Greens and Grains (Yeşil Yapraklılar ve Tahıllar)

 

We're transforming a Turkish classic: In Turkey, a traditional winter favorite is spinach cooked with onions, peppers, or tomato paste, and served with rice alongside a dollop of creamy yogurt. However, since I moved to the United States, I've taken this beloved dish and given it a twist by incorporating a variety of greens and grains. I now experiment with spinach, chard, beet greens (of course I keep my beet greens), kale, and even collard greens, pairing them with bulgur, quinoa, wheat berries, buckwheat, and more. The result? A delightful medley of flavors and textures that can be enjoyed for lunch or dinner, and it is vegan. 
 
Sometimes, I venture to the local farmers' market to pick the freshest greens available, but on other occasions, the convenience of a 1.5 lb bag of power greens or baby spinach from Costco comes to the rescue, allowing me to whip up a delicious meal in just 30 minutes. The possibilities are endless—select your preferred combination of greens and grains and give it a try. Whether you opt for a plain or garlicky yogurt accompaniment, you're in for a green treat. 

(For the dish in the picture I used Costco power greens and coarse bulgur.)
1-1.5 lb greens of your choice
1/4 cup of grain of your choice
1 biggish onion, finely chopped
3 cloves of garlic, finely chopped
4 tbsp olive oil
1 tbsp tomato or hot pepper paste
salt/pepper/red pepper flakes
1/2 cup hot water
optional
1/4 to 1/3 cup chopped fresh pepper (I love using sweet Italian red peppers but just like anything else, you can choose yours) 
And yogurt for serving

-Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 6-7 minutes until they become translucent and tender, but not browned.
-If you're using bell peppers, add them to the pot along with the minced garlic. Continue cooking for another 5 minutes, stirring occasionally.
-Stir in the tomato or pepper paste and cook for an additional 1 minute to enhance the flavors.
-Begin adding the greens in small batches, allowing each batch to wilt before adding more. Stir continuously for about 10 minutes until the greens darken in color and become tender.
-Add your chosen grain to the pot and cook, stirring, for 1-2 minutes. (Avoid using brown rice due to its longer cooking time; if you must, use pre-cooked brown rice.)
-Pour in the hot water and season with salt and black pepper to your taste. If you like a bit of heat, don't hesitate to sprinkle in some red pepper flakes.
-Reduce the heat to low, cover the pot, and let the mixture simmer for approximately 20-25 minutes, or until the grain is cooked and has absorbed most of the liquid.
-Serve your delicious greens and grains dish with a side of yogurt. While I personally love mixing the cooked greens with yogurt, some enjoy it plain. 
 

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Sautéed Spicy Beet Greens

Beet greens, stems and leaves, although usually discarded, are in fact quite healthy, sweet, and delicious when cooked in simple ways. There are a couple of different ways of cooking beet greens in Turkish cuisine. The following recipe is a simple one rice and olive oil.

We get beets, red or golden, from the csa farm box almost every week and absolutely love to use them to pickle or for salads and risottos. I save the greens for my lunch.  I love sauteing them a couple of different ways like this recipe, but this spicy one with jalapenos is my favorite. 

beet greens of 1 bunch red or golden beet, stems and leaves chopped

1 small onion, finely chopped

2 cloves of garlic, minced

1 or more jalapenos or any hot pepper of your liking, finely chopped

2-3 tbsp olive oil

Salt and pepper

Red pepper flakes    

-Heat olive oil in a pot.

-Add onion and cook on medium 3-4 minutes until soft.

-Add beet stems, jalapeno, and garlic. Sauté another 3 minutes.

-Add chopped leaves, salt and pepper and keep sauteing on low to medium for ~10 minutes. 

-Salt and pepper to taste. Add hot pepper flakes if you wish.

-Serve at room temperature or cold, preferably with yogurt on top, and baguette on the side. Sprinkle with red pepper flakes and Tabasco sauce for more fun!

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