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Aromatic Greens
Serves: 4-6
Time: 5 minutes to prepare, 20-30 to cook
Type of dish: side
Equipment: basic
Leftovers: use within 3 days, can be frozen.
Ingredients: asafetida, cumin, coriander, cardamon, cloves, cinnamon,
tumeric, 2 bunches greens or 2 packages frozen.
In a large skillet, use about 1 cup of water. Add 1/8 t asafetida, 2 t
ground cumin, 1 t ground coriander, 1 t ground cardamon seeds, 1/2 t ground
cloves, 1/2 t ground cinnamon, 1 t tumeric.
While simmering wash and sort through two bunches greens. Spinach, kale
or collards are best. Tear or chop into bite sized pieces. Or use 2 packages
frozen greens. Add to skillet, and cover. The cover may not fit right
away, stir occasionally until they are reduced in size and the cover settles.
Let saute covered, on low heat for at least 20 minutes or until very tender.
Stir a few times, add more water if needed.
Remove from heat and blend in about 3/4 cup yogurt.
Variation --
In place of the water, use 2 T olive oil. Heat the spices until they
pop, and are very fragrant, about 2 minutes. Add the greens, pour additional
water over them (about 3/4 cup), and proceed as above.
It is worth the trouble to buy whole spices, and grind your own. A mortar
and pestle is fine, or dedicate a small coffee grinder as a spice grinder.
It takes almost no extra time, and the result is fresher spices, better
flavor, and often the whole spices are a little less expensive as well.
The tumeric and asafetida -- is purchased already ground.
Wild Green Tahini Dressing
Serves: 4-6
Time: 10-15 minutes, including picking weeds
Type of dish: dressing
Equipment: blender or food processor or blender stick
Leftovers: will keep refrigerated for 3-5 days
Ingredients: raisins, wild greens, tamari, garlic, olive oil
Set about 1/8 of cup of raisins to soak in 1/2 cup warm water. While
they are soaking, gather 10-15 dandelion leaves, or use 1/2 cup chickweed,
or 10-15 small yellow dock leaves
You can use a blender, a food processor or a blender stick (also called
a hand blender) to make this. I prefer the blender stick. In the food
processor, blender, or in a jar that the blender stick will fit into combine
1 T tamari, 1-3 whole cloves garlic (depending on your preference), 1/3
cup olive oil, 1/4 cup vinegar, and 3 T tahini.
Blend, then add the greens and the rehydrated raisins. Blend until smooth,
and the greens have been fully incorporated.
The olive oil will cause this to be semi-solid when it is cold, spoon
it onto your salad and as it warms up it will turn more liquid.
Wine Braised Greens
Serves: 2
Time: 20-40 minutes
Type of dish: side
Equipment: skillet with lid
Leftovers: keeps up to 3 days refrigerated, freezes well
Ingredients: 1 bunch any greens or 1 package frozen, olive oil, liquid
(wine, broth, water, vinegar)
Wash and sort through 1 bunch tender greens: spinach, bok choy, lambs
quarters, mache, and chard are all good choices. Brussel sprouts are particularly
tasty split in half and cooked this way.
Do not dry the greens after washing. Chop into bite sized pieces. If using
frozen greens, omit washing and cutting.
In a medium sized skillet, over medium low heat saute a small onion, very
thinly sliced (as thin as you can manage) in 1/4 cup dry white wine.
When the onion is soft, about 2-3 minutes, add greens, cover, and cook
on low until wilted, and the liquid is absorbed, about 10 - 30 minutes
depending on the greens used.
Serve with balsamic or other vinegar on the side.
The book has two recipes for treats for dogs!
Zomba’s Yam Garlic Treats
THESE TREATS ARE FOR DOGS
Serves: enough treats for two dogs for a week and some left over to freeze
Time: 10 minutes to prepare, 2 hours to bake
Type of dish: dog treat
Equipment: cookie press helps a lot
Leftovers: freeze in small bags, will keep at east a week refrigerated
Ingredients: yogurt, garlic, egg, olive oil, whole grain flour, sweet
potato, greens.
In a food processor, mix 1 cup yogurt with 3 cloves peeled whole garlic
and one slightly chopped unpeeled raw sweet potato and two cups any greens.
Add 1 egg, 1 T olive oil, a pinch of salt, and approximately 2 cups whole
grain flour such as whole wheat, corn, spelt, buckwheat, or other or a
combination of any of these. Oatmeal can also be used. Process about two
minutes so it is well mixed.
The quick and easy method is to use the dough that is not very thick,
place it in a cookies press, and use one of the roundish nozzles and squirt
long strings onto a cookie sheet. Bake about 2 hours or more in a slow
(250 degree) oven until brown and crispy all through. Break into small
pieces, cool, and refrigerate. Using parchment paper on the cookie sheets
makes clean up even easier.
To roll the treats instead of using a cookie press transfer the dough
from the food processor to a mixing bowl and add enough flour to form
a thick batter. Roll out to 1/4 inch thickness and cut. The dough needs
to be stiff and this will take more time.
For a more “cookie like” texture, add 1/2 baking powder with
the flour.
I made up this recipe after seeing how much my dogs love sweet potatoes.
Adding the greens gives it an even greater nutritional boost, and I haven’t
found a dog yet who doesn’t love these treats. We’ve given them
away, with the recipe, to the dogs we’ve taken classes with.
So many of the dog treat recipes I found we so labor intensive. Using
the cookies press I can have these made and in the oven within ten minutes.
My dogs can still eat these faster than I can make them. I often double
the recipe and freeze small bags for later.
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