Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter

Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter
Serves 2-3

    2/3 cup plain Greek yogurt
    1 garlic clove, minced
    2 tablespoons butter, divided
    olive oil
    1 large leek, chopped
    4 scallions, chopped
    1 pound spinach
    Juice of 1/2 lemon
    5 large eggs
    1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
    1 teaspoon coregano

In a small bowl, combine the yogurt, garlic, and a pinch of salt. Add a few Tbs of dill, optional. Set aside.

Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.
Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.
Make 5 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.
Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.

Serve the baked eggs with the yogurt mixture, and top with the spiced butter.

Barley Stew with Leeks, Mushrooms, and Greens

Barley Stew with Leeks, Mushrooms, and Greens 
Makes 4 servings

olive oil
2 large leeks, chopped
1 10-ounce container sliced crimini (baby bella) mushrooms
4 garlic cloves, minced
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes, undrained
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch dinosaur kale, coarsely chopped
1 tomato, diced

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes. Add tomato and serve with parmesan.

Palak Paneer (Tofu)

Palak Paneer (Tofu)
Serves 4-6

1 Tbs cumin
1 tsp tumeric
1 tsp mustard seeds
1 large onion, rough chop
1/2 head garlic, chopped
2 Tbs ginger, minced
2 tsp coriander
2 tsp garam masala
1 tsp cayenne
2 tsp fenugreek
28oz diced tomatoes, with juices
1 Tbs tomato paste
2 serrano peppers, minced
water, if necessary
1 lbs frozen spinach
2 blocks tofu or 1.5-2 lbs paneer, small cubes
1 cup+ Milk or cream or soymilk or...
Big spoonful yogurt

Cook the cumin, tumeric, and mustard seeds in oil until seeds are popping. Add the onion and cook until browned a bit, 5 minutes.
Add garlic and ginger and cook a minute. Add remaining spiced and cook until fragrant.
Add tomatoes and deglaze - scrape up all the brown bits. Add the tomato paste and peppers and spinach and water if it's dry, and cook 5 minutes, or until well mixed and thickened some.
If you want, blend everything up now with a blender or immersion blender.
Add tofu and milk and yogurt to desired consistency. Cook until hot and bubbly and serve with rice.

Yogurt and Greens Salad

Yogurt and Greens Salad
Serves 6

1 lbs frozen mixes greens, thawed
1 lbs frozen spinach, thawed
1/2 large cucumber, grated
1 very large container plain greek yogurt
4 cloves of garlic, minced
Juice of 1 lemon
1/4c chopped dill
3 Tbs chopped mint
Some chopped walnuts (optional)
Salt and Pepper

Thaw the greens in the microwave and drain well. Move to a large bowl.
Add everything else in, with the yogurt last.
Mix with most of the yogurt, and add more yogurt to reach desired taste/consistency.

Pork and Mustard Greens Soup with Soba

Pork and Mustard Greens Soup with Soba
Serves 4

1 pound ground pork
4 cloves garlic finely chopped
4 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
¾ teaspoon crushed red pepper flakes
1 teaspoon cumin seeds, coarsely chopped
vegetable oil
4 cups dashi broth
2 Tbs miso
1 bunch mustard greens, rough chopped
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
Bean sprouts, picked veg
12 oz. soba

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and miso and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Mix it all and serve.

Collards with Peanut Butter

Collards with Peanut Butter
Makes a big bowl

1 big bunch collards, cut into large pieces (including stems)
1 small red onion, diced
2 tomatoes, diced
1-2 habanero peppers, minced
~1/2 cup peanut butter
Juice of 1/2-1 lemon
salt and pepper

Boil the crap out of the greens...like 40 minutes. Drain.
Mix everything up, and server at room tempurature or cold.

Tamarind Chicken Soup

Tamarind Chicken Soup
Serves 6

1.5 lbs chicken, cubed
4 shallots or 1 small onion, chopped
3 cloves garlic, minced
2 star anise
2 tsp Chinese 5-spice
1 Tbs sriracha
4 cups chicken stock, more if needed
1/4c tamarind, soaked and blended with 2c water
About 1.5c orzo (2/3 package)
1 bunch chinese greens, chopped up
1 lime
Scallion, sliced chile

Saute onion and garlic until softened. Add spices, lime rind, and sriracha and cook a minute. Deglaze with stock and tamarind water, and bring to a boil.
Add chicken and orzo, and cook 10 minutes.
Add greens and cook until everything is done. Add water if needed.
Finish with lime, scallions and sliced chile.

Orecchiette with Greens, Mozzarella and Chickpeas

Orecchiette with Greens, Mozzarella and Chickpeas
Serves 4

1 pound orecchiette
19oz can chickpeas, drained and patted dry
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 garlic cloves, minced
1 teaspoon crushed red pepper
1 bin grape tomatoes, halved
1 pound Swiss chard, stemmed and leaves coarsely chopped
8 ounces fresh mozzarella, cubed
1 can tuna in oil, drained
basil or parsley

Cook the pasta, reserving a cup of cooking water.
In a wide skillet, heat 1/4 inch of vegetable oil until shimmering. Add the
chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a
paper towel–lined plate, sprinkle with the cumin and coriander and season with
salt and black pepper. Discard the oil and wipe out the skillet.
Add the olive oil, garlic and crushed red pepper to the skillet. Cook over
moderately high heat until fragrant, 30 seconds. Add the tomatoes and cook
until softened, 3 minutes. Add the chard and cook, stirring, until wilted, 5
minutes. Season with salt and black pepper.
Add the pasta and some reserved cooking water to the big pot and cook over
moderate heat, stirring until incorporated. Add the mozzarella, tuna and basil
and toss. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

Ground Lamb and Spinach Curry

Ground Lamb and Spinach Curry
Serves 4

1 lbs ground lamb
1 lbs frozen chopped spinach, defrosted and drained
1 red onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 tbs cumin
1 tbs coriander
1 tbs curry powder
1 tsp mustard seed
1/4 tsp tumeric
1/2 water or more
1 can diced tomatoes, undrained
1 sweet potato, diced
1 can chickpeas, drained
1 cup yogurt, cilantro, rice

Start by cooking lamb until brown. Drain and reserve for later. Next, cook onions in a dutch oven/saucepan until well browned. Add the garlic, ginger, and spices and cook for another few minutes - until aromatic.
Add the tomatoes, lamb, potatoes, and water to just cover, and cook about 15 minutes, until potatoes are almost done.
Add the chickpeas and cook 5 minutes, until potatoes are done. Add spinach and cook through, cook longer if there's too much liquid.
Finish with cilantro and yogurt, and serve over rice.

Orecchiette with Sausage and Rapini

Orecchiette with Sausage and Rapini
Serves 4-6

1 box orecchiette
1 large bunch rapini/broccoli rabe, bottom 1/4inch cut off
1 lbs sweet sausage, out of casings
1 small onion, fine dice
4 cloves garlic, minced
1 mild chile, minced
28oz crushed tomatoes=

Brown sausage in a pan, breaking up as much as possible. Add onion/garlic/chile and cook over lower heat until softened.
Add tomatoes and simmer for as long as you can...at least 15 minutes as pasta/rapini cook.

Bring pasta water to a boil. Cook the whole rapini for about 1 minute, until brightened, and reserve. Use water to cook the pasta.

Cut the rapini into 1 inch segments. Mix everything in a pot and serve with parmesan.

Pasta with Sausage and Chard

Pasta with Sausage and Chard
Serves 6

1 can chicken broth
1 box penne or farfalle
1 lbs hot sausage, loose
2 cloves minced garlic
1 bunch chard, in ribbons
8oz crumbled feta
oregano, parsley

Cook sausage until almost browned. Add garlic and any spices.
Remove, and saute the chard a minute. Deglze with chicken stock and cook
until done.
Mix everything and serve.

Pork With Roasted Potatoes, Beets and Pears

Pork With Roasted Potatoes, Beets and Pears
Serves 3-4

2 cloves garlic, minced
1.5 lbs pork tenderloin
1/4 lbs prosciutto di parma
honey
rosemary, thyme
1 red onions, chunked
1 pound small white potatoes, quartered
2 firm pears (such as Bartlett), cored and sliced
1 bunch beets (1 lbs beets), quartered, greens prepped
1 shallots, sliced thin
balsamic vinegar

1. Heat oven to 425° F.
2. Season the pork lightly with salt and more with pepper. Wrap up with prosciutto and let sit wrapped in cellophane.
3. In a bowl, mix the mix the potatoes, pears, onion, beet, garlic, herbs and some olive oil. Put onto a sheet pan and cook 15 minutes.
4. Add the pork to the pan, rub with honey, and roast until done (155deg), about 25 min.
5. Serve with beet greens sauteed with shallot and finished with vinegar.

Ethiopian-ey Meal

Ethiopian Chicken and Greens
Serves 3-4

1/2 Small onion, minced
1.5 lbs chicken thigh
1 little can tomato paste
water
1 habanero, minced
Cinnamon, cumin, coriander, tumeric, allspice, cayenne, salt, pepper.
Oil

Saute the onion in heavy oil. Add the spices and chile and let get fragrant for a few seconds. Add the tomato paste and cook for a minute. Add the chicken and water, and simmer until done (30min+).

Collards
Serves 3-4

1 head collards, prepared.
1 clove garlic, minced
1 jalapeno, sliced
1/2 small onion, diced
1 red pepper, diced
oil

Par-boil the collards, and drain.
Cook onion, chile, garlic, and red pepper for a few minutes. Add the collards and cook for a few minutes. Add the tomato and serve.

Eat with injera bread.

Curried Red Lentil and Swiss Chard Stew with Chickpeas

Curried Red Lentil and Swiss Chard Stew with Chickpeas
Serves 4

2 tablespoons olive oil
1 large onion, thinly sliced
1 clove garlic, minced
2 tablespoons curry powder
1 teaspoon garam masala
2 teaspoon cayenne pepper
48oz+ vegetable or chicken broth
1 large bunch Swiss chard, prepped
2 cups red lentils
2 15-ounce can chickpeas, drained
Salt to taste
1 small tub greek yogurt...6oz

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté
until golden, about 10-15 minutes. Add garlic; sauté until fragrant, 30
seconds. Mix in curry, garam masala, and cayenne. Add broth and chard.
Increase heat; bring to boil. Add lentils and chickpeas; reduce heat to
medium.
Cover; simmer until lentils are tender, stirring occasionally, about 10
minutes. Taste and add salt as needed. Divide stew among bowls. Top with
yogurt.

Greens with Peanut Butter

Greens with Peanut Butter
A la Nouredine

1 bunch hearty greens - kale etc.
1 small onion, chopped
1 habanero chile, minced
1/2c Peanut butter
1 big tomato chopped, or a handful of halved cherry tomatoes
Some oil

Cut up the kale into fairly large bits. Put it into boiling water, and cook the crap out of it. Add the onion for the last minute of cooking.
Drain the veg and put in a bowl. Mix with everything else, and put in the fridge.
Serve cold as a side.

Turkey Kofta with Cacik-like Sauce

Turkey Kofta with Cacik-like Sauce
Serves 3

Kofta:
1.3 lbs Ground turkey
1/2 shelled Pistachios, chopped
2 garlic scapes, fine chop
A few Tbs mixed herbs - cilantro/oregano/parsley/whatever
1 Tbs Coriander
2 tsp cumin
1 tsp cayenne
salt/pepper

"Cacik"
2-3 cups plain greek yogurt
About 1.5 cups steamed mixed greens (kale, peas, etc)
About 1.5 cups steamed mixed hard veg (kohlrabi, baby turnips, etc)
A few tbs each parsley and dill, maybe some mint
A few tbs chopped scallion
3 garlic scapes, fine chop
2-3 tbs olive oil
salt and pepper

Mix the meat and stuff, make into small for-pita patties, and cook.
Mix Cacik, and keep cool.
Make pita sandwiches with kofta, cacik, tahini, lettuce, etc.

Gai Lan with Beef/Beef with (Chinese) Broccoli

Gai Lan with Beef
Serves 4-6

1 pound steak, cut against the grain into strips
black pepper
1 teaspoon light soy sauce
2 tablespoon Shao Hsing wine or dry sherry
1 tablespoons cornstarch
3 tablespoons peanut or canola oil
2 cloves garlic, peeled and sliced thinly
1 1/2 cube fresh ginger, peeled and sliced thinly
1 1/2 pounds gai lan, bottoms of stalks trimmed off, thick stalks cut into bite sized pieces on the bias
1/2 teaspoon-1 teaspoon sugar (optional)
1 can sliced water chestnuts
3 scallion
the leaves and thin stalks of the gai lan
1/3 cup chicken broth
1 teaspoon soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
cilantro

Mix together beef, pepper, soy sauce, wine and cornstarch, and allow to
marinate at least twenty minutes–I like to do this while I prepare the
rest of the ingredients.

Heat wok until it smokes, add oil, and heat until it bubbles. Add garlic,
scallions and ginger, and stir fry until quite fragrant–about forty
seconds. Add beef, reserving any liquid marinade left in the bowl, and
spread into a single layer in the bottom of the wok. Leave the meat
undisturbed for about a minute, allowing it to brown well on the bottom,
then stir fry briskly.

When most of the red is gone from the beef, add the thick gai lan stalk
pieces and stir fry about one minute, sprinkling the sugar over all, if
you use it.

Add the water chestnuts and the scallion tops, then the gai lan leaves.
Stir to combine, then pour the broth over the leaves, and stir briskly,
letting the combination of boiling broth, steam and hot oil begin the
process of wilting the leaves. Keep stirring–and be patient–the leaves
take about two minutes to fully wilt.

After the leaves have begun wilting, add soy sauce, oyster sauce and any
reserved marinade. Stir and fry until the leaves have become tender, but
are not completely limp and yucky-looking. Remove from the heat, and stir
in the sesame oil.

Coconut Sweet Potato Soup With Collard Greens

Coconut Sweet Potato Soup With Collard Greens
Serves 3-4

1 chicken breast, strips
2 Tbsp extra virgin olive oil
1 onion, diced
2 tsp kosher salt
2 smaller sweet potato, cubed
3 garlic cloves, finely minced
1 jalapeno, finely minced
1 tbsp fresh ginger, minced
2 tsp ground coriander
1/2 tsp tumeric
1 can coconut milk
3 cups chicken stock
1 bunch of collard greens, strips
Juice of 1 lime
1/2 cup of chopped cilantro

Cook the chicken in a pot, and reserve.
In the same pot, cook onion and a pinch of salt and saute until soft,
about 3 minutes.
Add the sweet potato, garlic, jalapeno, ginger, coriander and tumeric and
saute for about 2 min. Add chicken stock, coconut milk, 2 tsp of salt,
raise the heat and bring to a boil. Reduce the heat and simmer, covered,
for 15 minutes.
Add the collards and simmer, uncovered, until tender, about 10 minutes.

Scarola

Scarola
Serves 6 – 8

2 tbsp. extra-virgin olive oil
1 lbs. hot Italian sausage
2 cloves garlic, chopped
3 19-oz. cans cannellini beans, drained (liquid reserved from 1 can)
1/4 cup rough chopped flat-leaf parsley
Pinch of red pepper flakes
Salt and finely ground black pepper
6 cups chicken broth
2 heads escarole, trimmed and cut into strips
1 tsp dried basil
lots of parmesan

Heat the oil in a large wide pot over medium-high heat. Add the sausage
and cook until brown all over, 12–15 minutes. Let cool and slice into
rings.

Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans
and their liquid, increase heat to medium-high, and cook until hot, 5–7
minutes. Add sausages, parsley, pepper flakes, and salt and pepper to
taste. Reduce heat to medium-low and simmer briefly.

Meanwhile, bring broth to a boil in a large pot. Add escarole, reduce
heat to medium-low, and add a big handful of parmesan. Simmer until
escarole is completely wilted, 4–5 minutes.

Stir escarole mixture into bean mixture. Cook, partially covered, until
thickened slightly, about 1 hour. Serve with remaining cheese.

Clay-Pot Miso Chicken

Clay-Pot Miso Chicken
Serves 8
David Chang ooo

3 lbs boneless/skinless thighs
1 cup dried wood ear mushrooms
4 cups chicken stock
2 (9-inch) stalks burdock root
1 teaspoon distilled white vinegar or fresh lemon juice
3 tablespoons canola oil
2 large onions, coarsely chopped
1 lb fresh mushrooms, quartered
3 tablespoons finely chopped peeled ginger
3 tablespoons finely chopped garlic
1 cup mirin
1 cup white miso
1/2 cup soy sauce
1 lb mustard greens, coarsely chopped
steamed Asian white rice
chopped scallions

Brown the chicken and reserve. Soak wood ear mushrooms in 4 cups water
until softened, about 15 minutes. Drain in a sieve, then rinse well and
discard any hard pieces. Drain well, squeezing out excess water.
Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut
crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add
vinegar and 2 cups water.

Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it
shimmers, then sauté onions until softened and beginning to brown. Add
shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5
minutes.
Add mirin and boil, stirring and scraping up any brown bits, 1 minute.

Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms,
burdock (drained), stock. Bring to a boil, skimming off any froth. Add
water if needed.

Cover pot and braise until chicken is tender, about 1 hour.
Stir in mustard greens and continue to braise, covered, 5 minutes. Serve
in shallow bowls with rice.