Cooking Greens for Greens Haters

Reader Contribution by Staff
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From arugula to turnips, fall is the season for beautiful and nutritious cooked greens. Is there someone at your house who hates greens? The 10 ways to cook greens outlined here may convert them! Even if they are not swayed by Sicilian-style polenta with kale or Swiss chard strata, we greens lovers can always use fresh ideas to make fall a little more flavorful. 

Alton Brown’s 2005 Good Eats episode called Field of Greens includes a killer recipe for Mustard Green Gratin, various versions of which get gobbled up fast at my house. Indeed, mixtures of cooked greens, eggs, milk, cheese and a little flour (which “set” when baked in a 325 degree oven) can be poured into a pie crust to make quiche, or you can stay crustless with a Spanish-style frittata.

A casserole bound together with egg and stale bread, called a strata, is easy and delicious when made with greens. Layer stale bread with chopped wilted greens, caramelized onions and fontina (or another nice melting cheese) in a buttered casserole dish. Pour in a mixture of 3 eggs and 1 cup milk, with a little cheese and bread crumbs on top. Bake until bubbly and set, and you have a great one-dish meal.

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