Greens and Citrus Recipes

Greens Glorious Greens!
By Johnna Albi and Catherine Walthers
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1,000 Vegetarian Recipes
By Carol Gelles
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To Pep Up Greens, Add Citrus Fruit

Here’s a nutrition tip from Greens Glorious Greens! (St. Martin’s Press, 1996): add a source of vitamin C to iron-rich foods to increase the amount of iron the body can absorb. The following recipe puts the principle to work.

Shredded Beets and Greens
with Sliced Oranges

1 pound beet greens (2 to 3 bunches)
1 tbs extra virgin olive oil
1 medium onion, sliced into thin half-moons
1 cup coarsely grated beets
1 orange, peel and pith removed

Dressing

1/4 cup freshly squeezed orange juice (1 orange)
1 tsp prepared mustard
1 tbs olive oil
pinch of salt

1. Cut off the beets, then separate the leaves from the stems at the base of the leaf. Discard the stems. Wash the leaves well and cut into strips about 1/2 inch side. Set aside.

2. Heat oil in a large skillet. Add onions and saute for 5 to 8 minutes, until soft and translucent.

3. Meanwhile, peel and coarsely grate the beets with a hand grater or in a food processor. Add the beets to the onions and saute for about 2 minutes.

4. Add the greens and stir well. Cover and cook on medium-low heat for 8 to 10 minutes, until greens are tender.

5. Cut between membranes of the orange to section. Set aside. Mix together the orange juice, mustard, olive oil, and salt. Drizzle over cooked beets and beet greens just before serving. Top with orange sections. Serve hot.

Carol Gelles included another citrus-and-greens ensemble in her new cookbook, 1,000 Vegetarian Recipes (Macmillan, 1996). "This unusual combination is surprisingly nice," she writes. For a variation, use brussel sprouts instead of broccoli, she suggests.

Broccoli With Orange and Almonds

1 orange
1/4 cup slivered almonds
1-1/2 tbs butter or margarine
3 cups broccoli florets
1 tbs water
1/4 tsp salt, or to taste

1. Grate the orange to yield 1/2 tsp orange rind. Using a sharp knife, cut away all the white pith. Remove the orange segments from the membrane be slicing between segment and membrane. (Reserve 1 tbs of the juice that falls during this process.) Set aside the segments, juice and rind.

2. In a dry skillet over medium heat, stir the almonds until most are lightly browned, about 2 minutes; remove from skillet and set aside.

3. In a large skillet, melt the butter or margarine over medium-high heat. Add the broccoli; cook, stirring, just until it turns bright green, about 3 minutes. Add the water, orange juice, and rind; cook, stirring, until combined. Add the orange segments, almonds, and salt. Cook, stirring, until heated through.