Mill City Cooks

Basics of Greens Cookery “ Best of Anti-Cancer Foods”

Cooking methods

  • sauteing – fast, traditional method, cooks down more, no water added
  • steaming – very clean, low-no fat, fast, highest nutritional retention
  • braising – longer, slower cook, good for thicker greens like cabbage, collards, allows flavors to develop.
  • combo method – very quick, easy, best of saute and steaming, attention required, low temp, more nutritional value
  • stir-frying – quick, unique texture – “tender crisp”, low fat

Basic Process:

    1. Add greens/other vegetables sauté briefly (layer if needed)
    2. Bloom aromatics in oil/fat
    3. “Deglaze” with water, stock or wine
    4. Lid- on, steam/braise 2-5 minutes –
    5. Checking – lid off – cook “au sec” (dry) (or almost)
    6. Toss with finishing oil or other aromatics

Recipes/Concepts

all serve 3-4 approx.

Simple Garlic Braised Green Kale

1 bunch green kale

2 T. extra virgin olive oil

1  clove garlic minced

sea  salt t.t.

Asian Flavored Greens

1 bunch of any of the following:  kale,

napa cabbage (7-8 leaves), ta-soi, pac choi, mustard greens, chard, spinach

1 T tamari,

1.5 T  mirin,

1 T fresh ginger minced

optional: ¼ -½ tsp toasted sesame oil

Roman-style Spinach 

2 bunches spinach

¼ C. sultanas (golden raisins)

2 heaping T. pinenuts

2 T Extra Virgin Olive oil

few threads saffron (optional)

Winter Cabbage with Spices 

1 # chopped cabbage

½ c sliced yellow onion

¾ c white wine,

2 T white wine vinegar,

pinch each whole dry spices ( fennel, caraway, mustard, cumin, juniper)

few leaves of rosemary or small sprig thyme

2-3 cloves garlic

2-3 T fat of your choice: bacon, butter, duck fat, cooking oil

Chicory (dandelion) 

1 bunch dandelion greens

1/2 tsp chili flakes,

2 T extra virgin olive oil,

1 tsp garlic minced

salt t.t. (kosher ~ ½ tsp)

water to adjust/cover

Tuscan Brown Buttered Kale

1 bunch  Lacinato/dinosaur kale

3 T. butter,

1 T.  cooking oil,

salt  t.t.

“Smothered” Escarole 

1 bunch escarole

2 fillet anchovies

2 T browned butter

1 T extra virgin olive oil

1 tsp minced garlic

pinch chili flake

Quick Curry Braised Collards 

1 bunch collards

3 T coconut milk

1 T ginger minced

1 T garlic minced

1 T minced sliced jalepenos

1 tsp each whole mustard, fennel, cumin, fenugreek seeds.

1 t. tumeric

2 T cooking oil – coconut, canola

or

pinch chiliflake, if fresh chili unavail.

salt t.t.