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    Dark Leafy Greens Recipes

    Okay, okay, we get it: Dark leafy greens are really good for us and we need to incorporate them into our diet. But how to make them really delicious? Or get the kids to eat them? Our contest with Food52 produced hundreds of fantastic recipes. We announced the finalists last week, but felt we had to run all of our tops. Who knew how inventive our submissions could get! Special thanks to Amanda and Merrill for Food52 x goop, one of my favorite collaborations ever.

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    Food52 x goop

    Last week, we picked our two favorite dark leafy greens dishes from all your wonderful submissions to the contest. Thanks to your votes, we've selected a winner—but we wanted to leave you with an additional five (also excellent) contenders worth adding to your repertoire. Also, check out the special Foodie Giveaway this week—see below for details.

    First Place

    First Place - Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg

    Second Place

    Second Place - Collard Roll-Ups with Coconut Curry Kale

    Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg

    By Alexandra Stafford

    Collard Roll-Ups with Coconut Curry Kale
     

    By Diane Hoch

    Click here to see full recipe…

    Click here to see full recipe…

    In the Kitchen

    We tested all the short list submissions in the goop test kitchen. Here, some shots of what went on behind-the-scenes.

    In the Kitchen
    In the Kitchen
    Pretty beet green popovers.
    In the Kitchen
    Morrocan-style beet greens,
    Apple-approved.
    In the Kitchen
    Gremolata for the roasted carrots.
    In the Kitchen
    Snacking on the collard roll-ups.
    In the Kitchen
    A stack of recipes awaits.
    Sweepstakes

    The Runners Up

    Pici Pasta with Dandelion Greens

    By Karen Tedesco

    Pici Pasta with Dandelion Greens

    Karen Says: “Pici is a pasta shape much like bucatini—thick tubes that stand up to robust flavors. In this recipe, the dark freshness of dandelion greens make this dish rustic and nutritious.”

    Why We Like It:

    The creaminess of the eggs and the chili are the perfect complement to the bitterness of the dandelion greens. This is almost like a light, veggie carbonara.

    ingredients

    makes 2-4

    • 12 ounces pici pasta
    • 1 bunch dandelion greens, washed
    • 1 garlic clove, thinly sliced
    • 1/4 cup extra virgin olive oil
    • 2 eggs, lightly beaten
    • kosher salt
    • 1 teaspoon Aleppo pepper or dried crushed chili
    • 1/4 cup grated fresh Pecorino Romano cheese
    • 2 tablespoons coarse fresh bread crumbs

    preparation

    1.

    Bring a large pot of water to a boil with 2 tablespoons of kosher salt. Slice the stems off the dandelion greens until only about ½-inch remains. Heat the oil and garlic in a sauté pan until the garlic becomes fragrant and starts to sizzle (but not browning). Toss in the dandelion greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes. Set aside.

    2.

    Meanwhile, cook the pasta until al dente—it will take a bit longer to cook than spaghetti or thinner long pasta shapes. Just before draining, scoop out 1/3 cup of the pasta water and slowly whisk it into the eggs. Add the drained pasta to the sauté pan, drizzle in the eggs and chili, and then toss everything together. Taste for seasoning and add more salt, if needed. Stir the Pecorino and breadcrumbs together in a little bowl; sprinkle over the pasta and serve.

    Roasted Carrots with Mustard Greens Gremolata

    By Emily Connor

    Roasted Carrots with Mustard Greens Gremolata

    Emily Says: “With their sharp, peppery bite, mustard greens can enliven almost anything. To me, that brashness is part of their charm, but they can easily become a flavor bully. This dish is a perfect example of how mustard greens can get along. When finely chopped, mustard greens require no cooking and add spunk to roasted carrots, while the sweet carrots soften their bite (they're kid-friendly, too) These are also wonderful sprinkled over other root vegetables or a bowl of buttered pasta.”

    Why We Like It:

    Chopping the mustard greens and sprinkling them over the carrots as a gremolata is a unique way to optimize their bright and intense flavor.

    ingredients

    makes 2-4

    • 1 pound slender carrots, trimmed and peeled
    • kosher salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 1 tablespoon honey
    • 1 teaspoon coriander seeds, lightly crushed with the back of a knife
    • 1/2 teaspoon caraway seeds, lightly crushed with the back of a knife
    • 4 garlic cloves, peeled and lightly smashed
    • 1/2 cup mustard greens, finely chopped (to prep for chopping, wash several times in cold water, then remove stems and center ribs)
    • 2 tablespoons parsley, finely chopped
    • 1 tablespoon finely grated zest, from 1 large or 2 small lemons

    preparation

    1.

    Heat oven to 400°F. In a small bowl, whisk together olive oil, honey, coriander seeds, and caraway seeds.

    2.

    Place carrots and garlic cloves in an even layer in a casserole or other baking dish. Season generously with kosher salt and pepper. Add the olive oil-honey-spice mixture, and toss well to evenly coat. Roast for about 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown. While cooking, toss the carrots and garlic around in the pan a few times to ensure even browning. Once done, remove from oven.

    3.

    Finely chop the roasted garlic. In a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the greens. Sprinkle the carrots generously with the mustard greens gremolata. Season to taste with salt and pepper. Serve warm or at room temperature.

    Crispy Coconut Kale with Roasted Salmon

    By Ashley Couse

    Crispy Coconut Kale with Roasted Salmon

    Ashley Says: “Roasting kale is one of my favorite ways to enjoy this hearty winter green. This dish is a great balance of sweet and spicy and has quickly become one of my favorite meals to serve when I have guests over. If you're not into salmon, try topping the greens with a fried egg! This recipe was inspired by Heidi Swanson's Kale Salad from one of my favorite cookbooks: Super Natural Every Day.”

    Why We Like It:

    We're into the coconut, sesame, sriracha combination on the salmon and kale. We also love anything that can be cooked in one pan. We omitted the sweet potatoes, as we found the rice was an ideal amount of starch.

    ingredients

    makes 4

    • 1 cup jasmine rice, uncooked
    • 1 cup coconut milk
    • 1 cup water
    • 1/2 teaspoon sea salt
    • 1/3 cup coconut oil, melted
    • 1 teaspoon toasted sesame oil
    • 2 tablespoons coconut aminos (or tamari)
    • 1 tablespoon sriracha
    • 1 bunch lacinato kale, ribs removed and sliced into strips
    • 1 cup unsweetened coconut flakes
    • 1-1 1/2 pound salmon, sliced into 4 fillets

    for sweet potatoes (optional)

    • 3 sweet potatoes, cubed
    • 1 teaspoon paprika
    • 1 tablespoon coconut oil, melted

    preparation

    1.

    Rinse rice in cold water and drain. Place in a saucepan with coconut milk, water, and salt. Bring to a boil and stir. Reduce to the lowest possible heat, cover, and cook 15 minutes. Remove from heat and let stand 10 minutes, or until ready to serve (it will stay warm for up to an hour).

    2.

    While the rice is cooking, heat oven to 400°F. In a lidded jar, add melted coconut oil, sesame oil, coconut aminos, and sriracha. Place a lid on the jar and shake vigorously until emulsified.

    3.

    If you're making the sweet potatoes: Place sweet potatoes on a baking sheet. Drizzle with 1 tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake 30 minutes or until tender.

    4.

    Place kale and coconut flakes on baking sheet. Drizzle with about 2/3 of the dressing. Toss until well-coated. Drizzle salmon with 1 to 2 tablespoons of remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato's baking time (if you're making them) or until cooked through, being careful not to let the kale burn. Remove from oven. Serve over fluffed rice with an extra drizzle of dressing.

    A Foodie Giveaway

    Sweepstakes Sweepstakes
    Sweepstakes
    Sweepstakes Sweepstakes
    Sweepstakes

    In celebration of the art of great home cooking, one winner will receive a $500 gift card to Food52's gorgeous shop, Provisions, plus a set of My Father's Daughter and It's All Good, both signed by Gwyneth.

            Enter Here        

    Moroccan Beet Greens

    By Silly Apron

    Moroccan Beet Greens

    Silly Apron Says: “This is similar to a Moroccan appetizer that is normally made with a green called ‘Bakoula'. I like to use beets in salads, and save the green leaves for this dish. It reminds me of my grandmother.”

    Why We Like It:

    With just a few aromatics and spices, this recipe enhances the flavor of the beet greens' without overwhelming them. Cooking them with a little bit of water, as instructed here, leaves them perfectly soft.

    ingredients

    makes 2

    • 3 bunches beet greens, red stems removed
    • 2 tablespoons olive oil
    • 1/4 teaspoon cumin
    • 1 teaspoon paprika
    • 1 pinch salt
    • 1/4 piece preserved lemon
    • 1 tablespoon good olive oil (to serve)
    • 1 pinch hot red spice, crushed pepper flakes, or chili pepper
    • 2 cloves garlic, grated
    • 1 tablespoon cilantro, chopped
    • 1 tablespoon parsley, chopped

    preparation

    1.

    Wash the greens and leave them in a bowl full of cold, clean water.

    2.

    Heat up 2 tablespoons of olive oil in a saucepan over medium-high heat. When just warm, add the grated garlic, cumin, and paprika. (If the oil is too hot they will fry and burn. You want just a little reaction to the heat.) As soon as the garlic becomes fragrant, remove the greens from the water, without draining. Chop them coarsely and then add them to the pan. Turn the heat to medium and give everything one good stir to coat the greens with the spices. Cover tightly, and turn down the heat. Let it simmer for 5 minutes. Check to ensure that it doesn't burn; if you're worried, add a little water.

    3.

    Meanwhile, take 1/4 of a preserved lemon (do not wash it), and slice it into 1/4 inch cubes. Save a couple for decoration. Uncover the cooking pan and add the preserved lemon cubes and the chopped cilantro and parsley. Stir everything. Cover and let cook for 5 more minutes. To serve, drizzle about one tablespoon of a good olive oil on top. Garnish with the preserved lemon cubes, and add a sprinkle of chili pepper powder (or paprika if you don't like hot spice). This goes well with a fried egg and is usually eaten with bread.

    Kale, White Bean & Sweet Potato Korma

    By Alexandra Dawson

    Kale, White Bean & Sweet Potato Korma

    Alexandra Says: “This creamy vegetable, protein, and fiber packed recipe only requires about 10 minutes of active cooking time and will simmer to perfection without tying you to the kitchen. Feel free to add any seasonal vegetables you have lying around. This recipe should make more than enough curry for six hungry eaters. I serve mine over quinoa or brown basmati rice with thick slices of avocado on top.”

    Why We Like It:

    This is a rich, hearty vegan stew that's easy and quick to make for a weeknight dinner. We like heat, so we added a pinch of red chili flakes to the coconut oil to simmer with the onions.

    ingredients

    makes 6

    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 4 cloves garlic, minced
    • 1 teaspoon ginger, peeled and minced
    • 2 medium sweet potatoes, peeled and cubed
    • 4 ounces tomato sauce
    • 1 1/2 tablespoons curry powder
    • 13 1/2 ounces (1 small can) light coconut milk
    • 2 cups kale, roughly chopped
    • 15 ounces white kidney beans, drained and rinsed

    preparation

    1.

    Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until it melts.

    2.

    Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent. Stir in the garlic and ginger then continue stirring until fragrant, about 1 minute. Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.

    3.

    Add the coconut milk, kale, and beans to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through.

    Recipe Photography by James Ransom.

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