Midwinter Greens Tonic Recipes

WARM WILTED WINTER GREENS

Warm Wilted Winter Greens image

Provided by Tyler Florence

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish

Steps:

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

MIDWINTER GREENS TONIC

Midwinter Greens Tonic image

Prefer to drink your greens? Try them in this easy blender tonic with apple, honey, ginger, and lemon--no juicer required! For more fiber, skip the straining. Garnish with celery and lemon curls.

Provided by Juliana Hale

Time 1h20m

Yield 2

Number Of Ingredients 9

Ingredients

1 ½ cups chopped escarole
1 ½ cups chopped spinach
1 cup chopped kale
2 stalks celery, chopped
½ cup chopped Granny Smith apple
½ cup water
2 tablespoons lemon juice
1 tablespoon honey
1 (1 inch) piece fresh ginger, chopped

Steps:

Puree escarole, spinach, kale, celery, apple, water, lemon juice, honey, and ginger in a blender until very smooth. Strain, pressing through a fine-mesh sieve. Serve immediately over ice or chill up to 1 hour and shake well to redistribute.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 19 g, Fat 0.4 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 67.1 mg, Sugar 13.1 g

SPRING-GREENS TONIC

Spring-Greens Tonic image

As the days start to get longer and warmer, yet a chill still clings to the air, it's the perfect time to embrace a brothy soup--this simple stunner starts with water, which lets each vegetable's flavor shine through, including the grassiness of asparagus and the buttery qualities of baby yellow potatoes.

Provided by Martha Stewart

Categories Soup Recipes

Time 1h10m

Number Of Ingredients 13

Ingredients

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.

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