Mess o’ Greens Salad With Warm Pecan Dressing

Did you know that people who live in the Mediterranean regions can’t do without bitter greens like dandelion and chicory! For centuries now, they boil these veggies and use them in their dishes. Even the Italians enjoy greens and plunge 1-inch pieces of these veggies into salted and boiling water; wring them out, chop them up into desired size and use it in whichever recipe they want. Enjoy this green salad with a loaf of thick crust whole grain bread and use extra-virgin olive oil for cooking!

Total Prep Time: 12-15 minutes
Serves: 4

Ingredients

• 6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
• 2 T balsamic vinegar
• 2 tsp. honey
• 1 T Dijon mustard
• 2 tsp. vegetable oil
• ½ cup pecans, roughly chopped or broken

How to Cook

1. Wash greens well, dry thoroughly, then remove and discard the long stems. Tear the greens into salad-size pieces and place in a large bowl.
2. In a small bowl, combine the vinegar, honey and mustard. Set aside.
3. Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.

Rating: 5.00

Pasta with Dark Greens

Go green with this sharp flavored pasta dish. If you and your family dig pasta and love your daily dose of greens, this dish is perfect for you! Easy and simple to make, it doesn’t require you to make pasta sauce. Some fruity extra-virgin olive oil and freshly ground black pepper keep your mouth and stomach happy. Try it for lunch or dinner, with friends, or alone – you’ll love its garlicky flavor with or without company!

Total Prep Time: 12-15 minutes
Serves: 4-6

Ingredients

• 2 pounds broccoli raab, turnip,
• Mustard or dandelion greens
• Kosher salt
• 1 pound orechiette, penne or other pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, chopped
• 4 anchovy filets in oil, drained and finely chopped
• Pinch dried red pepper flakes, or to taste
• Freshly ground pepper and salt

How to Cook

1. In a large pot, bring 2 to 3 quarts of water to a boil.
2. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.
3. When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.
4. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.
5. In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they “melt” into the oil. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.
6. Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread.

Rating: 7.50