Quoting Janis Kracht to Jim Weller <=-

Baby beet greens are one of the tastiest of all the greens
Supermarket beet greens are older and stronger tasting.

And tough! I never cook supermarket beet greens because they
always seem so umm... weathered :). I think I did try once, and
found they had to be boiled 'forever'

I do cook and eat them, because I really like greens of all kinds a
lot and never seem to have enough.

Radish leaves are an often overlooked edible; they're quite good if
they're not too old and coarse.

Gardoons are the best

I read that as cardoons at first.

gardoons (burdock)

That was a new name for burdock to me. Besides immature flower
stalks harvested in the spring before the flowers appear, the roots
are good too in the fall (or really early in the spring before new
shoots emerge.)

This week's leafy stalk vegetable here was a bunch of red stem Swiss
Chard which is a very close relative of the common beet. We had the
leaves the first night, sauteed quickly with olive oil, garlic,
crushed red pepper and lemon juice. The second night we had the
stems braised in bacon fat and vegetable broth seasoned with lots of
black pepper and a bit of powdered bay leaf and rosemary. Both ways
were delightful.




Cheers

Jim


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JIM WELLER wrote to JANIS KRACHT <=-

Baby beet greens are one of the tastiest of all the greens
Supermarket beet greens are older and stronger tasting.

And tough! I never cook supermarket beet greens because they
always seem so umm... weathered :). I think I did try once, and
found they had to be boiled 'forever'

I do cook and eat them, because I really like greens of all kinds a
lot and never seem to have enough.

Radish leaves are an often overlooked edible; they're quite good if they're not too old and coarse.

I've mentioned that here in past. I first discovered radish greens when
I, through benign neglect, allowed my radishes to "go to seed". The vines
and the seed pods are very edible - with the immature seed pods tasting
much like the root bulbs. I now plan to let some of my radishes set seed
pods ..... because whilst I can buy radishes w/leaves attached I have
never seen the greens w/seed pods anywhere, even at farmer's markets.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Radishes w/Radish Greens
Categories: Five, Vegetables, Citrus
Yield: 8 Servings

3 bn Small radishes; w/greens
- attached
2 tb Extra-virgin olive oil
Salt & fresh ground pepper
2 tb Unsalted butter
2 tb Fresh lemon juice

Set the oven @ 500°F/260°C.

Trim the radishes and wash the greens; pat dry.

In a large ovenproof skillet, heat the oil until
shimmering. Add the radishes, season with salt and
pepper and cook over high heat, stirring occasionally,
until lightly browned in spots, about 2 minutes.
Transfer the skillet to the oven and roast the radishes
for 15 minutes, until crisp-tender.

Return the skillet to the burner and stir in the butter
to coat the radishes. Add the radish greens and cook
over moderate heat until they are wilted, about 2
minutes. Add the lemon juice and season with salt. Serve
the radishes right away.

Yield - Serves 8

by Gerard Craft | April 2009

RECIPE FROM: https://www.foodandwine.com

Uncle Dirty Dave's Kitchen

MMMMM

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Hi Jim,

Baby beet greens are one of the tastiest of all the greens
Supermarket beet greens are older and stronger tasting.

And tough! I never cook supermarket beet greens because they
always seem so umm... weathered :). I think I did try once, and
found they had to be boiled 'forever'

I do cook and eat them, because I really like greens of all kinds a
lot and never seem to have enough.

I like throwing them in salads as well. The fresh baby greens (beet greens, lettuce greens, etc.) the aerogarden grow are great that way.

Radish leaves are an often overlooked edible; they're quite good if
they're not too old and coarse.

Yes, I grew them in my garden, I used them as well.

Gardoons are the best

I read that as cardoons at first.

gardoons (burdock)

I've seen it both ways.. Most people spell it cardoons I think.

This week's leafy stalk vegetable here was a bunch of red stem Swiss
Chard which is a very close relative of the common beet. We had the
leaves the first night, sauteed quickly with olive oil, garlic,
crushed red pepper and lemon juice. The second night we had the
stems braised in bacon fat and vegetable broth seasoned with lots of
black pepper and a bit of powdered bay leaf and rosemary. Both ways
were delightful.

Swiss Chard and beet greens are so good that way :)

Take care,
Janis

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Quoting Mark Lewis to Dave Drum <=-

ruining it by cooking it Southern (boiling it to death)

collards, turnips and kale can be done like that

I've seen collard recipes calling for boiling from 45 minutes all
the way up to 6 hours at a gentle simmer.

For collards, I cut out the coarse ribs and stems, roll up the half
leaves and cut them into ribbons. A five minute blanching in salted
boiling water, a five minute saute after draining them and then a
final 5 to 10 minute simmer in seasoned broth is sufficient to me.
Kale needs about 15 minutes total, less if young and young turnip
greens need even less time than that. (Rutabaga greens are edible
but not especially tasty unless very, very young indeed. My friend
Bill, who runs a market garden that includes 2 acres of rutabagas,
will eat them in the spring when he is thinning out the plants. His
hogs get all the fall greens after the harvest.

and then compounding the felony by adding vinegar at the table.

i always use vinegar of some sort on my greens except a few certain
ways i do spinach

I agree. Vinegar (or lemon juice) generally perk up greens nicely.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kenyan Sukuma Wiki (Collard Greens in Lemon Sauce)
Categories: African, Vegetables, Chilies, Sauces, Citrus
Yield: 6 Servings

2 lb Collard greens
2 tb Vegetable oil
1 md Onion; chopped
2 md Tomatoes, peeled, seeded
-and chopped
1 Serrano or Jalapeno chile;
seeded and minced
2 tb Lemon juice
1 tb All purpose flour
1/2 ts Salt
1 pn Sugar, optional

Wash the collard greens to remove any dirt. Drain. Repeat. Cut
out and discard the tough ribs and woody stems. Stack the collard
leaves a few at a time, and cut them crosswise into 1/2-inch wide
strips.

Bring a large pot of water to the boil. Add the collard greens and
cook 10 minutes. Drain, reserving 3/4 cup of the broth and refresh
with cold water.

Heat the oil in a large skillet. Add the onion and chile pepper
and cook over medium heat, stirring often, until softened, about 5
minutes. Add the tomatoes and cook for 1 minute more. Stir in the
drained greens.

In a medium bowl, whisk the 3/4 cup broth water with the lemon
juice, flour and salt until smooth. Stir this into the greens,
reduce the heat and simmer, stirring often, until thickened.
Serve.

Variations:

You can use light cream instead of the water in the lemon sauce.

You can also use beef or chicken stock with a little meat added
in.

Recipe from Jagdish Maru, Ottawa (and ex-Nairobi)

JW

MMMMM



Cheers

Jim


... I made salad with 2 kinds of lettuce, if spinach counts as lettuce.

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On 11-11-19 17:43, Jim Weller <=-
spoke to Mark Lewis about greens <=-

I've seen collard recipes calling for boiling from 45 minutes all
the way up to 6 hours at a gentle simmer.

For collards, I cut out the coarse ribs and stems, roll up the half
leaves and cut them into ribbons. A five minute blanching in salted boiling water, a five minute saute after draining them and then a
final 5 to 10 minute simmer in seasoned broth is sufficient to me.

That is quite close to what Gail does with collards, except after she
cuts into ribbons (chifferole?) she steams them over boiling water.
Serve with butter, but no vinegar for us.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Meat, Spinach & Cheese Pie*
Categories: Main dish, Beef, Phyllo
Yield: 2 Pies

MMMMM------------------------MEAT MIXTURE-----------------------------
1 1/2 c Onion, chopped
2 tb Olive oil
1 1/2 lb Ground beef (lean)
3/4 ts Salt
3/4 ts Oregano
1/3 c Tomato paste
3/4 c Parmesan Cheese, grated
2 lg Eggs, beaten
5 Scallions, chopped

MMMMM------------------SPINACH & CHEESE MIXTURE-----------------------
1 1/2 pk Chopped spinach, cooked and
-pressed VERY dry
3/4 c Parsley, chopped
3/4 c Fresh dill, chopped
1 tb Dried mint
1 1/2 ts Salt
1 1/2 ts Pepper
3 lg Eggs, beaten
1/3 lb Feta cheese, crumbled
1/3 lb Ricotta cheese
1/2 lb Phyllo dough
1/2 lb Butter

For Meat Mixture, saute onions in oil until tender. Add ground beef,
brown and drain. Add salt, pepper, oregano, tomato paste, Parmesan
cheese and beaten eggs, mixing well. Set aside.

Tom make spinach and cheese mixture, saute chopped scallions in oil in
another skillet. Add drained spinach, parsley, dill, mint, salt,
pepper, eggs, feta and ricotta cheese. Set aside.

Line two buttered nine inch pie tins each with six sheets of phyllo,
brushing each sheet with butter.

Add meat mixture and spread evenly. Spread spinach and cheese mixture
over meat. Cover pies with remaining pastry, buttering each sheet and
tucking sheets in neatly. Butter top.
Cut the top pastry into sized portions.

Bake at 350 degrees for 45 minutes.

This can be used as a first course or a main dish.

St. Luke

MMMMM



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