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Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Goodness Gracious: Greens! 4 winning recipes that are no longer just for down-home folks (Includes expert tips & techniques)

By Joyce White





JewishWorldReview.com | You can bet your money on a bowl of greens on a spring day. It doesn't matter whether you are serving collards simmered with garlic and red pepper flakes, or Swiss chard brimming with capers and sprinkled with soy sauce -- you will end up a winner.

Years ago, "greens" were associated with down-home cooking of the South, but now they are enjoyed with gusto across country. And for good reason: Leafy vegetables are full of vitamins, minerals and fiber, and low in calories. And can pack a world of flavors.

Today supermarkets and farmers markets almost everywhere offer collards, mustard greens, turnips, kale, dandelion, spinach, chard, broccoli raab and bok choy. You can always find cabbage, a member of the collard greens family, and a standby.


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All of these greens are perfect foil for seasonings from around the world. For instance, you can simmer greens with your choice of the following: a couple cloves of crushed garlic, a splash of flavored vinegar, a dab of chutney, a spurt or two of soy sauce, a slug of sweet sherry, or a sprinkling of spice such as cinnamon or allspice or ginger.

Lightly toasted sesame or coriander seeds add a crunchy note. Crushed pink and green peppercorns impart flavor and cachet, and so does a handful of roasted red or yellow peppers. Cider or balsamic vinegar adds an inviting acidic edge, and finely chopped chili peppers or red pepper flakes add heat, which is de rigueur in many a greens lover's pot.

For a touch of the Caribbean, stir in a few tablespoons of coconut milk, a pinch of curry powder and handful of grated fresh coconut, or a good size dab of jerk seasoning. And a favorite season in the South is a few slivers of smoked turkey or a meaty bone.

Then savor the goodness. Here are favorite recipes, along with tips on buying, washing and trimming greens for the pot.



SESAME COLLARD GREENS


MAKES: 4 servings



  • 2 pounds collard greens, trimmed, cut into strips and washed

  • 5 1/2 tablespoons olive or peanut oil, divided

  • 1 large onion, thinly sliced

  • 2 or 3 cloves garlic

  • 1/2 teaspoon cinnamon or nutmeg

  • 1/2 to 1 cup chicken or vegetable broth or water

  • 3/4 teaspoon salt

  • Freshly ground black pepper

  • 2 or 3 tablespoons untoasted sesame seeds, or more if desired


Place the washed and trimmed greens into a colander and drain well.

Meanwhile, heat 2 tablespoons or so of the oil in a large, heavy pot. Place about one-half of the greens at a time in the pot and saute, stirring, for 5 or 6 minutes, or until the greens are wilted. Remove from the pot.

Add the remaining oil and greens and saute in the same way and remove from pan. Add a little more oil to the pan if necessary. Stir in the onions, garlic, and cinnamon or nutmeg, and cook over low heat for 4 or 5 minutes or until the onions are tender and translucent.

Return the reserved greens to the pot. Add the broth or water, salt and black pepper, and mix well. Bring to a boil, reduce heat to middle low, cover and cook the greens for about 15 minutes, turning over the greens several times, or until the leaves are tender.

Meanwhile, heat the remaining 1 1/2 tablespoons oil in a small skillet. Stir in the sesame seeds, and heat over low heat, stirring, until just lightly brown, for 3 or 4 minutes. Watch carefully and don't let the seeds burn.

At serving, sprinkle the toasted seeds over the greens.

Variation: This dish is also delicious made with bok choy, Swiss chard or broccoli raab, which is a member of the turnip family. Prepare as above, but reduce the simmering time to about 5 minutes.



GOING FOR THE GREEN

Many neophytes fret over how to buy unfamiliar greens, and my concise advice is to approach the job as if you were buying spinach or broccoli or lettuce. That is, avoid greens with wilted or limp and yellowing leaves, and look for small bunches, which offer tender leaves and small stalks that cook quicker.

Since the stalks and thick ribs of all greens should be cut away and discarded, allow at least 8 ounces of greens per serving -- and remember that these leaves can go fast at the table.

But the key is always to look for tender, young greens with small leaves, which are arriving on the market right now, ripe for the picking and quick cooking.

Remember that mustard, kale and turnip greens can be cooked as whole leaves, but you have to cut sturdy collard greens into strips before cooking. To do so, simply cut away tough stems and ribs, roll a stack of the leaves lengthwise and then cut crosswise into 1/4 inch wide strips, or thinner if desired.

You wash all greens the same way you do lettuce or spinach -- until the leaves are free of grit or sand or dirt. To do this, simply place the greens in a dishpan or a sink filled with cold water. Then swish around the greens to remove the grit. Change the water and do this three or four times, or until the greens are free of all debris.

Contrary to popular notions, you don't have to cook a pot of greens nearly all night; most varieties cook in less than 20 minutes. Young tender greens with small leaves, such as Swiss chard and bok choy, can be quickly stir fried or sauteed in a few minutes, or seasoned with garlic and spices and steamed.

Older greens with larger and tougher leaves, such as collards, kale and mustard greens, can be sauteed first with seasoning, and then cooked quickly in liquid or steamed briefly.



HOT PEPPERCORN GREENS


MAKES: 4 servings



  • 2 pounds kale, turnip or mustard greens, trimmed and washed

  • 1/4 cup olive or peanut oil, or a mixture

  • 1 red or yellow bell pepper, cored and cut into strips

  • 1 or 2 jalapeno peppers, finely chopped

  • 2 or 3 cloves garlic, crushed

  • 2 tablespoons pink peppercorns, or more if desired

  • 2 cups water, vegetable or chicken broth

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons cider vinegar

  • 1 tablespoon chutney or more if desired


Wash and drain the greens and set aside.

Heat the oil in a large saucepan or pot. Add the bell pepper, jalapeno pepper, garlic, and half of the peppercorns, and saute over low heat for 2 or 3 minutes, stirring.

Stir in the water or broth, salt, black pepper and vinegar. Bring the liquid to a boil, reduce the heat and cook the broth over low heat for about 10 minutes.

Raise the heat to high and stir in the greens, using a long-handled spoon to turn over the leaves in the boiling broth. When the greens are thoroughly immersed in the liquid, reduce the heat to medium low, cover the pot and cook for about 20 minutes, turning over the greens several times, or until the leaves are tender.

Stir in the remaining tablespoon of peppercorns and the chutney, and transfer the greens to a warm serving bowl.


SAUTEED BOY CHOY WITH MUSHROOMS


MAKES: 4 servings



  • 2 pounds bok choy, trimmed and washed

  • 2 or 3 tablespoons coconut or grapeseed oil

  • 2 or 3 greens onions, chopped

  • 1 cup sliced fresh mushrooms, or more if desired

  • 1 or 2 cloves garlic, crushed

  • 1 to 2 teaspoons crushed red pepper

  • 3/4 teaspoon salt

  • Freshly ground black pepper

  • 3 or 4 tablespoons coconut milk or vegetable broth


Cut off the base strip at the bottom of the stalks of the bok choy and discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks and then drain in a colander.

Heat the oil in a large skillet or saucepan. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper, and cook over medium low for 3 to 5 minutes, stirring.

Stir in the bok choy and the coconut milk or broth and saute stirring, 2 or 3 minutes longer, or until the leaves are tender.

Serve over rice or noodles.


GINGERED MIXED GREENS


MAKES: 4 servings



  • 2 pounds kale, turnips or mustard greens or a mixture, trimmed and washed

  • 2 or 3 tablespoons peanut, corn or olive oil

  • 1 or 2 jalapeno peppers, finely chopped

  • 1/2 cup chopped onions

  • 2 cloves garlic, crushed

  • 1 1/2 cups vegetable or chicken broth or water

  • 1 teaspoon salt, or to taste

  • Freshly ground black pepper

  • 2 to 3 tablespoons chopped fresh ginger or 2 teaspoons ground ginger


Place the trimmed and washed greens in a colander and drain well.

Meanwhile, heat the oil in a large pot or saucepan. Add the jalapeno peppers, onions and garlic, and saute 2 or 3 minutes, stirring.

Stir in the broth or water, salt, black pepper and ginger. Cover the pot and simmer for about 15 minutes.

Then raise the heat to high and stir in the greens, using a long handled spoon. When the greens are thoroughly immersed in the liquid, reduce the heat to medium low. Cover the pot and cook the greens for about 20 minutes or until tender, turning over the greens several times.

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© 2012, Joyce White. Distributed by Tribune Media Services Inc.