womenspress-slo.org

1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped

3/4 cup sliced pancetta, or bacon, finely diced

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/8 teaspoon crushed red pepper

1 28-ounce can diced tomatoes, (not drained)

1/4 cup water

8 ounces medium pasta shells (or other type of pasta), (3 cups)

1/4 teaspoon salt

Freshly ground pepper, to taste

1/2 cup grated Parmigiano-Reggiano cheese

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10-12 min. Drain, rinse with cold water and press out excess moisture. Set aside. Put a large pot of lightly salted water on to boil for cooking pasta. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 min. Drain; discard fat. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3-5 min. Add garlic and crushed red pepper; cook, stirring, for 30-60 seconds. Add the pancetta, tomatoes and water; bring to a simmer, mashing tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to med-low and simmer, uncovered, until thickened, about 20 min. About 10 min. before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8-10 min. Reserve 1/4 cup of the cooking water and drain the pasta. Add pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 min. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve. From EatingWell, Winter 2003.

foodfitnessandfun.wordpress.com

1 C dried black beans, soaked overnight

6 C beef (or chicken or vegetable) stock

2 bay leaves

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

1 medium celery root, peeled and chopped into 1 inch cubes

2 large carrots, cut into 1 inch rounds

1 large parsnip, cut into 1 inch rounds

1 lb yukon gold potatoes, washed and

cut into 1 inch cubes

1 1/2 tsp sea salt

2 tbsp fresh cilantro, minced

ground black pepper to taste

Drain beans and discard water. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises; discard. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Let soup return to a boil. Cover, reduce heat to low, and cook 45-50 minutes. With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender. Pour puree back into soup. Add salt, cilantro, and pepper. Continue cooking for 20-30 minutes or until beans are soft and creamy.  From Women’s Health.

sandiegofoodstuff.com

Salt

3 cups broccoli spigarello leaves, or broccoli rabe leaves (stems discarded)

3 tablespoons extra-virgin olive oil

2 1/2 teaspoons minced garlic

pinch of chili flakes.

Prepare a large bowl of ice water, and set aside. Fill a large pot with water, salt heavily (it should taste like seawater), and bring to a boil. Add broccoli spigarello, and blanch until bright green and tender, about 2 minutes. Drain, immediately plunge into ice water until cooled, and drain again. In a medium saucepan over medium-low heat, heat olive oil until shimmering. Add garlic, cover, and cook until tender but not browned, about 1 minute. Add broccoli spigarello and chili flakes. Stir slowly to gently reheat. Serve hot with, if desired, gnocchi or risotto.  From nytimes.com.

culinarytrends.net

1 bunch spigarello, washed, stems removed, leaves chopped
2 cloves garlic, peeled, roughly chopped
4 shallots, peeled, roughly chopped
2 Italian sausages, washed, grilled
1 carrot, peeled, cut into thick rounds
1 cup chicken stock
1 cup pasta water
2 tablespoons butter
¼ box pasta, penne or ziti
Olive oil
Sea salt
Freshly ground black pepper
Grated Parmesan cheese

Boil a large pot of salted water. Add pasta, stir frequently, and cook until al dente. Strain, saving 1 cup of pasta water. Return pasta to the pot, add 1 tablespoon butter and 1 teaspoon olive oil, stir and cover to keep warm. Sauté shallots, garlic, and spigarello with olive oil in a hot pan. Stir frequently until lightly browned, season with sea salt and black pepper, then add chicken stock and pasta water. Add the tablespoon of butter. Reduce heat. Cover loosely with a piece of tin foil and simmer for 10 minutes. Add the carrot rounds. Simmer for another 10 minutes. Grill sausages until browned on all sides. Remove and cut into thick rounds. Add sausage rounds and cooked pasta to the sauté pan. Stir well and serve with grated Parmesan cheese. From menwholiketocook.blogspot.com.

2 tablespoons extra-virgin olive oil, divided

4 cups cauliflower florets (from 1 medium head)

2 tablespoons water

2 teaspoons red-wine vinegar

1 cup grape tomatoes, halved

2 tablespoons chopped fresh parsley

1 tablespoon minced garlic

2 anchovy fillets, minced (optional)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Cook pancetta in a large nonstick skillet over medium heat until it begins to brown, 3 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. Add 1 tablespoon oil to the pan. Add cauliflower, cover and cook, stirring occasionally, for 4 minutes. Add water and vinegar, cover and cook, stirring occasionally, until golden brown and tender and the liquid has evaporated, about 4 minutes more. Add the remaining 1 tablespoon oil, tomatoes, parsley, garlic, anchovies (if using), salt and pepper. Cook, stirring, until the garlic is soft, about 2 minutes more. Serve the sautéed cauliflower with the crispy pancetta on top. From EatingWell, Jan/Feb 2010.

ifood.tv

2 leeks, white and light green parts only, cleaned & sliced

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced

1 bunch baby turnips, with greens*

salt
freshly ground black pepper

3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil
1 tablespoon unsalted butter

* turnips peeled and cut in wedges, greens stemmed, washed well, and chopped

Place the leek greens in a pot and add 8 cups water. Bring to a boil and simmer for 30 min. while you prepare the remaining vegetables. Strain and return to the pot, discarding the solids. Heat the oil in a large nonstick skillet. Add the onions and sliced leeks. Cook, stirring often, until tender, about 5 min. Add the garlic. Cook, stirring, until fragrant, about 1 min. Add the turnips, 2 1/2 cups of the leek stock, and salt to taste. Bring to a simmer, partially cover, reduce the heat to medium-low, and simmer for 10 min., or until the turnips are tender. Stir in the greens and simmer for another 5 min. If the greens are quite tough, simmer a few minutes longer; however, their color will not be as bright.  Add pepper, taste, and adjust the salt. Stir in fresh herbs and butter. When the butter has melted, serve in bowls over couscous. From www.cdkitchen.com.

nami-nami.blogspot.com

1 pound sunchokes, scrubbed
1 tablespoon olive oil
1 lemon, scrubbed and cut into sixths
1 clove garlic, roughly chopped
Salt and pepper to taste
Fresh thyme or rosemary for optional garnish

Preheat oven to 350°F. Toss sunchokes with oil, garlic, salt & pepper. Squeeze lemon wedges onto sunchokes and toss the wedges into the mix and stir. Put on a baking sheet or shallow roasting pan. Cook until golden and starting to brown, about 30-45 minutes. Place in a serving dish and scatter a handful of herbs on top, if using. From www.care2.com.

1 tablespoon extra-virgin olive oil

4 cups sliced mixed mushrooms

1 lb thinly sliced Brussels sprouts

1 tablespoon minced garlic

1/2 cup dry sherry, or 2 tablespoons sherry vinegar

2 cups low-fat milk

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup finely shredded Asiago cheese,

plus more for garnish

Cook pasta in a pot of boiling water until tender, 8-10 min. Drain, return to the pot and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8-10 minutes. Add garlic and cook, stirring, until fragrant, about 1 min. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 min (if using sherry). Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until sauce bubbles and thickens, about 2 min. Stir in Asiago until melted. Add sauce to the pasta; toss. Serve with more cheese, if desired. From EatingWell, Sept/Oct 2009.

kitchendaily.com

1 cup bulgur

2 tablespoons chopped walnuts

6 teaspoons walnut or olive oil, divided

2 shallots, chopped

1 tablespoon finely chopped garlic

1 bnch mustard, tough stems removed

1/3 cup chopped pitted dates

2-3 tablespoons water

4 teaspoons white-wine vinegar

1/2 teaspoon salt

Prepare bulgur according to package directions. Transfer to a colander and rinse under cool water; drain. Toast walnuts in a dry skillet over med-low heat, stirring, until lightly browned and fragrant, 2-3 min. Place 5 teaspoons oil and shallots in a large skillet over med-low heat. Cook until the shallots start to brown, 4-6 min. Add garlic and cook, stirring, until fragrant, about 15 sec. Add mustard greens, dates and 2 tablespoons water and cook, stirring occasionally, until the greens are tender and water evaporates (add more water if pan is dry before greens are tender), about 4 min. Stir in vinegar, salt and prepared bulgur; cook until heated through, about 1 minute. Drizzle with remaining 1 teaspoon oil, sprinkle with walnuts before serving. Eating Well, Jan 2008.

2 teaspoons canola oil

2 leeks, trimmed, chopped and rinsed

1 red bell pepper, chopped

3 cloves garlic, minced

4 cups reduced-sodium chicken broth

1 1/2 lbs buttercup squash, peeled,

seeded and cut into 1-inch cubes

2 T minced fresh thyme, or 2 tsp dried

1 1/2 teaspoons ground cumin

1 lb turkey cutlets, cut into strips

2 cups frozen corn kernels

2 tablespoons lime juice

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

Freshly ground pepper, to taste

Heat oil in Dutch oven over med-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3-4 min. Add garlic and cook, stirring, for 1 min. more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to med-low and cook until vegetables are tender, about 10 min. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3-4 min. Add lime juice and crushed red pepper. Season with salt & pepper. Eating Well, Jan 2009.