leafy greens

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Fridge Clean-Out Nabe With Mushroom Dashi

shiitake mushrooms

kombu

dried udon or soba noodles

Kosher salt

mirin (sweet Japanese rice wine)

soy sauce

greens

scallion,

sesame oil and shichimi togarashi (for serving)

When associate editor Christina Chaey is short on time, she opts for a quick nabe, or hot pot, using her beloved Japanese donabe as a catchall for whatever vegetables she needs to use up. The ingredients listed in the recipe are merely suggestions; you could easily use kabocha squash or sliced sweet potatoes in place of the butternut, carrots in place of the turnips, or broccoli florets instead of (or in addition to) leafy greens. The vegan mushroom dashi is made by steeping meaty shiitakes and umami-rich kombu in water overnight (like cold-brew coffee) and useful to have around for making light soups on a whim.

Bon Appétit

Combine mushrooms, kombu, and 2½ cups cold water in a 1-qt. jar or small bowl. Cover and chill until dashi takes on a light golden hue, at least 8 hours or overnight.

Strain dashi into a clean jar or bowl. Squeeze mushrooms to release excess liquid into jar, then remove and discard the woody stems; thinly slice mushroom caps and reserve. Discard kombu.

Do Ahead: Dashi can be made 2 days ahead; cover and chill. Cover and chill rehydrated mushrooms separately.

Cook noodles in a medium saucepan of boiling salted water according to package directions. Drain in a colander, shaking off excess water, and set aside.

Pour dashi into a 1.5–2-qt. donabe or small saucepan and stir in mirin and soy sauce; season with salt. Bring to a simmer over medium heat. Add squash and turnips, cover, and cook until vegetables are almost completely tender, 5–7 minutes. Uncover; add greens, tofu, white and pale green parts of scallions, and reserved mushrooms. Cover and cook until greens are wilted, tofu is warmed through, and squash and turnips are tender, about 2 minutes.

Add reserved noodles to donabe and top with scallion greens. Drizzle with oil and sprinkle with shichimi togarashi.

This Spinach Ricotta Crescent Wrap makes a great meatless dinner for two or three, or for serving as a vegetarian appetizer! Kind of like a calzone wrapped with crescent dough, a sure way to fill you up with leafy greens, veggies and flavor.

Spinach Ricotta Crescent Wrap

(8 oz.) package crescent rolls

oil, (extra virgin olive oil

bell pepper, chopped (I used red)

(6 oz.) package fresh baby spinach, (roughly 4 packed cups)

ricotta cheese

cheese

seasoning,

salt and pepper

Preheat oven to 350°F.

On a baking sheet (sprayed with oil or...

On a baking sheet (sprayed with oil or lined with parchment paper), roll out crescent dough flat and press edges together to make a sheet.

In a medium-sized cast iron skillet or saute...

In a medium-sized cast iron skillet or saute pan, heat oil over medium heat. Add chopped bell pepper and saute for 3-4 minutes until slightly tender.

Add spinach a cup or so at a...

Add spinach a cup or so at a time, cooking down in stages (should only take a couple minutes). Remove from heat and let cool slightly.

Mix in ricotta and mozzarella cheeses, seasoning and...

Mix in ricotta and mozzarella cheeses, seasoning and salt and pepper. Let cool for a couple minutes, as to not melt dough in next step.

Pour spinach mixture over crescent dough in an...

Pour spinach mixture over crescent dough in an even layer, leaving room around the edges of the dough. Braid the crescent dough around the spinach mixture (see write-up in article for picture demonstration).

Bake at 350°F. for 25-30 minutes, or until...

Bake at 350°F. for 25-30 minutes, or until dough is golden brown.

https://mediavine-res.cloudinary.com/video/upload/jovl5sz6jv6vqi44ansf.mp4

This Spinach Ricotta Crescent Wrap makes a great dinner for two or three, or for serving as an appetizer! Kind of like a calzone wrapped with crescent dough, a sure way to fill you up with leafy greens, veggies and flavor.

Arugula Salad with Oranges, Pomegranate Seeds, and Goat Cheese Recipe

Arugula Salad with Oranges, Pomegranate Seeds, and Goat Cheese

olive oil

lemon juice

orange juice

salt

black pepper

oranges

arugula (about 16 cups)

pomegranate seeds cranberries

5.5-ounce package soft fresh goat cheese, crumbeld (about 1 cup)

red onion

Whisk first 5 ingredients in bowl to blend. DO AHEAD Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.

Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.

Red split lentils cook even more quickly than other types, making them ideal for weeknight dinners. Turn them into a meal by pairing with savory spiced greens.

Greens on Fried Bread

onion,

fennel bulb,

celery stalks, finely chopped

garlic cloves, 10 smashed, 1 left whole

¾ tsp. crushed red pepper flakes

smoked paprika,

kosher salt,

red split lentils

lemon, halved

bread

Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8–10 minutes. Add red pepper flakes, 1½ tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water and stir again, scraping down sides of pot so that all of the lentils are submerged. Lay greens on top of liquid, but do not stir or toss them in. Cover pot, reduce heat to medium-low, and cook until lentils are just cooked through and greens are wilted, 10–15 minutes.

Uncover pot and stir mixture a few times to coat greens. Simmer until most of the liquid is evaporated and lentils are saucy (not brothy), about 2 minutes. Squeeze juice of a lemon half into lentils. Taste and season with more salt if needed. Cover and keep warm.

Heat 1 Tbsp. oil in a large nonstick skillet over medium-low. Add 2 slices of bread and cook until golden and crisp underneath, about 5 minutes. Transfer to plates and turn fried side up. Repeat with 1 Tbsp. oil and remaining bread. Rub fried side of each slice with remaining whole garlic clove; season with salt.

Generously spoon lentil mixture over toast; drizzle with oil and lightly sprinkle with more paprika. Cut remaining lemon half into wedges and serve alongside for squeezing over.

Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens Recipe

Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens

peanut butter

rice vinegar

ginger

lime juice

orange peel

garlic cloves,

lime peel

dried crushed red pepper, divided

canola oil

soba noodles

Asian sesame oil

(loosely packed) mixed baby greens

baby bok choy, cored, thinly sliced crosswise

English hothouse cucumber,

green onions,

cilantro

mint

peanuts

Puree first 9 and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

The ultimate summer side dish—it’s quick to prepare, stars peak produce, and goes with everything, especially grilled meats and fish.

Sautéed Swiss Chard with Garlic and Lemon

garlic cloves, thinly sliced

red pepper flakes

salt and black pepper

This lemony Swiss chard recipe is light, bright, and perfect for quick summer sides.

Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.

This Slow-Cooked Salmon, Chickpeas, and Greens recipe yields tender, flaky fish.

Slow-Cooked Salmon, Chickpeas, and Greens

olive oil,

chickpeas,

cumin

garlic clove, thinly sliced

mustard

honey

salmon

½ small shallot, very finely chopped

Dijon mustard

vegetable oil

capers, rinsed, patted dry

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.

Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

Drizzle salmon with vinaigrette and top with capers.

It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture in this spicy pork soup recipe.

Spicy Pork and Mustard Green Soup

pork

garlic

Sichuan peppercorns, crushed

½ teaspoon cumin seeds, coarsely chopped

chicken broth

mustard greens, torn (about 4 cups)

scallions, thinly sliced

fish sauce (such as nam pla

wide rice noodles

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

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 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.

Divide noodles among bowls and ladle soup over.

Fried Kway Tiao Mee (Mixed Noodles)

yellow noodles

rice noodles

tofu

caixin

bean sprouts

Chinese cooking wine

oyster sauce

kecap manis

Lee Kum Kee minced garlic

sesame oil

white pepper

Cap and tail the bean sprouts so they are nice and clean, only heathens leave the roots on bean sprouts. Separate the caixin into leaf and stalk and thin the stalk if you like. My vegetables are little unglam because they are locally grown and not supermarket veggies. Support local farmers! Cut your tofu into thin rectangles. Mince the garlic.

Heat 1 tbsp of oil in a non-stick pan over medium-low heat and brown the tofu on both sides. Set aside when done.

Heat 1 tbsp of oil in a non-stick pan over medium-low heat and add the garlic and fry briefly until the raw smell is gone. Then add the vegetable stalks. Then add 1 tbsp of Chinese cooking wine (Shao Hsing). Add the bean sprouts and vegetable leaves on top and cover with the lid. Check and toss every couple of minutes.

While the vegetables are cooking in their own juices, cook the noodles to specification. I used semi-fresh yellow noodles and dried rice noodles so I had to cook them separately. If you live somewhere fancy where you can get everything fresh it's much easier.

Check out my separate page on how to prepare dried rice noodles for frying or soup. 

After the noodles are cooked to about 90% doneness, drain, rinse in cool running water, and drain again.

Lay out all your condiments in a row so you feel cool and professional.

Now the vegetables should be just softened and still green. Set aside when done. Soggy vegetables in a stir fry makes baby Jesus cry.

Turn the heat of the pan down to low. Add 1 tbsp of oil and the 90% cooked noodles into the pan and put in your sauces. 1.5 tbsp of voyster sauce, 1.5 tbsp of soy sauce, 0.5 tbsp of dark soy sauce, 1.5 tbsp of kecap manis (sweet soy sauce).

Mix everything until it becomes one sexy brown colour. You can use tongs or chopsticks, or sometimes I like to use one chopstick in each hand just for fun.

Throw the vegetables and the tofu back on top of the noodles. And—this is the secret hack—add 0.5 tbsp of this minced garlic. (This is not a paid ad for Lee Kum Kee!) It's completely optional but levels up the flavour quite a bit. Mix everything well.

Finally, drizzle 1 tsp of sesame oil, and white pepper to taste, and mix well.

Serve with fried shallots on top and sambal on the side.

This nutrition-packed combination of lentils, chickpeas, and greens is a power lunch (or dinner) for grown-ups and kids alike.

Lentils and Chickpeas with Greens

lentils

olive oil, divided

greens,

Kosher salt, freshly ground pepper

cherry tomatoes, halved

Parmesan or sharp cheddar, cut into small dice

A power lunch for grown-ups and kids alike.

Cook lentils in a medium pot of salted water until tender, 10–15 minutes; drain and let cool. Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Combine lentils, chickpeas, and remaining 2 Tbsp. olive oil in a medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes, and Parmesan. Squeeze lemon over.

These healthy wraps are made with crisp collard greens, lemon herb quinoa, and creamy vegan tzatziki. The wraps stay crisp in the fridge, so you can enjoy them for dinner - and tomorrow&#039;s lunch.

Greek Collard Green Wraps with Tzatziki

quinoa

extra virgin olive oil

flat leaf parsley

oregano

fine sea salt

Black pepper ((to taste))

collard greens ((about 8 medium leaves, see note 1))

Vegan Tzatziki Sauce ((homemade or store-bought))

cucumber,

red, orange, or yellow bell peppers, cut into matchsticks

cherry tomatoes, quartered

kalamata olives, pitted and chopped

Quinoa

Lemon Herb Quinoa: In a medium bowl, stir together quinoa, lemon juice, and olive oil. Sprinkle in parsley, oregano, salt and pepper. Stir to mix.

Collard greens

Trim collard greens (see note 2): Set a collard green face-down on a cutting board, with the stalk side facing up. Starting near the top (rounded) end, slide a knife down the stalk to shave off as much of the stalk as possible (careful not to cut the leaf!). Repeat with remaining leaves.

Assemble

Assemble: Position a collard green with the back/stem side up. Generously spread tzatziki into the middle. Top with quinoa, cucumber, bell peppers, tomatoes, olives, red onion, and mint. Roll the wraps like a burrito: tuck in the short sides, then roll tightly. Refrigerate extras.

California Veggie Burger is made into a burrito bowl that is easy to prep and super  satisfying! Vegan-friendly.

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