Winter greens - includes recipes, how to clean greens, and a greens glossary

Vegetarian Times, Nov, 1996 by Jill Nussinow

Mix tomato sauce with 2 tablespoons raisins or currants; pour mixture over stuffed lea-ves. Cover skillet or pot; cook on low heat 30 minutes. Makes 6 main-dish servings of 2 rolls each.

NOTE: Choose chard with narrow stems. This will make stuffing easier.

PER SERVING: 245 CAL.; 9G PROT.; 9G TOTAL FAT (1G SAT. FAT); 37G CARB.; 0 CHOL.; 815MG SOD.: 6G FIBER. VEGAN

Cream of Sorrel Soup

This lemony flavored soup can be served cold or hot, depending on your mood. Sorrel, a member of the buckwheat family, has grown wild throughout the United States. The green is full of vitamin A and also has magnesium and calcium. If sorrel is unavailable, you can substitute spinach, which lacks the lemony flavor.

3 Tbs. vegetarian "chicken" broth

powder 2 3/4 cups water 2 small potatoes, peeled and quartered 1/2 medium onion, diced 1 medium to large bunch of sorrel,

washed and chopped 10 1/2-oz. package Japanese-style firm

silken "lite" tofu (see glossary) 1/2 cup soymilk, rice milk or nonfat milk 2 Tbs. chopped parsley Salt and freshly ground black pepper to

taste Sprigs of parsley or chives and their

flowers for garnish

Combine broth powder and water in saucepan. Add potatoes and onion; cook until potatoes are fork-tender, about 15 minutes. Add sorrel; cook until color fades, about 1 to 2 minutes.

Puree tofu and soymilk, rice milk or milk in food processor until creamy. Transfer to bowl. Without washing food processor bowl, add potato-sorrel mixture; puree until smooth. Add parsley at end of processing. Pour mixture back into saucepan; mix in tofu puree. Season with salt and pepper.

Heat gently, but do not allow to boil or soup will curdle. Garnish with parsley or chives. Makes 4 servings.

Variation: SOUP can be chilled and served cold.

PER 1-CUP SERVING: 135 CAL.; 8G PROT.; 3G TOTAL FAT (0.4G SAT. FAT); 21G CARB.; 0 CHOL.; 340MG SOD.; 4G FIBER. VEGAN/LACTO

Pasta with Greens and White Beans

Greens are a good source of vitamin A, betacarotene and calcium. The beans provide soluble fiber and low-fat protein.

1 1/2 lbs. kale, Swiss chard,

mustard, dandelion, beet or

turnip greens, washed but not

dried 2 Tbs. olive oil 6 cloves garlic, minced tsp.

crushed red pepper flakes 1/3 cup vegetable stock or water

mixed with 1 tsp. vegetarian

"chicken" broth powder 1 1/2 cups cooked cannellini or other

white beans, rinsed and drained (see glossary) 1/4 tsp. salt 12 oz. uncooked pasta such as

penne, rigatoni or ziti Salt and freshly ground pepper to

taste 2 Tbs. grated Parmesan cheese or

soy Parmesan cheese (optional, [see glossary])

Bring 3 quarts of water to boil in large saucepan.

Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 12 CUPS.

Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes; saute for 2 minutes. Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 minutes. Gently stir in beans and salt; keep warm.

While greens are cooking, drop pasta into boiling water; cook until al dense, about 10 minutes. Drain; stir into greens and bean mixture. Top with cheese if using. Makes 5 servings.