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Want to grow your own collard greens in the garden? These veggies are a Southern favorite, packed with fiber and healthy nutrients. Delicious raw or cooked, growing your own leafy greens is the best way to add more to your diet. Learn about nine of the best cultivars and choose your favorites in this guide. Read more now.

The post 9 of the Best Collard Greens Varieties to Grow at Home appeared first on Gardener's Path.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Saag Cornbread Casserole – a fragrant Indian mustard greens stew baked in the oven and topped with a cornbread topping. So flavorful and comforting. Baked Sarson da saag Makki roti casserole. Nutfree Soyfree recipe.  Oil-free and gluten-free versions are included.

I am back with another Indian-inspired casserole dish! To help you try Indian flavors and foods in a a simpler format. Saag Cornbread Casserole – flavorful, super nourishing and oh-so satisfying.

Saag is a dish from the northern part of India that uses greens. It can use different types of greens that are locally available. The most common version uses either all mustard greens or a mix of mustard greens and spinach or bathua (a type of amaranth) leaves. It is often slow cooked for a while then mashed and cooked again to make a spiced mashed greens stew that is served topped with vegan butter, Indian pickle and with flatbread.

Saag is usually served with a maize flour/fine cornmeal based flatbread (called Makki ki roti).

Makki/makai ki roti (corn flatbread) is somewhat similar to Mexican corn tortillas but uses maize flour that hadn’t been nixtamalized.  Hence it has a different flavor and texture from corn tortillas. The process for making both the roti and saag can take quite some time, so I converted this delicious Punjabi comfort food staple into a simple casserole dish that you can make in a baking dish!

The greens used in this casserole are chopped up and placed at the bottom of the casserole dish alongside the tempered spices and flavors of Saag. I add some quinoa to increase the protein content of this vegan casserole dish. You can use split red lentils instead or some potatoes.

While our saag casserole bakes, we make a cornbread-type topping using Indian spices and cornmeal instead of making corn flatbread on the side.

Then we layer that cornbread mixture over the pre-cooked greens,  cover it with parchment paper and bake the whole assembled casserole again until the cornbread sets.

I love to serve this as is or with some vegan butter on top. It’s hearty, delicious and checks all the Makki ki roti and sarson da saag flavor and the ease of a casserole.

More vegan casserole dishes:

Shahi Tofu Kofta Casserole

Jalapeno Chili Cornbread Casserole

Lentil Curry Casserole

Baked Kitchari Casserole (Spiced Lentil Rice Casserole)

South Indian Eggplant Curry Recipe (Baked Casserole)

Madras Curry Tofu Casserole

Baked tofu curry – makhani 

Continue reading: Saag Cornbread Casserole

The post Saag Cornbread Casserole appeared first on Vegan Richa.

ALWATTI WITH CORN COB

Colocasia/Taro/Alu leaves are seen in abundance in the tropical region. It adapts well to hot, marshy, humid climate. Very popular dishes are made using these leaves in the southern and western regions of India. Many households grow these beautiful plants in their backyards. They have so big leaves that it contributes to the lush greenness in the yard. Also known as Alu paan, this recipe is called Alwati, it's very tasty and can be made with the various combination of other ingredients like peanuts, jackfruit seeds, corn, channa dal etc. I consider this recipe exotic due to its unique taste, look and feel of the dish :) These leaves are also used in making the famous dish called Patrode or Patra.

HomeGrown Leaves

It is very easy low maintenance plant to grow in your backyard. You can either grow it in a big pot or directly in the soil. Get taro roots from the supermarket and soak it in water for a couple of days till you see small roots popping out of the root. Now all you have to do is plant it about 2-3 inches down in the soil. Water regularly and see this gigantic nutritious leaves coming out in a couple of weeks.

I was recently watching the Megan and Harry series on Netflix. There was one particular part I actually liked. The friends’ idea for the new year is to set a word. My instant reaction to that was wow,  that’s profound.  Rather than having a resolution that you drop off after a few days,  finding a word that is adding meaning to you in multiple ways sounded far better.
Guess what word I am choosing…after a bit of thought! Imperfect that is my word. As we evolve this year I will share with you how we are taking it forward. For now,  we are starting with imperfect produce. We have imperfect radishes that we are using to make this lesser-known South Indian style preparation.

Prepping the radishes

Radishes or Raphanus sativus, come in long cylinder ones or small round varieties. They have red or white skin. Inside they can be white, variegated or watermelon colour. I choose the small round red varieties to make this dish. The skin is red here and the flesh white. To prep, these, wash them thoroughly especially if they are not in perfect shape. I use a toothbrush to get rid of the mud in the folds. remove the leaves (don’t discard make mullangi keerai poriyal) and trim the root. Now slice the radishes into wedges. Save a few radishes to make our much-loved Radish pear salad with tahini dresssing.

Ingredients to make puli mullangi

Red radishes: prep the radishes as per the notes above. These radishes are crunchy and have a slightly stronger peppery flavour than daikon. Thus goes nicely with the spices added. If you are looking for a low food map option make it with daikon as this has been tested.

Sambhar powder: the archetypal curry powder for anything South Indian is the Sambhar podi. It works for this one too imparting the classic mix of heat from the chillies,  smokiness from the coriander seeds and complexity from the fenugreek.

Tamarind extract:  a thick extract of tamarind is the souring agent in this puli mullangi. This along with the salt and the sambhar podi forms that thick sauce that coats the red radish wedges.

Tempering: spices most South Indian dishes start or layer on with a spice-infused oil. This is created by crackling mustard seeds, fenugreek seeds, curry leaves and red chillies in sesame seed oil.
Seasoning: to balance the flavours salt is needed. My mum swears by crystalline salt in anything she wants to keep for a while. This is not the pink rock salt but clusters of sea salt that are not powdered. The flavour this imparts minutely changes depending on the other minerals in it. For acutely trained tastebuds like hers, these are important.

Serving ideas for the radish in tamarind sauce

The puli mullangi is kind of a spicy side dish. You could pair it with a South Indian thali meal. For a simpler platter, I would choose keerai molagutal and puli mullangi with cooked millet.
Fill up a wrap with some cooked beans, stir-fried kalonji rice and pieces for puli mullangi spicy filling wrapped burrito lunch on the go.

Meal prep and saving for later.

The puli mullangi will stay well in the refrigerator for up to a week. In freezer-safe containers, they stay well for up to 3 months. The radishes do go a bit limp but taste fantastic even upon thawing. Save in smaller portions so you thaw only what is needed.

Stay connected

This new year share with us what you think you will be doing. Stay subscribed to see how we are going with our word. Connect with us (instagram or facebook) as we plan to travel a bit more and share new locations and experiences with you.

Kolmi shaak baaja is a classic, slightly lesser-known Bengali-style side dish. This quick, easy, vegan water spinach stirfry is all about the greens and is flavoured with just a few ingredients classic to this cuisine. If you find a bunch of kolmi shaak, don’t forget to try this recipe and share with us your feedback.
My parents taught me to be fearless with vegetables. The common thing they say is to try it.. you will know! This has actually saved me a lot many times especially when I move from one country to another. Now I am able to confidently try a new set of greens with a fair approximation of how they will taste. A huge thank you to my parents to set this trend alive in me.
After moving from Malaysia I had not seen water spinach. The bunches in the greengrocer were certainly a surprise. So here we go again with a few dishes across the regions I travel all made with water spinach.

What is water spinach?

Water morning glory, water spinach, kangkong, vayal cheera, swamp valley greens are all Ipomea aquaticus. This green leafy species is a water-loving plant,  just as the name suggests. The leaves are slightly conical and dark green. The stem is tube-like, suggesting the aquatic nature. The leaves and the tender twigs are edible. The soft twig snaps till where it is edible, therefore cleaning is pretty much like snapping of asparagus. Don’t forget to check the leaves on both sides for bugs. This leafy green is know for its laxative property along with high mineral content.

Precautions while buying water spinach

Do not pick up this green if you are not sure of the source as it is a plant used in water remediation. Since plant loves to absorb minerals in large quantities, growing them near toxic sources helps to clean the water. Spinach sourced here is unsuitable for consumption as it may have toxic metals. Preferably pick up the greens from where you know their growth is or with clear labelling.

Ingredients to make this kolami shaak baaja

Water spinach: check the leaves ad snap off the tender stalks of the kolmi shaak. Wash thoroughly and drain. Chop the greens roughly, the stalk I chop bit smaller than the greens.
Spices: to add to the smokey flavour of mustard oil, it is kala jeera and ajwain that infuses the oil. Follow this up with garlic and red chillies. Now, these two depend on the flavour you prefer to have. For this dish, I choose to use a bit more garlic and keep the red chillies intact so they release the flavour, not the heat. If you want to have a spicier flavour, split the chillies.
Oil: you can’t miss the classic mustard oil flavour in this dish. It gives it that unique smokey intensity that it really needs. I don’t have any swaps here as another will just change the flavour altogether. We have used mustard oil to make Dal pitha and dudh sukto on this blog.

The recipe card below carries the detailed step-by-step recipe to make this baaja. You can save it onto your pinboard directly from here. When you make this recipe share with us how you paired it or how you liked it and please rate the recipe with a 5-star rating.

Can I make this baaja with other greens?

The same baaja can be made with any soft greens. So far, I make this with English spinach (palak), amaranth leaves, Swiss chard, Chinese mustard, beet greens or broccoli greens. You can try the same with the greens you have as well.

Stay connected

The kolmi shaak baaja with some steamed rice and dudh shukto made us a wonderful dinner. Hope you enjoy the experience of a small Bengali cuisine platter. Finish off the meal with the unique plastic chutney recipe. Save up this recipe onto your pinboards to use later.
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