the Pence family cookbook

Recipes Tagged with “greens”

Collard Sandwich

main course greens sandwich untested


for the cornbread:

  • 1 cup cornmeal
  • 1 heaping tbsp. self-rising flour
  • 1/2 tsp. kosher salt
  • 2 tbsp. peanut oil

for the greens:

  • 1 bunch collards, stemmed and cut into strips
  • 2 tbsp peanut oil
  • 1 tsp. kosher salt, plus more to taste
  • 2 tsp. sugar, plus more to taste


for the cornbread:

Combine all dry ingredients in a bowl. Add ⅔ cup water, plus more as necessary to thin the mixture to the consistency of pancake batter. Heat peanut oil in a cast-iron skillet over medium-high heat. When it shimmers, add the batter in softball-sized circles. Cook for 1-2 minutes on each side, or until browned.

for the collard greens:

Heat peanut oil in a large saucepan over medium-high heat. Add collards. Stir. When they begin to sizzle, add a splash of water, and then cover the saucepan and cook 10-12 minutes, stirring occasionally. Season with salt and sugar, adding more to taste.

for the sandwiches:

Cover two pieces of cornbread with collard greens. Top with two more pieces, and then cover each sandwich with 1-2 strips of cooked bacon. Serve immediately.

JoLynn’s Concessions, NC, via Garden & Gun

Quick-Braised Swiss Chard, White Beans, and Chorizo

main course greens bean sausage


  • 1 tbsp. olive oil
  • 1/2 c. finely diced onion
  • 8 oz. fresh chorizo sausage (Mexican)
  • 1 tsp. tomato paste (double-concentrated, or 1 tbsp. normal)
  • 8 oz. swiss chard, washed but not dried, each leaf cut into 4 or 5 pieces
  • 2 15– or 16-oz. cans white beans, drained and rinsed (around 3 c.)
  • 1/2 c. medium-bodied red wine


Heat the oil in a large pan over medium heat. Add the onion and cook, stirring once or twice, for 2 to 3 minutes, until it has softened, then add sausage. Increase the heat to medium-high and cook for 4 to 5 minutes, until the sausage is lightly browned but not cooked through; use a spatula or wooden spoon to break up any large chunks.

Add the tomato paste, stirring to mix well; cook for 1 to 2 minutes. Add the Swiss chard; if the cut pieces are not very wet, add a few tablespoons of water, as needed, to help create steam. Reduce the heat to medium; cover and cook for 2 minutes, until the chard starts to wilt. Add the beans and the red wine; use tongs to fold the ingredients together. Cover and adjust the heat as necessary so the liquid in the pan is bubbling slightly. Cook for 10 to 15 minutes or until the chard is tender.

Remove from the heat; taste and add salt, if desired. Serve warm or at room temperature.


Collard Green Gratin

side dish greens


  • 4 ounces very thinly sliced country ham or prosciutto
  • 1 cup coarse fresh breadcrumbs
  • 4 tablespoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 1 cup finely grated Parmesan, divided
  • Kosher salt, freshly ground pepper
  • 2 bunches collard greens (about 1 pound), center ribs and stems removed
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg


Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.

Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.

Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.

Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.

Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.

Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.

Bon Appetit, November 2013

Sweet Potato Croquettes with Black-Eyed Pea Curry

main course curry greens indian peas sweetpotato



  • 3 medium sweet potatoes, boiled, peeled and quartered
  • 1 tablespoon oil, plus extra for panfrying
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1/3 cup grated raw cauliflower
  • 1 1/2 teaspoons ginger-garlic paste
  • 1/4 teaspoon turmeric
  • 1 1/2 teaspoons coriander
  • 1/2 teaspoon ground cumin
  • 1/2 to 1 teaspoon red chili powder
  • 1/2 to 1 teaspoon garam masala
  • 1/2 teaspoon amchur (dry mango powder)
  • 3/4 cup breadcrumbs
  • 2 tablespoons fresh coriander (cilantro), finely chopped
  • 1/2 cup semolina flour or breadcrumbs
  • salt to taste

Black-Eyed Pea Curry

  • 1/2 cup black-eye peas
  • 2 tablespoons chopped onion
  • 3 tablespoons chopped tomatoes
  • 1 tablespoons fresh ginger garlic paste
  • 2 tablespoons grated coconut
  • 1 cup chopped collard greens
  • 1 teaspoon chili powder
  • 2 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • 1 teaspoons garam masala
  • 1 teaspoon kastoori methi
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds


_Curry: _Puree tomato, onion, garlic, ginger and coconut to a smooth paste and keep it ready. Heat oil, add cumin seeds, when it splutters, add the ground paste, all the spice powder, salt needed and cook until oil separates. Stir frequently in between. Add the cooked black eyed beans, 1 cup of water and collard greens and cook on low heat for about an hour.

_Croquettes: _Mash sweet potato and set aside to cool. Heat ½ tbsp oil in a pan and add cumin seeds to it. When cumin seeds start to sizzles and color deepens, add finely chopped onions and sauté 5 minutes. Add cauliflower and sauté 3 minutes. Add ginger-garlic paste and saute 1½ mins. Add turmeric, coriander, cumin, and chili powder and sauté them for 30 seconds. Add garam masala and dry mango powder and set aside to cool.

Combine onion mixture with the mashed sweet potatoes. To this add the bread crumbs, chopped cilantro and salt to taste and mix them well.

Form flattened croquettes. Dust each patty generously in semolina.Place 2-3 patties on a hot griddle or skillet with extra oil. Let them cook until the side turns golden brown and crisp. Gently flip and add more oil and cook until crisp and browned, 4-5 more minutes.

Maneet Chauhan, Edible Nashville

Sweet Potato, Kale, and Lentil Soup

main course greens lentil soup sweetpotato untested


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 sweet potatoes, cubed
  • 1 teaspoon each cinnamon, nutmeg, cayenne pepper
  • 1 tablespoon curry powder
  • 1/2 tablespoon each black pepper and Himalayan pink sea salt
  • 32 ounces vegetable broth
  • 1 cup red lentils
  • 4 kale or turnip green leaves, ribs removed and chopped


In a dutch oven or soup pot, heat olive oil on medium/ high. Add onions and cook for about 3-5 minutes or until transparent. Add garlic and cubed sweet potatoes. Stir until ingredients are incorporated and cook for 5 minutes. Add seasonings and stir well. Pour in vegetable broth and bring to a boil. Once boiling, stir and reduce to simmer. Add lentils. Cover and cook for about 20 minutes, stirring occasionally. Remove lid and add in kale. Cook for an additional 5 minutes until kale has wilted a bit but not lost its vibrant color. Remove from heat and serve warm.

Edible Nashville

Swiss Chard Pesto with Almonds

miscellaneous greens pasta sauce


  • Kosher salt
  • 3 bunches Swiss chard, stems removed
  • 3/4 cup toasted almonds
  • 3/4 cup grated aged Pecorino Romano cheese
  • Pinch nutmeg
  • Pinch ground cloves
  • 2 lemons, zested and juiced
  • 1 clove garlic, grated on a rasp grater
  • About 3/4 cup extra-virgin olive oil
  • Freshly ground black pepper


Bring a large pot of water to a boil; season the water generously with kosher salt. Prepare an ice water bath with a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.

Put the cooked chard, almonds, cheese, nutmeg, cloves, lemon zest and juice and garlic into the bowl of a food processor and pulse until the mixture begins to break down and come together. Add enough olive oil to the mixture to just get it to come together, about 3/4 cup. Season with salt and pepper.

Food Network

Italian Sausage and Mustard Greens

main course greens italian sausage


  • 2 bunches mustard greens
  • 6 italian sausages
  • 2 cloves garlic, pressed
  • grated parmesan
  • lemon


Rinse and chop the mustard greens. Brown the sausages, very thoroughly, with a tiny bit of olive oil over medium-high heat. They do not, however, need to be fully cooked. Add the garlic and sautee for around 30 seconds. Add the greens in batches, cooking them down. Add around 1/2 cup of water (if the greens haven’t produced enough of their own liquid) and reduce the heat. Cover and simmer for around ten minutes, until the greens are fully cooked. Serve with parmesan and a squeeze of lemon juice.

Epicurious, modified

Lamb Meatballs and Collard Dolmades

appetizer main course greek greens lamb untested


  • 1/4 cup medium-grind bulgur
  • 1 pound ground lamb
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1/4 cup chopped fresh mint
  • Salt and ground black pepper
  • 2 tablespoons olive oil, more as needed
  • 16 to 20 untorn collard leaves
  • Lemon wedges, for garnish


Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.

Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.

Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

Serves 4

The New York Times

Spanish Style Greens

side dish greens spanish vegan vegetarian


  • 1 small bunch of young, tender greens (kale, collards, or turnip greens)
  • 1/4 cup of olive oil
  • 2 cloves of garlic, chopped
  • kosher salt
  • 1/4 teaspoon of hot red pepper flakes or 1/2 teaspoon of pimentón de La Vera
  • a splash of wine vinegar


First wash the greens in several changes of water. Remove the harder, tougher parts of the stem. (With really tender greens, much of the stem can be eaten: it has a nice crunch). Chop the greens very coarsely in ribbons.

In a heavy bottom pot or pan, fry the garlic in the olive oil until fragrant, but not browned. Remove the pan from the heat and let the oil cool some. Add a pinch of salt, the pepper flakes, or the pimentón de La Vera. Stir. Add the chopped greens, stir them until well coated with oil, and return the pot to the burner. It’s usually not necessary to add any liquid. The water clinging to the leaves is enough.

Cook the greens on medium, stirring until they wilt. Cover the pot and let them steam on low heat until tender. This usually takes 10 minutes but it may take more or less time, depending on the tenderness of the greens.

When they’re done, toss them with a splash of vinegar, if you like.

Simple Spanish Food

Swiss Chard with Raisins and Pine Nuts

side dish greens


  • 5-6 tbsp. golden or dark raisins
  • 2 bunches red or rainbow Swiss chard (or 2 bags of spinach)
  • 5 tbsp. pine nuts
  • 3-4 tbsp. olive oil
  • 6-8 garlic cloves, coarsely chopped
  • 1-2 tbsp. water, if needed
  • 1/2 - 1 tsp. salt
  • 1/4 - 1/2 tsp. pepper


Unbundle the chard, rinse, drain and dry well. Place the raisins in a small bowl; add very hot water to cover, and soak until plump, 10-15 minutes. Drain well and pat dry with paper towels, then set aside. While the raisins are plumping, tear the chard leaves from the stems, discard stems. Chop the leaves coarsely. Heat the olive oil in a pan over medium-low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are lightly golden, 3-6 minutes. Increase the heat to medium, add the chard, toss to coat with the oil mixture and cook, stirring, until it wilts and gets tender and begins to release a bit of liquid, approximately 2-3 minutes more. Season with salt and pepper to taste.

Penzey’s Spices