Entrees with fresh spring greens.

ONE OF THE SUREST SIGNS of spring is the bountiful array of fresh greens piled high at farmers' markets and in the produce departments of health foods stores and supermarkets. We may even be fortunate enough to grow them ourselves or have friends and neighbors who do.

Fresh greens make delicious main dishes, including salads, soups, stir-fries, casseroles, and more. Besides being full of flavor, they're an excellent source of vitamins and minerals, too, with precious few calories--so we can eat lots of them with nary a worry about gaining extra pounds.

Commonly available greens include curly kale, collards, Swiss chard, spinach, turnip, beet, mustard, and dandelion, plus a huge variety of lettuces. Some are better cooked, others raw. And some, such as spinach, are terrific either way.

When shopping for greens, get the freshest ones you can find. They should be crisp and slightly damp-looking. Plan to use them within two or three days of purchase, if possible.

To keep greens fresh until ready to use, discard any discolored or damaged leaves and store greens loosely packed in plastic bags in the refrigerator. Rinse thoroughly in cold water just before using. If greens are relatively clean when purchased, this can be done under cold, running water. If they contain grit or dirt, rinse well in a sinkful of water, then lift them out carefully, leaving the grit in the sink. Sometimes two or three rinsings may be necessary.

For some recipes, such as soups and stews, gently shaking as much water as possible off the greens is fine. For others, especially salads, spin them in a salad spinner or, if a spinner is unavailable, blot them well on paper towels or dean, lint-free dish towels.

Salad greens, such as baby spinach, baby red chard, and oak leaf lettuce, are beautiful left whole. Others are too large. For large leaves, it's best to tear them. Torn leaves look prettier in a bowl than cut ones, and the exposed edges are less likely to turn brown. If you're cooking the greens, however, go ahead and wield your knife.

Following is a selection of entrees made with fresh greens to enjoy all spring long. Several of the recipes call for using a 12" skillet. If this is unavailable, a 10" stockpot will also work.

CHILI WITH TVP AND MUSTARD GREENS

(Serves 4)

The earthy flavors and aroma of this chili go well with warm or lightly toasted flour tortillas.

I purchased TVP (texturized vegetable protein) granules from a bulk bin at the health foods store. If you can't find these, a single packet of Boca ground "burger" would work just fine. Adobo, a seasoning blend, is available in the ethnic section of well-stocked supermarkets and in groceries catering to a Latino clientele. You may also buy it from a mail order company like Penzeys Spices at <www.penzeys.com>.

       2 Tablespoons canola oil
     1/2 a cup chopped yellow onion
 1-1 1/2 Tablespoons minced fresh garlic
       1 cup texturized vegetable protein (TVP)
         granules
One 15.5-ounce can pinto beans, undrained
One 15-ounce con crushed tomatoes
One 8-ounce con tomato sauce
        4 cups (about 1/2 pound) diced fresh
          mustard greens, center stems removed
      1/4 teaspoon salt, or to taste
Dash cayenne
    1 1/2 teaspoons ground cumin
        1 teaspoon adobo seasoning
        1 teaspoon chili powder
        2 cups water

Heat the oil in a 12" skillet. Add
the onions and garlic. Saute until
onions are almost tender. Add
the TVP and saute a few minutes
longer, being careful to keep the
TVP from sticking.

Add the pinto beans, tomatoes,
tomato sauce, mustard greens,
salt, cayenne, cumin, adobo seasoning,
chili powder, and water
and bring to a simmer. Simmer,
uncovered and stirring often, for
20 minutes or until the chili has
thickened a bit. Ladle into bowls
and serve.

Total calories per serving: 290   Fat: 9 grams
Carbohydrates: 40 grams           Protein: 21 grams
Sodium: 904 milligrams            Fiber: 14 grams

VEGETABLE STEW
WITH DANDELION GREENS
AND FRESH DILL

(Serves 6)

The dill sets off the flavors perfectly.
If fresh dill is unavailable, crumble
in 1 Tablespoon of dried dill leaves.

1 1/2 Tablespoons garlic-flavored olive oil
      (available in the cooking oil section of
      supermarkets and gourmet food shops)
1 1/2 cups bite-size carrot chunks
    4 cups bite-size white potato chunks,
      unpeeled
    6 Tablespoons chopped shallots
    1 Tablespoon minced garlic
1 2/3 cups water
Vegetable bouillon cubes, powder,
or liquid to flavor 34 caps liquid
    1 teaspoon salt
  1/8 teaspoon pepper
1 1/2 cups packed coarsely chopped dandelion
      greens
1 1/2 cups frozen green peas
  1/4 cup small tender dill sprigs, packed
Additional water, if desired

Heat the oil in a 4- to 5-quart
stockpot. Add the carrot chunks
and saute 4-5 minutes or until
they begin to soften slightly. Add
the potatoes, shallots, garlic, water,
vegetable bouillon of choice, salt,
and pepper. Partially cover and
cook, stirring now and then, until
potatoes are almost tender when
pierced with a fork.

Add the dandelion greens and
peas. Simmer another 5 minutes,
partially covered. Stir in the dill.
Add a little more water if stew
seems too thick. Simmer about
5 minutes longer or until all
ingredients are tender.

Total calories per serving: 163   Fat: 4 grams
Carbohydrates: 29 grams           Protein: 5 grams
Sodium: 470 milligrams            Fiber: 4 grams

SWISS CHARD-CROWDER
PEA SKILLET

(Serves 4)

This dish, with lively, well-balanced
flavors, is easy to prepare.
Crowder peas, also called field peas,
are available in the frozen food
department of most supermarkets.
If crowder peas are unavailable,
substitute black-eyed peas.

1/2 pound red Swiss chard, rinsed and
    lightly blotted
  1 Tablespoon canola oil
  2 Tablespoons slivered garlic
One 1-pound bag frozen crowder peas
  1 teaspoon salt
Dash black pepper
  1 Tablespoon hot sauce, or to taste
1/3 cup water, divided

Remove center stems of chard
and slice about half an inch off
the bottom of each. Discard the
bottoms. Slice remaining portions
of the stems into lengths about
1/2-3/4 inch long. There should be
1/2-3/4 cup. Set aside.

Coarsely dice the leaves.
There should be 2 1/2-3 cups
lightly packed.

Heat the oil in a 10" skillet.
Add chopped stems and saute for
2-3 minutes. Add the garlic and
saute another 2 minutes.

Stir in the diced leaves, crowder
peas, salt, pepper, hot sauce,
and about 2 Tablespoons of the
water. Cover and cook over
medium-low heat, stirring occasionally,
until peas are tender.
You may add more water as
needed, 1 Tablespoon at a time.
Total cooking time will be about
20 minutes.

Total calories per serving: 197   Fat: 4 grams
Carbohydrates: 30 grams           Protein: 11 grams
Sodium: 709 milligrams            Fiber: 8 grams

SPINACH LASAGNA

(Serves  5)

Simple, hearty, and delicious! The
noodles cook as the lasagna bakes!

One 14- to 16-ounce block extra firm tofu,
            rinsed and patted dry
        1/4 teaspoon salt
          1 teaspoon dried sweet basil, crumbled
        1/2 teaspoon dried oregano, crumbled
          1 teaspoon garlic powder
One 26-ounce jar (3 cups) tomato-based
            vegan pasta sauce of choice
One 8-ounce pack lasagna noodles, uncooked
One 2 1/4-ounce can sliced black olives, drained
One 9-ounce package baby spinach leaves
1 1/3-1 1/2 cups water

Put the tofu in a 1-quart mixing
howl and crumble well with hands.
Add salt, basil, oregano, and garlic
powder and blend. Set aside.

Grease a 13" x 9 1/2" x 1 1/2"
baking pan. Pour one quarter of
the sauce in it. Layer one-third of
the noodles over the sauce. Layer
a third of the tofu over the noodles,
then half of the olives, then half
of the spinach. Spoon on another
quarter of the sauce. Repeat the
layers, using another third of the
noodles, another third of the tofu,
the rest of the olives, then the rest
of the spinach. Top with the last
third of the noodles and the last
third of the tofu. Then, carefully
spread on the remaining sauce.

Preheat oven to 375 degrees.
Pour the water into the pan carefully,
beginning around the edges,
then adding a little between the
noodles on the top layer. Cover
with aluminum foil and bake for
about 55 minutes or until noodles
are tender. Remove from oven and
let sit 5-10 minutes before serving.

Total calories per serving: 307   Fat: 7 grams
Carbohydrates: 47 grams           Protein: 15 grams
Sodium: 928 milligrams            Fiber: 6 grams

BEANS AND GREENS

(Serves 4)

Spicy without being hot, this dish
is great with cornbread or corn on
the cob.

 12 ounces fresh turnip greens, rinsed.
    lightly drained, altar stems removed
  1 Tablespoon canola oil
One 15.5-ounce con pinto beans, drained
One 10-ounce   con mild diced tomatoes
    and green chilies, undrained
1/2 teaspoon crushed red pepper
  1 Tablespoon apple alder vinegar
1/2 teaspoon salt

Coarsely dice the greens. There
should be 4-5 cups packed.

Heat oil in a 12" skillet. Add
the greens, cover, and cook, stirring
occasionally, until greens are
almost tender. This should take
about 10 minutes. Stir in the
beans, tomatoes, red pepper, vinegar,
and salt. Cook uncovered,
stirring occasionally, until greens
are tender and most of the liquid
has evaporated.

Total calories per serving: 159   Fat: 5 grams
Carbohydrates: 24 grams           Protein: 7 grams
Sodium: 933 milligrams            Fiber: 9 grams

COLLARDS AND
SWEET POTATOES WITH
ROASTED PEANUTS

(Serves 4)

This simple dish is rich in color and
flavor.

         2 Tablespoons canola oil
         6 cups peeled sweet potatoes, cut  into
1 1/2-inch chunks
       1/2 teaspoon salt
         1 teaspoon ground cumin
Generous dash cayenne
   4 1/2-5 cups coarsely diced collards
Water, if needed
About 1/2 cup coarsely chopped unsalted
           roosted peanuts

Heat the oil in a 12" skillet. Add
the sweet potatoes and saute, stirring
frequently, until they begin
to brown. Stir in the salt, cumin,
and cayenne. Next stir in the collards.
Cover and cook, stirring
occasionally, for 10-15 minutes
or until potatoes and collards are
tender. If mixture begins to stick
during cooking, add water a
Tablespoon or two at a time.
Serve sprinkled with chopped
peanuts.

Total calories per serving: 434   Fat: 17 grams
Carbohydrates: 63 grams           Protein: 12 grams
Sodium: 857 milligrams            Fiber: 14 grams

SPICY CORN, BLACK-EYED
PEAS, AND CURLY KALE

(Serves 6)

These flavors and textures are
wonderful together.

      1 Tablespoon  canola oil
      8 cups coarsely chopped curly kale (with
        a little water still dinging to leaves)
1-1 1/2 Tablespoons slivered fresh garlic
      1 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon ground red chipotle
      1 teaspoon chili powder
Dash cayenne
One 1-pound bag frozen whole kernel corn
        (about 3 1/3 cups)
One 15.5-ounce can black.-eyed peas,
        undrained
Wear, if needed

Heat the oil in a 12" skillet. Add
the kale and garlic and saute for 5
minutes. Add salt, cumin, chipotle,
chili powder, cayenne, corn,
and black-eyed peas. Continue to
cook, stirring occasionally, another
10-15 minutes or until kale is
tender. If mixture begins to stick
during cooking, add water a Tablespoon
at a time.

NOW: If ground red chipotle is
unavailable, add another dash
of cayenne.

Total calories per serving: 191   Fat: 4 grams
Carbohydrates: 35 grams           Protein: 9 grams
Sodium: 652 milligrams            Fiber: 6 grams

FRESH SPINACH SAUTE
OVER GINGERED NOODLES

(serves  4)

A full-flavored, satisfying dish!

NOODLES

One 8-ounce package plain Chinese
    noodles, such as Asian Gourmet brand,
    or angel hair spaghetti
  3 quarts salted, boiling water
1/2 teaspoon salt
1/2 teaspoon ground ginger, or to taste
1/2 teaspoon hut sauce
1/4 cup toasted sesame oil

Drop the noodles into the salted,
boiling water. Cook according to
package directions, stirring gently
with a fork until tender. This
takes only a few minutes. Drain
well in a colander, then return to
the pot. Stir in the salt, ginger,
hot sauce, and toasted sesame oil.
Keep warm over low heat.

SPINACH SAUTE

   1 Tablespoon canola oil
   2 Tablespoons water
 1/4 cup slivered fresh garlic
Two 9-ounce bags fresh baby spinach leaves
   1 teaspoon salt
Water as needed, 1-2 teaspoons at a time

Heat the oil and 2 Tablespoons
of water in a 12" skillet. Add the
garlic and saute gently, stirring
often, until it just begins to very
lightly brown. Add the spinach,
sprinkle with salt, and add a teaspoon
or two of water. Cover and
cook about 2 minutes. Uncover
and stir. Add more water as needed.
Spinach will diminish in volume
considerably as it cooks. Cover
and continue to cook, stirring
often, just until tender--another
2-3 minutes. Do not overcook.

To serve, mound noodles on
a large platter or individual plates.
Top with spinach.

Total calories per serving: 381   Fat: 19 grams
Carbohydrates: 50 grams           Protein: 11 grams
Sodium: 976 milligrams            Fiber: 9 grams

CURLY KALE-BROWN RICE
CASSEROLE

(Serves 5)

A richly flavored casserole--and it's
pretty, too.

      1 cup uncooked brawn rice
Water
Salt, to taste
      3 Tablespoons canola oil
    1/4 cup unbleached or whole wheat flour
      2 cups plain soymilk
    1/2 teaspoon salt
    1/4 teaspoon black pepper
      1 bunch green onions, trimmed and sliced
 in 1/2-inch lengths (about 1 cup)
     10 cups coarsely diced curly kale, stems
        removed (about 3/4 pound)
1/3-1/2 cup broken pecans

Put the rice in a 3-quart saucepan.
Add water according to package
directions and salt to taste. Cover
and simmer, stirring occasionally,
for 30-45 minutes, or until rice
is tender and water is absorbed.
You may add water during cooking,
if needed. When rice is tender,
all the water should be
absorbed.

While rice cooks, heat oil
in a 12" skillet. Add the flour
and cook, stirring almost constantly,
until it almost begins
to brown. Blend in the soymilk,
1/2 teaspoon salt, and the pepper.
Cook, stirring often, until mixture
begins to thicken. Add
the green onions and the kale.
Simmer, stirring often, l0 minutes
longer or until onions are
tender.

Preheat oven to 350 degrees.
Blend the cooked rice with kale
mixture. Spoon mixture into a
lightly greased 8" x 8" x 2" casserole.
Sprinkle with the pecans.
Bake for about 30 minutes or
until pecans are lightly browned.

Total calories per serving: 387   Fat: 17 grams
Carbohydrates: 51 grams           Protein: 11 grams
Sodium: 308 milligrams            Fiber: 7 grams

GREAT NORTHERN BEAN
SALAD OVER MIXED
GREENS

(Serves 4)

* Pictured on the cover. This dish is
an especially satisfying, convenient,
and easy meal to serve. The greens
can be washed and the bean salad
put together ahead of time--ar
not. Whatever is most convenient.

BEAN SALAD

  1 teaspoon salt
1/8 teaspoon black pepper
  1 teaspoon dried tarragon leaves,
    crumbled
  1 teaspoon garlic powder
1/2 teaspoon dry mustard
  2 Tablespoons sugar (Use your favorite
    vegan variety.)
1/3 cup white vinegar
1/4 cup canola oil
One 15.5-ounce can Great Northern beans,
    drained and rinsed
  1 cup chopped sweet onion (or  1/3 cup
    chopped yellow onion)
  1 cup diced yellow or red bell pepper
  1 cup diced green bell pepper
  1 cup diced tomato, seeded but unpeeled

Put the salt, pepper, tarragon,
garlic powder, dry mustard, and
sugar into a 1-cup glass jar and
stir to mix. Pour in the vinegar
and oil. Cover with a double layer
of wax paper, then screw on the
lid. (The wax paper keeps the
dressing from leaking out around
the lid of the jar.) Shake vigorously
a few times until well combined.
Set aside.

In a medium-size mixing
bowl, toss gently together the
beans, onions, bell peppers, and
tomatoes. Pour the dressing over
them and gently stir to combine.

GREENS

Packaged bulk salad mixes, such
as a mesclun mix, are excellent.
These may contain a great variety
of ingredients such as red and
green romaine, oak leaf lettuce,
frisee, arugula, radicchio, baby
red chard, and baby spinach. Or
put together any mixture of fresh
salad greens that appeals to you.
Whatever greens you choose, make
sure they are washed, spun dry,
and well-chilled.

To assemble salad, heap greens
of choice into 4 individual dinner-size
salad bowls. Gently give the
bean salad another stir and spoon
onto the greens, dividing evenly.
Serve with crusty bread or crisp
crackers.

Great Northern Bean Salad without Mixed Greens:
Total calories per serving: 370   Fat: 14 grams
Carbohydrates: 52 grams           Protein: 10 grams
Sodium: 789 milligrams            Fiber: 8 grams

Peggy Rynk is a frequent contributor to Vegetarian Journal.