Jamaican Callaloo
This Jamaican Callaloo recipe from Kwame Onwuachi's book, My America, is filled with protein-rich leaves cooked until tender and given spice and fulsome flavor with the addition of peppers and tomatoes.
Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter
Nick Cobarruvias draws on his Mexican heritage for his menu at San Francisco's Otra, layering complex flavor combinations into dishes like this crisp-tender cabbage salad. At the restaurant, he seasons the charred cabbage with the chile-lime butter, which is mildly spicy from árbol chiles and bright from lime zest. The pecan dukkah adds earthiness from the cumin and pops of citrus from the coriander, plus a lovely nutty flavor and texture from the toasted pecans and sesame seeds.
What is Broccoli Rabe? (And How Should You Cook It?)
Broccoli rabe — also known as rapini — isn't just part of the broccoli plant, and it's not just baby broccoli. In fact, the leafy, cruciferous vegetable is closely related to the turnip. The deliciously bitter stems, leaves, and nutty, broccoli-esque buds are all edible, easy to cook, and often sautéed, braised, and roasted in Italian dishes. Recipes like Grilled Broccoli Rabe with Salsa Rossa and Sausage, Linguine with Broccoli Rabe-Walnut Pesto and Broccoli Rabe Burgers show the vegetable's versatility. Read on for these and more fantastic recipes for broccoli rabe. (And if you were wondering, it's pronounced "rob.")
Stir-Fried Iceberg Lettuce
Lan Samantha Chang's Stir-Fried Iceberg Lettuce is tender and slightly sweet after cooking in a wok with soy sauce, a touch of sugar, and plenty of fresh ginger.
Vegan Collard Greens
Collards are often cooked with a smoked ham hock to add a meaty, smoky flavor; this mildly spicy vegan collard greens recipe from Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina, achieves the same depth of flavor with quality vegetable broth, adobo seasoning, and a hint of liquid smoke. Soak up the juices (potlikker) with cornbread, or drizzle over steamed rice.
Seaweed and Greens Salad
In this hearty side salad that blends sea greens and land greens, fresh salad greens, carrots, radishes, and cucumber get a boost of salinity and texture from three different types of nutritious and delicious seaweeds: kelp, dulse, and Irish moss. The trio of mineral-forward sea vegetables is nicely balanced by rice vinegar dressing. Dulse, a red seaweed that commonly grows in the Northeastern Atlantic and around the UK, and Irish moss, which has a frilly, bushy shape, can be purchased at seaveg.com. Sustainably farmed kelp from Maine can be purchased at atlanticseafarms.com.
