Literature is full of tales of the humble outcast who proves himself to be a true hero. The story of collards, kale, and mustard, beet, and turnip greens is a bit like that. For centuries, they were the rejected siblings of leafy greens. Deemed unworthy of fine tables, they were the food of the poor and downtrodden. Fortunately, those who embraced them were anything but deprived when it came to culinary ingenuity, and they transformed these greens into dishes as life sustaining as they were delicious.
It helped that the coarse and often bitter greens were endowed with considerable gifts. They are among the most nutrient-dense vegetables available, according to the Centers for Disease Control and Prevention—as are broccoli rabe, a member of the turnip family (its name means “turnip broccoli” in Italian), and bok choy, an Asian cousin. After all, like lettuce and endive, these hardy greens are factories of photosynthesis, transforming sunlight into edible energy. And despite their occasional rough-around-the-edges character, they are delicious, with flavors that range from sweet and mineral-like, to bracingly bitter, to spicy hot—though all are tamed by a long, slow simmer, especially if a salty, smoky bit of ham hock or a pig’s ear is added to the pot.
Luckily, deliciousness ignores classifications. Some of these greens, like kale, have not merely shaken off their earlier stigma but have also become downright popular. And that means a happy ending for all: the underdog greens, and those of us who get to eat them.
SEASONALITY
Greens prefer cooler temperatures, and although popular ones like kale and broccoli rabe are now available year-round, they are sweetest in fall and winter, with collards and mustard greens continuing right through to spring. At farmers’ markets, you can also find these greens at the baby stage in early and mid-summer. Baby mustard and turnip greens may be included in Asian braising or salad mixes; baby chard and kale in mesclun salad mixes.
BUYING
Chard, collards, kale, broccoli rabe, mustard greens, and turnip greens should be vivid green, their edges crisp. Avoid limp, flaccid bunches and any that are turning yellow. Examine the stems as well: they should be taut and compact. Pass by stems that are oversize—they are likely to be coarse and fibrous—and shun any that are brown or slimy. Also, examine the cut ends for dryness or cracking. Beet greens will be sold attached to the roots they sprouted from; both they and the beets should look fresh and firm. With bok choy, look for thick, crisp, bright-white stems without brown spots, and bright green leaves.
NOTABLE VARIETIES
Chard: You’ll typically find three types of chard in stores and at farmers’ markets: Fordhook Giant is identifiable by crinkly leaves and thick, white, tender stalks; Rainbow chard has colorful red, pink, yellow, or white stalks; and Ruby Red (or Rhubarb) chard has thin red stalks and a slightly stronger flavor than the others.
Kale: Curly kale—the most recognizable variety—has tight ruffled leaves and fibrous stalks, and the flavor is quite pungent. You can find it in bright green or reddish-purple hues. Lacinato kale (also known by many other names: Tuscan, Cavolo Nero, Black, or Dinosaur) has tall, broad, wrinkly blue-green leaves that are hearty enough to retain their firmness even after cooking. The flavor is sweeter and more delicate than curly kale. Red Russian kale boasts a bittersweet taste that’s slightly peppery; its bright green leaves are flat and fringed, with reddish stems running through them and tough, woody stalks. You can also find purple and white varieties that are edible but more often used for ornamental plantings.
Mustard Greens: Southern Giant Curled is the most traditional mustard green you can find, but this pungent leafy green ranges in color from light to dark green, purple, red, or variegated, and in texture—smooth, frilly, or serrated. There are many Asian varieties (such as those found in salad mixes) that are harvested younger and are therefore more tender (perfect for eating raw); these mustard greens can also pack a hot, spicy, mustardy flavor.
Bok Choy: Also known by its Chinese name, pak choi, this Asian green is most commonly the larger, more mature variety with white stems and dark green leaves. Baby bok choy is also easy to find in supermarkets. But there are other varieties available at farmers’ markets, with stems ranging in thickness and shape and even color (green pak choi is prized for being more tender and flavorful). The leaves also vary; some have frilly shapes, others are lighter green, verging on yellow, and one variety has leaves in a tight head with hardly any stems at all. They all share a mustardy flavor; the older leaves are good for pickling (as in kimchi).
STORING
Remove any twist ties or rubber bands constricting the stems. Loosely wrapped in a plastic bag, hearty greens will keep in the fridge for several days, though they lose sweetness and nutrients over time, so don’t wait too long. Kale and collards have a naturally occurring wax on their leaves (you can see it when you dunk them in water) that helps them last up to a week.
PREPPING
These hearty greens come with sturdy stems, so you’ll need to separate the two. To do so, grab the stem in one hand and gently encircle the base of the green in the other, then slide this hand up toward the tip, pulling the leaf off as you go. You can also fold the leaves in half lengthwise and slice out the stem. To chop greens before cooking, stack several in a pile, fold or roll the stack loosely, and cut into wide or narrow strips, as desired.
COOKING
Versatile kale can be prepared almost any way a cook can dream up: blanched, steamed, sautéed, roasted, baked into gratins or casseroles, juiced, or eaten raw in salads. (Note: To soften kale leaves, rub them together vigorously until they darken, shrink, and become tender; you can also do this in a salad bowl with olive oil or mashed avocado and salt, rubbing it into the greens.) Chard and mustard, beet, and turnip greens are good raw only when they are young, otherwise they’re better cooked—and if their flavor is especially potent, blanching first can soften that bite. (You can sauté the chard stems, too; rinse, dry, and cut into small pieces first.) Tender beet greens and juicy bok choy need only a quick steam or sauté, though they can also be roasted.
HOW TO WILT
Remove stems; trim broccoli rabe and bok choy. Leave whole, chop, or slice into ½-inch strips. Heat olive oil in a skillet over medium. Add greens in batches, letting each cook down before adding the next and tossing frequently, just until wilted, 3 to 5 minutes.
HOW TO BLANCH
Remove stems; trim broccoli rabe and bok choy. Blanch greens in a pot of salted boiling water until bright green and just tender, 15 seconds (for spinach and chard) to 2 minutes (all the rest); drain. When cool enough to handle, squeeze out excess liquid. Drizzle with olive oil, season with salt and pepper, and serve with lemon. Or save for recipes: Let cool completely on a rimmed baking sheet, then store in an airtight container in the refrigerator up to 4 days.
Remove stems; trim broccoli rabe and bok choy. Chop greens and place in a steamer basket (or colander) set in a pot with 1 inch water. Bring to a boil, cover, and steam until bright green and tender, 5 to 10 minutes. Drizzle with olive oil and season with salt and pepper.
HOW TO SAUTÉ
Remove stems; trim broccoli rabe and bok choy. Chop greens; wash and then rain, leaving water clinging to leaves. Heat olive oil in a large skillet over medium high. Cook minced garlic (and a pinch of red-pepper flakes, if desired) until golden, stirring frequently, 2 to 3 minutes. Add greens and season with salt and pepper. Cover and cook until tender, stirring occasionally, 10 to 15 minutes. Remove cover and continue cooking until moisture evaporates, 2 to 3 minutes more.
HOW TO ROAST
Remove stems; trim broccoli rabe and bok choy. Cut greens into 2-inch strips. Toss with olive oil, and season with salt and pepper; then spread evenly on a rimmed baking sheet. Roast at 375°F until tender and crisp and brown on the edges, tossing once or twice, 15 to 20 minutes.
HOW TO BRAISE
Remove stems; trim broccoli rabe and bok choy. Halve greens lengthwise. Heat butter or olive oil in a large skillet over medium. Add diced onion and thinly sliced garlic and cook, stirring frequently, until softened, about 5 minutes. Add greens and season with salt; cook, stirring, until wilted, 3 to 5 minutes. Add enough chicken broth to cover; reduce heat to low, cover pan, and cook until tender, 20 to 25 minutes more. Season with salt and pepper, and squeeze with lemon.
FLAVOR PAIRINGS
Hardy greens get along well with garlic, olive oil, and red-pepper flakes, and are equally contented with onions and bacon or other bits of smoked pork. A splash of vinegar or another acidic ingredient like lemon juice complements both these flavor groupings, and potatoes are seldom an unwelcome partner.
BEET GREENS: goat cheese, rosemary, mint, orange, walnuts
BOK CHOY: garlic, ginger, soy sauce, coconut milk, lime, cilantro, shiitake mushrooms, carrots, pork, chile peppers, cashews
BROCCOLI RABE: olive oil, garlic, anchovies, chickpeas, red-pepper flakes, Italian sausage, Parmesan, parsley, tomato paste, capers
CHARD: olive oil, lemon, garlic, sherry vinegar, red-pepper flakes, Pecorino Romano
COLLARD AND TURNIP GREENS: onions, bacon or salt pork, apple cider, vinegar
KALE: olive oil, citrus, hazelnuts, balsamic vinegar, Parmesan or Pecorino Romano, pancetta, roasted tomatoes, sweet peppers
MUSTARD GREENS: garlic, soy sauce, sesame, ginger, chile peppers
Swiss Chard, Cabbage, and Brussels Sprouts Salad
Fried Rice with Collard Greens
Skillet Pizza with Greens and Eggplant
Kale Chips with Balsamic Glaze
Baby Bok Choy with Chile, Garlic, and Ginger
Broccoli Rabe and Ham Croque Monsieurs
Kale and Avocado Salad with Dates
Orecchiette with Broccoli Rabe and Tomatoes
Sesame Greens
This recipe shows how using minimal seasonings and a simple method (blanching) can yield tasty greens. You can even blanch the greens a couple of days ahead of time, squeeze out the excess liquid, then cool completely on a rimmed baking sheet before refrigerating in an airtight container. Chop and toss with seasonings just before serving.
SERVES 4
1 pound Swiss chard, kale, mustard greens, or collard greens, stems trimmed
Coarse salt
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
Sesame seeds, for sprinkling
1. Blanch greens in a pot of salted boiling water until tender, about 15 seconds for chard, 2 minutes for the other greens. Drain; when cool enough to handle, squeeze out excess liquid and coarsely chop leaves.
2. Whisk together soy sauce, lime juice, and sesame oil in a large bowl. Season with salt. Add greens and toss to coat. Sprinkle with sesame seeds and serve.
Swiss Chard, Cabbage, and Brussels Sprouts Salad
In this raw salad, tender slices of Swiss chard, cabbage, and brussels sprouts are rubbed with sugar and salt, then chilled to soften before being tossed with the dressing.
SERVES 8
12 ounces Swiss chard
8 ounces brussels sprouts
½ head Savoy cabbage
2 teaspoons sugar
2 teaspoons coarse salt
1 cup walnuts
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon soy sauce
½ cup extra-virgin olive oil
1 ounce Pecorino Romano cheese, shaved
1. Trim and thinly slice chard and brussels sprouts; core and thinly slice cabbage. Combine all greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.
2. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until darkened, 8 to 10 minutes. Transfer to a plate; let cool and coarsely chop.
3. In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing, if desired.
Fried Rice with Collard Greens
While collards are most often associated with Southern cooking, where they’re braised for hours with ham hocks, these greens are much more versatile than that. They can also stand in for other greens (such as bok choy, kale, and mustard greens) in many dishes from across the globe. Here, collards are the highlight of a meatless Thai-style stir-fry that also demonstrates how the leaves soften even after brief cooking.
SERVES 4
1 cup jasmine rice
1 cup water
Coarse salt
1 pound collard greens, stems trimmed
3 tablespoons coconut oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
¼ cup sliced shallots
1 Thai chile, thinly sliced
1 tablespoon fresh lime juice, plus lime wedges for serving
1 teaspoon fish sauce, such as nam pla or nuoc mam
Cilantro sprigs, for serving
1. Bring rice, water, and 1 teaspoon coarse salt to a boil in a saucepan. Stir once, reduce heat, and simmer, covered, 15 minutes. Remove from heat and let steam (still covered) 5 to 10 minutes more. Fluff with a fork. Let cool completely before refrigerating in an airtight container up to 3 days.
2. Blanch collard greens in a pot of salted boiling water until bright green and just tender, about 2 minutes. Drain; when cool enough to handle, squeeze out excess liquid and coarsely chop greens.
3. Heat oil in a large skillet over medium high. Add garlic, ginger, and shallots, and cook, tossing, 1 minute. Add rice, chile, and collards; cook, stirring constantly, until heated through. Stir in lime juice and fish sauce. Top with cilantro; serve immediately, with lime wedges.
TIP
The secret to any fried rice recipe is to use day-old rice (substitute about 1½ cups for uncooked rice). It’s drier than freshly steamed, so it fries easily without sticking to the wok.
The ultimate dark leafy greens, collards have the mild flavor of spinach and the robust texture of kale. Blanching renders the greens tender and pliable, but still sturdy enough for filling, rolling, and baking, as in this update on stuffed cabbage. Cooked spelt and white beans go into the stuffing; farro and rice can be substituted for the spelt.
SERVES 6
1 can (28 ounces) whole peeled tomatoes with juice
¼cup extra-virgin olive oil
½ small onion, finely chopped
Pinch of red-pepper flakes
Coarse salt and freshly ground black pepper
1 cup spelt
1 pound collard greens
1 can (15 ounces) white beans, drained and rinsed
2 tablespoons finely grated Parmigiano-Reggiano cheese
2 teaspoons chopped fresh sage
1. Pulse tomatoes with their juices in a food processor until chopped. Heat 2 tablespoons oil in a saucepan over medium. Add onion and red-pepper flakes; cook, stirring occasionally, until onion is softened, about 6 minutes. Add tomatoes and bring to a boil. Reduce to a simmer; cook, stirring occasionally, until slightly thickened, about 20 minutes. Season with salt. Let sauce cool.
2. Stir spelt into a saucepan of salted boiling water. Reduce to a steady simmer; cook, uncovered, until tender, about 40 minutes. Drain and let cool.
3. Meanwhile, working in batches, blanch collard greens in a pot of salted boiling water until bright green and tender, about 3 minutes. Remove with tongs and drain; let cool. Trim off stems and thick leaves. Reserve 12 large leaves; chop any remaining leaves.
4. Preheat oven to 375°F. Coarsely mash beans in a bowl. Add cooked spelt, remaining 2 tablespoons oil, the cheese, sage, and any chopped collards. Stir to combine. Season with salt and pepper.
5. Working with one collard green at a time, arrange ¼ cup filling in center. Fold stem end over filling. Fold in sides. Roll collard over to form a bundle, overlapping ends to seal. Transfer, seam side down, to a 9-by-13-inch baking dish.
6. Spread sauce evenly over stuffed collards. Cover with parchment, then foil; bake until sauce is bubbling and collards are tender, about 30 minutes. Serve immediately.
TIP
For quicker assembly, prepare the tomato sauce and spelt up to two days ahead; let cool and refrigerate them separately in covered containers.
Mustard-Greens Pesto
Mustard greens pack a sharp, peppery bite that’s just right for making pesto. This out-of-the-ordinary version uses very little oil and cheese, getting its rich texture from roasted garlic (two full heads) and toasted almonds (in place of pine nuts). Beyond the pasta bowl, try it on crostini or as a sauce for grilled chicken and fish.
MAKES 1 CUP
2 heads garlic
¼ cup almonds
3 tablespoons extra-virgin olive oil
⅓ cup finely grated Pecorino Romano cheese
½ large bunch mustard greens, stems trimmed and coarsely chopped (about 4 cups)
2 tablespoons water
Coarse salt and freshly ground pepper
1. Preheat oven to 425°F. Slice off top quarter of garlic heads. Wrap garlic in parchment, then foil, and roast until cloves are very soft, 50 to 60 minutes. Unwrap and let cool completely. Squeeze garlic from skins, discarding skins.
2. Meanwhile, toast almonds on a rimmed baking sheet until fragrant and darkened, tossing occasionally, about 5 minutes. Transfer to a plate; let cool, then coarsely chop.
3. Pulse together garlic, almonds, oil, cheese, mustard greens, and the water in a food processor until a thick paste forms. Season with salt and pepper. (Pesto can be refrigerated in an airtight container up to 3 days.)
Mustard greens are a good match for anchovies and garlic—here used in the oil that flavors the croutons in a heartier Caesar salad. Let the salad stand for a few minutes once you’ve tossed everything together.
SERVES 4
¼ cup plus 3 tablespoons extra-virgin olive oil
3 oil-packed anchovies, chopped
2 garlic cloves, minced
4 slices rustic bread, each sliced into 3 or 4 strips
1 pound baby mustard greens
3 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
Parmigiano-Reggiano or Pecorino Romano cheese
1. Preheat oven to 400°F. Heat ¼ cup plus 2 tablespoons oil in a small saucepan over low. Add anchovies and garlic, and cook, stirring frequently, until anchovies are broken up and garlic is pale golden, 12 to 15 minutes. Pour mixture into a large bowl.
2. Meanwhile, toast bread on a rimmed baking sheet until golden brown, 8 to 10 minutes. Add to bowl with anchovy oil, and toss to coat.
3. Add mustard greens, lemon juice, and remaining tablespoon oil to bowl, and toss to coat. Season with salt and pepper. Let stand for 5 minutes before serving, topped with shaved cheese.
Skillet Pizza with Greens and Eggplant
Leafy greens make excellent pizza toppings—they stand up to the high heat of the oven and marry so well with other Italian ingredients, including eggplant and provolone. This pie is truly unique: Unlike for most doughs, here you start by mixing the yeast and salt with the flour and water (so the dough is softer and more tender). Then it rises in the same cast-iron skillet it will be baked in, for the ultimate in ease.
MAKES TWO 10-INCH PIZZAS
FOR THE DOUGH
2¾ cups all-purpose flour, plus more for dusting
2 teaspoons coarse salt
1 teaspoon active dry yeast
1¼ cups water
¼ cup extra-virgin olive oil
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
½ small onion, finely chopped
Pinch of red-pepper flakes
1 can (28 ounces) diced tomatoes with juice
Coarse salt and freshly ground black pepper
FOR THE TOPPINGS
1 eggplant (about 12 ounces), cut lengthwise into 1-inch-thick slices
Coarse salt
3 tablespoons extra-virgin olive oil
1 garlic clove, thinly sliced
1 pound Swiss chard, kale, or beet greens, tough stems trimmed and leaves cut into 2-inch pieces
12 ounces provolone cheese, thinly sliced
Fresh oregano leaves, for serving
1. Make the dough: Stir together flour, salt, yeast, and the water in a large bowl until dough is very sticky. Cover with plastic wrap; let stand 12 to 18 hours at room temperature.
2. Sprinkle dough with flour. Divide in half. Divide oil between two 10-inch ovenproof nonstick skillets (preferably cast iron). Swirl to coat. Add dough to each skillet; turn to coat with oil. Gently flatten dough with your hand. Cover; let rise in a warm spot until doubled in bulk, about 2 hours.
3. Make the sauce: Heat oil in a pot over medium. Cook onion and red-pepper flakes, stirring occasionally, until onion is softened, 6 to 8 minutes. Add tomatoes and juices. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 20 minutes. Let cool slightly. Purée sauce in a blender, working in batches (do not fill jar more than halfway). Season with salt and black pepper.
4. Make the toppings: Preheat oven to 400°F. Place eggplant in a colander; season with salt. Let stand 30 minutes.
5. Rinse eggplant, drain, and pat dry. Arrange on a rimmed baking sheet; brush with 2 tablespoons oil. Roast, turning once, until very tender, about 25 minutes. Let cool slightly, then cut into ½-inch pieces.
6. Heat remaining tablespoon oil in a large skillet over medium. Cook garlic, stirring, until fragrant, about 30 seconds. Add chard in batches with 1 to 2 tablespoons water. Cook, stirring, until just wilted, about 5 minutes. Season with salt. Let cool.
7. Preheat oven to 475°F, with rack in lower third. For each pizza, press dough until it touches edge of skillet. Ladle ¾ cup sauce over dough, leaving a ½-inch border. Top with 3 ounces cheese. Add ½ cup each chard and eggplant. Top with another 3 ounces cheese. Bake until crust is golden brown, about 18 minutes. Serve topped with oregano.
Caldo verde, or “green broth,” is a plentiful stew of kale, potatoes, and sausage; it is widely considered the national dish of Portugal. The soup base is traditionally puréed, as here, to a wonderfully thick consistency (thanks to the potatoes), then kale is stirred in and simmered just until tender.
SERVES 8 TO 10
¼ cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
4 garlic cloves, minced
2½ pounds russet potatoes (about 5 medium), peeled and cut into 1-inch cubes
8 cups low-sodium chicken broth
8ounces firm chorizo or linguiça, halved lengthwise
12 ounces kale, tough stems trimmed and leaves thinly sliced
Coarse salt and freshly ground pepper
1. Heat oil in a large pot over medium high. Add onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are soft, about 15 minutes.
2. Meanwhile, heat a medium skillet over medium. Add chorizo and cook until golden brown, 3 to 4 minutes per side. Transfer to a cutting board. When cool enough to handle, thinly slice crosswise.
3. Purée soup with an immersion blender or in a regular blender (work in batches; do not fill jar more than halfway). Return to pot and stir in kale; simmer 5 minutes. Season with salt and pepper to taste. Serve soup drizzled with oil and topped with chorizo.
TIP
You want a hardy green that can hold its own in this type of soup; try collards in place of kale. Chorizo is a traditional choice, though linguiça is used as well.
Kale Chips with Balsamic Glaze
Kale turns crisp in the oven, and when stored airtight, stays that way for days. Tuscan (or Lacinato) kale is the best option for making chips; the leaves are flatter and heartier than curly kale. The simply seasoned leaves are just fine as snacks on their own, but even better served with a balsamic dipping glaze.
SERVES 8
2¼ cups balsamic vinegar
¼teaspoon honey (optional)
Pinch of coarse salt
2 pounds Tuscan kale, tough stems trimmed
2 tablespoons extra-virgin olive oil
Flaky sea salt, such as Maldon, for sprinkling
1. Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat; stir in honey, if desired, and coarse salt. Let cool completely; glaze will thicken slightly as it cools. (Glaze can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving.)
2. Meanwhile, preheat oven to 375°F. Toss kale with oil, and divide between two large rimmed baking sheets. Spread in a single layer and bake, tossing kale and rotating sheets halfway through, until crisp, 15 to 20 minutes. Let cool completely on sheets. Sprinkle with sea salt, toss to coat, and serve with balsamic glaze.
Here’s a healthier update on creamy spinach dip: Sauté the kale until wilted, then mix with ricotta and bake until golden brown. Ricotta has all the deliciousness of the sour cream used in original versions, and is a better flavor partner for kale.
SERVES 4 TO 6
2 tablespoons extra-virgin olive oil
1 small bunch kale, tough stems trimmed and leaves coarsely chopped (about 1 cup)
1cup fresh ricotta cheese
Coarse salt and freshly ground pepper
Crackers or crostini, for serving
1. Preheat oven to 425°F. Heat oil in a large skillet over medium high. Add kale and cook, tossing frequently, until wilted, about 5 minutes. Transfer to a plate and let cool.
2. Mix ricotta with kale in a shallow baking dish, and season with salt and pepper. Bake until golden brown on top and bubbling, about 12 minutes. Let cool slightly before serving, with crackers.
TIP
Other greens work well here, too: spinach, mustard greens, Swiss chard, collards, beet greens, and turnip greens each contribute their distinctive flavor, all with slightly different results.
Swiss Chard Lasagna
It used to be that spinach was the green of choice when making a meat-free lasagna. But Swiss chard (or kale) actually makes more sense; it doesn’t lose nearly as much volume as spinach does during cooking, and you get the crunch of the stems along with the tenderness of the leaves. Other than that, this recipe is pretty traditional, with its simple tomato sauce and layers of mozzarella and noodles.
SERVES 4
3 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
1 pound Swiss chard, stems and leaves separated, both thinly sliced
Coarse salt
4 garlic cloves, minced
½ teaspoon red-pepper flakes
1 can (28 ounces) whole peeled plum tomatoes with juices
8 no-boil lasagna noodles (9 ounces)
1 pound whole-milk mozzarella, shredded (about 4 cups)
1. Preheat oven to 375°F. Heat a large skillet over medium high. Add 2 tablespoons oil, the onion, and chard stems. Cook, stirring occasionally, until onion is softened, about 4 minutes. Stir in chard leaves, season with salt, and cook until tender, about 2 minutes. Transfer to a plate.
2. Wipe skillet; return to medium-high heat. Add remaining tablespoon oil, the garlic, and red-pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juices and simmer, breaking them into pieces, until liquid is thickened, about 3 minutes. Season with salt.
3. Spread ½ cup tomato sauce in bottom of an 8-inch square baking dish. Top with two lasagna noodles, ¾ cup sauce, one-third of chard mixture, and 1 cup cheese. Repeat layering twice more. Top with remaining noodles, sauce, and cheese. Loosely cover with parchment, then foil. Bake 30 minutes. Uncover and bake until bubbly, about 15 minutes more. Let cool 20 minutes, then slice and serve.
Bok Choy Salad with Cashews
Bok choy delivers crunch and sweetness in this vibrant slaw, and makes an excellent stand-in for cabbage. Try it with grilled pork chops, chicken, or steak.
SERVES 4
1 tablespoon plus 1 teaspoon rice vinegar (unseasoned)
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
¾ teaspoon sugar
1½ pounds bok choy, thinly sliced (about 5 cups)
2 tablespoons chopped raw cashews
Whisk together vinegar, soy sauce, sesame oil, and sugar in a large bowl. Add bok choy and toss to coat. Top with cashews and serve.
Baby Bok Choy with Chile, Garlic, and Ginger
Baby bok choy is prized for its small size (meaning heads can be cooked whole or halved, as here) and tender leaves. This recipe can also be made with full-size bok choy sliced lengthwise into bite-size pieces, which will steam in the same amount of time.
SERVES 4
2 teaspoons safflower oil
1 red or green jalapeño chile, thinly sliced (remove ribs and seeds for less heat)
1 garlic clove, thinly sliced
1 piece (1 inch) fresh ginger, peeled and thinly sliced
1 pound baby bok choy, halved lengthwise
3 tablespoons water
Coarse salt
Heat oil in a large skillet over medium high. Cook jalapeño, garlic, and ginger, stirring frequently, until softened, about 1 minute. Add bok choy and the water; cover and cook until tender, 7 to 8 minutes. Uncover and cook until any remaining liquid evaporates. Season with salt and serve.
Broccoli Rabe and Ham Croque Monsieurs
Here’s a wonderful way to perk up a ho-hum grilled ham and cheese: Layer on broccoli rabe. After all, the vegetable pairs well with pork. It also makes a simple sandwich more of a satisfying meal-in-one when topped with béchamel, as a croque monsieur. Start by blanching the broccoli rabe, then sauté it with garlic for flavor and to wilt the greens.
SERVES 4
FOR THE BÉCHAMEL
2 tablespoons unsalted butter
½ shallot, finely diced
2 tablespoons all-purpose flour
¾ cup whole milk
¼ cup finely grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
FOR THE SANDWICHES
1 pound broccoli rabe, trimmed
Coarse salt
1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced
2 tablespoons plus 2 teaspoons fig jam
8 slices best-quality white bread
1 tablespoon plus 1 teaspoon Dijon mustard
8 ounces fontina cheese, thinly sliced
8 ounces sliced ham
¼ cup grated Gruyère cheese
1. Make the béchamel: Melt butter in a saucepan over medium heat. Add shallot; cook, stirring occasionally, until tender, about 2 minutes. Add flour, and whisk until mixture bubbles slightly, about 1 minute. Gradually add in milk, and cook, stirring occasionally, until thickened, 5 minutes. Remove from heat, add Parmesan, and season with salt and pepper.
2. Meanwhile, make the sandwiches: Preheat oven to 450°F. Working in batches, blanch broccoli rabe in a pot of salted boiling water until just tender, about 2 minutes. Drain.
3. Heat oil in a large skillet over medium. Add garlic; cook, stirring, 30 seconds. Add broccoli rabe; cook, stirring, 2 minutes. Season with salt. Let cool slightly, then finely chop garlic and broccoli rabe.
4. For each sandwich, spread 2 teaspoons jam on one bread slice and 1 teaspoon mustard on another. Layer one slice with fontina cheese, broccoli rabe, and ham, dividing evenly. Close sandwich and place on a rimmed baking sheet; top with 2 tablespoons béchamel. Sprinkle Gruyère evenly over tops.
5. Bake until browned and bubbling, about 10 minutes. Serve immediately.
TIP
Fig jam adds sweetness, but you could forgo that and just use Dijon mustard. You can also skip the béchamel: Assemble the sandwiches, brush both sides with softened butter, then cook in a hot cast-iron skillet over medium heat until golden brown, about 3 minutes per side.
Kale and Avocado Salad with Dates
This salad has it all: The winning buttery-meets-crisp combination of avocado and kale, with pine nuts, Parmesan, and dates all adding their own notes to the dish. Make the salad up to an hour before serving; the texture of the kale actually improves with time.
SERVES 8
¼ cup pine nuts
1 bunch baby Tuscan kale
⅓ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 avocados, halved, pitted, peeled, and cut into ¼-inch slices
2 ounces Parmigiano-Reggiano cheese, shaved
8 large or 10 medium dried dates, pitted and sliced
Coarse salt and freshly ground pepper
1. Toast pine nuts in a small dry skillet over medium heat until golden, tossing frequently, about 3 minutes.
2. In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently to combine. Season with salt and pepper, and serve.
In France and Italy, you’ll often find chard sautéed with extra-virgin olive oil and garlic; we’ve built on that tradition by adding tomato, capers, and fresh basil, along with Parmesan grated over the top.
SERVES 4
1 pound Swiss chard, preferably Ruby Red, stems trimmed and leaves chopped
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more
2 garlic cloves, thinly sliced
1 large tomato, chopped
2 tablespoons capers, drained and rinsed
¼ cup sliced fresh basil, plus small leaves for serving
Parmigiano-Reggiano cheese, for serving
1. Blanch chard in a pot of salted boiling water until bright green and just tender, about 15 seconds. Drain; when cool enough to handle, squeeze out excess liquid and coarsely chop greens.
2. Heat oil in a large skillet over medium high. Add garlic, tomato, and capers; cook, stirring constantly, 2 minutes. Add chard and sliced basil; cook, tossing, until heated through. Season with salt and pepper. Drizzle with more oil, top with whole basil leaves and finely grated Parmesan, and serve.
Orecchiette with Broccoli Rabe and Tomatoes
For this pasta dish, broccoli rabe and orecchiette are cooked together in one pot. You could stop there, and simply finish with a drizzle of olive oil and some finely grated Pecorino Romano, but it’s exceptionally good tossed with an all-star Italian sauce of anchovies, garlic, capers, and tomatoes, and topped with golden toasted breadcrumbs.
SERVES 6
¼ cup and 3 tablespoons extra-virgin olive oil, plus more for drizzling
1½ cups plain fresh breadcrumbs
Coarse salt
4 anchovy fillets, rinsed and patted dry
6 garlic cloves, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed, drained, and chopped
1 pound cherry tomatoes, halved
¼ teaspoon red-pepper flakes
1 pound orecchiette
1 pound broccoli rabe, trimmed and cut into 2-inch pieces
1. Heat 3 tablespoons oil in a large sauté pan over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
2. Heat 2 tablespoons oil in pan over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers, and cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Raise heat to medium high, and cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
3. Meanwhile, cook pasta in a large pot of salted boiling water until pasta is al dente, according to package instructions, adding broccoli rabe 2 minutes before end of pasta cooking time. Reserve ¼ cup pasta water, and drain pasta and broccoli rabe.
4. Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high heat, stirring gently, until combined and liquid thickens slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.