it kept getting better and better each day.  Very light.  I liked to add a bit more cayenne to each serving.)

Dandelion Greens with Toasted Garlic & Almonds

(recipe from Eating Well magazine)

Makes 4 side-dish servings.

1 large bunch dandelion greens or 1 head curly endive, escarole, or chicory, trimmed and coarsely chopped
1 Tbsp. olive oil
6 cloves garlic, thinly sliced
4 scallions, thinly sliced, whites and about 2 inches of the greens only
1/3 cup sliced almonds, toasted
1/4 tsp. salt

Bring a large pot of water to a boil.  Drop greens into the boiling water and cook until bright green, stirring one or twice, 30 seconds to 2 minutes, depending on the type of greens.  Drain in a colander, then rinse well with cold water.  Drain again, pressing on the greens to remove excess water.

Heat oil in a large skillet over medium-high heat.  Add garlic and scallion; cook, stirring, until the garlic starts to turn golden brown, 30 seconds to 2 minutes.  Add the greens and cook, stirring, until tender and heated through, 1 to 3 minutes.  Stir in almonds and season with salt.  Serve immediately.

(Note from the magazine:  to make the recipe with mellower greens like spinach or chard, skip the blanching step.  Blanching tames the bitter greens.  I still found this to be quite bitter.  It grew on me, though, and I loved the element that the almonds add to the dish.)

Green Curry Noodles

(recipe from teaandcookiesblog.com)

Serves 1 or 2.

3 cups veggie broth
Green Thai curry paste, added to taste and preferred heat level (start with 1/2 tsp.)
4 oz. rice noodles
1 cup greens (pak choy, bok choy, napa cabbage, chard, or spinach)
1 cup broccoli, cut into bite-size flowerets, stems peeled and chopped
Chopped cilantro for topping (or basil, or green onions)

Optional additions: Splash of soy sauce, fish sauce, or Sriacha sauce to taste.  Squeeze of lime juice.

Cook the noodles in boiling water according to package directions, drain and rinse, set aside.

In a medium saucepan, bring the broth to a strong simmer and add the green curry paste.  Start with 1/2 tsp. and then add little by little until desired level of flavor and heat.  Stir to allow the curry paste to dissolve completely.  At this point, add a few drops of soy sauce, fish sauce, or lime juice, if desired.

Add the cooked noodles to the curry broth; stir to detangle.  Add the broccoli; stir and allow to simmer for 1 minute.  Add the chopped greens; stir and remove from heat.  Add a sprinkle of cilantro (or other herb of your choice), serve immediately.

(I made a version of this non-soupy, too:  just sauteed in a small amount of broth in a skillet.  Very tasty and easy!)