Food

Recipes Using Leafy Green Stems

January 29, 2014

Don't assume you have to toss the stems when cooking with leafy greens such as kale and chard—we find they add a nice grassy flavor when cooked along with the leaves. Here are our favorite recipes that make use of both the leaves and stems of leafy greens.

The intricate notes of anise and nutmeg compliment the mildness of the bok choy and peppery mustard greens. With so many flavors at play, you'll want to serve this dish with plain steamed white rice. See the Recipe for Braised Duck Legs with Mustard Greens and Bok Choy»Christopher Hirsheimer

Cooked Wild Greens Salad
This dish is made with wild mallow leaves in Morocco, but it's equally good with arugula, Swiss chard, purslane, young kale, or beet greens. See the Cooked Wild Greens Salad RecipeChristopher Hirsheimer

Khlea, preserved lamb or beef, is used to flavor a variety of Moroccan dishes. Here, it combines with tiny, light brown lentils—whole Indian masoor or Spanish pardena lentils are a good substitute—for a creamy stewed dish. See the recipe for Lentils with Swiss Chard and Khlea »Christopher Hirsheimer

Cavolo nero (Tuscan kale) bruschetta — Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast.Laura Sant

A favorite side dish to many Southern meals. Collard greens soak up the flavors they are cooked in and respond well to a low and slow method of preparation. See the recipe for Sautéed Collard Greens »Tuca Reines

Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza — Fresh spring greens, soft goat cheese, and lemon zest makes a bright and springy pizza perfect for the season.Andre Baranowski

At the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish on the half shell. **[See the recipe for SautAt the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish on the half shell. **[See the recipe for Saut the Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish on the half shell. **[See the recipe for Sauthe Houston restaurant Reef, Chinese broccoli, brightened with ginger and chiles, is served alongside redfish on the half shell. See the recipe for Saut&#233ed Chinese Broccoli »James Oseland

Orecchiette with Rapini and Goat Cheese — Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that's ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »André Baranowski

flat bread sandwich — These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich. See the recipe for Umbrian Flat Bread Sandwiches (Torta al Testo) »Penny De Los Santos

Fennel and Herb Phyllo Pastries (Hortopita) — These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese. Get the recipe for Fennel and Herb Phyllo Pastries (Hortopita)»Todd Coleman

Wild Greens with Fried Eggs (Horta me Avga Tiganita) — This dish from Epirus, Greece, marries the silky richness of an egg with the pleasing, mild bitterness of wild greens.James Oseland

Pulled Pork Italiano — Provolone and roasted long hot peppers top luscious wine-and-herb-braised pulled pork in a favorite from DiNic's in Philadelphia. Get the recipe for Pulled Pork Italiano »Todd Coleman

Sindhi Mixed Greens (Sai Bhaaji) — Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.Todd Coleman

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