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Leaves upon leaves.

Quickly prepared vegetable dishes using cabbage, lettuce, or mustard greens

Leaf-cradled leaves- with a few seasonings-describes these showy and quickly prepared vegetable dishes. They're dressy companions for simply cooked meats, poultry, or fish.

Start with cabbage, mustard greens, or lettuce. Reserve a few large leaves to use as cups. Then cut, saute, and flavor the remaining leaves.

Sauteed Cabbage and Pine Nut Cups

1/2 cup distilled white vinegar

1 small head (about 11/4 Lb.) red cabbage, cored

1/4 cup pine nuts

3 tablespoons extra-virgin olive oil

1 teaspoon cumin seed

1 teaspoon dry rosemary leaves

1 small package (3 oz.) cream cheese, cut into 1/2-inch cubes

Salt and pepper

Fill a 5- to 6-quart pan with 2-1/2 inches water; add 1/3 cup vinegar. Bring liquid to a boil over high hcat.

Place cabbage in pan and turn often until 6 outer leaves are limp enough to remove without tearing, 1 to 2 minutes; peel off leaves as they loosen. Set whole leaves aside; then finely slice inner cabbage with a knife or food processor.

Discard liquid from pan. Place pan over medium-high heat, add pine nuts, and stir often until nuts are golden, 2 to 4 minutes; set aside. Add oil, cumin, and rosemary to pan; stir until cumin darkens, about 30 seconds. Add sliced cabbage and remaining vinegar and cook, stirring often, until cabbage is very wilted, 4 to 5 minutes. Gently mix in cream cheese, keeping chunks whole.

Lay each whole leaf cupped side up on a plate. Spoon equal amounts of cheese mixture in each. Sprinkle nuts on cabbage. Add salt and pepper to taste. Makes 6 servings.

Per serving: 170 caL; 3.9 g protein; 15 g fat; 8.3 g carbo.; 53 mg sodium; 16 mg chol.

Sweet and Bitter Mustard Greens

3/4 pound mustard greens (tough stems trimmed), rinsed

3 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

3/4 cup golden raisins

1 tablespoon minced fresh marjoram or 1 teaspoon dry marjoram leaves

Salt and pepper

Set aside 6 mustard green leaves, each 6 to 7 inches long. Finely chop remaining greens.

Support a steaming rack (or cake rack) about '/4 inch above the bottom of a 10- to 12-inch frying pan. Fill pan with 1/2 inch water. Bring to a boil over high heat.

Lay whole leaves on rack, cover, and steam just until slightly limp, about 30 seconds. Lift from pan and set aside.

Discard liquid from pan. Add oil, onion, raisins, and marjoram; cook over medium heat, stirring often, until onion tastes sweet, about 15 minutes. Stir in chopped greens; cook, stirring, until greens are very wilted, about 2 minutes.

Place each whole leaf flat on a plate. Mound an equal amount of raisin mixture on top of each leaf. Season to taste with salt and pepper. Makes 6 servings.

Per serving: 138 cal; 2.4 g protein; 7.2 g fat; 19g carbo.; 16 mg sodium; 0 mg chol.

Minted Lettuce and Pea Cups

1 small head (5 oz.) red leaf lettuce

2 tablespoons butter or margarine

1 package (10 oz.) frozen petite peas, thawed

1/4 cup chopped fresh mint or 1-1/2 tablespoons dry mint leaves

2 teaspoons grated lemon peel

Salt and pepper

Separate lettuce leaves, rinse, and set aside 6, each 6 to 7 inches long. Cut remaining leaves into fine slivers.

Melt butter in a 10- to 12-inch frying pan over medium-high heat. Add slivered lettuce and peas; stir often until lettuce wilts, about 2 minutes. Stir in mint and lemon peel.

Lay each whole leaf on a plate. Mound equal amounts of pea mixture on top of each. Add salt and pepper to taste. Makes 6 servings.

Per serving: 70 cal.; 2.6 g protein; 4.1 g fat; 6.4 g carbo.; 105 mg sodium; 10 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes; vegetable dishes
Date:Apr 1, 1989
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