SCANDINAVIAN ROTMOS
Ingredients:
• water to cover the rutabagas (about 3 cups in a large pot)
• 5 whole allspice
• 5 peppercorns
• 1/2 tsp. salt
• 2 rutabagas
• 2 carrots
• 4 large potatoes
• ground cinnamon or nutmeg
• 1 Tbsp. butter (optional)
Preparation:
1. Bring water, allspice, peppercorns, and salt to boil in large pot. Peel and finally chop rutabagas and carrots, add to pot, and reduce water to a low boil. Cook for 15 minutes. As the rutabagas and carrots cook, peel and finely chop potatoes. Add to pot after the initial 15 minutes; cook for an additional 20 minutes, or until potatoes are fork-tender.
2. Use a large slotted spoon to remove potatoes from pot to a mixing bowl. Mash with a potato masher or immersion blender, adding just enough cooking water to make a creamy puree. Place in serving bowl, sprinkle with cinnamon or nutmeg, and top with butter if desired.

SWEET AND SAVORY KALE

Ingredients:
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 4 teaspoons white sugar
• 1 tablespoon cider vinegar
• 1 1/2 cups chicken broth
• 4 cups stemmed, torn and rinsed kale
• 1/4 cup dried cranberries
• salt and pepper to taste
• 1/4 cup sliced almonds
Preparation:
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

VEGETARIAN POTSTICKERS
Ingredients:
• 1/2 pound firm tofu
• 1/2 cup finely shredded carrot
• 1/2 cup finely chopped bok choy
• 1/4 cup finely chopped water chestnuts
• 1/4 cup finely chopped bamboo shoots
• 1/4 cup finely chopped garlic chives
• 2 cloves garlic, peeled and minced
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 1 package potsticker wrappers
• 2 tablespoons oil
Preparation:
1. Drain tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings, except oil.
2. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper.
3. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. A cornstarch/water mixture will help seal the wrapper shut.
4. Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

The old school of Southern greens cookery called for simmering them to death. The new school of thought is that colored kales, chards, beet greens and the like are too pretty to treat like that. Tender young greens can be cooked in a matter of minutes. Quicker yet, wilt the greens with a hot dressing that keeps largely intact the strikingly attractive greens in the saute mix.

Mess o’ Greens Salad
With Warm Pecan Dressing

1 thick slice smoky bacon
½ T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
¼ cup toasted pecans 1. In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

2. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.

3. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are Total Time: 17 min

Rapini and Garlic Recipe courtesy Rachael Ray

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
• 1 cup low sodium, no-fat chicken broth

Directions

Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

Dark Greens With Pasta

2 pounds broccoli raab, turnip,
mustard or dandelion greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
4 anchovy filets in oil, drained and finely chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt

1 In a large pot, bring 2 to 3 quarts of water to a boil.

2. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.

3. When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.

4. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.

Hot Wilted Greens

1 thick slice smoky bacon
½ T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
¼ cup toasted pecans

1. In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

2. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar.

3. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp.

4. Top with bacon and chopped pecans. Serve hot. Serves 4.