What are some really good recipes for leafy green veggies that are natrual?

Question

I am trying to stay away from preservatives and frying. I am trying to make some good recipes with leafy veggies that are natural and taste great. Any suggestions?

Answer 1

My fave: collard greens.

I recommend buying the organic ones because they usually don't have as much grit and dirt, BUT if you can't find organic, buy regular and soak them in water until you get all the grit off.

Cut the leafy part off of the thick stem (goes through entire length of leaf)

Add the greens to boiling water with chopped onion, garlic, and turnip.

Cook until tender...they may take a while.

I like to add umeboshi plum vinegar because it's salty and tart (found in health food stores) but regular apple cider vinegar works well too! Add salt and pepper to flavor!

Answer 2

The easy way to tell you is any recipe that is (Florentine) as in Chicken Florentine or Eggs Florentine uses green leafy vegatables usually spinach but you can subsitute kale, mustard greens, collards, arugula, ect.... Here are a Few to look at.

Eggs Florentine Recipe

An easy and attractive breakfast or brunch dish.

INGREDIENTS:
1 package (10 ounces) chopped frozen spinach
1/4 cup butter
2 tablespoons all-purpose flour
2 cups half-and-half
8 eggs, poached
salt and pepper to taste
grated Parmesan cheese or shredded mild Cheddar cheese

PREPARATION:
Cook spinach according to package instructions.
Prepare white sauce. In a small saucepan, melt butter. Add flour; blend well. Gradually add half-and-half, stirring constantly, until thickened and bubbly.

Place spinach in a lightly buttered shallow baking dish. Arrange cooked, drained eggs over the top of the spinach then pour white sauce over eggs. Sprinkle with salt, pepper and cheese. Bake eggs at 400° for 2 to 3 minutes, until cheese is melted and lightly browned.
Recipe for eggs serves 4.
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Chicken Florentine Recipe


Ingredients:
3/4 pound boneless skinless chicken breasts - cut into strips
1 small chopped onion
2 tablespoons margarine or butter
1 clove minced garlic
1 package (10 oz size) frozen chopped spinach - thawed
1 cup chicken broth
1/2 cup water
1 cup instant rice
1/3 cup grated parmesan cheese


Directions:

Cook and stir chicken and onion in hot margarine in large skillet until chicken is lightly browned. Add garlic and cook 30 seconds. Add spinach, broth and water. Bring to boil. Reduce heat. Simmer 3 minutes.

Stir in rice and cheese. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

This recipe for Chicken Florentine serves/makes 3
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Flounder Florentine

This flounder recipe is cooked then browned under the broiler.

INGREDIENTS:
2 cups water
salt
1 1/2 pound flounder or cod fillets
1 package (10 ounces) frozen chopped spinach
3 tablespoons butter
3 tablespoons flour
dash cayenne
1 1/4 cups milk
1/4 cup grated Parmesan cheese

PREPARATION:
In a large skillet, bring water to a boil; add salt. Add flounder and simmer in the water for 10 minutes or until fish flakes easily with a fork. Remove fish.
Cook frozen chopped spinach as directed on package; drain well.


Place spinach in a shallow buttered baking dish; place fish on top of spinach. Melt butter; blend in flour and a dash of cayenne pepper. Cook over medium low heat, stirring constantly until a smooth paste has formed. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thick; pour over spinach. Sprinkle with Parmesan cheese. Put under broiler until lightly browned.
Serves 4.



P.s. I think you get the idea, good luck!

Answer 3

Asian Lettuce Wraps
Submitted by: RACHEL411
"Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little."
Original recipe yield: 4 servings.
Prep Time:20 MinutesCook Time:15 MinutesReady In:35 MinutesServings:4 (change)

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INGREDIENTS:
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

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DIRECTIONS:
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!




Cherry Chicken Lettuce Wraps
Submitted by: Barry
"Crisp lettuce leaves make a crunchy and refreshing wrapper for the teriyaki chicken mixture."
Original recipe yield: 6 servings.
Prep Time:15 MinutesCook Time:10 MinutesReady In:25 MinutesServings:6 (change)

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INGREDIENTS:
2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 pound dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce

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DIRECTIONS:
Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together.
To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.




Turkey Lettuce Wraps
Provided by: HORMEL® NATURAL CHOICE® Deli Sandwich Meats
"Fresh and delicious, these crisp turkey wraps make a great light lunch or snack!"
Original recipe yield: 4 servings.
Servings:4 (change)

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INGREDIENTS:
1 (9 ounce) package HORMEL® NATURAL CHOICE® Honey Deli Turkey
4 leaves Bibb lettuce
1 (8 ounce) bottle ranch dressing
1 tomato, thinly sliced
2 tablespoons red onion, diced
1 small cucumber, peeled and thinly sliced
1 cup alfalfa sprouts

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DIRECTIONS:
Rinse under cold water and pat Bibb lettuce dry with a paper towel. Lay lettuce on a clean surface and drizzle each leaf with a small amount of ranch dressing. Layer each leaf with turkey, tomato, onion, cucumber and alfalfa sprouts. Drizzle more ranch dressing, if desired. Roll up leaves tightly, and secure each with a toothpick.



Vietnamese Beef And Lettuce Curry
Submitted by: Wobbly
"A delicious mild curry to serve with steamed or boiled rice that's relatively simple to prepare. The use of lettuce in cooked meals is also an interesting novelty for Western tastes used to having it only in salads and buffet dishes."
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:45 MinutesReady In:1 Hour Servings:4 (change)

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INGREDIENTS:
1 cup uncooked long grain white rice
2 cups water
5 teaspoons white sugar
1 clove garlic, minced
1/4 cup fish sauce
5 tablespoons water
1 1/2 tablespoons chile sauce
1 lemon, juiced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound ground beef
1 tablespoon ground cumin
1 (28 ounce) can canned diced tomatoes
2 cups lettuce leaves, torn into 1/2 inch wide strips

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DIRECTIONS:
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.



Italian Leafy Green Salad
Provided by: Robyn Webb
"Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Original recipe yield: 6 - 1 cup servings.
Prep Time:15 MinutesReady In:15 MinutesServings:6 (change)

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INGREDIENTS:
2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
1/4 cup chopped green onions
1/2 red bell pepper, sliced into rings
1/2 green bell pepper, sliced in rings
12 cherry tomatoes
1/4 cup grapeseed oil
2 tablespoons chopped fresh basil
1/4 cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

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DIRECTIONS:
In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.