Warm salad of mustard greens and black-eyes peas

2 bacon slices, chopped

12 oz torn mustard greens

1/4 TSP salt

1/4 TSP black pepper

1 TBSP extra-virgin olive oil

1/2 cup chopped green onions

2 TSP caraway seeds

3 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 16oz can black-eyed peas, rinsed and drained.

1/4 cup balsamic vinegar

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 TBSP dripping in pan: set bacon aside. Add grenns; cook 4 minutes or until wilted. Combine greens, salt and black pepper in a large bowl, set aside. Add oil to the pan. Stir in onions, caraway seeds, garlic and jalapeno; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to green mixture, sprinkle with bacon.

Cooking LIght October 2011

A Versatile Recipe for the Hearty Greens You Dont Know What to Do With

from The Farm to Table Cookbook by Ivy Manning

1 bunch hearty greens
Toasted sesame oil
Good quality soy sauce
toasted seseame seeds

1. Tear the leaves from their tough ribs and stems. Bring a pot of water to boil, add the leaves, and boil until tender, 1-3 minutes depending on the type of greens.
2. Drain the greens in a colander and push them to remove as much liquid as possible.
3. Roughly chop the cooked greens and place them on a serving plate. Sprinkle lightly with sesame oil and soy sauce; toss to coat. Sprinkle with sesame seeds and serve.

Greens Sauteed with Garlic, Raisins and Pine Nuts

This is our favorite way to eat braising greens or any mixture of greens that we have on hand. I keep raisins and pine nuts on hand so I can make this often. This is supposed to serve 4 or 6 but 3 at our house can eat it all.

About 1 1/2 pounds mixed greens (such as mustard, kale, collard, leaves only) shredded, washed and drained
1/2 cup packed raisins
3 tbsp olive oil
7 cloves garlic, minced (or whatever you desire)
1/2 cup pinenuts, lightly toasted
3 tbsp balsamic vinegar

1. Bring 1/2 water to boil in a large soup pt or saute pan over medium-high heat. Gradually add the greens, stirring them down with each addition. When all the greens have been added and are well wilted, add the raisins, partially cover the pot and reduce the heat to medium. Cook, stirring occasionally and adding more water if necessary, until greens are very tender, about 20 minutes.
2. Meanwhile, combine the oil & garlic ina skillet and cook over medium heat until the garlic is soft, 3 to 4 minutes. Stir in the pine nuts, remove from heat and set aside.
3. When the greens are cooked, pour off any liquid remaining in the pot without draining thoroughly so the greens remain moist. Stir in the vinegar and garlic oil.

Greens with Hot garlic dressing

1/3 cup olive oil
4 garlic cloves minced (or 5-6 spring garlic bulbs!)
1/4 cup cider vinegar
1 1/2 lb mixed tender greens (rapini plus chards, kales, mustard etc.)

Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute. Stir in vinegar and immediately pour over greens. Season with salt and pepper. Serve right away.

Sausage, Greens and Semolina Pizza

2 leeks
3 cloves garlic
2 bunches greens (mustard, chard, kales)
4 sausages (sweet Italian, spicy or hot)
6 to 7 tbsp olive oil
Semolina linguine for 4
salt and pepper
Pitted black olives
Crushed red pepper flakes
Parmesan

Wash and thinly slice the leels, peel and chop the garlic. Remove any large stems from the greens, cut the leaves crosswise into a chiffonade, and wash and dry them. Slice the sausages. Cook the leeks, garlic and sausage in about 5 tablespoons olive oil for 10 minutes or so. Add the greens and continue cooking for 5 minutes or more, until they are soft and wilted. The addition of a little water or stock wil lhelp to steam them. Moisten the misture with another tablespoon or two of olive oil. Cook the pasta and add it to the pan. Toss all together and taste for seasoning. Serve garnished with a generous spinkling of pitted black olives and a litttle crushed red pepper if you like it spicy. Serve with freshly grated parmesan cheese at the table.

Frittata with Mustard Greens and Fontina

This has long been a favorite way to eat mustard greens, from epicurious.com

2 tbsp olive oil
1 small bunch mustard greens, stems trimmed, leaves cut into half inch strips
1 tbsp finely chopped garlic
4 large eggs, beaten to blend
1 1/2 cups diced fontina cheese

Preheat broiler. Heat oil in medium broiler proof skillet over medium-high heat. Add greens, stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens, stir to blend. Sprinkle with cheese. Cover skillet; cook until fritatta is almost set but top is still runny, about two minutes. Sprinkle with cheese. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto a plate. Serves 2.