Don’t get us wrong: We love kale as much as the next guy. But there are so many other delicious greens out there, and we especially love ones with personality. Endive, mustard greens, collards–these leaves have bold flavors that range from peppery to pleasantly bitter (yes, it’s a thing). If you’ve ever wanted to take your leafy-green expertise up a notch, here’s your chance.
Bitter Greens with Walnuts
- Serves: 4
- Total Time: 25 minutes
- ½ cup walnut pieces
- 1 bunch dandelion greens
- 1 bunch mustard greens
- 1 bunch collard greens
- 1 tablespoon avocado oil
- 4 cloves garlic, sliced
- sea salt to taste
- Toast the walnuts in a 350-degree oven until they release a fragrant odor, about 5-10 minutes.
- Wash the greens and remove any coarse stems especially from collards and mustard greens.
- Bring 3 inches of salted water to a boil.
- Add the greens and boil for 5 minutes uncovered. Drain the greens and lay on a flat surface to cool; chop.
- Heat oil in a large sauté pan. Add garlic and cook for 1 minute, stirring so the garlic does not burn. Add greens, walnuts, and salt to taste. Cook until greens are heated through.
This recipe was originally published on TheWholeJourney.com.
Caramelized Roasted Endive
- Serves: 4
- Prep Time:
- Cook Time:
- 2 tablespoons unsalted grass-fed organic butter
- 2 tablespoons organic extra-virgin olive oil
- 6 medium-size heads endive (about 1 ¼ pounds/565 g) red, white, or a combination, trimmed and halved lengthwise
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon chopped fresh flat-leaf parsley
- Preheat oven to 450°F/230°C.
- In a very large, oven-proof skillet over medium heat, heat the butter and oil. Add the endive, cut side down, and cook until browned, 3 to 5 minutes. Turn the endive and sprinkle with salt and pepper. Place the skillet in the oven and roast until the endive is tender, 8 to 10 minutes.
- Remove the skillet from the oven (careful, the handle will be very hot). Sprinkle with parsley and more salt and pepper to taste and serve.
To make this recipe vegan, substitute olive oil for the butter.
You can change up this very basic recipe simply and easily—just change the parsley to chopped fresh basil, cilantro, tarragon, sage, oregano, marjoram, or really any herb you like.