Kale, spinach and greens recipes- help!

attentionseeker1

Stir fried kale with kecap manis, shrimp paste and chilli flakes today made by OH- absolutely delicious and I never thought I would say that about kale!!!

Does smoothie keep for another day then adelight? Thought it might oxidise...

dasophster

This recipe is my favourite and very easy it uses US cup measurements, the amount of spinach etc I use is a 500g bag usually. I don't add cheese and the original recipe in the book gives loads of suggestions of ways you can change the flavours around. One of my favourites is to use a generous dollop of french's American style mustard, mix it in to the cooked greens and serve with veggie sausages and mash. Another time I added garlic and basil and it tasted like an amazing pesto, I served that with pasta. Stick a bit of fajita seasoning in and you'll have Mexican style greens

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=333888

Xx

sonastin

I add spinach (and mushrooms and onion) to pretty much anything which is cooked in a sauce - curries, pasta dishes, morrocan-tagine-type thingys, stir frys, stews, etc. Those 3 veg are my staples I have in all the time and intermingle those meals with the meat-and-two-veg style meals where I can mix in other forms of veg for variety - root veg, leeks, cabbage/sprouts &bacon, brocoli/cauliflower, etc. The sauce-style meals often contain other veg too but spinach mushrooms and onions appear in pretty much all of them!

Pernicious

I'm at work at the moment so can't post the recipes unfortunately but Hugh's Everyday Veg cookbook has some really nice recipes that use greens - 2 of my favourites are the kale & mushroom lasagne, & the pasta with greens, garlic & chilli, lush! If I get time later I'll post them, or maybe they're online somewhere already if you google them.

RAS

For two people

One large onion sliced into rings
400g tin black eyed beans or equivalent freshly cooked (they do not need soaking)
Spinach, swiss chard - lots, washed and mid-ribs removed, sliced roughly.
oil

Put 1 tsp oil (I use olive or a miture of olive and corn) in a pan and gently stew the onion until it is soft and just starting to colour. Add the spinach or chard and cook until wilted. Add the beans and heat.

Soft sweet onion contrasts with earthy beans and sharper tasting greens.