STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER & SOY SAUCE

Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion. For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make.

• mixed Chinese greens- Tong Ho, Chinese broccoli, Siamese Dragon Mix
• 3 tablespoons walnut oil
• 1 tablespoon sesame oil
• 1/2 tablespoon thinly sliced ginger
• 4 scallions, finely shredded
• 2 tablespoons oyster sauce
• 1 tablespoon soy, or Tamari (high quality, low salt) sauce
• pinch of sweetener of your choice (sugar, agave nectar, stevia?)
• juice of 1 lime
• sea salt & freshly ground black pepper

Remove any blemished greens. Put the Tong Ho to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; Plunge the greens into enough boiling water to cover for about 2 minutes until tender, and drain well. Add Tong Ho and cook until tender. Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.

FEATURED VEGGIE- WINTER SQUASH

NOTE: Cook Large Scallop Squash Like WInter Squash: (from Mariquita Farms)
In case you've never tried to cook winter squash, it couldn't be simpler: Cut in half with a big sharp knife. Remove seeds. Put in a baking pan cut side down, with a little water in the pan. Or rub the cut side with a little oil first. Bake in a medium oven (325, or 350, or 400, etc.) until it's easily pierced with a fork. Remove, and eat. Possible toppings: many like maple syrup, I like salt and pepper. I've also added my cut, seeded halves of winter squash to the crockpot with some water, and let it cook that way for a few hours. This method works especially well when all you want is the cooked flesh to puree for a soup or other dish. When a fork can easily pierce the squash/pumpkin pieces, I remove it and scrape the flesh into my food processor and whirl a bit. Then I freeze in 1 and 2 cup increments. Soup and pie are obvious and delicious choices, I also put 1 cup of this puree into nearly every batch of muffins, waffles, cookies, pancakes, biscuits etc. that I make. I just take an existing recipe and add my cup of squash puree. It nearly always works, and my kids are none the wiser.

ROASTED RED POTATOES WITH KALE PESTO

from Farmer John's Cookbook

Kale Pesto:

• 1/4 cup chopped walnuts
• 2 garlic cloves
• 1/2 lb kale, without stems
• sea salt
• 1/2 cup olive oil
• 1/2 cup parmesan cheese, grated
  
  Preheat oven to 350 degrees. Toast walnuts over high heat until fragrant. Set aside. Bring 2 cups water to boil.Add kale and 1T salt. Cook about 15 minutes, or until tender. Drain kale. Add to food processor with garlic and walnuts. While processing, slowly add olive oil until smoothly pureed. Add Parmesan and mix in.

roasted red potatoes:

• red potatoes, parboiled and cut into large but bite sized chunks
• spice mix of choosing such as garlic powder, sea salt, herbs de provence
• paprika
• olive or coconut oil

Place potatoes and spices in bowl and mix gently to cover potatoes. Spread spiced potatoes evenly on baking sheet in one layer. Sprinkle more paprika over tops of potatoes. Place in preheated oven and bake for 45 minutes or until browned, turning potatoes once. Dollop kale pesto over potatoes, sprinkle with more parmesan and serve hot.

POTATO LEEK SOUP

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).
When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a vegan chef and the author of this great cookbook, brought him back from the brink with her healthy cooking. Here is one of her delicious creamy soups made without dairy, but sure to satisfy. Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. Paired with a crisp salad, Creamy Potato Leek Soup makes a perfect supper.

• 1 tablespoon extra-virgin olive oil
• 2 leeks, white and light green parts washed and sliced into 1/4-inch slices
• 2 cups chopped yellow onion
• 1/2 teaspoon sea salt
• 3 cloves garlic, minced
• 2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
• 4 cups vegetable stock
• 2-3 teaspoons fresh rosemary leaves

Heat a 4-quart soup pot over medium heat and add the oil. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for 1 minute more. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot. Serves 4 - 6.

CONCIA ZUCCHINI WITH MINT & VINEGAR

from Cucina Ebraica by Joyce Goldstein

• 4 to 6 small zucchini, or summer squash about 1.5 pounds
• salt
• 3 tablespoons chopped fresh mint or basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 large cloves garlic, minced
• 6 tablespoons olive oil
• 4 tablespoons red or white wine vinegar

Cut the zucchini into 1/4 inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4 inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry. In a small bowl, combine the mint or basil, parsley, and garlic. Warm the olive oil in a frying pan over medium-high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes. Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture, and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving.

BEET ROESTI WITH ROSEMARY

Anne LaFleur: "This is the recipe that made me a convert to beets. Quick, easy, and HEAVENLY." from Mark Bittman's, w to Cook Everything

• 1 to 1.5 pounds beets
• 1 tsp coarsely chopped fresh rosemary
• 1 tsp salt
• 1/4 cup flour
• 2 Tbs butter

Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a medium to large nonstick skillet over medium heat.
Toss the grated beets in a bowl with the rosemary and salt, then add about half the flour; toss well, add the rest of the flour, then toss again. Place the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet, shape it into a nice circle, and press it down with a spatula. Turn the heat to medium-high and cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 6-8 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and slide the cake back into the pan. Continue to cook, adjusting the heat if necessary, until the second side is browned. Cut into wedges and serve immediately. 4 servings

PORTUGUESE FAVA BEANS

For several very simple FAVA BEAN recipes, visit Mariquita Farms CSA website

by John Pacheco, 8 servings

• 5 tablespoons olive oil
• 3 large onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons red pepper flakes
• 1/4 cup tomato sauce
• 2 cups hot water
• 3 tablespoons chopped fresh parsley
• sea salt to taste
• 1/2 teaspoon black pepper
• 2 teaspoons paprika
• fresh fava beans, removed from pods

Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat, add fava beans and simmer for 30 minutes. Remove from heat and let stand for several minutes to allow flavors to meld

Featured Vegetable: Purple Carrots

The New Mighty Maroon Carrot
The noble carrot has long been known as an orange vegetable. Generations of people in the West have grown up believing that carrots are always orange. But as long ago as 2000 BC temple drawings from Egypt show a plant believed to be a purple carrot. It is also identified in the garden of the Egyptian King Merodach-Baladan in the eighth century BC. In Roman times carrots were purple or white. By the 10th century purple carrots were grown in Afghanistan, Pakistan and northern Iran. Purple, white and yellow carrots were imported to southern Europe in the 14th century. Black, red and green carrots were also grown.
Orange roots, containing the pigment carotene, were not noted until the 16th century in Holland. This only came about thanks to patriotic Dutch growers who bred the vegetable to grow in the colours of the House of Orange. Experts believe Dutch breeders used a yellow mutant seed from North Africa to develop the orange variety and then stuck to it through breeding. Their colour comes from beta carotene with some alpha carotene, a pigment the body converts to Vitamin A, which is essential for healthy skin and vision in dim light. Dutch breeders recently studied the health qualities of purple carrots and believe they give us extra protection against various forms of cancer and heart disease. They contain purple pigments called anthocyanins, and act as anti-oxidants that protect the body.
Some people look at it and say that's one ugly carrot," says Leonard Pike, Ph.D. "But then other people think it's the most beautiful thing they've ever seen." Pike is referring to his latest creation: Maroon in colour, apple-like in texture and sugary in flavour, it's known as the Beta-Sweet carrot. For traditionalists who like their carrots to look and taste like, well carrots, the Beta Sweet can be a little off-putting.
The gene responsible for purple or maroon colour is a natural one that has been around for many years and, in fact, has been segregated out and discarded when it appeared in order to retain the traditional orange colour for carrots. In 1989, three carrots grown from Brazilian seed were observed to have a blotchy maroon colour mixed with the normal range, which gave Dr Pike an idea. Initially, he planned to develop a maroon carrot for home gardeners, similar to the long lost wild carrot from Afghanistan. He produced a maroon and deep orange Beta Sweet carrot, which matched the school's colours. Pike may have conceived this variety on a fanciful whim, but he soon learned that the purple pigment contained anthocyanins, which act as tough antioxidants, boosting the carrot's nutritional properties. The irony here is that Pike has actually put back what growers, in the name of aesthetics, took out years ago. Naturally, carrots are either white or white with a purple rim, but the old breeders selected the orange carrot for its unconventional colouring!
Within two generations of breeding effort, he obtained a few a carrot roots with near complete maroon exterior and orange interior. The contrast of orange and maroon was very attractive in carrots cut into coins or sticks. The research objective changed instantly from developing a novelty carrot into a 'designer' carrot variety with all the flavour, nutrition and health requirements possible. Its curious colour comes from anthocyanin, another antioxidant that preliminary studies show effectively fights disease-causing bacteria in humans. Early man used food to prevent disease. For a long time, the medical profession has treated disease with drugs and surgery. Now, we are seeing a return to prevention and an emphasis on disease-preventing vegetables. The purple carrot is a potent antioxidant, right along with blackberries, blueberries and cherries.
It is also sweet and very attractive when cut into 'coins' or sticks. It only has a texture similar to an apple, but not the taste. And how do they cook? Sliced and roasted for a salad, the colours darkened but remained true to their hue. Maroon carrots can be used in any carrot recipe, but if left raw, either shredded into a coleslaw or dipped into a garlic mayonnaise, the colours, flavour and texture really shine. You will find maroon carrots sweeter and a touch crisper than their orange cousins.

Parsnips and Carrots with Orange Sauce

adapted from epicurious.com

• 2 cups water
• 1 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch pieces
• 1 pound scrubbed carrots, halved lengthwise and cut crosswise into 1/4-inch pieces
• 2/3 cup fresh orange juice
• 1/4 teaspoon freshly grated orange zest (try to find unwaxed oranges)
• 2 tablespoons butter

In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 4 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Featured Veggie PARSNIPS

Parsnips look like giant ivory carrots!
These days, the potato has pretty much taken the place of the parsnip as a source of starch in our diets. In days of old, before potatoes were deemed edible, the parsnip was prized not only for its long storage life, but also for its sweet, nutty taste and nutritional value. Parsnips can be eaten raw as well as cooked. Learn more about this nutritious root vegetable and try some interesting old and new parsnip recipes.
Parsnip history and facts
The parsnip, botanically-known as Pastinaca sativum, is a starchy root vegetable resembling an overgrown ivory-skinned carrot. Parsnips grew wild in Europe and were considered a luxury item for the aristocracy in ancient Rome. Due to their natural sweet and nutty flavor, parsnips were usually served sweetened with honey or in fruited cakes and desserts.
Europeans brought parsnips to the United States in the 16th century, but to this day, they are not as popular with Americans as their carrot cousins. Although starchy like a potato, the parsnip is considered nutritionally superior. If you grow your own, this root vegetable is best harvested after the first frost since the cold converts the starch to sugar, sweetening the parsnip and mellowing the flavor.
Store unwashed parsnips in a cool dark place as you would carrots. Wrapped in a paper towel and placed in a plastic bag in the vegetable drawer of your refrigerator, they should last up to two weeks, if not longer. Cooked parsnips can be refrigerated and used within three days. To freeze, cut parsnips into 1/2-inch cubes and par-boil or steam for 3 to 5 minutes. Pack into containers, seal, and freeze for 8 to 10 months. Fully cooked parsnip puree may also be frozen for up to 10 months.
Parsnip cooking tips and usage
• Larger parsnips may need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.• Small, tender parsnips can be grated raw into salads.• Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes. • If your parsnips are over-sized, you'll need to trim out the bitter core before or after cooking.• To avoid mushy parsnips, add them to soups and stews near the end of the cooking time.• Peeled and pared parsnips will turn dark when exposed to the air so cook them right away or hold them in water with a bit of lemon juice added.• Parsnips may be substituted for carrots in most recipes.• Herbs complementary to parsnips include basil, parsley, thyme, and tarragon.• 1 pound parsnips = 4 servings.• 1 pound = 4 to 6 small parsnips.• 1 pound = 2-1/2 cups diced, cooked parsnips.
RAW: Peel a parsnip, shred it, and add it to a salad. Its flavor is very mild and won't intrude on your greens, but you'll be adding nutritional benefits to your salad.
STEAMED, BOILED, BRAISED: Peel and thickly slice parsnips for adding to long-cooking bean or grain stews. Peel larger parsnips. Then slice and add to soups early in the cooking stage for a delicately sweet flavor surprise. Peel parsnips. Then slice and steam in a small amount of water for 10 to 12 minutes to use as a side dish.
SAUTEED: Peel and shred parsnips. Saute in a wok or skillet with a small amount of extra virgin olive oil and a little water until tender, about 7 to 10 minutes. Dice peeled parsnips and carrots, and saute in a skillet with a little olive oil and water. Add a little lemon juice, wine, and seasonings and enjoy a tasty side dish.
ROASTED: Peel parsnips and slice in half lengthwise. Toss in a little extra virgin olive oil and spread out on a lightly oiled baking pan. Roast in a 400 oven for 25 to 35 minutes, turning frequently to avoid sticking and burning. Season if desired.

ALL ABOUT GREENS

By Cynthia Lair Website
Fresh herbs and tender leaves like arugula, spinach, and watercress can be chopped raw and added to soups, salads, and grains , or lightly steamed. More mature greens like bok choy, kale, dandelion greens, and collards, taste bitter if you serve them raw, and the texture may be too tough for your easy chewing. Steaming these greens actually intensifies the bitterness. They need to be cooked in liquid where the bitter flavor can be dispersed.

First you need to prepare the greens. Remove large stems or break off small ones. Fill a sink with cold water and submerge the leaves. With herbs, leave the stems and hold on to them as you give the leaves a dunk. If there is sediment in the water, drain the sink and repeat. If you plan to put the greens in a salad, spin them dry. Leaves destined for cooking can have excess water shaken off and be placed on a towel or chopping board.

The issue at hand is how to cook the greens so they lose as little nutritional value as possible while shedding their bitter flavors. There are three cooking techniques that I like to use when cooking the more mature, bitter greens: quick-boiling, simmering, and sautéeing. To quick-boil greens, bring two quarts of water to a boil. Do not chop the leaves, but submerge them whole into the boiling water. Use a wooden spoon to move them from top to bottom.

To tell when they are done, use your senses. The leaves should begin to lose their perkiness and wilt slightly, but the bright green color will still be present. At this point, bring a leaf up with your spoon, tear off a piece, and chew it. If the flavor is bitter, let them cook more. The greens are just right when chewing a piece releases sweet juices in your mouth. If the color is gone or there is no flavor left when you chew it, they’ve cooked too long. The amount of time depends on the maturity of the green and the amount of leaves you’re cooking. For something like tender mustard greens, it should be a thirty- to sixty-second dip, while mature collard greens can take about five minutes.

Once you test the green and get a sweet flavor, pour the contents of the pot into a colander. Save the water, which is called pot-likker. Many cooks like to drink this nutrient-filled broth, but I like to use it to water my plants. Gently run cool water over the greens to halt cooking. Once they are cool enough to touch, gather them into a ball and gently squeeze out the excess water. Chop them on the cutting board and they are ready to dress and serve.

To simmer greens, bring about one inch of liquid (water, broth, wine . . .) to simmer in a large skillet. Chop the washed greens into strips. Place the strips in the simmering liquid and keep them moving with a wooden spoon. You are looking for the same results as described above: a bright green color and a sweet flavor; but since the greens have been chopped, the cooking time will be shorter.

When sautéeing greens, it is good to work with just-washed greens. The water helps with wilting and releasing bitterness. Heat 1-2 Tablespoons of oil in a skillet. Add a minced clove of garlic if desired. The garlic will tell you if you have the heat right. Too hot and the garlic will burn, too cool and the garlic will just sit there. If there is too much water on the greens or the oil is too hot, the oil will sputter, so take care. Chop the greens you are using into bite-sized pieces. Stacking the washed leaves is an easy way to make efficient, uniform cuts. Place cut leaves in the skillet and keep them moving. Stay with the process and test every minute or so for doneness. When the leaves are still full of color and tasting proves not bitter, but sweet, they’re ready!

HOW TO DRESS THEM UP
Once you have a heap of cooked greens in front of you, there are limitless possibilities. Frankly, I like to keep things simple and give them a dash of vinegar and a sprinkle of tamari, toss, and eat. Cooked greens can be added to soups, grain dishes, and salads to add color, flavor, and nutrients. You can prepare a heavenly peanut sauce to drizzle over greens, or toss them with toasted sesame oil and toasted sesame seeds for an Asian flavor. A squeeze of lemon is fine, but how about a little orange juice with garlic and a touch of chipotle sauce? Serve it over slices of polenta and it’s fit for company.

Following are some of my favorite greens recipes. I’ve included recipes that exemplify various preparation techniques , using greens raw and cooked. Another easy way to include greens in your meal is to take a less bitter green like chard or watercress and let it steam on top of an already prepared dish, as described in the Szechwan Tempeh with Swiss Chard recipe. Whatever way you choose to use them, let these superheroes rescue your next meal from the nutritional doldrums. Don’t be fooled by an antacid tablet claiming it’s your best source of calcium. Look! It’s a Vitamin C pill! It’s a digestive aid! No. It’s Captain Dark Leafy Green, ready to help you engage your warp drive and go! http://www.vrg.org/journal/vj2001may/2001maygreens.htm

MORE GREENS: A NUTRITIONAL OVERVIEW
Leafy dark greens boast an impressive nutritional profile. Rich in vitamins A (from beta-carotene) and vitamin C, they are also good sources of calcium, iron, folate and magnesium. Greens also contain lutein and zeaxanthin, which are believed to help protect against cataracts and macular degeneration. Here we'll cover some of the most nutrient rich, vitamin packed greens and the nutrition benefits derived from them.

Collard Greens: One of the milder of the sturdy greens, collards are an excellent source of folate, vitamin C and beta-carotene. Collards are especially high in calcium.

Bok Chok: Bok Choy is a Chinese variety of cabbages. It is an excellent source of vitamin C, beta-carotene and iron, as well as a good source of folate, vitamin B6 and calcium. Avoid buying bok choy that has brown spots on it, because it indicates some flavor has been lost.

Kale: While sweet following a light frost, kale generally has a stronger flavor than collard greens and can be quite coarse and peppery when raw. To ensure a milder texture and flavor, choose smaller kale leaves and cook them until tender. In addition to being an excellent source of vitamin C and beta-carotene, kale is also a good source of iron, vitamin B6, lutein and zeaxanthin.

Mustard Greens: Mustard greens may have an even stronger flavor than kale, but milder varieties are grown in Asia and are sometimes available in the United States.

Swiss Chard: Swiss chard is an excellent source of vitamin E, a nutrient that is usually only found in high-fat foods. It is also high in potassium, magnesium, vitamin C and beta-carotene. To preserve its crispness and sweetness, be sure to keep it chilled.

Spinach: Spinach is mild enough to be enjoyed both raw and cooked and contains carotenoids such as beta-carotene, lutein and zeaxanthin. Besides carotenoids, spinach is higher in folate than other greens. Cooking the spinach with a small amount of fat, such as olive oil, will enhance the availability of these nutrients.

Beet Greens: Rich in beta-carotene, vitamin C, iron and calcium, beet greens are often more nutritious than beets (with one exception: Beets are higher in folate). They are best for eating when young and tender.

Turnip Greens: The leafy tops of turnips are one of the bitterest greens available, so they are not often eaten raw. Like beet greens, they are best for eating when they are quite young. Although both turnips and turnip greens are nutritious, the best source of vitamins and minerals is the greens, which are high in vitamin C, beta-carotene and folate.

FEATURED VEGETABLE: COLLARDS

Collard greens are vegetables that are members of the cabbage family, but are also close relatives to kale. Although they are available year-round they are at their best from January through April.

Collard greens date back to prehistoric times, and are one of the oldest members of the cabbage family. The ancient Greeks grew kale and collards, although they made no distinction between them. Well before the Christian era, the Romans grew several kinds including those with large leaves and stalks and a mild flavor; broad-leaved forms like collards; and others with curled leaves. The Romans may have taken the coles to Britain and France or the Celts may have introduced them to these countries. They reached into the British Isles in the 4th century B.C.

According to the book, The Backcountry Housewife - A Study of Eighteenth-Century Foods, by Kay Moss and Kathryn Hoffman: The 17th century Lowland Scots had greens or potherbs "from the yard" along with their oat cakes or oatmeal. The switch to corn cakes or mush along with their greens in 18th century American was most likely not too difficult a transition for these folk. John Lawson remarked on the many green herbs, wild and cultivated, growing in Carolina in the early 1700's. These greens included lamb's quarters, plantain, nettles, rhubarb (dock rather than garden rhubarb), comfrey among "abundance more than I could name." The "abundance" most likely adds dandelion, sorrel, spinach, cabbage, lettuce, endive, cresses, and purslane to the list.

Collard greens have been cooked and used for centuries. The Southern style of cooking of greens came with the arrival of African people in slavery to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. The African peoples of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. Their diet began to evolve and spread when they entered the plantation houses as cooks. Their traditional African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking .

Southerners love their greens. A time-honored tradition in southern kitchens, greens have held an important place on the table for well over a century, and there is no other vegetable that is quite so unique to the region. Greens are any sort of cabbage in which the green leaves do not form a compact head. They are mostly kale, collards, turnip, spinach, and mustard greens. In the Southern states, a large quantity of greens to serve a family is commonly referred to as a "mess o' greens." The exact quantity that constitutes a "mess" varies with the size of the family.
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The traditional way to cook greens is to boil or simmer slowly with a piece of salt pork or ham hock for a long time (the salt tempers their tough texture and smoothes out their bitter flavor) until they are very soft. Typically, greens are served with freshly baked corn bread to dip into the pot-likker. Pot likker is the highly concentrated, vitamin-filled broth that results from the long boil of the greens. It is, in other words, the "liquor" left in the pot.
In spite of what some consider their unpleasant smell, reaction to the smell of cooking greens separates true southern eaters from wannabes.

According to folklore, collards served with black-eyed peas and hog jowl on New Year's Day promises a year of good luck and financial reward, hanging a fresh leaf over your door will ward off evil spirits, and a fresh leaf placed on the forehead promises to cure a headache.

BEETS & GRAPEFRUIT

• bunch beet roots
• 2 grapefruit, peeled, quartered
• 4 tablespoons butter
• Seasonings to taste

Boil the beets in salted water for about 45 minutes. Peel and slice them. Put butter in a sauce pan. When foaming, add the beets and the seasonings. Add the grapefruit. Let cook 2 minutes, then serve.

KALE & SPINACH QUICHE

• bunch kale, spinach, Swiss chard or collard greens
• 1/2 onion, chopped
• dill & other spices of your choice
• 1 whole grain pastry shell (9-inch)
• shredded cheese, to taste, your choice
• 1 cup sour or plain yogurt
• 3 eggs

Chop kale or other greens and saute with onion and spices. Into pastry shell, layer the shredded cheese, then sauteed vegetables. Whip sour cream with eggs and pour over vegetables. Bake at 350F until set, approximately 30-40 minutes (test center of quiche with a skewer).

Easy Spicy Kale & Mustard Greens

by Allura

• 3 cups kale (1 bunch)
• 3 cups mustard greens (1 bunch)
• 1 teaspoon olive oil or butter
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 3/4 teaspoon salt
• 1/4 teaspoon green chili peppers
• 1 teaspoon garlic (minced or crushed)
• 1 lime wedge
• 4 teaspoons water

Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly. Cut the greens into strips that are about 1 inch by 3-4 inches. Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat. Add the kale first, then the mustard greens pour 1/4 teaspon into the greens and cover tightly with lid. Cook for 5-10 minutes, stirring occaisionally, until the greens are wilted and tender. When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside. In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat. Add mustard seeds and cumin seeds. They will pop and sizzle. turn heat to medium. Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 teaspoon red chili pepper. Pour mixture over greens. Add remaining salt (1/2 tsp) to taste. Serve with a dash of lime juice (brings out the flavor of the greens).

AFRICAN YAM STEW with COLLARD GREENS

From Sandy in California I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight.

• 4 cups vegetable broth
• 1 chopped onion
• 2 cups peeled and diced yams or sweet potatoes
• 1 cup cooked (or canned) chick-peas
• 1 cup uncooked brown rice
• 1/4 teaspoon sea salt
• 1/4 cup peanut or almond butter
• 2 cups chopped collard greens or kale
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon black pepper
• 1 tablespoon Braggs liquid aminos or tamari
• chili sauce to taste

Heat 2 Tbs of stock in a large pot. Add the onion and saute over medium heat for 5 minutes, adding more stock if necessary. Add the remaining stock, yams, chickpeas, rice and salt; simmer for 45 minutes. In small bowl, blend the peanut butter with 1/2 cup of liquid from the stew to make a smooth paste. Stir into the stew along with the greens and cook for 5 minutes. Stir in the lemon juice, pepper and tamari or Braggs; add chili sauce to taste. Adjust seasonings and serve. Serves 4.

YANKEE COLLARDS
From 3KillerBs - When I first moved to North Carolina I saw frozen collards in the grocery store but had no idea how they were usually prepared. So, knowing they were related to kale, I adapted my Italian-style recipe for Kale. One southern-born friend says its heresy but I say its delicious.

• 1 lb chopped collard greens
• 1 garlic clove, finely minced
• 1 small onion, chopped (optional)
• 1-2 tablespoon olive oil
• balsamic vinegar
• parmesan cheese, grated
  

Heat olive oil gently in a large, heavy skillet (I use the cast iron chicken fryer).
Saute the collards, onions, and garlic slowly and gently in the olive oil. Give it plenty of time since collards are tough if not slow-cooked -- letting them stew in their own juices until tender. Serve with Basalmic vinegar and parmesan. Add cooked beans or other protein and serve with whole grain bread like cornbread to make a complete meal.

Featured Vegetable: BEETS

The following is from Sam Gugino Home Page - Email SamGugino@SamCooks.com
HISTORY
Beets, botanically-known as Beta vulgaris, are native to the Mediterranean.
Beets don’t have the kind of history that inspires books or poetry. About the most interesting thing you can say about beets, which have apparently been cultivated since prehistoric times, is that early Romans only ate the tops, leaving the roots for medicinal purposes. However, once the Romans got around to cooking the bulbs (probably sometime after the birth of Christ), they found that they liked them very much indeed.
Beets, sugar beets and chard are in the same family, which is why chard leaves (the red-ribbed ones in particular) look so much like beet greens. All three were developed from wild species in Southern Europe.

NUTRITION

A 100 gram serving of beets (1 medium beet, about 3 ounces) has 50 calories, .5 grams of fat, 11 grams of carbohydrates, 2 grams of dietary fiber and 1 gram of protein. Beets are also a good source of potassium (about 312 mg per serving) and a fair source of vitamin A (4% of the RDA). Beet greens contain vitamin C and more iron and minerals than spinach. Beet greens are more nutritious than the beets themselves. They have almost twice the potassium of beets and high amounts of beta carotene, an important antioxidant that helps to fight numerous diseases. Beet greens contain high levels of folic acid, which can help ward off certain birth defects and lung cancer. And speaking of lungs, some studies indicate that beet greens can dampen cravings for nicotine, which may help smokers kick the habit.

SELECTION, STORAGE & HANDLING
Beets should be relatively smooth and firm. The taproot should still be attached. Leaves should be bright, dark green and fresh looking, without withering or slime.
To store beets, separate the leaves from the root, leaving an inch or two of the stems attached to the root. The leaves will sap the moisture from the beet root. Do not trim the tail.Remove any leaves that are damaged before storing the tops in a plastic bag - preferably one that is perforated - in the crisper section of the refrigerator for no more than a few days. Don’t peel or clean the root since the skins will slip off easily during cooking. Put roots in a plastic bag and put them in the refrigerator, where they will keep at least a week.

PREPARATION
Many recipes, particularly older ones, call for boiling beets. But this promotes bleeding as well as loss of nutrients. I like steaming - in the skins, unwashed - which takes about 35 to 40 minutes, depending on size. Then jackets slip off easily and beets are ready for salads and other preparations. Baking and roasting of vegetables has become more popular of late, and beets are a natural for these methods. Baking implies more moderate temperatures (300-375 degrees), while roasting means higher than 375 degrees. Beets can be cooked in a covered or uncovered container, but always with skins left on. Cooking times, of course, will vary depending on the method chosen and the siz of the beets.
Beet greens should be handled like other cooking greens. Clean them in lots of cool water, then drain them in a colander, spin them dry in a salad spinner or cook them with their clinging water as you would with spinach. Often I like to roll stacked, uncleaned leaves and cut them crosswise before cleaning. These strips can then be cooked quite easily by boiling, steaming or braising. I usually cook the stems unless they are very thick. Just cut thick stems into small pieces. Steaming and quick boiling help to minimize nutrient loss. But nutrients can also be retained by saving the cooking liquid for soups, broths or as part of the dish, soaked up by crusty bread. Greens stand up to assertive seasonings such as garlic, smoked pork, anchovies, and chilies. When small and tender, they can be used in salads as an accent to other greens. Also try them in soups and stews.

RED AND YELLOW BEET SALAD WITH ORANGE VINAIGRETTE
This recipe was inspired by a dish I had at the deceased Symphony Cafe in New York City. The contrast with warm beets and goat or blue cheese is marvelous.

• 1 small bunch each of orange and red beets with greens attached
• 1 tablespoon minced shallots
• 1/4 teaspoon ground cloves
• 1/4 cup each, fresh orange juice and cider vinegar
• 2 tablespoons canola (or other) oil
• Salt and freshly white pepper to taste
• 1 orange, peeled and thinly sliced
• About 4 ounces crumbled low-fat goat or blue cheese
• 4 or 5 strands of fresh chives, roughly chopped

Clean and steam beets. As soon as beets are cool enough to handle, but still quite warm, remove skins and cut beets into 1/4-inch slices. Meanwhile, combine shallots, cloves, orange juice, vinegar, oil, salt and pepper. Line a platter with beet greens. Layer beets, alternating orange and red beets. Pour dressing over. Garnish outside with orange slices. Sprinkle top with crumbled goat or blue cheese. Top with chives. Serves 6.

COLD BEET SOUP
Unless you're Eastern European, the idea of beet soup - and cold beet soup at that - may not sound too appetizing. But this soup is easy to make, lovely to look at and very refreshing on a hot day.

• 2 bunches beets with green tops attached
• 4 teaspoons capers
• 1 small cucumber, peeled, seeded and chopped
• 1 small dill pickle, seeded and chopped
• 3 tablespoons chopped fresh dill1 tablespoon cider or wine vinegar
• Zest of 1 lemon
• 1 small potato, cooked, peeled and cubed
• Salt and pepper to taste
• 1 pint non-fat sour cream or yogurt

Remove beets from greens, leaving about an inch of stem on each beet. Use greens for another dish. You should have about 1-1/2 pounds of beets. Wash beets thoroughly. Put 1 inch of water in a saucepan and add a steamer basket. Steam beets 30-45 minutes, depending on size, until a knife easily pierces them. Reserve steaming water. Cool beets under running water and slip off the skins. Dice 1 cup of the beets and set aside with two teaspoons of the capers. Cut remaining beets into chunks and put into a food processor with remaining ingredients except sour cream and reserved capers and beets. Puree until smooth. Add a little of the cooking water if too thick. Fold in reserved capers and diced beets and sour cream. Refrigerate several hours. Adjust seasoning as necessary. Serves 6.

BEET AND BEET GREENS GRATIN

• 2 small bunches of beets with greens, about 3 pounds
• 2 tablespoons butter
• 2 tablespoons flour
• 1-1/2 cups skim milk
• 3 large cloves garlic, minced
• Salt and pepper to taste
• Butter, coconut or olive oil
• 1/2 cup flavored whole grain bread crumbs

Separate greens from beets, leaving about 1 inch of stems on the top of the beets. Steam as described in the Preparation section above. Save the cooking pot with the water. Cool and peel off skins. Meanwhile, trim stalks from greens unless they are very tender. Stack greens and roll like a fat cigar. Cut crosswise into 1/2-inch wide ribbons. Wash thoroughly and drain. Add to the same pot that steamed the beets - with more water if needed - and steam over moderate heat just until wilted, about 7 minutes. While greens steam, heat butter in a medium-size saucepan until it foams. Add flour and stir over moderate heat until well blended, about 2 minutes. Add milk, stirring constantly until the sauce comes to a boil. Reduce to a simmer, add garlic, salt and pepper and stir as it thickens to the consistency of a light cream sauce. Turn off heat. Preheat oven to 400 degrees. Cut beets into 1/2 inch cubes and add to saucepan with cream sauce. Squeeze out any excess moisture from the beet greens and add to the cream sauce, combining well. Season with more salt and pepper. Pour into a 2-quart gratin dish that has been sprayed or coated lightly with oil or butter. Sprinkle with bread crumbs and bake 25 minutes or until top browns nicely and cream sauce bubbles up. Serves 8.

RAW BEET SALAD WITH APPLES AND RAISINS
To those who don’t even like the thought of cooked beets, eating raw beets may sound like punishment. But this salad may change your mind forever about beets, raw or cooked. Try it with cold, leftover roasted or grilled meats.

• 1/4 cup low or non-fat sour cream
• 1 teaspoon Dijon mustard
• 1 tablespoon cider vinegar
• Small bunch beets, about 3/4 pound, trimmed and peeled
• 1 sweet and crisp apple such as a Fuji
• 2 tablespoons sultana raisins
• 1 tablespoon toasted hazelnuts, chopped
• 1 tablespoon chopped chives
• Salt and pepper to taste
• A handful of watercress or spicy arugula

In a small bowl, mix sour cream, mustard and vinegar. Set aside. Grate beets by hand using the second-largest hole on a 4-sided grater or using the grating attachment on a food processor. Put in a mixing bowl. Core apple but do not peel. Cut into 1/2-inch cubes and add to beets. Add raisins, hazelnuts and chives. Season with salt and pepper. Add sour cream dressing and mix well. Taste for seasoning. To serve, put watercress at the end of a small oval platter and spoon out salad onto the platter. Serves 4. (To remove hazelnut skins which can be bitter, put the toasted nuts in a tea towel and rub them together. The skins will slip off.)

Worldly Advice About Cooking Greens

When Luann came to pick up her share from Center of the Heart Yoga today, she enthusiastically relayed her latest discovery about how to cook greens. Her brother, Marc, a world traveler who is visiting Luann and her husband Mike, surprised them the other night by cooking up all of the greens in their share in the simple style he learned in Indonesia. I grabbed a pen to make sure I got the process right and Luann described exactly what Marc did:

Start with a deep saute pan with coconut (or other) oil on medium high heat, wait till oil is hot, then place washed greens (any kind) in the hot oil, quickly stir greens to cover with the oil and keep flipping them over in the pan until they turn bright green, then add vegetetable or chicken stock to the pan, cover and simmer till tender.

Luann said her surprised response to dinner that night was, "Oh, that's how greens are supposed to taste. Wow, they are so good!"

SWEET 'N SOUR TURNIP GREEN SALAD

by the Editors of Easy Home Cooking Magazine - Common in the southern United States, turnip greens are an excellent source of vitamins A and C, and are also a good source of calcium and iron.

• 2 cups shredded stemmed washed turnip greens
• 2 cups washed mixed salad greens
• 1 cup sliced plum tomatoes or quartered cherry tomatoes
• 1/2 cup shredded carrot
• 1/3 cup sliced green onions
• 8 tablespoons water, divided
• 2 teaspoons whole wheat flour, or arrowroot powder
• 1 Tablespoon raw honey
• 1/2 teaspoon celery seeds
• Dash pepper (optional)
• 1 Tablespoon raw apple cider vinegar
  
  Combine turnip greens, salad greens, tomatoes and carrot in salad bowl; set aside. Combine green onions and 2 tablespoons water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Cook, covered, 2 to 3 minutes or until onions are tender. Mix remaining 6 tablespoons water and flour or arrowroot powder in small bowl until smooth. Stir into green onions in saucepan. Add honey, celery seeds and pepper; cook and stir until mixture boils and thickens. Cook and stir 1 minute more. Stir in apple cider vinegar. Pour hot dressing over salad; toss to coat. Serve immediately. Serves 4.

RAW CARROT SOUP OR DRESSING

An old standby in raw cuisine, carrot soup is nourishing and easy to make. This recipe calls for pouring the soup over chopped sprouts and other vegetables. Alter this to suit your family's taste. If you choose to warm this soup, be mindful to keep it at or below 117 degrees farenheit because at 118 degrees and above, alive food's natural enzymes get destroyed.

• Cut up 1/2 to 1 avocado per person.
• Juice carrots to make 1 cup per person.
• Add avocado and carrot juice to blender and blend to desired thickness.
• Add cumin, salt and lemon juice to taste. Add optional garlic or shallot to taste. Blend.
• You may pour over sprouts and/or chopped veggies in bowl.
• As an alternative flavoring: Eliminate cumin and add 2 teaspoons grated gingerroot. (For spice lovers use both cumin and ginger.)
• For a nutritious Seaweed Carrot Soup: Double the recipe for one person and add 1/2 cup dulse pieces and 1/2 cup clover or sunflower sprouts, blend. Serves 2.

SHIITAKE & BOK CHOI SOUP

for the Ginger-Garlic Paste:In a blender or food processor, combine 3/4 cup coursely chopped fresh ginger, 3 gloves garlic (peeled), and 3 Tablespoons seasoned rice vinegar (or 3 Tablespoons white vinegar plus 1 Tablespoon honey or sugar). Blend until very smooth and spoon into small bowl.

for the Soup:

• 1 1/2 Tablespoons sesame oil or olive oil
• 5 to 6 ounces fresh shiitake or regular mushrooms, thinly sliced
• 8 greens onions, sliced
• 3 cups vegetable (or chicken) broth
• 4 carrots, cut into slanting slices
• bok choi stems and leaves sliced
• 2 cups cooked short or medium grain brown rice
• 3 Tablespoons cilantro, minced

Heat oil in sauce pan over medium heat, add mushrooms and half the green onions and cook, stirring often until mushrooms are lightly browned. Add broth and stir to scrap browned bits free. Cover pan and bring to boil over high heat. Add bok choi and remaining green onions, cover and simmer until bok choi is bright green and just tender when pierced. Place a scoop of rice in each soup bowl and with a slotted spoon, distribute vegetables evenly among bowls. Stir cilantro into broth, then gently pour broth into bowls. Offer Ginger-Garlic Paste to stir into soup to taste.

Leftover Greens? Don't Worry, Be Happy...

• Toss them with chickpeas, pasta, diced tomatoes, and freshly ground Parmesan.
• Toss them with boiled diced potatoes and mix in a little grated Gruyere cheese.
• Stir them into mashed potatoes.
• Mix finely chopped cooked greens with cooked rice, barley, quinoa pr pasta.
• Add greens to potato, lentil and bean soups at the end of cooking.
• Chop and combine greens with feta, ricotta, or Gruyere, black olives, and capers and use them to fill tortillas or spread over toast.

ARUGULA SALAD WITH PINK GRAPEFRUIT & WALNUTS

• Lightly toast walnuts under broiler (watch carefully to prevent burning)
• Remove lower stems from Arugula
• Tear Red Butterhead Lettuce into bite sized pieces
• Peel and section Pink Grapefruit
• Prepare dressing with olive oil, sqeezed grapefruit juice, honey, garlic, salt & pepper to taste
• Combine all and toss with dressing

Featured Veggie - Bok Choi

Bok choy, or "brassica chinensis" to use its scientific name, is classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages found in western supermarkets, or to Napa Cabbage for that matter. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common variety is similar to Romaine lettuce.
Although bok choy was introduced to Europe in the 1800's, and is now readily available in supermarkets throughout North America, other cuisines have been slow to embrace it. Bok choy is widely popular in the Philippines, where large numbers of Chinese immigrated following Spain's conquest of the islands in the 1500's. While bok choy is grown in the United States and several Canadian provinces, it remains firmly associated with Chinese cooking.
Mention the word bok choy, and most of us think of the plant with dark green leaves; however, in Hong Kong over twenty varieties are available. You can also find Shanghai or baby bok choy, a miniaturized version of bok choy, at Asian markets. Cookbook author and television show host Martin Yan notes that westerners have a "bigger is better" philosophy when it comes to Chinese vegetables. The opposite holds true in China, where the smaller varieties are valued for their tenderness. An added benefit is that recipes often call for them to be cooked whole, reducing preparation time. From Rhonda Parkinson: Your Guide to Chinese Cuisine web page

Expand your bok choy palette, and palate, and try the following gourmet yet simple bok choy dishes:

RADIANT BOK CHOI

• 1 tablespoon canola, sesame (not toasted) or other oil for high heat
• 2 tablespoons turmeric
• 1 tablespoon kosher salt
• 2 pounds bok choy, halved lengthwise
• 1 can coconut milk, plus enough water to make 3 cups liquid
• 1 tablespoon fresh lime juice

In a 9-inch saucepan, heat oil over low heat. Stir in the turmeric and salt and cook for about 1 minute. Add the bok choy, laying pieces on their sides and cramming them in to make as compact as possible. Pour in coconut/water mixture, cover pan and bring to a boil over medium heat. Cook 6 minutes. If some of the bok choy is not covered with liquid, turn pieces. Cover and cook 6 more minutes. Stir in juice.
Serves 4 as a side dish. From “Vegetable Love,” Barbara Kafka, Artisan, 2005.

GREEN DUMPLINGS

• 1 1/2 pounds bok choy or Shanghai bok choy
• 1/2 cake firm tofu
• 2 egg whites
• 4 scallions, minced
• 2 teaspoons soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon sesame oil
• 2 dozen gyoza wrappers (or wonton wrappers cut into circles)

Steam or microwave bok choy until wilted. Let cool, then drain and chop finely. Press out any excess liquid.In a food processor, puree tofu with the egg whites. Add to bok choy. Add scallions.Combine remaining ingredients, except gyoza wrappers. Add to bok choy mixture, mixing well. Place about two teaspoons of filling in the centre of each gyoza wrapper. Draw dough up and pinch together at three points to form a triangle, leaving middle of filling exposed.Arrange on a heatproof plate or steamer tray and steam over boiling water until cooked through, about 4 minutes.

BABY BOK CHOI STIR FRY
Baby bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth can be used in place of water.

• 4 bunches baby bok choy (basically, 1 bunch per person)
• 2 slices ginger
• 2 tablespoons soy sauce
• 1 teaspoon honey or agave nectar, or to taste
• 1/4 teaspoon salt, or to taste
• 1/4 cup water
• A few drops sesame oil
• 1 1/2 tablespoons vegetable oil for stir-frying

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across. Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, honey, and salt, and stir-fry on high heat for 1 mdinute. Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4

DEEP FRIED BOK CHOI ("CHINESE SEAWEED")
The seaweed in this recipe is actually bok choy that has been deep-fried just until it turns crispy. This is one recipe where you probably won't want to reuse the deep-frying oil for another dish - the bok choy turns it a greenish color.Serves 4 to 6.

• 1/2 pound bok choy
• 1/4 cup toasted almonds
• 2 cups oil for deep-frying, or as needed
• 1 teaspoon honey or agave nectar (optional)

Wash the bok choy and drain thoroughly. Finely chop the toasted almonds.When the bok choy has dried, separate the stalks and leaves. Roll the leaves up cigar-style, and then cut into thin shreds. Heat the oil in a wok to between 300 and 325 degrees Fahrenheit. Add a batch of the shredded bok choy. Submerge the bok choy shreds in the hot oil for a few seconds only and remove quickly. (If you have one, a mesh deep-frying basket is ideal for this). Do not let the leaves turn brown. Drain on paper towels. Continue with the remainder of the bok choy shreds. Place the shreds in a bowl and toss with the honey and chopped almonds. Serve immediately.

BROCCOLI RAAB (RAPINI) WITH GARLIC & RED PEPPER FLAKES

• Leaving the leaves and florets attached, drop a bunch of broccoli raab into a pot of boiling salted water for 5 min. then drain. Leave it whole or coarsely chop.
• Heat 3 T olive oil with 3 cloves of garlic (sliced) and several pinches of pepper flakes in a large skillet over medium high heat until the garlic begins to color.
• Add rapini and cook, turning it repeatedly to coat it with the oil, about 5 min. DON'T OVERCOOK. Taste for salt.
• Serve with lemon wedges or red wine vinegar on the side.