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Food52 x goop

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Dark Leafy Greens Recipes

Okay, okay, we get it: Dark leafy greens are really good for us and we need to incorporate them into our diet. But how to make them really delicious? Or get the kids to eat them? Our contest with Food52 produced hundreds of fantastic recipes. We announced the finalists last week, but felt we had to run all of our tops. Who knew how inventive our submissions could get! Special thanks to Amanda and Merrill for Food52 x goop, one of my favorite collaborations ever.

Love,
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Food52 x goop

Last week, we picked our two favorite dark leafy greens dishes from all your wonderful submissions to the contest. Thanks to your votes, we've selected a winner—but we wanted to leave you with an additional five (also excellent) contenders worth adding to your repertoire. Also, check out the special Foodie Giveaway this week—see below for details.

First Place

First Place - Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg

Second Place

Second Place - Collard Roll-Ups with Coconut Curry Kale

Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg

By Alexandra Stafford

Collard Roll-Ups with Coconut Curry Kale
 

By Diane Hoch

Click here to see full recipe…

Click here to see full recipe…

In the Kitchen

We tested all the short list submissions in the goop test kitchen. Here, some shots of what went on behind-the-scenes.

In the Kitchen
In the Kitchen
Pretty beet green popovers.
In the Kitchen
Morrocan-style beet greens,
Apple-approved.
In the Kitchen
Gremolata for the roasted carrots.
In the Kitchen
Snacking on the collard roll-ups.
In the Kitchen
A stack of recipes awaits.
Sweepstakes

The Runners Up

Pici Pasta with Dandelion Greens

By Karen Tedesco

Pici Pasta with Dandelion Greens

Karen Says: “Pici is a pasta shape much like bucatini—thick tubes that stand up to robust flavors. In this recipe, the dark freshness of dandelion greens make this dish rustic and nutritious.”

Why We Like It:

The creaminess of the eggs and the chili are the perfect complement to the bitterness of the dandelion greens. This is almost like a light, veggie carbonara.

Roasted Carrots with Mustard Greens Gremolata

By Emily Connor

Roasted Carrots with Mustard Greens Gremolata

Emily Says: “With their sharp, peppery bite, mustard greens can enliven almost anything. To me, that brashness is part of their charm, but they can easily become a flavor bully. This dish is a perfect example of how mustard greens can get along. When finely chopped, mustard greens require no cooking and add spunk to roasted carrots, while the sweet carrots soften their bite (they're kid-friendly, too) These are also wonderful sprinkled over other root vegetables or a bowl of buttered pasta.”

Why We Like It:

Chopping the mustard greens and sprinkling them over the carrots as a gremolata is a unique way to optimize their bright and intense flavor.

Crispy Coconut Kale with Roasted Salmon

By Ashley Couse

Crispy Coconut Kale with Roasted Salmon

Ashley Says: “Roasting kale is one of my favorite ways to enjoy this hearty winter green. This dish is a great balance of sweet and spicy and has quickly become one of my favorite meals to serve when I have guests over. If you're not into salmon, try topping the greens with a fried egg! This recipe was inspired by Heidi Swanson's Kale Salad from one of my favorite cookbooks: Super Natural Every Day.”

Why We Like It:

We're into the coconut, sesame, sriracha combination on the salmon and kale. We also love anything that can be cooked in one pan. We omitted the sweet potatoes, as we found the rice was an ideal amount of starch.

A Foodie Giveaway

Sweepstakes Sweepstakes
Sweepstakes
Sweepstakes Sweepstakes
Sweepstakes

In celebration of the art of great home cooking, one winner will receive a $500 gift card to Food52's gorgeous shop, Provisions, plus a set of My Father's Daughter and It's All Good, both signed by Gwyneth.

        Enter Here        

Moroccan Beet Greens

By Silly Apron

Moroccan Beet Greens

Silly Apron Says: “This is similar to a Moroccan appetizer that is normally made with a green called ‘Bakoula'. I like to use beets in salads, and save the green leaves for this dish. It reminds me of my grandmother.”

Why We Like It:

With just a few aromatics and spices, this recipe enhances the flavor of the beet greens' without overwhelming them. Cooking them with a little bit of water, as instructed here, leaves them perfectly soft.

Kale, White Bean &Sweet Potato Korma

By Alexandra Dawson

Kale, White Bean &Sweet Potato Korma

Alexandra Says: “This creamy vegetable, protein, and fiber packed recipe only requires about 10 minutes of active cooking time and will simmer to perfection without tying you to the kitchen. Feel free to add any seasonal vegetables you have lying around. This recipe should make more than enough curry for six hungry eaters. I serve mine over quinoa or brown basmati rice with thick slices of avocado on top.”

Why We Like It:

This is a rich, hearty vegan stew that's easy and quick to make for a weeknight dinner. We like heat, so we added a pinch of red chili flakes to the coconut oil to simmer with the onions.

Recipe Photography by James Ransom.

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