gmhTODAY 24 gmhTODAY Feb March 2019 - Page 81

a mineira is prepared by sautéing collard greens in olive oil and butter; in the Kashmiri region of India, haak, is a traditional feast dish made with collards; Portuguese families use kale or collards in a soup known as caldo verde, or “green broth.” Nutritional information Dark Leafy Greens pack a nutritional punch. Dense with vitamins and nutrients, they contain high amounts of vitamins A, C, and K, calcium, folate, and fiber. Collards are especially rich in the antioxidant beta-carotene which helps cells defend themselves against the damage caused by free radicals and may play an important role in warding off certain cancers. It’s important to remember, however, that improperly or overcooking greens can leach the vitamins and minerals from the leaf. Reducing the cooking time or simmering the greens rather than boiling helps preserve the nutritional value. Buying and using greens When buying greens, choose dark green leaves with no wilting or yellow- ness. Cook as soon as possible after buying, and then store in a plastic bag, refrigerated, up to 5 days. Many greens are grown in fine, sandy soil and need to be washed thor- oughly before cooking. Trim them first by cutting the stems off or tearing the leaves away from the stems. Fill a sink with cold water and add the leaves. Swish them around a bit to loosen the grit, which will settle out. Drain the sink, refill and repeat as necessary until no more grit settles on the bottom. Culinary Use Ham and Bean Soup with Collard Greens 4 Tbsp extra-virgin olive oil ½ pound diced cooked ham (about 2 cups) 1 large white onion, finely chopped 2 celery stalks, finely chopped 1 jalapeño pepper, finely chopped 1 green bell pepper, finely chopped 1 bay leaf 2 tsp salt, more to taste ½ tsp black pepper 4 garlic cloves, minced 6 cups ham or chicken stock 4 ½ cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans 1 large bunch collard greens, leaves only, thinly sliced (8 cups) ¼ cup flat-leaf parsley, chopped 1 tsp apple cider vinegar Hot sauce and sour cream (optional) Sausage, Kale and Potato Soup In a large pot over medium heat, heat 2 tablespoons oil. Add ham and cook until beginning to brown, 8 to 10 minutes. Transfer ham to a bowl. Raise heat to medium-high and add remaining 2 tablespoons oil to the pan. Add onion, celery, jalapeño pepper, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stir- ring frequently. Stir in garlic and cook another 2 minutes. Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like. The great thing about these greens is that you can mix them. They will all be sweet-tasting by the time they’re cooked. If you need convincing, cut your spicier greens, such as mustard greens, with a bunch of chard or spinach. Greens can also be used inter- changeably. If the mustards don’t look particularly good one day, substitute with kale or arugula. All greens, from the sweetest to the most aggressive, are great with potatoes, beans, rice and other starchy foods, such as pasta. GILROY • MORGAN HILL • SAN MARTIN 1 bunch Kale, Picked Over, Cleaned, and Torn into Bite Sized Pieces 6 small Red Potatoes, Sliced Thin 1 whole Onion, Chopped 1 ½ lb. pound Italian Sausage 2 cups Low Sodium Chicken Broth 1 cup Whole Milk 2 cups Half-and-half 2 Tbsp Heavy Cream ½ teaspoon Red Pepper Flakes (more to taste) 1 tsp dried or 1 Tbsp fresh oregano ¼ tsp Black Pepper or To Taste In a medium pot boil sliced potato in salted water until nearly tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage and onion. Drain as much as the fat as you can. Stir in the chicken broth, milk, half-and-half , red pepper flakes, oregano and black pepper. Bring very slowly to a boil, and simmer for 20 minutes. Give it a taste and adjust seasonings as needed. Add the potatoes, heavy cream and the kale. Simmer an additional 10-15 minutes, then serve. Kale Chips Try these chips tossed into salads, crushed and sprinkled on popcorn, or used to garnish finished dishes. 2 bunches kale (about 4 oz.), washed, stems and ribs removed, torn into bite- sized pieces — 1 Tbsp olive oil Kosher salt, to taste Heat oven to 300°. Toss kale with olive oil and salt. Bake on a parchment-lined baking sheet 25 minutes or until crisp. february/march 2019 gmhtoday.com 81