Need Some Help? The Basics Recipes! Vegan Nutrition Behind The Scenes
Create Your Own Vegan Collard Greens Recipes. Mustard and Turnip Greens Too!
Mustard, turnip and collard greens recipes are easy to create from scratch. Many people are afraid of dark leafy greens -- I used to be one of them! I mean, anything that is THAT good for you has to be yucky, right? Not necessarily...
Although collard, mustard and turnip greens (and even beet greens) have a strong flavor due to their nutrient content, they can be made to taste delicious and satisfying.
So let's begin with how to select the perfect greens for the job, and then we'll set to work choosing a cooking technique and "Vegan Flavor Matches" to match your exact tastes.
How To Select Greens
Look for Greens that are firm and not wilting at all. The leaves should look pretty and "at attention", and of course GREEN.
How To Clean and Prep Greens
Fill a large bowl or Salad Spinner with fresh water and 1-2 Tbsp. of lemon juice (or other foodie acid like Apple Cider Vinegar) and soak for 5-10 minutes. Rinse. Your greens are now ready to be made into new and unique mustard, turnip or collard greens recipes.
Just one more thing...
Remove the lower stalks before cooking. Of course, if they seem soft and tender, you can cook them with the leaves.
Create your very own greens recipes with some of your favorite ingredients from this list of foods that match perfectly with Mustard, Turnip and Collard Greens.
Butter, non-dairy (I like Earth Balance) Cream, non-dairy (I like Silk Soy Creamer. Use sparingly -- this is not a health food) Garlic Lemon Mint Mushrooms Mustard Onions Pepper, Black Soy Vinegar Walnuts
Greens Helpful Hints
One pound of raw will typically serve 2-3 people. It seems like a lot until it's cooked -- it WILL shrink!
Never wash before storing, or they'll wilt. :o(
To freeze for a long period, blanch till the color turns bright in hot boiling water for 2 minutes. Drain in a colander and run cold water over the top. Remove any excess water from the surface (setting it out to dry works great) and place in freezer bags, or containers. Then when needed, thaw to room temperature, removing only as much veggie as you require.
Did your veggie lose it's color when cooked? That means it's been overcooked, and it's lost many nutrients that you need.
Look for Greens that are firm and not wilting at all. The leaves should look pretty and "at attention", and of course GREEN.
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