Recipes Included On This Page Gai Lan (Chinese Mustard Greens) with Oyster Sauce Garlicky Mustard Greens and Garbanzos Gourmet Greens and Soba Salad - Japanese Greens with Dumplings Greens-and-Cheese Pie - Greek Hortopita Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gai Lan (Chinese Mustard Greens) with Oyster Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds gai lan -- (Chinese mustard greens) 2 tablespoons peanut oil 1 tablespoon minced garlic -- optional 1/4 cup oyster sauce 1. Separate the leaves and stems of the gai lan; cut the stems into 2- inch lengths. 2. Put the peanut oil in a large skillet or wok and turn the heat to high. Add the leaves of the greens and toss until they wilt, about 3 minutes; put on a platter. Add the stems, the garlic if you're using it, and about 1/4 cup water. Toss until the stems are crisp-tender, 3 to 5 minutes. Remove them and put on top of the greens. Top with oyster sauce and serve. Serves 2 as main dish, for 4 as side dish TIME ABOUT 45 MINUTES, PLUS COOLING TIME Source : Excerpted from The Best Recipes In The World by Mark Bittman Formatted by Chupa Babi in MC: 10.25.06 Hallie's Note: Gai Lan is just one of those members of the cabbage family that go under the umbrella name of Chinese mustard greens. I grow gai lan in my garden - it seems to be one of those plants that once you have it you have it for a while as it self-sows fairly easily. Some people may find the slightly bitterish taste a little hard to get used to and one of the best ways to lessen this is to make sure you don't overcook it. Gai lan is almost always available in Asian markets and often in regular supermarkets where there is a sizable Asian population. Don't be afraid to ask for help from store personnel or other customers when you are shopping for it (over the years I have met some very interesting people and learned a lot of tips this way). H. Contributed to the FareShare Gazette by Chupa; 13 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 7g Fat (92.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 110mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Garlicky Mustard Greens and Garbanzos Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 2 garlic cloves -- crushed 1 bunch mustard greens -- (about 8 cups), rinsed, trimmed and leaves cut into 1-inch strips 1/4 cup low-sodium chicken broth 15 ounces garbanzo beans -- rinsed and drained [1 can] 6 sun-dried tomato halves packed in oil drained and chopped Sea salt -- to taste (optional) 1. Heat olive oil in large skillet and sauté garlic until tender but not browned. Stir in mustard greens and cook for about 5 minutes or until greens are slightly wilted but not overcooked. 2. Add chicken broth, garbanzo beans, and sun-dried tomatoes. Gently cook, stirring, until heated through. Season lightly with salt, if needed. Serves 4 Source : FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC's KUSA television news. Formatted by Chupa Babi in MC: 10.25.06 The mustard greens in this tasty side dish provide vitamins A and C, plus lutein and folate. Contributed to the FareShare Gazette by Chupa; 12 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 9g Fat (18.6% calories from fat); 22g Protein; 66g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Gourmet Greens and Soba Salad - Japanese Recipe By : Gourmet Magazine, Feb. 2002 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces soba noodles [Japanese buckwheat noodles] 1 teaspoon Asian sesame oil 1 medium red bell pepper -- cut lengthwise into thin strips 1/2 English cucumber -- (8 ounces), seeded and cut into 1/8-inch-thick matchsticks 1/2 pound jicama -- (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks 2 ounces mizuna greens -- (2 cups) or chopped trimmed baby mustard greens 4 scallions -- cut into 3-inch-long julienne strips 1 tablespoon seasoned rice vinegar 1/4 teaspoon salt Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl. Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine. Makes 6 servings. Each serving contains about 122 calories and 1 gram fat. Active time: 45 minutes. Start to finish: 55 minutes Source : Gourmet Magazine, Feb. 2002 Formatted by Chupa Babi in MC: 10.25.06 Contributed to the FareShare Gazette by Chupa; 14 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 1g Fat (6.8% calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greens with Dumplings Recipe By : The Colonial Williamsburg Tavern Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE POT LIKKER: 2 cups vegetable stock or low-salt canned vegetable stock 1 pound greens -- trimmed and thoroughly cleaned [mustard, collard, kale or turnip greens] 1 large onion -- quartered 1 medium carrot -- peeled and coarsely chopped 1 celery rib -- coarsely chopped 3 heads fresh garlic -- halved horizontally Salt 1 teaspoon whole peppercorns Several sprigs fresh parsley 1 bay leaf -- crumbled 1 medium white turnip -- peeled and cut into 1/2-inch cubes 1 medium white potato -- peeled and cut into 1/2-inch cubes Freshly ground black pepper to taste FOR THE DUMPLINGS: 2 cups flour 1 teaspoon salt 1 tablespoon baking powder 1 tablespoon vegetable shortening 3/4 cup milk In a large soup pot or kettle over high heat, place the stock and bring to a boil. Cut the greens into wide strips and add to the pot. Add the onion, carrot, celery, garlic, 1 teaspoon salt, peppercorns, parsley and bay leaf. Add enough water to cover the vegetables, if needed. Reduce the heat to medium and simmer, partially covered, until the vegetables are very tender and the broth has a rich, full flavor, about 45 minutes. Use a slotted spoon to remove the cooked greens to a bowl and cool. Strain the remaining contents of the pot, discarding all solids. Return the strained liquid to the pot and add the turnip and potato. Cook over medium heat until tender, about 10 minutes. Coarsely chop the greens and add to the pot. Season with salt and pepper. Bring to a simmer over medium-high heat. To make the dumplings, into a large bowl, sift the flour, salt, and baking powder. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the pot likker. Cover and cook for 15 minutes without lifting the lid. Ladle into warmed bowls and serve hot. Serves 4 Source : The Colonial Williamsburg Tavern Cookbook by Colonial Williamsburg Foundation Formatted by Chupa Babi in MC: 10.25.06 Pot likker is the broth that comes from cooking greens. Mustard greens, collard greens, turnip greens and kale have been a part of traditional southern cooking for years. This one-dish meal calls for dumplings, an unusual and delicious way to absorb the flavorful broth. Contributed to the FareShare Gazette by Chupa; 1 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 444 Calories; 8g Fat (15.2% calories from fat); 15g Protein; 80g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 1782mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Greens-and-Cheese Pie - Greek Hortopita Recipe By : Cooking Light, JULY 2001 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 cups thinly sliced green onions 1 1/2 cups minced fennel -- (about 1 large bulb) 10 cups fresh spinach -- (about 5 ounces) 8 cups thinly sliced mustard greens -- (about 8 ounces) 1 1/4 cups feta cheese -- (5 ounces) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill or 1 tablespoon dried dill 1 teaspoon dried Greek oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 8 sheets frozen phyllo dough -- thawed Cooking spray Flat-leaf parsley sprigs -- (optional) Preheat oven to 375F. Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 4 minutes. Add fennel; sauté 3 minutes. Remove onion mixture from pan; cool. Add spinach to pan; sauté 30 seconds or until spinach wilts. Place spinach in a colander, pressing until barely moist. Add greens to pan; sauté 30 seconds or until greens wilt. Place greens in a colander, pressing until barely moist. Combine onion mixture, spinach, greens, feta, and next 5 ingredients (feta through black pepper) in a large bowl. Working with 1 phyllo sheet at a time (cover the remaining dough to keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated with cooking spray. Gently press sheets into bottom and sides of pan, allowing the ends to extend over edges of pan. Coat top sheet with cooking spray. Fold 1 sheet of phyllo in half crosswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 sheet of phyllo, gently pressing sheet into the bottom and sides of pan; coat with cooking spray. Spread greens mixture evenly over top of phyllo. Fold a sheet of phyllo in half; gently press on the greens mixture in pan, and coat with cooking spray. Top with the remaining 3 sheets of phyllo, coating each with cooking spray. Cut ends extending over pan. Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo. Bake at 375° for 50 minutes. Cool for 30 minutes. Garnish with parsley sprigs, if desired. Wine Note: This dish's green flavors deserve an herbal wine. Some of the world's most fresh, green wines are New Zealand Sauvignon Blancs; try Villa Maria Private Bin (about $12). Yield : 6 servings Source : Cooking Light, JULY 2001. Formatted by Chupa Babi in MC: 10.25.06 Greens and herbs are the secret to a successful and fragrant hortopita. In this recipe, sweet spinach and pungent mustard greens combine with plenty of green onions and fennel, parsley, dill and oregano. Feta cheese adds a sour, salty component to the pie's filling. Contributed to the FareShare Gazette by Chupa; 9 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 11g Fat (46.8% calories from fat); 8g Protein; 19g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 695mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

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