GREEK CUISINE (see also MEDITERRANEAN CUISINES)
allspice
anise seeds
baklava
basil
bay leaf
beans, e.g., gigante
bell peppers
cheese, e.g., feta, goat, halloumi, sheep’s milk
cinnamon
cloves
dill
dolmades (stuffed grape leaves)
eggplant
eggs
fennel
figs
GARLIC
grape leaves
gyros, vegetarian, e.g., eggplant + pita bread + tzatziki sauce
honey
kebabs
LEMON
mint
nutmeg
nuts
OIL, OLIVE
olives, e.g., kalamata
onions
OREGANO
parsley
phyllo dough
pine nuts
pita breads
potatoes
raisins
rice
salads, esp. mint-garnished
soups, e.g., bean
spanakopita, or spinach + cheese pie
spinach
stuffed grape leaves
thyme
tomatoes and tomato sauce
yogurt
zucchini
Flavor Affinities
artichokes + mint + potatoes + tomatoes
capers + cucumbers + feta cheese + kalamata olives + red onions + tomatoes
cheese + phyllo dough + spinach
cucumber + dill + garlic + yogurt
dill + lemon + olive oil
eggplant + garlic + olive oil
garlic + lemon + olive oil + oregano
gigante beans + garlic + onions + parsley + tomatoes
GREENS—IN GENERAL OR MIXED (see also ARUGULA; BOK CHOY; CABBAGE; CHARD, SWISS; GREENS, BEET; GREENS, BITTER; GREENS, COLLARD; GREENS, DANDELION; GREENS, SALAD; GREENS, TURNIP; KALE; LETTUCE; and SPINACH)
What they are: green, leafy vegetable
Techniques: blanch, boil, braise, raw, sauté, steam, stir-fry
Tip: Cook quickly to retain nutrients.
arugula
basil
beans, e.g., white
butter
cheese, e.g., Asiago, feta, goat, Monterey Jack, mozzarella, Parmesan, Swiss
chiles, chili pepper flakes, and chili pepper sauce
eggs, e.g., frittatas, omelets, quiches
GARLIC
ginger
grains, e.g., quinoa, rice, spelt
lemon
mushrooms
mustard
nuts, e.g., walnuts
OIL, OLIVE
onions, e.g., green, red
pastas
pepper, black
potatoes, e.g., new, red
salads
salt, e.g., kosher, sea
sandwiches
seeds, e.g., caraway, celery, sesame
smoothies
soups, e.g., bean, lentil
soy sauce
stews
stock, vegetable
veggie burgers
VINEGAR, e.g., balsamic, red wine
“There are two ends of the cooking spectrum you want to concentrate on—one is high heat and the other is low heat. On high heat you want to cook your vegetable higher and faster than you normally would to get that sear and caramelization and let it stay crunchy on the inside so you have a textural contrast. Or go low and slow; that way you get a crispy outside and a dehydrated chew on the inside. Home cooks know how to do this with meat; they just need to do it with vegetables. A good example of a high-heat, fast-cooking dish we do now is the Chinese green choy sum. It gets a nice crispiness, it is barely cooked, and it gets tossed in a bowl and wilts on itself. If we cook the choy sum really low, it turns into a flat, dehydrated, crispy green.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)
GREENS, AMARANTH (LEAVES/STEMS, aka CALLALOO; see also LAMB’S-QUARTER and SPINACH)
Season: summer
Flavor: slightly sweet, with earthy notes of artichoke, asparagus, beet greens, cabbage, chard, kale, and/or spinach
Volume: quiet–moderate
Nutritional profile: 62% carbs / 26% protein / 12% fat
Calories: 5 per 1-cup serving (raw)
Techniques: braise, raw, sauté, steam, stir-fry
Tips: Choose young greens for most tender leaves. Prepare like spinach.
Possible substitutes: lamb’s-quarter, spinach
basil
bell peppers, e.g., green, red butter
Caribbean cuisines
celery root
cheese, e.g., cheddar, goat, ricotta, sharp, sheep’s milk, Swiss
chiles, e.g., dried, Scotch bonnet
coconut milk
coriander
corn
cumin
curry powder and curry spices
eggs, e.g., frittatas, quiches
GARLIC
ginger
grains, e.g., bulgur, rice
Jamaican cuisine
kale
leeks
lemon, e.g., juice
lentils, e.g., red
lime
oil, e.g., corn, olive, peanut, sesame
okra
onions
parsley
plantains
rice
salads
salt
sandwiches
scallions
sesame seeds
shallots
soups
soy sauce
stews, e.g., callaloo
stir-fries
stock, vegetable
sweet potatoes
thyme
tomatoes
vinegar, e.g., apple cider
wine, dry white
Flavor Affinities
amaranth greens + coconut milk + okra
amaranth greens + sesame oil + sesame seeds + soy sauce
“One of the Jamaican women who work here introduced us to callaloo [amaranth greens] a few years ago. She brought us some seeds, and we discovered that it grows very easily. While it’s traditionally served in soups and stews, we’ve also served it in quiches, and our customers are always intrigued by it.”
—SELMA MIRIAM, FOUNDER OF BLOODROOT (BRIDGEPORT, CT)
GREENS, ASIAN (see BOK CHOY; BROCCOLI, CHINESE; CABBAGE, NAPA; MIZUNA, and TATSOI)
GREENS, BEET
Season: summer–autumn
Flavor: bitter/slightly sweet, with earthy notes of cabbage and/or spinach, and a tender texture
Volume: quieter (when young)–moderate (when older)
Nutritional profile: 71% carbs / 24% protein / 5% fat
Calories: 10 per 1-cup serving (raw)
Protein: 1 gram
Techniques: better cooked than raw; sauté, steam, wilt
Possible substitutes: chard, spinach
apples
beans, e.g., fava, fermented black, white
BEETS
cabbage
chard, e.g., rainbow
cheese, e.g., blue, chèvre, feta, goat, ricotta, ricotta salata
chickpeas
chili pepper flakes
chili, vegetarian
cinnamon
coconut milk curries
dill
eggs, e.g., quiches
figs
GARLIC
ginger
grains, e.g., buckwheat, bulgur
greens, other, e.g., chard or kale
hazelnuts
horseradish
kale, e.g., Tuscan
leeks
lemon
lentils
nutmeg
oil, olive
oranges
oregano
pastas
pecans
pine nuts
pizzas
potatoes
raisins
risottos
salad dressings, e.g., vinaigrettes
smoothies
SOUPS, e.g., beet, borscht, chickpea
stews
stock, vegetable
vinegar, e.g., balsamic, red wine, sherry
walnuts
yogurt
GREENS, BITTER (see GREENS, BEET; GREENS, COLLARD; GREENS, DANDELION; GREENS, MUSTARD; KALE, etc.)
GREENS, COLLARD
Season: autumn–spring
Flavor: bitter/sweet, and sometimes hot, with earthy, pungent notes of cabbage, kale, and/or mustard, and a smooth texture
Volume: moderate (younger)–loud (older)
Nutritional profile: 68% carbs / 20% protein / 12% fat
Calories: 10 per 1-cup serving (raw, chopped)
Protein: 1 gram
Techniques: blanch, boil, braise, julienne, marinate, raw, sauté (3–5 minutes), shred, simmer (60 minutes, or until tender), steam (3–5 minutes), stew, stir-fry
Tips: Opt for organic collard greens. Remove stems; cut leaves into two-inch pieces. Best long-braised or simmered, to soften.
Botanical relatives: broccoli, Brussels sprouts, cabbage, cauliflower, horseradish, kale, kohlrabi, land cress, radishes, rutabagas, turnips, watercress
African cuisines
agave nectar
allspice
almonds and almond butter
apples, e.g., cider, juice
barley, e.g., pearl
bay leaf
BEANS, e.g., black, cannellini, navy, pinto, white
beer
bell peppers, red
BLACK-EYED PEAS
buckwheat
bulgur
butter
cabbage, e.g., green, red
cardamom
carrots
celery
chickpeas
chiles, e.g., chipotle, jalapeño; chili pepper flakes, chili pepper sauce, and chili powder
cinnamon
citrus
cloves
coconut, e.g., butter, milk, water
collard wraps, i.e., stuffed with tofu, vegetables, etc.
corn bread
coriander
cream
cumin
curry powder and curry spices
dill
“dolmas”
dulse
Egyptian cuisine
Ethiopean cuisine
farro
GARLIC
ghee
ginger
grains
hazelnuts
Indian cuisine
Jamaican cuisine
kale
kamut
leeks
lentils
liquid smoke
milk, coconut
mushrooms
mustard, Dijon
noodles, e.g., udon
nutmeg
OIL, e.g., canola, mustard, nut, olive, peanut (e.g., toasted), sesame (e.g., roasted)
olives
ONIONS, e.g., yellow
orange, e.g., juice
paprika, smoked
pasta, e.g., lasagna, whole-grain
peanuts and peanut butter
pepper, black
pine nuts
potatoes
quinoa
raisins
RICE, e.g., brown
salt, e.g., sea, smoked
scallions
seeds, e.g., hemp, sesame
sesame, e.g., oil, seeds
shallots
smoky-flavored foods, e.g., smoked paprika or tofu
soups, e.g., bean, lentil, sweet potato
sour cream
South American cuisines
SOUTHERN (U.S.) CUISINE
soy sauce
Spanish cuisine
squash, e.g., buttercup, kabocha
stews
stock, vegetable
stuffed collard greens
sushi rolls, vegetarian
sweet potatoes
tamari
tempeh
tofu
tomatoes
turmeric
vegetables, root
VINEGAR, e.g., apple cider, rice
wheat berries
zucchini
Flavor Affinities
collard greens + apple cider vinegar + black-eyed peas
collard greens + apple cider vinegar + chili flakes + garlic
collard greens + chiles + garlic + lemon + olive oil
collard greens + chipotle peppers + liquid smoke
collard greens + citrus + raisins
collard greens + garlic + lemon
collard greens + garlic + olive oil + tamari
collard greens + garlic + tomatoes
collard greens + lemon juice + olive oil + rice
collard greens + rice vinegar + sesame oil + sesame seeds + soy sauce
ollard greens + tomatoes + zucchini
“After cutting the spiny part out of the collard greens, soak them in lemon juice to soften them, and wrap them around ingredients for a breadless ‘sandwich,’ or use them instead of nori to make vegetarian maki rolls. Use a mandoline to slice vegetables to tuck inside.”
—AMI BEACH, G-ZEN (BRANFORD, CT)
“When collard greens are cooked right, they have a buttery, melt-in-your-mouth texture. I like to cook them with a little olive oil, sliced garlic, a splash of water, and a pinch of salt, and to serve them as a side dish to Creole-style tempeh with mashed potatoes.”
—MARK SHADLE, G-ZEN (BRANFORD, CT)
GREENS, DANDELION
Season: spring–early autumn
Flavor: bitter/sour, with pungent, spicy notes of pepper, and a soft texture
Volume: moderate–loud
Nutritional profile: 72% carbs / 15% protein / 13% fat
Calories: 25 per 1-cup serving (raw, chopped)
Protein: 1 gram
Techniques: boil, blanch, braise, raw (when young), sauté, steam, stew (when older), wilt
Tips: Salt before cooking. Put in boiling water (never cold water, which “sets” the bitterness). Combine with other, milder vegetables or miso to neutralize bitterness. Use young greens (which are milder and more tender) in salads.
Botanical relatives: artichokes, chamomile, chicory, endive, lettuces (e.g., Bibb, iceberg, romaine), radicchio, salsify, tarragon
Possible substitutes: chard, kale, mustard greens, spinach
almonds
apples
avocado
basil
beans, e.g., cannellini
beets
butter
carrots
casseroles
cayenne
celery
CHEESE, e.g., cheddar, goat, Gorgonzola, Gruyère, mozzarella, Parmesan, sheep’s milk
chickpeas
chiles, e.g., jalapeño; and chili pepper flakes
chives
croutons, e.g., whole-grain
curry powder
dill
eggs, e.g., frittatas, hard-boiled, quiches
endive
fennel
French cuisine
GARLIC
ginger
gratins
greens, other, e.g., milder, mustard
hazelnuts
hemp seeds
kale
LEMON, e.g., juice
lentils, e.g., red
lettuce, e.g., butter, romaine
maple syrup
miso
mulberry
mushrooms, e.g., shiitake
mustard, e.g., Dijon
noodles, e.g., udon
oranges, e.g., blood
OIL, e.g., flaxseed, OLIVE, peanut, walnut
onions, e.g., raw, sliced
orange, e.g., juice
parsley
pasta, e.g., penne
peanuts
pepper, e.g., black
pine nuts
potatoes
raisins
risottos
sage
SALADS, e.g., dandelion, green, pasta
salt, e.g., sea
scallions
shallots
soups, e.g., vegetable
soy sauce
spinach
stews
stir-fries
strawberries
sunflower seeds
tarragon
tempeh
tomatoes, e.g., cherry
tomatoes, sun-dried
vegetables, milder
VINEGAR, e.g., balsamic, cider, raspberry, red wine, sherry
walnuts
wasabi
Flavor Affinities
dandelion greens + almonds + blood oranges
dandelion greens + avocado + peanuts + wasabi
dandelion greens + balsamic vinegar + garlic + olive oil
dandelion greens + beets + goat cheese + sunflower seeds
dandelion greens + chickpeas + orange juice
dandelion greens + chili pepper flakes + garlic + olive oil
dandelion greens + cider vinegar + garlic + olive oil + soy sauce
dandelion greens + Dijon mustard + garlic + hard-boiled eggs + olive oil + Parmesan cheese
dandelion greens + garlic + lemon + mustard + olive oil
dandelion greens + garlic + lemon + olive oil + vinegar
dandelion greens + garlic + pine nuts
dandelion greens + olive oil + onions + vinegar
GREENS, LEAFY (see GREENS, BITTER; and GREENS, SALAD)
What they are: bitter greens and salad greens
Who says they’re healthful: The Center for Science in the Public Interest’s Nutrition Action includes leafy greens on its “10 Best Foods” list, mentioning “powerhouse greens” like collard greens, kale, mustard greens, spinach, Swiss chard, and turnip greens.
GREENS, MIZUNA
Season: spring–summer
Flavor: bitter, with pungent notes of grass, mustard, and/or pepper, and a crisp, tender texture
Volume: quiet (smaller leaves)–loud (larger leaves)
Techniques: boil, braise, pickle, raw, sauté, simmer, steam, stir-fry
Botanical relatives: coriander, mustard, parsley
almonds
apples
arugula
asparagus
avocado
beans, e.g., fava
beets
carrots
celery
cheese, e.g., goat, pecorino
chestnuts
Chinese cuisine
chives
coriander
cranberries, dried
cucumbers
edamame
frisée
ginger
grains, e.g., quinoa
greens, milder salad
honey
Japanese cuisine
lemon
miso, e.g., dark, light
noodles, Asian, e.g., soba, somen
oil, e.g., olive, peanut, sesame
onions, green
orange, blood
pears, e.g., Asian
peas
plums
potatoes, e.g., new
radicchio
rice, e.g., brown
SALADS (esp. young leaves), e.g., Asian, green, noodle
seeds, e.g., pumpkin, sesame
SESAME, e.g., oil, seeds
soups, e.g., Asian
soy sauce
STIR-FRIES (esp. older leaves)
tahini
tamari
tatsoi
tempeh
tofu
tomatoes
vinegar, e.g., balsamic, rice wine, sherry
Flavor Affinities
mizuna + almonds + plums
mizuna + avocado + tomato
mizuna + lemon + olive oil
mizuna + rice wine vinegar + sesame oil + sesame paste + soy sauce
GREENS, MUSTARD
Season: winter–spring
Flavor: bitter/hot, with sharp pungent/spicy notes of mustard
Volume: moderate/loud (when young)–loud/very loud (when older)
Nutritional profile: 69% carbs / 25% protein / 6% fat
Calories: 15 per 1-cup serving (raw, chopped)
Protein: 2 grams
Techniques: boil, braise, grill, puree, raw, sauté, simmer, steam, stew, stir-fry, wilt
Tips: Put in boiling water (never cold water, which “sets” the bitterness). Combine with miso or with other, milder-tasting vegetables to neutralize mustard greens’ loudness.
Botanical relatives: cabbage
Possible substitutes: chard, escarole, kale, spinach
African cuisines
Asian cuisines
beans, e.g., kidney
black-eyed peas
bread crumbs
capers
carrots
cashews
cayenne
celery
cheese, e.g., goat, Gouda (smoked), Parmesan, ricotta
chickpeas
chiles, e.g., jalapeño; chili pepper paste, chili pepper flakes and chili powder
Chinese cuisine
cumin
currants
curry powder
dill
eggs
farro
frisée
GARLIC
ginger
grains
gratins
greens, other, e.g., dandelion, milder (e.g., spinach)
Indian cuisine
Japanese cuisine
kale
lemon, e.g., juice
mango
millet
miso
mizuna
molasses
mushrooms
noodles, e.g., Asian, soba
OIL, e.g., chili, mustard, OLIVE, peanut, sesame, sunflower seed
olives
ONIONS, e.g., green, red, yellow
oranges
peanuts and peanut butter
pears
pepper, black
pine nuts
potatoes
raisins
rice
salads, e.g., pasta, potato
salt, e.g., sea
sandwiches
sauces
scallions
sesame seeds
shallots
SOUPS, e.g., bean
Southeast Asian cuisines
Southern (U.S.) cuisine
soy sauce
stews
stir-fries
stock, e.g., vegetable
sweet potatoes
tamari
thyme
tofu
tofu scramble
tomatoes
vegetables, milder and/or sweeter
VINEGAR, e.g., apple cider, balsamic, red wine, white wine
walnuts
wine, e.g., rice
Worcestershire sauce, vegetarian
yams
Flavor Affinities
mustard greens + capers + lemon
mustard greens + chiles + cumin + garlic + olive oil + vinegar mustard greens + cider vinegar + molasses + peanuts
mustard greens + garlic + ginger + soy sauce
mustard greens + garlic + peanuts
mustard greens + lemon juice + olive oil + walnuts
mustard greens + onions + tomatoes
mustard greens + scallions + sesame oil + tamari
GREENS, SALAD—IN GENERAL AND MIXED (e.g., MESCLUN) (see also ARUGULA, ENDIVE, ESCAROLE, FRISÉE, LETTUCE, MÂCHE, MIZUNA, RADICCHIO, SALAD DRESSINGS, SPINACH, WATERCRESS, etc.)
What they are: encompasses all greens that may be served raw in salads, including lettuces (which are almost always best served raw)
Note: The mix of salad greens known as “mesclun” may include several of the following: arugula + chervil + dandelion + endive + frisée + mizuna + mustard greens + oak leaf lettuce + mâche + radicchio + sorrel
Tip: Rinse well, and serve raw.
almonds
anise seeds
apples
avocados
basil
beets
blackberries
capers
celery
cheese, e.g., blue, Brie, goat, Gorgonzola
chervil
chives
cilantro
cranberries, dried
croutons
dill
fennel
garlic
hazelnuts
honey
lemon, e.g., juice
lentils
mâche
mangoes
marjoram
mint
mustard, e.g., Dijon, dry
nuts
oil, e.g., flaxseed, grapeseed, olive
onions, red
oranges, e.g., blood
parsley
pears
pepper, e.g., black
pine nuts
pistachios
potatoes, e.g., new
radishes
rice
SALADS, e.g., grain, green, potato
salt, e.g., sea
savory
sesame seeds
shallots
tamari
tarragon
thyme
tofu
veggie burgers
vinegar, e.g., balsamic, red wine, sherry, white wine
walnuts
Flavor Affinities
mesclun greens + apples + celery + hazelnuts
mesclun greens + avocado + cilantro
mesclun greens + balsamic vinegar + garlic + mustard + olive oil
mesclun greens + blue cheese + pears
mesclun greens + goat cheese + pecans
mesclun greens + goat cheese + strawberries
mesclun greens + lentils + rice
GREENS, TURNIP
Season: autumn–winter
Flavor: bitter, with hot notes of mustard greens
Volume: loud
Nutritional profile: 81% carbs / 11% protein / 8% fat
Calories: 20 per 1-cup serving (raw, chopped)
Protein: 1 gram
Techniques: blanch first, then sauté or steam; boil or braise older, tougher greens; otherwise, bake, sauté, wilt
apples
beans, e.g., pinto, white
black-eyed peas
bread crumbs
butter
cayenne
cheese, e.g., Parmesan, pecorino
chickpeas
chiles and chili pepper flakes
coconut and coconut milk
cream
cumin
curry powder
dashi
eggs
GARLIC
ginger
lemon, e.g., juice, zest
lime
mint
miso
mushrooms, e.g., oyster
mustard, e.g., Dijon
noodles, Asian, e.g., somen
oil, olive
olives, e.g., black
onions
orange
parsley
pastas
pecans
potatoes
rice
saffron
salads
salt, e.g., kosher
“sausage”
sesame, e.g., oil, seeds
soups, e.g., bean, potato, root vegetable
Southern (U.S.) cuisine
soy sauce
stock, vegetable
sweet potatoes
tofu
tomatoes
turmeric
turnips
vinegar, e.g., apple cider
walnuts
wine, dry white
Flavor Affinities
turnip greens + garlic + lemon + olive oil + onions
turnip greens + pasta + white beans
GRILLING
Many vegetables and other plant-based foods are delicious when grilled, including these:
artichokes
asparagus
bell peppers
bok choy
breads
carrots
corn, e.g., on the cob (in husks)
eggplant
endive
fennel
garlic
kebabs, e.g., fruit, mushrooms, tofu, vegetables, etc.
leeks
mushrooms, e.g., portobello
onions
peaches
pineapple
pizzas
potatoes
quesadillas
rosemary
squash, e.g., summer
sweet potatoes
tofu
tomatoes
vegetables, root
zucchini
“I grill almost every vegetable—radishes, kohlrabi, cabbage. Even spinach, kale, and chard—I’ll put some olive oil and salt on them, pile them up, and grill them on high heat, flipping them twice. Grilled beets are great, although I’ll parcook them for about five minutes first, so they’re a little soft—and you can cook parsnips and radishes the same way.”
—AMANDA COHEN, DIRT CANDY (NEW YORK CITY)