Alfredo with Fresh Greens

Kim Rosenwinkel shared this recipe along with this note:
“I made this alfredo dish last night to try to get my kids to eat cooked greens. I used beet greens, but I think it would work with any other greens (kale, spinach, etc.) The greens were plentiful, but adequately disguised so everybody ate it (hee hee!).”

1 lb cooked spaghetti
1 1⁄2 cup 1% cottage cheese (fat free doesn’t melt right)
1⁄2 cup grated Parmesan cheese
2 Tbsp. olive oil
about 6 garlic scapes, finely chopped
about 6 green onions, white and green parts, chopped
a hefty bunch of fresh herbs to make 1⁄4 to 1⁄2 cup finely chopped (packed) (I was out so I used about 1 1⁄2 Tablespoons dried)
1 large bunch of fresh greens, finely chopped

Heat olive oil in skillet on medium heat. Add scapes and onions; sauté until aromatic. Add herbs; stir and sauté until soft. Add greens; sauté until wilted and done the way you like them. For my kids, I cooked them down as much as possible; I would normally like a little more body.

Meanwhile, blend the cottage cheese in a blender until creamy and consistent. Add Parmesan cheese to cottage cheese. Add cheese mixture to vegetable skillet. Cook on low heat until cheese melts.

Cook and drain pasta. Add pasta to cheese and vegetable mixture and toss. Serve hot. Watch with glee as the kids eat their greens!

Collard Greens Salad

1 bunch collard greens rinsed and dried.

¼ cup apple cider vinegar
¼ cup chopped sun-dried tomatoes, or you could try craisins, or dried cherries …
¼ cup chopped baby leeks
1 garlic clove, minced
red pepper flakes to taste – maybe ¼- ½ teaspoon
1 teaspoon sea salt
freshly ground black pepper to taste
1/8 cup olive oil

Combine apple cider vinegar, sun-dried tomatoes (or whatever you’re using, leeks garlic, red pepper flakes, ½ teaspoon sea salt and pepper. Set aside.

Take several collard leaves and roll into a cylinder the shape of a fat cigar. Using a knife, cut the through the collard cylinder, making strips. Repeat steps two and three until you have cut all the collard leaves. Place strips in a large bowl. Sprinkle ½ teaspoon sea salt over the collards along with the olive oil and massage the greens for about 2 minutes. The greens will start to wilt down and become tender. Transfer the collard strips to the bowl with the apple cider vinegar marinade. This salad is best if left to marinate for a few hours, but can be eaten right away.

Collard Greens with Raisins and Orange Juice

From “The Vegetarian Times: “This is my signature dish,” says Chef Bryant Terry proudly. “When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren’t considered done unless they’d cooked at least two hours.”
1 ½ lb. collard greens, tough stems trimmed
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
? cup raisins
½ tsp. salt
? cup freshly squeezed orange juice
1. Stack several collard leaves atop one another, and roll into tight cylinder. Slice crosswise into strips.
2. Cook greens in large pot of boiling, salted water 8 to 10 minutes, or until softened. Drain, and plunge into large bowl of cold water to stop cooking.
3. Heat oil in large skillet over medium heat. Add garlic, and sauté 1 minute. Add drained collards, raisins, and salt, and sauté 3 minutes. Stir in orange juice, and cook 15 seconds more. Season with salt and pepper, if desired.

Collard Greens with Tomatoes & Garlic – serves 3 (

  • 1/8 cup extra-virgin olive oil
  • 3 large garlic cloves, thinly sliced
  • 1 small onion, cut into 1/2 -inch dice
  • ½ jalapeño, halved lengthwise
  • 2 medium tomatoes, chopped
  • 1 lb. collard greens, stems discarded & leaves finely shredded
  • 1 bay leaf
  • 1 thyme sprig
  • Salt & freshly ground black pepper

In a large, enameled cast-iron casserole, heat the olive oil.  Add the garlic, onion, & jalapeño and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes.  Stir in the tomatoes, collards, bay leaf & thyme sprig.  Cover & cook over moderately low heat, stirring occasionally, until the collards are tender, about 20 minutes.  Discard the jalapeño, bay leaf & thyme sprig.  Season the collards with salt & pepper and serve.

Collard Ribbons with Sesame

1 bunch collard greens
1 cup water
1/2 Tbs molasses
1/4 salt
1/2 Tbs peanut oil
1 tsp dark sesame oil
1 garlic clove
1 tsp cider vinegar
1 Tbs toasted sesame seeds
Chili flakes to taste
Strip stems from collard leaves and discard. Rinse leaves in several changes of water. Stack leaves 5 or 6 at a time and halve lengthwise, then cut across into 1/4-inch strips (to make about 5 packed cups) Combine collards in very wide deep skillet with water,molasses, salt and peanut and sesame oils. Bring to a boil, twisting greens with tongs or turning with spatula
until wilted. Cover and boil until collards are tender but still chewy–about 15 minutes.
Uncover and add chili flakes and garlic. Raise heat and boil, stirring often, until liquid has evaporated, about 5 minutes. Season, adding vinegar gradually. Sprinkle with sesame seeds and serve hot.

Kickin’ Collard Greens

  • 1 Tbsp. Olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 lb. fresh collard greens, cut into 2 inch pieces

1. Heat oil in a large pot over medium-high heat. Add bacon, cook until crisp. Remove bacon form pan, crumble and return to pan. Add onion, cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Risotto with Greens

No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe!

1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (spinach, collards, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional

Sauté onion in olive oil in a small stock pan. Add risotto and sauté until golden. Add greens and garlic; sauté until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.

Sauteed Collard Greens with Raisins and Almonds

2 Tablespoons slivered almonds
1 tablespoon olive oil
1 bunch collard greens, stalks removed, leaves thinly sliced crosswise
¼ cup raisins
2 teaspoons white-wine vinegar

Toast almonds until nicely browned in a skillet on the stovetop. Set aside.
In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

Seared Collard Greens

3 tablespoons Olive oil
3 cups Collard greens
1 pinch Salt and pepper
2 tablespoons Lime juice
Tabasco sauce — to taste
Wash, dry, and remove stems from the collards. Cut into ribbons about the width of your little finger.
In a wok or the largest saute pan you have, heat the olive oil over high heat until it just begins to smoke.
Quickly throw in the greens, add the salt and pepper, and stir madly for 30 seconds, turning the greens over and over until they have all wilted slightly and have turned a rich, bright green. Remove from heat, add the lime juice, Tabasco, and additional salt and pepper to taste, and stir well.