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Vegetables - Greens

Stuffed Cabbage
Ingredients:
Basic Recipe:
1 pound ground meat, including a mix of ground pork and beef
1/2 cup finely chopped onion (about 1/2 cup)
1/2 finely chopped carrots
1 cup cooked rice
1 large egg
1/4 cup grated romano cheese
4 tablespoons finely chopped fresh parsley
1 medium head of cabbage
salt and peper
Tomato Sauce:
1 28 oz. can chopped tomatoes
3 cloves garlic, peeled & minced
3 tablespoons finely chopped fresh basil
3 tablespoons olive oil
salt and pepper

Preparation:
To prepare the cabbage, cut out the core and drop the head into a large pot of boiling water. As the leaves begin to soften and fall away from the core end, remove them from the pot to cool.
Continue until you have all the leaves removed from the cabbage. Use a sharp knife, and carefully trim the large vein that runs down the cabbage leaf, keeping it intact.

Heat the oil in a saucepan, and add the garlic. Cook just until it begains to sizzle, and then add the canned tomatoes, basil, and salt and pepper to taste.
Cook for 5 minutes to meld flavors and then remove from the burner.
Preheat the oven to 350 degrees F. Mix the ground meat, onions, carrots, rice, egg, cheese, parsley and salt & pepper. Mix to combine completely.

To complete the dish, lay out each cabbage leaf flat, and place a scoop of the meat filling (1/3 cup approximately) at the core end.
Fold over each side, and then roll up into a tube to encase the filling within the cabbage leaf. Continue to use up all of the filling in this same manner. In a large casserole, first place a scoop of the sauce into the bottom and spread around.
Place the rolls into the casserole side by side. Once all of the cabbage rolls are in the casserole, pour the rest of the sauce over the rolls.

Cover the casserole with a lid or aluminum foil, and then bake for 45 minutes.
Remove the lid (or foil) and continue to cook another 15 to 20 minutes until the top is lightly browned. Serve a couple of cabbage rolls onto each plate and spoon some of the sauce on top.
Serves 4.

Baked Greens And Potatoes
Ingredients:
1 1/2 pounds potatoes (I used yukon gold)
1 pound fresh baby spinach
1 bunch fresh parsley, washed, stems removed and chopped
1 1/2 cups freshly grated parmesan cheese
4 eggs
1/2 cup heavy cream
salt and pepper
dash of red pepper flakes

Preparation:
Wash the potatoes, peel them and cut them into 3 inch pieces. Boil the potatoes in salted water until fork tender.
Remove the potatoes into a colander, without draining the water from the pot and add the spinach to the pot and place it back on the heat for two minutes until the spinach is wilted.

Drain the pot with the spinach into a separate colander.
Preheat the oven to 375 degrees F. Put the potatoes through a ricer and place them into a bowl. In a separate bowl, beat the eggs together with the cream, and one cup of the cheese.

Season with salt, pepper, and red pepper flakes. Add this egg mixture to the potatoes and stir to combine. Add the spinach to the potatoes.
Grease a casserole dish large enough to hold the potato mixture and spoon it into the dish.

Bake for 20 minutes. Remove the casserole from the oven and sprinkle over the top the remaining 1/2 cup of cheese.
Bake for an additional 15 minutes or until the casserole is bubbly and browned. Serve immediately.
Serves 6 to 8.

Dandelion Greens With Garlicky Croutons
Ingredients:
1 large bunch dandelion greens
1/4 cup olive oil
salt and pepper
dash of red pepper flakes
3 cloves garlic
2 slices stale country style bread, cut into cubes
3 tablespoons fresh chopped parsley

Preparation:
Place the bread cubes, two garlic cloves, salt and pepper in a food processor. Pulse until the bread is in tiny pea size pieces or smaller.
Add the 3 tablespoons of the oil and pulse briefly to mix. In a heavy frying pan, cook the bread mixture, stirring often until lightly browned and crisp.
Remove from the heat. Rinse the greens well, and remove any brown ends. Cut into 3 inch pieces.

In a large, heavy saucepan or frying pan, add the greens still wet with the water they were rinsed in, the last garlic clove finely chopped, and the remaining oil.
Saute for 5 to 7 minutes, or until the greens are soft and tender. Add salt and pepper, and red pepper until you have reached your desired level of heat.
Place on a platter, and crumble the crumbs on top.
Serves 4 to 6.

Sauteed Greens
Ingredients:
1 1/2 to 2 pounds greens
4 quarts water
salt
3 cloves garlic,
4 tablespoons olive oil
1 red hot pepper (or dried pepper flakes to taste)

Preparation:
Rinse the greens well. Bring the water to boil in a large pot. Drop in the greens and cook until tender, 3-5 minutes. Drain well, and rinse under cold running water to stop the cooking process.
Place the oil and the garlic in the pot and heat until sizzling. Add the greens, and mix well. Add salt and pepper, and red pepper until you have reached your desired level of heat. Serve.
Serves 4.

Sautéed Dandelion Greens
Ingredients:
1 large bunch dandelion greens
4 tablespoons olive oil
salt and pepper
dash of red pepper flakes
1 large clove of garlic, chopped

Preparation:
Rinse the greens well, and remove any brown ends. Cut into 3 inch pieces.
In a large, heavy saucepan or frying pan, add the greens still wet with the water they were rinsed in, the garlic clove, and the oil.
Saute for 5 to 7 minutes, or until the greens are soft and tender. Add salt and pepper, and red pepper until you have reached your desired level of heat. Place on a platter, and serve.
Serves 4 to 6.

Buon appetito!

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