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Chard/Collard Greens/Mustard Greens

“SOUTHERN-STYLE” VEGAN COLLARD GREENS

Ingredients:

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1/2 large onion, chopped
  • 1 tsp. red pepper flakes
  • 1 clove garlic, finely chopped
  • 1 lb. collard greens, chopped
  • 3 cups vegetable stock
  • 2 tomatoes, seeded and chopped
  • Salt and freshly ground black pepper

 

Directions:

  1. In a large pot over medium heat, heat oil and butter. Sauté the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.
  2. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.  

BBQ TOFU BOWL WITH COLLARD GREENS

Ingredients:

  • 1 cup brown rice, uncooked
  • 16 oz. extra firm tofu, cut into ½ inch cubes
  • 14 oz. black-eyed peas, cooked
  • 1 bunch collard green, thinly chopped
  • 1 ¼ cup BBQ sauce
  • Salt and pepper

 

Directions:

  1. Cut tofu into cubes and place in a shallow container. Add 1 cup of barbeque sauce, stir to combine. Allow the tofu to marinate for at least 1 hour. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and bake the tofu for 20 minutes. Remove from the oven, flip, and return to the oven for another 10-15 minutes until the edges are charred.
  2. Bring the rice, along with 2 cups of water, to a boil. Cover and reduce to a simmer for 40 minutes, until all the water has evaporated. Set aside.
  3. Once your black-eyed peas are cook, heat them up with ¼ cup barbeque sauce, in a saucepan over medium heat. In a separate saucepan, saute the collard greens with a little water until soft, season with salt and pepper.
  4. Once the tofu is done you can assemble the bowls by putting the rice on the bottom, and topped with the tofu, black-eyed peas, and collard greens. 

EGG SANDWHICH WITH MUSTARD GREENS AND AVOCADO

Ingredients:

  • 1 cup mustard greens, thick stems discarded and leaves coarsely chopped
  • 1 avocado, chopped
  • 1 tsp. fresh lemon juice
  • 1 large Egg
  • 2 slices of whole-grain bread, toasted and buttered
  • 2 tbsp. sunflower oil
  • Hot Sauce

 

Directions:

  1. Cook the greens until tender in a nonstick skillet with 1 tbsp of the oil. Season with salt. Transfer the greens to a bowl and keep warm.
  2. In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.
  3. Add the remaining 1 tablespoon of oil to the skillet. Cook the eggs over-medium for best result (but anyway works just as well!)
  4. Spread the avocado on 1 of the toast slices. Top with the greens and fried egg and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.

GARDEN-FRESH RAINBOW CHARD

Ingredients:

  • 2 tbsp. olive oil
  • 1 medium red onion
  • 2 garlic cloves, sliced
  • ¼ cup chicken broth
  • 2 bunches rainbow swish chard, coarsely chopped
  • 2 tbsp. lemon juice
  • Salt and pepper to taste

 

Directions:

  1. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
  2. Add broth and chard; cook and stir until chard is tender, 5-6 minutes. Remove from heat; stir in lemon juice, salt and pepper.

GINGER-GARLIC MUSTARD GREENS

Ingredients:

  • 1 tbs. vegetable oil
  • 1 tsp. toasted sesame oil
  • 3 garlic cloves, minced
  • 1 (1-inch-thick) slice peeled fresh ginger, minced
  • 2 small bunches mustard greens, cleaned, stemmed, and torn into pieces
  • 1 tbsp. soy sauce, plus more

 

Directions:

  1. Heat both oils in a large skillet set over medium-high heat. Add garlic and ginger and cook until fragrant and translucent, about 2 minutes.
  2. Add mustard greens, soy sauce, and 3 tablespoons water. Cook until greens begin to wilt, about 2 minutes. 

LEMON-CHARD AND RICE SOUP

Ingredients:

  • 5 cans (14 ½ oz each) reduced-sodium chicken broth
  • 8 cups coarsely chopped swiss chard
  • 2 large carrots, diced
  • 1 small onion, diced
  • 1 large lemon, ½ sliced, ½ juiced, ½ zested
  • 4 cups cooked brown rice

 

Directions:

  1. Stir broth, vegetables, lemon slices, lemon juice, peel and pepper.
  2. Cook, covered, on low 1 hour or until vegetables are tender. Stir in rice; heat through.

 


RAINBOW POWER GREENS SALAS WITH BLACK-EYED PEAS

Ingredients:

  • 2 cups black-eyed peas, cooked
  • 2-3 cups cabbage, chopped
  • 5 cups collard greens, mustard greens, or kale, chopped
  • 2 tbsp. olive oil
  • 1 tsp. mined garlic
  • 1 ½ cup carrot, shredded
  • ½ cup quinoa, cooked

 

Directions:

  1. Cook black-eyed peas and quinoa. Rinse and chop your greens and cabbage.
  2. In a medium pan, add 1 tbsp. oil, garlic and cabbage, sauté for 1-2 minutes on medium high heat. Add collard greens, 1 tbsp. oil, and salt. Cover for 3 to 4 minutes on medium heat until the greens are wilted.
  3. Remove from heat and place all the ingredients from the pan into a large bowl. Add in carrots, cooked quinoa, cooked black-eyed peas, and season with salt and pepper if desired. 

SAUTEED SWISS CHARD AND PINE NUT BRUSCHETTA

Ingredients:

  • 1 lb. fresh green and/or red swiss chard or spinach
  • 1 baguette-style french bread, sliced diagonally into 1/2-inch thick slices
  • 4 tbsp. olive oil, divided
  • 1/3 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 tbsp. balsamic vinegar
  • 1 tsp. honey
  • 1/4 cup pine nuts, toasted
  • Salt and pepper to taste

 

Directions:

  1. Thoroughly wash and drain swiss chard. Cut out the center rib and stem from each leaf (if using spinach, just trim and discard the thicker stems.); finely chop the ribs and stems and set aside.
  2. Arrange bread slices on a large baking sheet. Brush with 3 tablespoons of the olive oil. Bake for 10 to 12 minutes or until toasted, turning once.
  3. Meanwhile, in an extra-large nonstick skillet, cook and stir red onion, salt, and 1 tablespoon oil over medium heat about 10
  4. Gradually add the chopped leaves and cook, stirring, until just wilted. Remove from heat. Stir in the vinegar, honey, and salt and pepper to taste. Cool slightly before spooning onto toasted bread slices and garnishing with pine nuts. 

SWISS CHARD, CABBAGE, AND BRUSSELS SPROUTS SALAD

Ingredients:

  • 4 cups cabbage, cored and thinly sliced
  • 1 ½ cups brussels sprouts, trimmed and thinly sliced
  • 5 cups swiss chard, stemmed and thinly sliced
  • 1 tsp. sugar
  • 1 ½ tbsp. sherry vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. soy sauce
  • ¼ cup extra virgin olive oil

 

Directions:

  1. Combine greens in a large bowl. Rub with sugar and 1 tsp. salt until slightly damp. Refrigerate 30 to 60 minutes.
  2. In a small bowl, whisk together vinegar, mustard, and soy sauce. Slowly whisk in oil. Toss greens with the dressing.