Best Midwinter Greens Tonic Recipes

Spring-Greens Tonic image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 13

1/2 pound baby yellow potatoes
4 spring onions, white parts only, thinly sliced into rounds
3 cloves garlic, peeled
Coarse salt and freshly ground pepper
10 sprigs mint, plus 1/4 cup leaves
6 sprigs tarragon, plus 1/4 cup leaves
1 dried bay leaf
1 pound pencil asparagus, trimmed and cut into 1-inch piece, tips reserved
1 cup shelled fresh chickpeas
2 cups sugar snap peas, trimmed and halved on the bias
10 leaves Bibb lettuce, torn into large pieces
3 cups peppery spring greens, such as baby mustard, sorrel, or radish sprouts, sliced into ribbons if large
Extra-virgin olive oil, for drizzling

Steps:

In a large pot, combine potatoes, onions, garlic, 1 tablespoon salt, and 10 cups water. Wrap mint and tarragon sprigs and bay leaf in cheesecloth and tie with kitchen twine; add to pot. Bring to a boil, then reduce heat to low and cook, partially covered, until potatoes are just tender, about 12 minutes. Add asparagus, chickpeas, and snap peas; simmer until tender, about 10 minutes. Lightly crush potatoes and garlic.
Stir in asparagus tips, lettuce, and 1 cup greens until greens are just wilted. Season with salt and pepper. In a bowl, toss herb leaves with remaining 2 cups greens. Serve soup, topped with a small mound of herb mixture and a drizzle of oil.

Hearty Winter Greens Saute image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 bunch mustard greens, cleaned
1 bunch turnip greens, cleaned
1 bunch kale, cleaned
1 bunch Swiss chard, cleaned
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups chicken broth

Steps:

Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.