Thursday, February 26, 2009

Southern Style Greens

We all know that dark leafy greens are awesome for you. Kale always ranks at the top of the list as a super veggie. This month's Nutrition Action newsletter reminded me of this fact with their veggie chart. I must admit, though, that I am always a bit stumped when it comes to finding exciting ways to serve greens. Simple steaming or sauteing always results in a chorus of "eeewwwws"from the kids. And sometimes I go crazy and cook them with a few splashes of white wine and lemon juice. This recipe, however, are by far the tastiest method of serving greens I have come across yet. And the kids like them! I used swiss chard because it cooks quickly, but you could use kale or collards as well.

INGREDIENTS
- 2 tbsp margarine
- 1 red onion, small dice
- 1 garlic cloves minced
- 1 bunch swiss chard, tough stems removed, roughly chopped
- 1 tsp hot sauce
- seasoned salt to taste
- pepper to taste
- splash of liquid smoke

METHOD
1. Heat margarine in a large pot over medium heat. Saute onion and garlic for 5 mins, until softened.
2. Add swiss chard and cook until tender, stirring regularly. When cooked, add hot sauce, season to taste with seasoned salt and pepper, and stir in liquid smoke. Serve.

28 comments:

Meg said...

Looks delicious! I have never had swiss chard.

Mary said...

I love collard greens, and I can't wait until summer when I can get them fresh at the farmer's market. I've been sauteeing greens using the ginger/mirin/sesame oil method from Veganomicon, but I've been afraid to try anything else-- too many bad experiences with mushy steamed spinach. I need some options, though, so I'll certainly give this a try.

shelby said...

I just bought a bunch of greens, I think I'll try this out!

Vegetation said...

Mmmm I love my greens sauteed! Looks great!

vegetarianzoe said...

Seems tasty. Did you ever try some Indian recipes for serving greens? Though I don't know how kids appreciate spices...but greens are one of our favorite dish here!

carrie said...

Yum....I love my greens. Probably one of my favorite things to eat (yes, crazy, I know). Liquid smoke in greens is awesome. This is also another fantastic way to prepare greens.

Heather said...

Last month's Vegetarian Times has an easy but good idea for dark green vegetables: saute garlic & leeks, then add the greens. I love the leek-chard combo!

Kelly said...

That looks delicious. I love the addition of liquid smoke. I imagine that does a great job of replicating what a ham hock would offer. Nice job.

Babette said...

Greens taste awesome I find.

Have you tried kale chips? These could be very popular with kids, I assume.

Craig Photography said...

thanks for the tip, I will try it tonight...

dreaminitvegan said...

Can't get enough greens! I like how you cooked these. I can eat them any way but my husband and son, they like them better in soups and other things.

Eating Consciously said...

I love swiss chard. It's just so beautiful ;)

Susan G said...

This is exactly how I make them - they are delicious!

Laci said...

So simple yet tastey! can it be made with spinach or kale instead o swiss chard? Thanks for all the great recipes! :)

helloveggie said...

Great looking dish. I love kale. Have you tried it in a brothy soup with lots of garlic and some brown rice? It's delicious, D and I can't get enough =)

Anonymous said...

A way I like to serve collard greens is to chop then into relatively fine pieces and sauté them with diced onions, diced yellow bell peppers and garlic. I then mix them with cooked whole grain rice, make a tasty flavored thin cashew sauce mix it all together and bake it covered in the oven for about 30 minutes at 220 C. If you are into fake cheese, after you remove the cover put grated fake cheese on the top and bake for about 5-10 more minutes until the "cheese" melts. If you are in the mood for mexican style, sprinkle some sliced olives on top and serve with fresh salsa.

Chelsea said...

Thank you so much for posting this! I have been in a rut lately with my greens, and my hubby just isn't a fan of kale, no matter how I cook it... I really hope this fixes that problem! Many thanks!

JohnP said...

Those look great - although I can tell from the photo that you didn't cook them nearly long enough for authenticity! :)

Vegan Dad said...

JohnP,
Give a Canadian boy a break! Ha ha. Yes, I did not cook these for hours like collard greens. I like some bright green colour and some texture, which is why I went with the quick cooking swiss chard. Kale and collards would have to be cooked longer.

Anonymous said...

You can saute the Swiss Chard stems before you add the leaves in order to give them more time to cook through. Then add the leaves to saute with olive oil, oinions and garlic
"sweating" them covered and then adding water and covered( this keeps some of the greenness ) to let them cook down a bit with Bragg's Liquid and nutmeg lends a Greek feeling like the filling in Greek spinach pie add nutritional yeast. This can be pureed with an immersion blender and used as the filling for raviolli too

bellacola said...

I really need to get liquid smoke.

I love greens cooked with sauteed garlic and ginger, and cooked with some sherry and a bit of sugar, topped with soy sauce. YUMMY!!!

VeganFoodieJA said...

I love greens! My mom is watering by reading this post!

DJ said...

Great tip - my kids tend to pointedly ignore their greens so I'm always on the lookout for ways to jazz 'em up!

Ashley said...

I made my kale this way last night, and WOW! New favorite! Thank you!!!!! So awesomely delicious :)

lazysmurf said...

you might try this recipe
http://lazysmurf.wordpress.com/2008/11/15/nice-ass-greens-from-the-farmers-market/
I think it is really kid friendly (except for the title) any yummy too.

Emili said...

my little brother, age 11, LOVED mark bittman's kale with double garlic (and this is a kid who lives on chicken nuggets, lean cuisines, and mac 'n cheese). it comes out very sweet and delicious. you might want to try it out! i'll definitely be trying this recipe.

Gary said...

Made this with kale - delicious!

Emily said...

I subbed collard greens, upped the garlic, and ditched the hot sauce. It was so tasty with some chickpeas and roasted tomatoes stirred in at the end. Thanks for the recipe inspiration!