HOT PEPPER COLLARD GREENS
Makes 4 servings.
These greens are especially good topped with steamed okra, a Southern favorite. Bring on the corn bread. Add another chile pepper if you like the greens really hot.
• 2 lb. collard greens, small tender leaves
• 3 or 4 tbsp. olive or coconut oil
• 2 or 3 garlic cloves, crushed or finely minced
• 1 small jalapeño or serrano pepper, cored and finely chopped
• 1 to 11/2 c. chicken or vegetable broth or water
• 1 tsp. curry powder or ground turmeric
• 3/4 tsp. salt, or to taste
• Freshly ground black pepper
Directions
Pick over the greens and discard any with yellowing or wilted leaves. Remove thick stems and discard. Stack a dozen or so leaves at a time and then roll tightly, jelly-roll fashion. Place on a cutting board and cut the roll crosswise into 1/4- inch strips. Continue rolling and cutting this way until all the greens are cut.
Rinse the greens at least 3 or 4 times in a large basin of cold water until all the grit is removed, swishing in the water. Transfer to a colander and flood with water again, and then drain well.
Heat the oil in a large heavy pot. Place the greens in the pot and sauté, stirring for 5 or 6 minutes, or until the greens are wilted. Stir in the garlic and chile pepper and cook over low heat for 3 or 4 minutes, stirring.
Add the broth or water, curry powder or turmeric, salt and black pepper and mix well. Bring to a boil, reduce the heat to medium-low, cover and cook the greens for about 15 to 20 minutes, or until tender but not mushy.
Nutrition information per serving:
Calories155Fat11 gSodium730 mgCarbohydrates11 gSaturated fat2 gCalcium250 mg
Protein6 gCholesterol0 mgDietary fiber6g
Diabetic exchanges per serving: 2 vegetable, xx fruit, 2 fat.
GINGERED MIXED GREENS
Makes 4 servings.
• 2 lb. kale, turnip or mustard greens, or a mixture
• 2 or 3 tbsp. peanut, corn or olive oil or a mixture of oils
• 1 large red or yellow bell pepper, cored and cut into 1-in. strips
• 1 jalapeño pepper, finely chopped
• 2 or 3 garlic cloves, crushed
• 1 1/2 c. vegetable or chicken broth or water
• 1 tsp. salt, or to taste
• Freshly ground black pepper
• 2 to 3 tbsp. chopped fresh ginger or 2 tsp. ground ginger
Directions
Buy young, tender greens with small leaves. Avoid those with withered or yellowing leaves. Cut away thick stems and discard. Kale, turnip and mustard greens leaves don't have to be rolled and cut into strips as collards do.
Rinse the greens 3 or 4 times, or until all the sand or grit is removed, swishing around in the water. Place in a colander, flood with water, drain and set aside.
Heat the oil in a large stock pot or sauce pan. Add the red or yellow bell pepper, the jalapeño pepper and garlic. Sauté 2 or 3 minutes, stirring.
Stir in the broth or water, salt, black pepper and the ginger. Cover the pot and simmer the broth for 15 to 20 minutes.
Raise the heat to high and stir in the greens, using a long-handled spoon to turn over the leaves in the boiling broth. When the greens are thoroughly immersed in the liquid, reduce the heat to medium-low, cover the pot and cook for about 20 minutes or until tender, stirring occasionally.
Nutrition information per serving:
Calories155Fat8 gSodium1,030 mgCarbohydrates20 gSaturated fat1 gCalcium200 mg
Protein5 gCholesterol0 mgDietary fiber4 g
Diabetic exchanges per serving: 3 vegetable, 11/2 fat.
BROCCOLI RAAB WITH PINK PEPPERCORNS
Makes 4 servings.
I steam these greens in a basket steamer; this favorite cooking method shortens the cooking time.
• 2 lb. broccoli raab
• 1/2 to 1 tsp. ground cinnamon, nutmeg or mace
• 3/4 tsp. salt, or to taste
• Freshly ground black pepper
• 2 garlic cloves, crushed
• 2 tbsp. peanut, coconut or olive oil
• 2 tbsp. pink peppercorns, crushed, divided
Directions
Buy young tender greens with small leaves. Separate the bunch of greens into leaves and then cut the stalks into thin slivers. Rinse the greens with cold water 3 or 4 times in a basin until they are free of grit, swishing around in the water. Transfer to a colander and flood again with water and allow to drain.
Then, pack the greens tightly into a large steamer basket and then set the basket inside the steaming pot, which should be filled with water up to the level of the steamer basket. Cover the pot and steam the greens over high heat about 5 minutes, turning with tongs or a large spoon a couple times.
Stir in the cinnamon, nutmeg or mace, salt, black pepper, garlic, oil and half of the peppercorns. Cover the pot again and steam 5 to 7 minutes or until just tender, turning the greens over at least once.
Stir in the remaining tablespoon of peppercorns, and transfer the greens to a warm serving bowl.
Nutrition information per serving:
Calories144Fat8 gSodium510 mgCarbohydrates17 gSaturated fat1 gCalcium170 mg
Protein6 gCholesterol0 mgDietary fiber5 g
Diabetic exchanges per serving: 3 vegetable, 11/2 fat.
SAUTEED BOK CHOY WITH CRUSHED RED PEPPER
Makes 4 servings.
I like this dish with grilled salmon or grilled whole fish, such as sea bass or red snapper.
• 2 lb. bok choy
• 2 tbsp. olive or coconut oil
• 2 or 3 green onions, chopped
• 1 or 2 garlic cloves, crushed
• 1 to 2 tsp. crushed red pepper
• 3/4 tsp. salt, or to taste
• Freshly ground black pepper
• 2 tbsp. coconut milk or vegetable broth
Directions
Cut off the base strip at the bottom of the stalks of bok choy and discard. Separate the stalks into leaves. If the stems of the bok choy leaves are large, chop finely.
Place the leaves and stems into a basin and rinse with cold water 3 or 4 times or until they are free of grit, swishing around in the water. Transfer to a colander and flood again with water and allow to drain.
Heat the oil in a large skillet or saucepan. Stir in the green onions, garlic and crushed red pepper. Cook over medium-low heat for 3 or 4 minutes, stirring.
Stir in the bok choy, salt, black pepper and coconut milk or broth and saute, turning the greens, 2 or 3 minutes longer, or until tender.
Nutrition information per serving:
Calories106Fat8 gSodium590 mgCarbohydrates6 gSaturated fat2 gCalcium230 mg
Protein4 gCholesterol0 mgDietary fiber3 g
Diabetic exchanges per serving: 1 vegetable, 11/2fat.
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