What's Cookin' - Greens

Published April 16, 2008 in The Spectrum & Daily News

By Kathryn van Roosendaal

My favorite part of spring is the fresh greens. Those cool-season veggies like spinach, collard greens, turnip greens, artichokes and asparagus are in season. Thanks to modern transportation you can get these any time of the year, but right now they are better, fresher and cheaper. Stock up while you can!

I am always in the mood for greens in the spring. Maybe it’s the green grass and fresh leaves on the trees. Maybe it’s the warmer weather. Whatever the reason, I just can’t resist a spinach salad with blueberries, southern-style collard greens with ham or steamed asparagus with mustard sauce.

The delicate greens like spinach are best raw or steamed while the tougher collard and turnip greens need to be boiled or sautéed to remove any bitter taste. Asparagus can be steamed, boiled, roasted or broiled and artichokes can be steamed, grilled or baked. In other words, greens are a versatile as you want them to be.

Artichoke Gratin

This is one of my absolute favorite side dishes. It is far tastier than potatoes.

1 pound artichokes

1 cup milk

butter (for pan)

1/2 cup heavy cream

1 clove garlic, halved

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon salt

white pepper

1/2 cup grated Gruyere or Parmesan cheese

Heat oven to 375 degrees F. Working with one artichoke at a time, bend back and snap off the tough outer leaves on the artichoke. Remove several layers until you reach leaves that are mostly pale green or yellow except for the tips. Cut off the pointed leaf tops that are dark green. Trim the base of the stem and use a vegetable peeler to remove the dark green outside layer of skin from the stem. Use a knife or the vegetable peeler to remove any dark green leaf bases that may still encircle the top of the stem. Quarter the artichoke lengthwise, leaving part of the stem attached to each piece. Beginning at the stem end of each quarter, slide a small, sharp knife under the fuzzy choke and cut toward the leaf tips. Discard the choke. Cut the cleaned artichoke quarters into 1/4-inch-thick wedges. Bring milk and 1 cup water to a boil. Reduce to a simmer, add artichoke slices and cook until tender but crisp, about 8 minutes. Drain and arrange in a buttered baking dish. In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake until bubbling and lightly browned, about 20 minutes. Serves 4.

Marinated Grilled Asparagus

Having a barbecue? There’s no reason you can’t have asparagus. Plus, it’s fun to eat asparagus spears off a skewer.

1 pound fresh asparagus

3 tablespoons lemon juice

1/4 cup olive oil

2 clove garlic, minced

1 1/2 teaspoons dill weed

salt and freshly ground pepper, to taste

Remove the woody part of the asparagus stalks and discard. Place asparagus in casserole dish. Add remaining ingredients. Marinate at least 1 hour, turning frequently. Place skewers through the middle of the asparagus spears, or place spears in a greased grill basket. Grill over hot coals until tender but still crunchy. Garnish with diced red bell peppers and lemon slices if desired. Serves 4 to 6.

Brazilian Collard Greens

In Brazil, they sauté their collard greens instead of boil them. Delicious.

2 pounds collard greens

2 tablespoons olive oil

1 tablespoon butter

1/3 cup minced shallots

1 tablespoon minced garlic

kosher salt and pepper

Remove and discard stems from collard greens and cut leaves into strips. Heat oil and butter in large sauté pan over medium-high heat. Add shallots and garlic, sautéing until brown. Slowly add collard greens, stirring until they reach the desired degree of tenderness, about 15 minutes (time will vary on your personal taste). Add kosher salt and pepper to taste. Serve hot. Serves 8.