Cook the mixture, stirring occasionally, until greens are wilted and cooked through. https://maxliving.com/healthy-recipes/sauteed-spinach-and-greens This recipe calls for either kale or chard and a bunch of spinach as well. We don’t know about you, but up in New England, our CSAs are still primarily consisting of hearty greens like swiss chard, kale, and spinach! You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. Kale and chard need to be removed from the thickest part of the stem, but the thinner softer stems are fine to leave on. fresh chard leaves, stemmed and chopped coarsly (3 cups, packed) 1 cup heavy cream 4 large egg yolks Get daily tips and expert advice to help you take your cooking skills to the next level. Add in the flour, all at once, and whisk to incorporate. Your email address will not be published. https://maxliving.com/healthy-recipes/sauteed-spinach-and-greens (Nutrition information is calculated using an ingredient database and should be considered an estimate. By using The Spruce Eats, you accept our, Ricotta and Spinach Filling for Fresh Pasta, Stamppot With Curly Kale and Rookworst (Boerenkoolstamppot), Chicken, Kale, and Pasta Casserole With Cheese, Farm-To-Table Seasonal Farmer's Market Recipes. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Serve immediately. ), The Spruce Eats uses cookies to provide you with a great user experience. Swiss chard takes 3 to 5 minutes; kale and collards about 5 to 8 minutes. Add last three ingredients and toss. Don’t get us wrong, we love these greens! A great way is to just lightly sauté greens with a bit of garlic and scallions or shallots in olive oil with a sprinkle of sea salt and pepper or a touch of hot sauce. In a large nonstick pan, melt the vegan butter and olive oil together over medium-high heat. Melt the butter in a large skillet, preferably nonstick, over medium heat. Serve hot or at room temperature. Remove the béchamel from heat, and add in the salt, garlic powder, pepper, nutmeg, and nutritional yeast. Add the onions or shallot and heat for another 1 to 2 minutes. https://www.101cookbooks.com/archives/garlicky-greens-recipe.html Give them a good rinse and let them dry. fresh spinach, garlic, red pepper flakes, olive oil, fresh lemon juice and 3 more. Add baked or fried tofu, and you've got yourself a simple vegetable stir-fry to accompany quinoa , rice, or any other grain or grain mix. New to cooking with greens and just looking for a simple way to prepare them? It can be used in any recipe that calls for leafy greens, so we often use it as a substitute for kale or spinach to keep our favorite baked pastas and soups interesting and fresh. Visit Valentina | The Baking Fairy’s profile on Pinterest. Kale, chard, spinach, and more are as delicious as they are healthy. Drain and return to pot. Preparation. Season to taste with salt and pepper and serve at once straight from the pan, or transfer to a covered container. Add baked or fried tofu, and you've got yourself a simple vegetable stir-fry to accompany quinoa, rice, or any other grain or grain mix. 2 cups unsweetened nondairy milk {I used cashew}. a mix of kale, chard and spinach; 1 cup red seedless grapes cut in half; 1/3 cup Gorgonzola cheese crumbles; ¼ cup slightly candied walnuts roughly chopped; 4-5 tablespoons extra virgin olive oil my new favorite, Trader Joe’s extra virgin California Estate olive oil; Balsamic glaze garlic (minced) 3 clove 3 clove; olive oil 1 1/2 tbsp 1 1/2 tbsp; baby spinach 12 oz 340 g; kale (chopped) 8 oz 227 g; black pepper 1/4 tsp 1/4 tsp; salt 1/4 tsp 1/4 tsp; apple cider vinegar Add the spinach and cook just until wilted but still bright green—about 1 to 2 minutes. Privacy Policy, vegan creamed greens {spinach, kale, and chard}, « vegan maple thyme mashed sweet potatoes. 3 green onions (chopped, or 1 large shallot, minced). Heat the oven to 375°F. While other produce fades away as summer gives way to fall and winter, they are bountiful well into the colder months. Pour in the cashew milk, a bit at a time, being careful to whisk out any lumps. Kale, chard, spinach, and more are as delicious as they are healthy. Add the lemon juice or vinegar. But…one does tend to run out of culinary inspiration after a while. Add kale and stir. It can be used in any recipe that calls for leafy greens, so we often use it as a substitute for kale or spinach to keep our favorite baked pastas and soups interesting and fresh. After a minute, add the kale and onion. Add in the fresh and frozen greens, and return pan to medium heat. These recipes will help you use it all, from simple sautés to quiches and soups. Greens will cook down and reduce in size. Add kale or chard and heat until just barely tender—about 6 to 8 minutes for kale, and a little less for the chard. This recipe calls for either kale or chard and a bunch of spinach as well. Chard leaves have lots of flavor on their own and a tenderness somewhere between spinach and kale: Soft enough for fresh salads and quick sautés, but hearty enough for braises and bakes. Allow the flour to cook for 3-4 minutes, continuing to whisk and being careful that it does not burn. While other produce fades away as summer gives way to fall and winter, they are bountiful well into the colder months. Maple Chipotle Hasselback Butternut Squash, Slow Cooker Glazed Green Beans with Bacon, Stovetop Rainbow Carrots with Caramelized Onions, Roasted Delicata Squash with Maple Balsamic Vinaigrette. These recipes will help you use it all, from simple sautés to quiches and soups. Whisk until smooth and creamy. Continue cooking until noodles are done and kale is tender, about three more minutes. Once your greens are prepared, heat the garlic in olive oil over medium heat for about a minute. Chard and Cheddar Custard 8 oz. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Vegetarian, vegan, and gluten-free, it's super nutritious and super delicious! If you're not eating vegan, grate a little cheese right on top; try fresh Parmesan or a goat gouda. Before you start, make sure your greens are prepared and ready to go. Give them a coarse chop into chunks a bit bigger than bite-sized. Plus, with a milder taste than spinach, adding chard to a dish in place of another green is … Plus, with a milder taste than spinach, adding chard to a dish in place of another green is … Add more salt and pepper to taste. https://spinachtiger.com/two-green-smoothie-recipes-using-kale-and-spinach Vegetarian, vegan, and gluten-free, it's super nutritious and super delicious! You might have a glut of Swiss chard in your garden or seen bunches at the farmers' market. 4 Comments These decadent Vegan Creamed Greens combine a trio of leafy vegetables with a smooth garlic béchamel sauce for a creamy and delicious side dish.