The Green Leaves of Summer

What a treat to be able to eat the fresh greens of summer. The field lettuce has come in, in a wide range of colors and shapes. It tastes so good after a winter and spring mostly on stored foods. And the "braising greens" are also ready to go.

We all know what to do with lettuce, but I had to hunt for a few new recipes for Greens. Braising greens are more robust than salad greens, and need some cooking to be at their best. Lettuce is not generally included; although you can cook lettuce, I've never had the heart to do so.

Braising greens can include endive, escarole, radicchio, bok choy, mizuna, chard in green, red, or rainbow colors, larger spinach, kale in their variety, collards, turnip greens, beet greens, and more. Even radish greens, if very fresh, can also be in the mix.

Kale is the most robust of them, and if your kale leaves are fairly good sized, slice them thin so that they cook along with the others. If you are using chard in a quick-cooking greens recipe, cut the ribs out and slice them thin, then chop the leaves. That'll give the ribs a chance to catch up on getting tender.

Chock-full of vitamins and minerals, greens are a great addition to your family table.

Braised Greens with Butter and Ginger

1 lb whatever braising greens you have on hand
4 tablespoons butter
2 tablespoons tamari
1 finely sliced garlic scape (curly flowering top) or one
garlic clove minced
1 tablespoon peeled minced ginger root
1 tablespoon fresh cilantro, chopped

Bring a kettle of water to boil, meanwhile cutting up your washed greens in 1" lengths. Drop greens into boiling water, cook for about three minutes. Meanwhile, in another large skillet, have the butter melted with tamari, garlic, and ginger. Don't let it cook down. Drain the greens, then put in the skillet with the seasonings. Cook and stir a few minutes until mixed. Stir in
the chopped cilantro and serve. Unless your kids are really allergic to greens, they should like this one.

Summer greens with tomato and spring onion

1 lb washed and chopped greens
3 tablespoons olive oil
1 medium sized spring onion (small bulb with its greens) sliced (or you may use about 4 scallions sliced)
3 slices dried lemon (optional)
3/4 cup stewed tomatoes
1/2 teaspoon Thai-style curry paste, or more to taste
salt to taste

In a large skillet, heat oil and simmer onion till soft. Stir in the washed drained greens, and cook over medium heat until they start to soften and braise. Tear up and add the lemon slices if you have them. Stir in the stewed tomatoes and the curry paste. Reduce heat, put a lid on, and let simmer for 5-10 minutes until greens are tender.

Spiced White Beans

1 cup small white beans, such as navy or Great Northern, soaked overnight
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic granules or powder
1 teaspoon mild to medium chili powder (to your taste)
salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil

Drain the beans, then add fresh water and cook for 2 hours or until tender. (You should always soak and cook beans well to avoid digestive upsets.) When beans are done, drain and reserve most of the remaining liquid. Add the curry powder, the cumin and chili powder, salt and pepper to taste, and the olive oil. Simmer 10 to 15 minutes to get the flavors to meld. If they get dry, add a little of the reserved liquid.

This makes a nice side dish. For a double treat, serve with one of the above greens recipes. For a vegetarian, that's a meal. For meat-eaters, accompany with freshly-cooked sausage or on-hand cooked chicken pieces.

And enjoy the green leaves of summer!

PS: FINALLY I put labels on the Recipes posts, so you can find them more easily.