BAKED FETA AND GREENS WITH LEMONY YOGURT
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Provided by Chris Morocco
Categories Onion Collard Greens Kale Curry Feta Garlic Chickpea Yogurt Lemon Juice Bread Dinner Quick and Healthy Quick & Easy Bake Vegetarian 30 Days of Groceries
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
- Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
- Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
- Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.
COLLARD GREENS WITH FARRO
Farro with anything is comfort food, and the combination of farro and collard greens is particularly hearty and nutritious. The time required to cook the farro will depend on how long it has been sitting on your shelf. When it's less than a year old, farro softens nicely. The older it is, the longer it will need to cook.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot
Time 1h10m
Yield Serves six
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Cut the greens into ribbons about _-inch wide.
- Heat the olive oil over medium heat in a wide, heavy saucepan or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt, the garlic and the rosemary, and continue to cook for another minute, until the garlic is fragrant. Stir in the farro, and mix for a couple of minutes. Add the white wine, and stir until it has reduced by half. Add the stock and/or water and salt, and bring to a boil. Reduce the heat, stir in the collard greens, cover and simmer 45 minutes, or until the farro is tender. Drain any water remaining, and return the mixture to the pan. Taste and adjust seasonings. Sprinkle a little feta over each serving if desired.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1195 milligrams, Sugar 9 grams
COLLARD GREEN GRATIN WITH FETA
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs.
- Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes.
- Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes.
COLLARD GREENS WITH LEMON, FARRO & FETA RECIPE - (3.4/5)
Provided by á-174535
Number Of Ingredients 10
Steps:
- Remove and discard thick stems from collard greens. Chop leaves into bite-size pieces (you should have about 8 cups). In a Dutch oven cook collard greens in boiling water about 7 minutes or until tender. Using a slotted spoon, transfer greens to a bowl of ice water for 1 minute; drain and set aside. Stir farro into the boiling water. Cook about 10 minutes or until tender. Drain in a colander. In the same Dutch oven heat oil over medium-high heat. Add garlic; cook and stir about 2 minutes or until golden. Stir in collard greens, farro, and salt; heat through. Stir in lemon peel and lemon juice. Divide greens mixture among serving bowls. Sprinkle with cheese and parsley. If desired, serve with lemon wedges.
FARRO SALAD WITH BEETS, GREENS AND FETA
Farro is a sturdy grain that stands up well to formidable ingredients like beets, their greens and salty feta cheese. That hardiness and versatility, as well as its sweet, nutty flavor, have made farro a popular option for filling out a salad in order to create a main dish. If you're in doubt, sliced or shredded poached or roasted chicken would make a nice addition. Either way the farro absorbs color from the red beets, giving the dish a pinkish tint that only deepens as hours pass. (In fact, you can make the dish up to a day ahead. And it travels well, making it fine picnic fare.) Soak the grains for an hour before cooking, and be sure to cook until tender, or else the salad will be chewy.
Provided by Martha Rose Shulman
Categories weekday, main course, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.
- Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.
- While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 141 milligrams, Sugar 3 grams, TransFat 0 grams
SPAGHETTI WITH COLLARD GREENS AND LEMON
This quick pasta starts and ends in the skillet. A handful of fresh zest coats the noodles and lends brightness to the collards.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Cook garlic and pepper flakes until tender, about 1 minute. Add greens and cook, stirring until tender, about 5 minutes. Remove from heat and stir in pine nuts and lemon zest and juice. Season with salt.
- Meanwhile, cook pasta in well-salted water according to package directions. Reserve 1/2 cup pasta water and then drain.
- Add pasta to skillet, tossing to coat, and add reserved water to adjust consistency. Sprinkle with lemon zest and cheese before serving.
Nutrition Facts : Calories 605 g, Cholesterol 6 g, Fat 29 g, Fiber 15 g, Protein 21 g, SaturatedFat 7 g, Sodium 156 g
COLLARD GREENS WITH LEMON
This side of sauteed greens takes its tangy lift from a generous squeeze of lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon butter and the garlic in a large pot over medium-high heat. Add greens, and cook, stirring often, until wilted, about 3 minutes. Stir in stock, 3/4 teaspoon salt, 1/8 teaspoon pepper, and the zest, and cover. Reduce heat to medium, and cook until tender, 8 to 10 minutes. Add lemon juice and remaining tablespoon of butter. Stir until butter melts. Season with salt and pepper, and serve immediately with lemon wedges.
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