recipe via Food and Wine
What a great recipe to use up those beet greens! It can easily be made the day prior and refrigerated.
2 pounds tender greens, such as watercress, spinach, dandelion greens, beet greens or escarole—leaves coarsely chopped, thick stems discarded
1/4 cup vegetable oil
1 tablespoon minced fresh ginger
2 large garlic cloves, minced
Pinch of crushed red pepper
2 tablespoons toasted sesame seeds
1. Heat a large pot. Add the greens and cook over high heat, tossing with tongs just until wilted. Transfer the greens to a colander and press out the excess liquid.
2. Wipe out the pot. Add the vegetable oil and heat until shimmering. Add the ginger, garlic and crushed red pepper and cook over high heat, stirring constantly, until fragrant and lightly browned, about 30 seconds.
3. Add the greens, season with salt and cook over high heat for 2 minutes, stirring occasionally. Stir in the toasted sesame seeds, transfer the greens to a bowl and serve.
Yield: 6 servings
recipe and image via Cooking Light
You can substite arugula for watercress, if you like. The soup can be served warm or chilled. If you are re-heating, be careful not to boil so buttermilk does not curdle.
½ cup chopped leek
½ cup chopped celery
5 cups chopped zucchini (1 ¼ lbs)
1 14 oz can chicken broth (or veg broth)
1 cup buttermilk
½ ts salt
¼ ts freshly ground black pepper
1. Heat large saucepan over medium-high heat. Coat pan w/ cooking spray.
2. Add leek & celery; saute 4 minutes.
3. Add zucchini; saute 5 minutes.
4. Add broth; bring to boil. Partially cover, reduce heat; simmer 20 mins (until zucchini is tender).
5. Remove from heat and cool slightly.
6. Use immersion blender & process until smooth.
7. Stir in buttermilk, salt and pepper.
½ cup arugula or watercress leaves
2 TB grated fresh parmesan cheese
1 TB pine nuts
1 TB fresh lemon juice
1 – 2 TB water
1 ½ ts extra virgin olive oil
1. Process all ingredients until smooth, adding water as necessary.
2. Drizzle over soup.
Yield: 4 servings