Cocktail Recipes, Spirits, and Local Bars

Braised Greens with Aleppo Oil and Feta

Braised Greens with Aleppo Oil and Feta

Also known as the “cooked to hell” method, this braise renders the greens meltingly tender. crushed red pepper flakes instead.

Ingredients

  • 1 large fennel bulb, cored, thinly sliced
  • 1 large onion, thinly sliced
  • 8 garlic cloves, thinly sliced
  • 2 bunches Tuscan kale, tough stems removed, leaves torn into pieces
  • 1 bunch broccoli rabe, tough stems removed, large clusters separated into smaller pieces
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon Aleppo pepper
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 6 ounces feta cheese, broken into large pieces

Recipe Preparation

  • Heat ¼ cup oil in a large heavy pot over medium. Add fennel and cook, stirring occasionally, until softened and browned around the edges, 5–8 minutes. Add onion, season with salt, and cook, stirring occasionally, until translucent and just beginning to brown, 5–8 minutes. Add garlic and cook, stirring, until softened, about 3 minutes.

  • Add kale and broccoli rabe to pot a handful at a time, tossing to wilt after each addition before adding more. Stir in red pepper flakes; season with salt. Add 3 cups water and bring to a gentle simmer. Reduce heat and cook, partially covered, until greens are very tender, 35–45 minutes.

  • Meanwhile, bring Aleppo pepper, paprika, and remaining ¼ cup oil to a simmer in a small saucepan over low heat, swirling often, about 1 minute; let cool.

  • Add lemon zest and lemon juice to greens; taste and season with more salt. Transfer to a serving platter along with some of the braising liquid and top with feta. Drizzle with Aleppo oil.

Recipe by Jon Shook & Vinny Dotolo, Animal and Jon & Vinny's, Los Angeles, CA,

Nutritional Content

Calories (kcal) 230 Fat (g) 19 Saturated Fat (g) 5 Cholesterol (mg) 20 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 7 Sodium (mg) 240Reviews SectionI have never made braised greens before! But I have been looking for ways to incorporate the aleppo pepper that the BA crew can't stop talking about, and this seemed like the most aleppo-forward way for me to do it. It was even better tasting than I imagines it would be. The aleppo pepper oil smells amazing and livens the whole dish up. I made some beef and lamb meaballs with aleppo, parsley, and sumac to have alongside. It's so flavorful and bright and the greens are not bitter at all. Will be making again!!AnonymousHouston, TX 77005, US06/11/18

Recipe: Braised Field Greens with White Soy Pot Likker

Chef Adam Howard makes a vegetarian version of this Southern classic.

Braised greens are a staple dish in Southern cuisine. Traditionally, greens like collards, mustard or turnip are cooked low and slow and flavored with meat, such as ham hocks, smoked turkey necks or bacon. Looking to make a vegetarian version with just as much umami, Adam Howard, executive chef of Washington, D.C.'s Blue Duck Tavern, turns to white soy and heavily flavored broth or nage.

Here's how to make it at home.


THE ART OF GREENS / Braising mix emerges as the new darling of the field

Five days a week, at several Bay Area farmers' markets, Les Lamdeck dispenses opinion along with his greens. Dressed in a tee shirt and unbuttoned work shirt, his long blond hair poking out from his hat, the Sebastopol farmer stands behind handsome wicker baskets filled with an extraordinary harvest. Shoppers who pause to chat as they load up on his impeccable salad mix or stir-fry greens soon find themselves listening to a gentle pitch for organic farming or a diatribe against irradiated food. Read my newsletter, urges the farmer, stuffing it into their bags.

Lamdeck may not turn shoppers into activists, but his stir-fry greens, or "braising greens," generate passionate testimonials. "I feel so healthy after I eat these," gushed one Napa shopper, loading the sturdy mixed greens into a plastic bag. Lamdeck says another customer told him that eating his greens was a religious experience.

This Sonoma County organic farmer is by no means alone in mixing and marketing braising greens. Many growers of delicate salad mixes are also making heartier blends suitable for cooking, which typically include young leaves of chard, baby bok choy, mustards, kale, spinach and arugula. Building on the success of their washed, ready-to-eat salad greens, growers are nurturing an audience for washed, ready-to-cook braising greens.

Lamdeck's stir-fry mix departs from the ordinary in its incredible variety. He and his partners try to grow 50 different items at a time on their three plantable acres, and to include at least half of them in each day's mix. Tender lettuces are reserved for the salad mix, but the stir- fry blend may include anything else on the farm: Russian red kale, frisee, lacinato kale, orach, amaranth, lamb's quarters, chickweed, fennel tops, salad burnet, cilantro flowers, mustard greens and flowers, chard, mizuna, bok choy, tat-soi, beet greens, wild radish and more. Small wonder that the cooked mix has a remarkably complex flavor, at once earthy, nutty, sweet, bitter and peppery.

Lamdeck's growing and harvesting methods differ from his competitors', too. On an abandoned organic apple orchard on the outskirts of Sebastopol, he and partners Efran and Roberto Guzman have carved out several four-foot-wide beds. Neat rows of red and green lettuces march across some beds, but other beds are a thick jumble of greens and herbs. At harvest time, the Guzman cousins use paring knives and half- bushel baskets and make a true "field blend" of stir-fry greens, cutting whatever leaves are the appropriate size, with an eye to variety. "They blend as they go," Lamdeck says. "There's no formula." As they gather the greens, they toss out any unedible weeds that would easily pass by an eye. The mix is then washed and spun dry on the property, then packed in plastic- lined boxes for the next day's trip to market. "We don't cut it unless we know it's got a home," Lamdeck says. Because the farm has no refrigeration, greens that don't sell at one day's market go to homeless shelters. At larger farms, the braising mixes are more predictable, more uniform. At Gourmet Veg-paq in Gilroy, where Susanna Pena sells the salad and braising greens that her uncle farms on 600 acres, the braising mix includes the same six greens year-round, nature permitting.

In contrast, Lamdeck likes to talk about "wildcrafting" mixes -- foraging, by another name. To encourage a wilder environment on the farm, he lets greens reseed in the stir-fry beds and looks kindly on plant promiscuity. When the marjoram crossed with the orange mint, he saw new possibilities.

"There's something useful going on here," he says, leading a visitor through a patch of bolting greens. He points to a leafy newcomer, the chance offspring, he believes, of cross-pollinating Chinese cabbage and Red Russian kale. The grayish leaves have a mild cabbage flavor and are crisp and delicious.

"We're making new plants," Lamdeck says, "new things for the salad. We're sending hybrids back to where they came from." (Seeds collected from a hybrid don't reproduce the hybrid instead, they revert to an unpredictable relative.)

Lamdeck's stir-fry mix, like others, packs many more nutrients than a typical leaf-lettuce salad. Plants such as kale, mustard, beet greens, chard and spinach are high in vitamins A and C, calcium, iron, folacin and beta carotene.

In her book, "Mediterranean Grains and Greens," Paula Wolfert tells a Turkish folk tale about the king whose skinny kids don't look nearly as healthy as the villagers' children. When one peasant woman tells the king she feeds her children only greens and herbs, he arranges a 40-day food exchange. Her children get sick on the rich palace fare his children become healthy.

Nutrition aside, a stir-fry or braising mix -- which many Bay Area markets now carry -- has the appeal of ease and convenience. "It tends to be something you can pretty quickly build a meal around," says Craig McKown, produce manager for the San Francisco Whole Foods market. "You get your rice going," he says, "then you saute some chicken or tofu, throw in some seasonings and stir-fry greens, and you have a complete meal."

Given how easy the greens are to prepare -- they need no trimming and take less than 5 minutes to cook -- it's perhaps suprising that sales aren't stronger. Suppliers, distributors and produce managers say they sell 100 pounds of bulk salad greens for each pound of braising greens.

"For those who know about it, it's quite popular," says McKown of the Stone Free Farm organic braising mix his store carries. "The problem is, people either mistake it for another kind of salad mix, or they don't know about it at all."

What a loss. Stir-fried with garlic and pine nuts, tossed with pasta, added to a bean soup or a frittata, or wilted in the heat of spicy seared beef, these flavor-packed mixed greens are a produce innovation worth applauding. The accompanying recipes put them center stage.

ON THE COVER: WHICH GREENS ARE WHICH

3. Asian seed radish crossed with Russian red kale

8. Indian curl leaf mustard (green wave)

9. burgundy amaranth 10. ruby chard 11. Russian red kale 12. lacinato kale 13. indigenous lam's quarter 14. ruby orach

A FARMER'S TIPS FOR USING GREENS

At Stone Free Farm in Watsonville, Stuart Dickson grows greens for a braising mix sold at Whole Foods Markets and local farmers' markets. His year-round mix includes lacinato kale Russian red kale baby bok choy red, green and rainbow chard tops from three or four kinds of beets and sometimes tat-soi.

Among his favorite uses: -- Cut greens into narrow ribbons, then saute in olive oil with garlic and toss with pasta. -- Cut greens into narrow ribbons. Soften sliced red onion in olive oil. Add greens and wilt slightly, then add lemon juice and feta cheese and serve as a warm salad. -- Rough-chop greens and stir into miso soup or vegetable bean soup. Cook until tender. -- Top a pizza dough with tomato sauce, sliced roasted potatoes, cooked greens and cheese, then bake.

HOW TO COOK

No two packers' braising mixes are alike and nomenclature has yet to be standardized, but in general a braising mix includes sturdy, mature greens such as kale. They require blanching in boiling water or moist-heat cooking.

Stir-fry mixes tend to include more delicate or younger greens that are too pungent to eat raw but will wilt quickly in a hot, oiled skillet or wok.

Some markets also carry something called "Asian mix" that includes tender but spicy greens such as baby mustard and tat-soi the mix is a great choice for warm salads.

By sight, touch and taste, you can decide whether the mix needs to be boiled or whether it is tender enough for quick steaming, stir-frying or wilting from the retained heat of grilled meats or fish.

GREENS MARKETS

FARMERS' MARKETS

SUPERMARKETS

ORECCHIETTE WITH GREENS AND RICOTTA SALATA

INGREDIENTS:

INSTRUCTIONS: Bring a large pot of salted water to a boil over high heat. Add the greens and boil until they are tender. Drain and cool under cold running water, then drain again. Squeeze the greens dry between your hands, then them chop medium-fine.

Fill the pot with salted water again and bring to a boil over high heat.

Meanwhile, heat the 1/3 cup olive oil in a large skillet over moderate heat. Add the garlic and the hot pepper flakes and saute until the garlic is fragrant and lightly colored. Add the greens, season with salt and stir to coat with seasonings. Keep warm.

Add the pasta to the boiling water and boil until slightly underdone. Drain the pasta, reserving about 1 cup of the cooking water. Return the pasta to the warm pot. Add the greens and a little of the cooking water to moisten the pasta. Cook over moderate heat, stirring constantly, until the pasta is al dente, about 2 minutes, adding more water if needed to keep the dish moist.

Remove the pot from the heat and stir in the remaining 1 tablespoon olive oil. Grate the cheese over the pasta, toss again, then taste and adjust seasoning. Serve immediately in warm bowls.

PER SERVING: 432 calories, 12 g protein, 43 g carbohydrate, 25 g fat (5 g saturated), 11 mg cholesterol, 181 mg sodium, 6 g fiber.

SPICY SEARED BEEF ON STIR-FRY GREENS

Choose tender, young Asian stir-fry greens that will wilt slightly when tossed with the hot beef. Avoid the sturdier braising greens mixes that require cooking. If you can't find Asian stir-fry greens, use a mixture of baby spinach and watercress.

INGREDIENTS:

For the Marinade: -- 2 tablespoons Thai or Vietnamese fish sauce -- 1 tablespoon peanut oil -- 1 tablespoon soy sauce -- 1/2 teaspoon Chinese or Japanese sesame oil -- 2 large cloves garlic, minced -- Several grinds of black pepper -- 1 tablespoon finely minced lemongrass -- 1 teaspoon Vietnamese or Chinese chile paste

For the Dressing: -- 3 tablespoons peanut oil -- 2 tablespoons lime juice -- 1 large shallot, minced -- 1 serrano chile, halved, seeded and minced -- 1/2 teaspoon sugar

For the finished dish: -- 1/2 pound mixed Asian greens (such as baby mustard and tat- soi) or young stir-fry greens

-- 2 dozen fresh mint leaves, torn in half -- 1/2 red onion, thinly sliced -- 1 tablespoon peanut oil -- Salt

INSTRUCTIONS: Freeze the meat for about 30 minutes to make it easier to slice. Slice the meat very thinly into strips about 2 inches long and 1 inch wide. In a large bowl, combine the meat with the marinade ingredients and toss to coat evenly. Let stand 30 minutes at room temperature.

In a small bowl, whisk together the dressing ingredients. Let stand 30 minutes to allow shallot flavor to mellow.

Just before you are ready to cook the meat, put the stir-fry greens, the mint and the onion in a large serving bowl. Add the dressing and toss.

Heat a 12-inch frying pan over high heat. When the pan is very hot, add the 1 tablespoon peanut oil and swirl to coat the pan. When the oil is very hot, add the meat. Stir-fry until the meat has lost most of its red color, 30 to 45 seconds the meat should still be quite rare.

Add the meat to the bowl with the greens and toss. Season to taste with salt and pepper.

PER SERVING: 308 calories, 26 g protein, 8 g carbohydrate, 19 g fat (4 g saturated), 69 mg cholesterol, 82 mg sodium, 2 g fiber.

FRITTATA WITH BRAISING GREENS

Serve this for lunch or for a simple dinner with a green salad or tomato salad and a wedge of sheep's milk cheese.

INGREDIENTS:

INSTRUCTIONS: Bring a large pot of salted water to a boil over high heat. Add the greens and boil until tender. Drain and cool under cold running water, then drain again. Squeeze the greens dry between your hands, then chop them well.


Date, feta and red cabbage salad

Sara Jenkins is famous for making the Italian roasted pork street food known as porchetta trendy in New York. She’s also known for her way with pasta (and has a new book out with her famed food writer mom celebrating it). She’s had turns at a handful of great Italian restaurants in New York, earning them stars and accolades and has written at length for The Atlantic about Italian food. And almost all I ever want to talk about here? Her salads.



I can’t help it — they’re riveting, and while I will forever love roasted pork and pasta, in my life, nothing fills the inspiration deficit that accumulates from the daily repetition of cooking that real life requires like chefs that have a way with vegetables — ways we can take back home and eat food we’re more excited about. It began the first time we went to Porsena nearly 5 years ago, when I fell in love with a green bean salad busy with pickled onions, fried almonds, thinly sliced fennel and celery, which I’m of the opinion never gets enough praise. Crunchy and bright, I became obsessed and made it again and again at home. Last week, we were back for an early Sunday night dinner with our menagerie of mini-humans (fine, just two, but it feels like a lot!) and the giant shells with kale pesto were excellent, my son’s thousand-layer deeply broiled duck lasagna was otherworldly, my husband has nothing but good things to say about the linguine with clams, but the only thing I spent the next week babbling on about was the salad I had with dates, feta and radicchio.

I also spent the next week telling myself it was too basic, too boring to warrant mention, which is kind of a shame when these simple ingredients that I already had in the kitchen are so spectacularly good together, the perfect balancing act of sweet and salty on crunchy salad. At the restaurant, they use an heirloom radicchio with tender pink leaves that is absolutely nothing like the bitter-as-lemon-peel heads we get at the store, so I replaced it with red cabbage, which is cheap, hearty and holds up well if you’re trying to plan ahead for that big holiday this month. Everything else was guesswork: I detected a lot of olive oil, a bit of lime juice and Aleppo pepper at the restaurant, but couldn’t resist adding two more things at home, very well toasted sesame seeds and a handful of parsley to finish. You could add even more stuff, I don’t think thinly shaved red onion, a splash of pomegranate molasses or even chickpeas would be unwelcome here, but the good news is that you don’t need them to make a really gorgeous November salad that I’m angling to put on the Thanksgiving table this year, and uh, in my belly at lunchtime today.

Date, Feta and Red Cabbage Salad

If you don’t like your cabbage too crunchy, dressing it as directed and letting it rest in the salad bowl for a while before adding the other ingredients will soften and wilt it a bit.

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice (I use lime)
Salt and red pepper flakes (I used the mild Aleppo variety) to taste
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and pepper, coating leaves evenly. Taste and add more lime juice, salt and pepper to taste. I do this a few times, making sure I really get this base well seasoned because it will be hard to do it as well later.

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.

Do ahead: The whole salad can sit assembled for at least an hour, if not longer in the fridge. Mine is going strong on the second day. You can also prepare the parts separately (feta, chopped dates, sliced cabbage) to assemble right before serving, if you’re planning ahead for Thanksgiving or a dinner party.


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17 Bright and Beautiful Ways to Eat Your Greens This Winter

In the colder months, when seasonal produce is scarce, it can feel like a challenge to get your daily dose of vegetables — especially your greens. But luckily, frozen vegetables can fill that void.

Frozen veggies are the best option after fresh because they are generally frozen at their seasonal peak. And unlike canned vegetables, they don’t have a lot of additional salt. Here are 17 ways to get some greens back on your plate.

1. Thai Stir-Fried Greens with Oyster Sauce

Make these garlicky greens with a mix of whatever greens you can still find in season and greens from the freezer section of your grocery store. Just make sure to drain the frozen greens fully to avoid a soggy dish.

2. Smoky Lemony Shredded Brussels Sprouts

This is an easy make-ahead side dish that can be prepped a day or two in advance and then cooked quickly while you wait for your chicken or pork roast to finish in the oven. We’re happy with anything that cuts down on prep time after a long day.

3. Stovetop Steam-Fried Green Beans and Mushrooms

Steam-fried green beans are a revelation. Not only are they delicious, and a lot healthier than many green bean recipes, but they are also quick to prepare and can be done completely on the stove. A necessity when your oven space is at a premium.

4. Irish Creamed Kale

A variation on creamed spinach, this side dish is a more decadent way to enjoy the trendy green. Of course, if you can’t get your family to eat kale, you can sub in other greens in its place.

5. Quick Sesame Snow Peas

The balance of sesame oil and lemon juice in this three-ingredient recipe is just perfect. The lemon adds a brightness, and the sesame oil adds a nutty depth that you just don’t get with olive or vegetable oil. But the best part? It only takes five minutes to cook.

6. Garlicky Roasted Broccoli

Frozen broccoli florets are a staple in our kitchens, and this easy roasted broccoli takes just a few minutes to toss together before roasting. If you’re planning ahead, let the broccoli thaw and drain while you’re at work for better results.

7. Kerala Spiced Peas

Like broccoli, a bag of frozen peas is a staple in our kitchens. This recipe takes the versatile veggie from boring to something exotic. It’s great as a simple snack, or as a side dish for your favorite protein. Feel free to adjust the level of spiciness to your taste.

8. Greek-Style Lima Beans

These aren’t the sad, mushy lima beans of your childhood. Instead, the addition of mint, parsley, and feta gives these beans a refreshing flavor profile. Who’s ready for the lima bean resurgence?

9. 10-Minute Miso Broccolini

When you have recipes like this quick Broccolini in your cooking arsenal, you can let side dishes be an afterthought. The miso glaze on this roasted Broccolini makes for the perfect umami-flavored side dish.

10. Roasted Brussels Sprouts with Walnuts, Pomegranate Molasses, & Shanklish

When you’re ready to get inventive with your Brussels sprouts, this is the recipe to try. Pomegranate molasses is pretty much the new balsamic vinegar, and shanklish is the must-know dipping sauce made from labneh, za’atar, and Aleppo pepper. It’s a winner all around.

11. Smoky Creamed Kale

Yes, creamed kale is so good that it deserves two places on this list. This variation is noteworthy because of the rich flavor of the smoky paprika. If you make it ahead, make sure you cover it in plastic wrap, and push the wrap onto the surface of the kale to keep it at its freshest.

12. How to Stir-Fry Spinach with Garlic

Master this simple technique and you’ve got an easy way to get greens on your plate any night of the week. While spinach is classic, this also works with other soft greens like arugula, watercress, and even romaine lettuce.

13. Quick-Braised Chicken, Beans, and Greens

This is healthy comfort food at its absolute best. The kale soaks up some of the flavorful broth as it wilts, but leaves enough left to dunk crusty bread into. This recipe is guaranteed to be one you’ll turn to time and time again.

14. Lemon-Rosemary Roast Chicken with Winter Green Stems

If you’re always tossing your kale or Swiss chard stems in the trash after you’ve trimmed off their leaves, this is the recipe that will convince you to do otherwise. Roasted on a sheet pan with chicken, herbs, and plenty of garlic, they become so tender and flavorful that you’ll question why you ever threw them out in the first place.

15. Collard Green Chicken Salad Wraps

Collard greens are usually braised or stewed, but here they are enjoyed raw. Does it work? Most definitely! The raw leaves are sturdy enough to be used as a substitute for bread, but are nowhere near too tough or fibrous. Instead they provide just the right amount of crunchy contrast to the creamy chicken salad.

16. Coconut & Rainbow Chard Baked Sweet Potato

This recipe is most definitely proof that you eat with your eyes first. Topping a bright orange sweet potato with a colorful mix of garlicky greens, toasted coconut, and pomegranate seeds is enough to make anyone eat their vegetables.

17. How To Make Roasted Broccoli

This is another technique to master because there’s no better (and faster!) way to make broccoli a crowd-pleasing option. The stems become tender, while the florets get extra crispy and browned on the ends. While perfect as is, finishing the broccoli with freshly grated Parmesan cheese and a squeeze of lemon juice definitely doesn’t hurt.

Kristin is the co-founder of Part Time Vegan and Silent Book Club. As a former editor at Real Simple, she is compulsively organized and loves solving people's problems. She has a weakness for desserts, especially ice cream.


Recipe Summary

  • 1 tablespoon coriander seeds
  • 4 chicken legs (about 2 pounds total)
  • Kosher salt
  • 1 orange, washed
  • 1 tablespoon Aleppo pepper
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 can (15 ounces) chickpeas, drained
  • 3 small shallots, halved and peeled
  • 1 cup mixed olives, such as Cerignola, Niçoise, and Castelvetrano, pitted if desired
  • 3 cups packed leafy greens, such as mustard, dandelion, or baby kale, or a combination

In a small skillet over medium heat, toast coriander seeds, stirring occasionally, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool completely, then grind.

Preheat oven to 350°F. Season chicken generously with salt let stand. Meanwhile, zest orange. In a small bowl, combine 2 teaspoons orange zest with Aleppo pepper, thyme, coriander, and 1 tablespoon oil.

Rub spice mixture all over chicken let stand at least 30 minutes, or refrigerate, covered, up to 2 days. Slice orange in half lengthwise, then cut one half crosswise into very thin slices and scatter in the bottom of a roasting pan, along with chickpeas and shallots. Squeeze juice of remaining orange half over chickpea mixture toss with remaining 7 tablespoons oil. Season with salt.

Place chicken in pan, skin-sides up drizzle with oil. Roast until chicken is golden and very tender, and chickpeas and shallots are beginning to caramelize, 1 1/2 to 2 hours. Remove pan from oven and transfer chicken to a plate. Stir olives and greens into pan, then return chicken. Switch oven to broil and cook until chicken is golden brown and greens are just wilted, about 1 minute more. Serve.


Greek Fava Is Our New Favorite Low-Carb Side Dish

It's a wonderful side and an even better dip&mdashwhat&rsquos not to love?

As a Type 2 diabetic who is always working to both control my blood sugar and lose weight, the side dishes that we think of as carbs can be tough. I love a potato, and a rational amount of either white or sweet potatoes are fine, but I do have to be careful about how many calories I add with butter or other toppings or mix-ins, which means a fairly regular rotation of baked or steamed. Rice and grains, while good for me in terms of fiber, are very carb and calorie-dense, so other than switching up the type, it is still always a meager serving. And pasta is a much rarer treat these days.

So, when I was introduced to traditional Greek Fava, a dish of pureed yellow split peas topped with any variety of toppings, I was thrilled. The puree is flavored in the cooking with onion and carrot and broth, and then whatever toppings you choose bring extra punch. Legumes are far less carbtastic and bring a lot of protein to the party, making it a wonderful swap for potatoes, and the dish can be easily made vegetarian or vegan with no loss of flavor. Even better, it can be made on the stovetop, or in an Instant Pot, or a slow cooker, so you can adapt the recipe for the way you prefer to cook.

It is delicious at room temp or hot, you can use it as a dip or a side dish, or even swap it out for polenta and make it the star. When it is cold it solidifies, so you can press leftovers into a sheet pan or loaf pan and slice and pan-fry the next day for a great brunch item.

While the fava is delicious with just a drizzle of extra virgin olive oil and some flaky sea salt on top, it is a wonderful base for all sorts of things, making it a dish that is endlessly changeable, so once you have the base down, you can experiment with toppings to keep it fresh!


Soy-Butter Basted Scallops With Wilted Greens and Sesame

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

This simple dish was inspired by a recipe for steamed scallop and butter rice found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It’s wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.


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Near Seattle , Washington, United States
About 268 days ago, 9/19/20
Sharer's comments : Mild pungent and fruity with a medium hotness- be ready :)

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Near San Diego , California, United States
About 312 days ago, 8/06/20
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Near San Diego , California, United States
About 319 days ago, 7/30/20
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Watch the video: Φασολάκια λαδερά με πατάτες Γεύση και Οικονομία (December 2021).