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Green Leaf Recipes

Atol (Latin America)

2.2 LBS. (1 KG.) CORN (MAIZE) FLOUR
2.2 LBS. (1 KG) BANANAS
2.2 LBS. (1 KG) MOIST LEAF CONCENTRATE
OR
400 GR. DRY CONCENTRATE
OR
400 GR. DRY LEAF POWDER
1/2 LB. (250 GR.) SUGAR

To a mixture of corn flour and sugar, add water* and cook for 10 minutes.

Mash bananas and leaf concentrate together and add this mixture to the cooked flour. Mix thoroughly. Remove from heat and serve in bowls.

*Note: Atol can be made as a hot thick drink or as a very thick pudding or pastry filling, depending on how much water is used. Many people prefer atol made with cornstarch as it is smoother in texture.

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Back-Yard Salad

1 C. TENDER DANDELION GREENS
1/4 C. EACH OF VIOLET LEAVES, CHICORY, PURSLANE, SORREL
2 HARD BOILED EGGS, SLICED
1/2 C. SWISS CHEESE CUT INTO STRIPS
1/2 C. BOILED HAM CUT INTO STRIPS
3 TBSP. VEGETABLE OIL
1 TBSP. CIDER VINEGAR
1/2 TSP. SALT

Wash greens and pat dry; mix in salad bowl.

Add cheese, ham and sliced hard boiled eggs.

Add oil and toss.

Add vinegar and salt and toss.

Garnish with violets, forsythia, day lilies or rose petals.

From: Cookbook USA CD-ROM Automated Archives, Inc. 1993

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Coconut-Flavored Sweet Potato with Mustard Greens

Simmering mustard greens in coconut milk takes away their bitter edge. Serve this as a side dish or over white or brown rice.

SERVES 4

2 TSPS. CANOLA OIL
I MEDIUM ONION, CUT IN HALF AND THINLY SLICED
I TSP. MINCED GARLIC
I TSP. BROWN MUSTARD SEEDS
1 1/2 C. COCONUT MILK
I TSP. GROUND CORIANDER
1/8 TO 1/4 TSP. CAYENNE
I CINNAMON STICK, BROKEN IN HALF
3 C. PEELED AND CUBED SWEET POTATO
4 TO 5 C. MUSTARD GREENS (ABOUT 3/4 OF A POUND)
SALT TO TASTE
FRESH LEMON OR LIME JUICE TO TASTE

Heat oil in saucepan over medium heat. Add onion and sauté for about 5 minutes, until translucent.

Add garlic and mustard seeds and sauté for another 2 minutes.

Add coconut milk, coriander, cayenne, cinnamon stick, and sweet potato to onion mixture. Cook, covered, over medium heat for about 10 minutes, until sweet potato begins to soften.

While the sweet potato is cooking, wash the mustard greens and strip or cut leaves from stalks. Discard the stalks. Chop the greens into bite-size pieces.

Stir in mustard greens and simmer, covered, over medium-low heat for approximately 15 minutes. The greens should be tender and the sweet potato soft. Adjust salt level; remove cinnamon stick.

Just before serving, squeeze in lime juice or serve with lemon or lime wedges.  

From: Greens Glorious Greens by Johnna Albi and Catherine Walters,

1996, St. Martin's Press, New York

 

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Colcannon

I usually make colcannon the day after St. Patrick's day. I often use leftover cooked potatoes and cabbage, which have been cooked with the corned beef, from the traditional holiday meal.

SERVES 4

2 LBS. BAKING POTATOES, PARED AND COARSELY CHOPPED
1 LB. GREEN CABBAGE, CHOPPED
1 C. CHOPPED LEEK (WHITE PART ONLY)
1 C. SKIM MILK
2 TBSP. UNSALTED BUTTER
1/2 TSP. SALT.

Combine the potatoes, cabbage, and leek with 8 cups water in a large saucepan. Bring to a boil; reduce the heat to medium. Cook, partially covered, about 20 minutes until the potatoes are tender.

Drain the mixture and return to the pot.

Add the milk, butter and salt and mash together with a potato masher until creamy. Serve immediately.

Note: Some more nutritious recipes use kale or collards instead of cabbage.

From: 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy 1997, Penguin Books, New York.

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Collard/Buttermilk Biscuits

MAKES 16 BISCUITS

2 C. ALL-PURPOSE FLOUR
1/4 C. SUGAR
1 1/2 TSP. BAKING SODA
1 TSP. BAKING POWDER
3/4 TSP. SALT
1 1/2 C. LOW-FAT BUTTERMILK
1/3 C. VEGETABLE OIL
2 LARGE EGGS
1 PKG. (10 OZS.) FROZEN COLLARD GREENS, THAWED, DRAINED AND
SQUEEZED OR 3 C. FRESH COLLARDS

Preheat the oven to 400 degree F.

Coat 16 muffin cups with vegetable oil spray. (These biscuits will stick to paper liners).

Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. Whisk the buttermilk, oil and eggs in a 4 c. measure.

Pour the buttermilk mixture into the dry ingredients. Stir until just blended.

Add the greens.

Turn the batter into the prepared pan, filling each cup about 3/4 full.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan on a rack for 10 minutes.

Serve or cool completely and freeze in a sealable bag.

Variation: Add 1/4 c. imitation bacon bits and 1/2 tsp. freshly ground black pepper for a truly southern treat. 

From: 366 Healthful Ways to Cook Leafy Greens.by Linda Romanelli Leahy 1997, Penguin Books, New York.

 

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Curried Potatoes with Kale

Kale's natural affinity for potatoes shines through in this filling side dish. The squeeze of lime juice adds sparkle. If you like a spicier flavor, increase the amount of the curry powder.

SERVES 4

 

2 LBS. POTATOES
I TBSP. CANOLA OIL
2 TSPS. CURRY POWDER
1 1/2 C. CHOPPED ONION
SALT TO TASTE
1 1/2 C. WATER
3/4 LBS. KALE (ABOUT 6 C. CHOPPED)
FRESHLY GROUND BLACK PEPPER TO TASTE
I LIME, CUT INTO 6 WEDGES

 

Cut the potatoes into 1/4-inch cubes and set aside.

Heat a 10- or 12-inch skillet over medium heat. Add the oil and swirl in pan.

Add the curry powder and cook for I minute, taking care not to burn it.

Add the onions and sauté over medium heat for 5 minutes, or until they begin to soften.

Add the potato cubes and toss to coat with the curry and oil.

Season lightly with salt, add the water, and bring to a boil.

Reduce heat, cover, and simmer for 15 to 20 minutes, until the potatoes are tender.

Meanwhile, wash the kale well, then strip the leaves off the stalks.

Discard stalks and chop kale into bit sized pieces.

Bring 2 cups water to a boil in a 10- to 12-inch skillet has a tight-fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain, saving the cooking liquid to drink.

Stir cooked kale with the potatoes. Heat through and season to taste with freshly ground black pepper and additional salt if necessary. Serve hot with a squeeze of fresh lime juice.

From: Greens Glorious Greens by Johnna Albi and Catherine Walters,

1996, St. Martin's Press, New York

 

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Dinosaur Cookies

YIELDS ABOUT 36 COOKIES

 

1 2/3 C. FLOUR
1/3 C. LEAF POWDER
1/4 TSP. SALT
3/4 C. BUTTER OR MARGARINE
3/4 C. SUGAR
1 EGG
1 TSP. ALMOND EXTRACT

 

Preheat oven to 325° F. (160° C).

Combine flour, leaf powder, and salt.

Beat butter and sugar until creamy in a separate bowl. Add egg and flavoring. Beat well. Add flour mixture.

Gather dough into a ball. Refrigerate for 1 hour.

Then roll dough until 6mm (1/4") thick. Cut out shapes and add candy eyes if desired.

Bake 13 -15 minutes. Do not brown.

 

 

 

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Kim Chee (Korea)

1 LB. (450 GM) CHINESE CABBAGE
1 LB. (450 GM) WHITE RADISH (DAIKON) CUT IN SLICES 1/2 INCH THICK
GARLIC (5-6 CLOVES)
FINELY CHOPPED GINGER
5 OR 6 SPRING ONIONS, SLICED
2 OR 3 WHOLE CHILI

 

Soak all the vegetables overnight in 5 cups of water and 3 tbsp. of salt in a basin, weighted loosely with a plate and brick.

Rinse this mix, tasting for salt, and pack fairly tightly into a glass jar left in a warm place for 3-7 days (taste for sourness).

You can add a glass lid and refrigerate when sour enough.

Serve as an appetizer before most meals or sprinkle in clear soup just before serving.

From: The Permaculture Book of Ferment and Human Nutrition by Bill Mollison,

Tagari Press, Tyalgum, NSW 2484, AUSTRALIA

 

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Kola Kenda (Sri Lanka)

2 C. (500 ML) DRY RICE
1 C. (250 ML) GRATED COCONUT
1 C. (250 ML) MOIST LEAF CONCENTRATE
OR
1/2 C. (125 GR) DRY CONCENTRATE
OR
125 GR DRY LEAF POWDER

Cook the rice and coconut until a thick porridge is formed.

Mix the leaf concentrate in thoroughly.

Serve warm.

Note: Kola Kenda is a traditional dish of Sri Lanka, where it is normally made with fresh green leaf juice. The version made with leaf concentrate is well accepted there.

 

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Laddu (India)

2.2 LBS. (1 KG) FLOUR
2.2 LBS. (1 KG) BROWN SUGAR
2.2 LBS. (1 KG) MOIST LEAF CONCENTRATE
OR
400 GR. DRY CONCENTRATE
OR
400 GR DRY LEAF POWDER
1 C. VEGETABLE OIL
 

Dissolve the sugar in a little water; add the flour and oil.

Cook for 15 minutes.

Mix in the leaf concentrate and let cool to near room temperature.

Form the mixture into little balls (about 25 g each). These can be rolled in sugar if desired.

Note: Any locally available flour can be used to make the laddu. Flavorings like ginger can be added as can chopped nuts or fruit.

 

 

 

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Lemonade Concentrate Syrup

1 LITER LEMON JUICE
3.3 LBS (2 KG) SUGAR
2.2 LBS (1 KG) MOIST LEAF CONCENTRATE
50 ML LEMON EXTRACT (IF AVAILABLE)

 

Blend the leaf concentrate at the highest speed in the lemon juice and extract. Gradually add the sugar and continue blending until very smooth.

This syrup can be put in a bottle with a tight fitting top and stored for later use.

Mix two tablespoons of the syrup in a large glass of water, or a half-liter of syrup in 2 gallons of water.

Note: Lemon extract can be replaced by lemon oil or 50 grams finely ground lemon peel. Limes can be used instead of lemons.

Dried leaf concentrate does not work well in thin liquids like lemonade. Even with using moist leaf concentrate some of the solids will settle so it is a good idea to stir up the drinks immediately before serving.

 

 

 

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Lemon Trail Bars

1 C. (250 ML.) MOIST LEAF CONCENTRATE
OR
100 GR DRY LEAF POWDER
1/2 C. (250 ML.) SUGAR
1/2 C. (125 ML.) SHORTENING
1/2 C. (125 ML.) FLOUR
1/2 C. (125 ML.) ROLLED OATS
1/2 C. (125 ML.) RAISINS
1 1/2 TSP. LEMON EXTRACT
OR
GRATED LEMON PEEL

 

Mix all the ingredients together well.

Spread 1 1/2 cm. (1/2 inch) thick layer of mixture on greased cookie sheet.

Bake for 40 minutes in slow oven (325° F).

Slice into bars then let cool.  

Note: Other flavorings, like almond, can be substituted for lemon.

 

 

 

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Mexican Tamales

Makes about 25 tamales, enough for 8 people  

2 C. CORN FLOUR (MASA HARINA)
1/3 C. DRIED GREEN LEAF POWDER
2 TSPS. BAKING POWDER
1 TSP. SALT
1/3 C. LARD OR VEGETABLE SHORTENING
1 1/2 C. SOUP STOCK OR WATER
 

Combine dry ingredients.

Beat the lard or shortening until creamy, then gradually beat in the dry ingredients. Slowly add the soup stock or water, stirring constantly.

Spread about 1 tablespoon of this dough in the center of a clean corn leaf. Wrap the dough in the corn leaf by neatly folding in the edges. Repeat until all the dough is wrapped.

Steam the tamales for 40 -60 minutes. Serve hot.  

Note: The tamale dough can be spiced with chili or other flavorings, or sweetened. A teaspoon of various types of fillings, such as cheese, can be enclosed by placing it on the center of the dough before it is wrapped.

   

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Orange and Watercress Salad

1 MED. LETTUCE
2 BUNCHES WATERCRESS
6 ORANGES
2 TBSP. CHOPPED MINT
1 TBSP. GRATED ORANGE PEEL
 

Wash and drain lettuce and watercress.

Peel and slice oranges into rounds.

Combine watercress, oranges, mint and orange peel; mix well.

Place lettuce in bowl and cover with the watercress and orange mixture.

Serve immediately.  

From: Cookbook USA CD-ROM Automated Archives, Inc. 1993

 

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Pasta

4 C. ALL PURPOSE OR BREAD FLOUR (WHEAT)
1 C. DRIED GREEN LEAF POWDER
1 TBSP. SALT
 

Mix flour and salt, then add leaf powder and a small amount of water.

Knead for 10 minutes. Dough should be very heavy but elastic.

Roll the dough out as thin as possible and cut into strips.

These can be cooked as is or dried in a dark room, sealed in a plastic bag and cooked when convenient.

This pasta cooks somewhat faster than commercial pasta.  

Note: Hand operated stainless steel pasta rollers are available in some gourmet cook shops and department stores for about $50 US. They make very uniform pasta. Machines made in Italy are far superior to the Chinese version.

   

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Power Balls

1 C. FLOUR
1 C. BROWN SUGAR
1/2 C. DRIED GREEN LEAF POWDER
1/4 C. CANOLA OIL
 

Dissolve the sugar in a little water; add the flour and oil.

Cook for 15 minutes on medium heat, while stirring.

Mix in the dried green leaf powder and let cool to near room temperature.

Form the mixture into little balls.

These can be rolled in coconut flakes or sugar if desired.  

Note: Flavorings such as ginger or cinnamon can be added to taste; as can chopped nuts or dried fruit.

   

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Pumpkin Leaves with Peanuts (Zambia)

Choose pumpkin leaves that are young, yet fully developed, or substitute spinach, pigweed, kale, Swiss chard or other greens. Serve with cabbage and tomato sauce or stewed beef and Nshimba for a Zambian- style feast. May also serve with rice.  

SERVES 5-6  

2 LB. (1KG) PUMPKIN LEAVES (ABOUT 2 QT.OR 2L)
1 MEDIUM ONION, CHOPPED
1 MEDIUM TOMATO, CHOPPED
1 1/2 C PEANUTS, (250-375ML) COARSLEY GROUND WITH PESTLE OR IN BLENDER
1 TBSP. MARGARINE (15ML) (OPTIONAL)
1/2 TBSP. SALT
 

Rinse well, devein, and chop the pumpkin leaves.

Cook in 2 c water (500ml) 5 minutes.

Add onion and tomato and simmer for about 5 minutes.

Add peanuts and cook over low-medium heat about 15 minutes. Stirring often to avoid sticking. Add more water if necessary.

Just before serving, drain any excess water and add margarine and salt.  

Options: Substitute 3/4 c. chunky peanut butter (175ml) for ground peanuts. Use frozen greens instead of fresh.  

From: Sylvia L. Hess, Bausman, Pennsylvania in Extending the Table by Joetta Schlabach, 1991, Herald Press Scottdale, PA. 15683 USA.  

 

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Red Root Soup (Kenya)

Supu ya Mchicha (SOO-poo yah m'CHEE-cha)  

African cooks frugally forage wild leafy vegetables to add to soups and sauces. Red root (Amaranthus), a leafy weed with a bright pink root, grows plentifully in North American gardens. Instead of weeding out all the red root, allow several stalks to grow. Harvest the tender top leaves. Red root is sometimes called pigweed. It is not the same as lambsquarters, another nutritious plant also known as pigweed in some locales.  

Serves 4    

4 C. (1L) RED ROOT LEAVES
2 TBSP. (30 ML) MARGARINE
2 TOMATOES, CHOPPED
(OR 1 C. (25O ML) CANNED TOMATOES WITH JUICE, CRUSHED)
I ONION, CHOPPED
1/2 TSP. (2 ML) SALT
I TBSP. (15 ML) FLOUR
2 C. (500 ML) MILK
 

Remove stems from leaves and chop finely.

Melt margarine in saucepan and sauté leaves, tomatoes, and onion.

Stir and fry until leaves are wilted then stir in salt and flour.

Continue stirring and slowly add water.

Cover and simmer about ten minutes until all vegetables are tender.

Add milk and heat but do not boil.

Option. Substitute any green, leafy vegetable for red root. If greens have a lot of liquid, reduce or omit 1/2 c. water (125 ml). You may also substitute 10-oz. frozen spinach (300-g), chopped. Cook it separately in 1/2 c. water (125 ml) until tender. Add spinach with cooking water in place of water in recipe.

From: Sylvia L. Hess, Bausman, Pennsylvania in Extending the Table by Joetta Schlabach, 1991, Herald Press Scottdale, PA. 15683 USA.

  

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Saint Patrick's Shake

1 GLASS APPLE JUICE
1/2 BANANA
1 TBSP. GREEN LEAF POWDER
 

Blend all ingredients together. Serve cold.  

Note: Any fruit juice may be used, or water may be used with a teaspoon of sugar or honey.

 

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Stuffed Grape Leaves (MiddleEast)

YIELDS APPROXIMATELY 75 STUFFED LEAVES.  

3 LBS. ONIONS (ABOUT 10 C.)
1 C. OLIVE OIL
1 C. LONG GRAIN RICE
2 TBSP. MINCED PARSLEY
1/4 C. MINCED DILL
1 TBSP. SUGAR
1-2 TSP. SALT
1/2 TSP. CAYENNE PEPPER
1/2 TSP. GROUND ALLSPICE
1 TOMATO, PEELED AND FINELY CHOPPED (OPTIONAL)
1 TBSP. TOMATO PASTE
2 1/4 C. WATER
JUICE OF 1/2 LEMON
1 JAR GRAPE LEAVES (12 OZ.)
GARNISHES: PARSLEY AND LEMON WEDGES
   

In large skillet, sauté onions in oil over medium heat 15-20 minutes. Stir until begins to wilt, then add ingredients up to allspice.

Combine tomatoes and tomato paste with 1/2 cup water and add to skillet. Blend carefully. Lower flame, cover and cook 15 minutes more.

Cool 10 minutes, then add lemon juice and stir.

Spread grape leaf shiny side down with stem end at bottom.

Place spoonful of stuffing in center. Fold over both sides and roll from bottom to top of the leaf. It will resemble a small sausage. Continue until done.

Line bottom of wide 6 quart saucepan with extra leaves, dill and parsley sprigs. Arrange wrapped leaves, seam side down, in alternating rowS.

Place a few leaves on top and a small inverted dish. Pour in remaining water.

Bring to boil, then simmer, covered, for one hour.

Cool 1 hour before removing plate. Then refrigerate.

Serve cold or at room temperature.  

From: Cookbook USA CD-ROM Automated Archives, Inc. 1993

 

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Swiss Chard Wraps

9-10 SWISS CHARD LEAVES, AT LEAST 9 INCHES
1 LARGE TOMATO, SLICED AND CUT IN HALF
1/2 C. MOZZARELLA CHEESE, GRATED
2 TBSP. OLIVE OIL
1 TBSP. ONION FLAKES
SALT AND PEPPER
 

Steam Swiss chard for a few minutes. Do not overcook.

Open leaves and brush on olive oil lightly.

Put tomato slice in center of leaf. Top with pinch of onion, salt and pepper and one tablespoon cheese.

Fold leaf around tomato. This will hold together well.

Put on grill until hot. Can turn once. Works best if you use a 2 sided grill that holds food in place.  

Note: This can also be cooked in oven at 400 degrees for 10 minutes on a cookie sheet.

From: Cookbook USA CD-ROM Automated Archives, Inc. 1993


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