Category: Global Greens Recipes

Bitter Melon

Bitter melon has an edgy exterior but soft and delicate interior. Similar to the African eggplant, the bitter melon tastes like its name, “bitter”, but is subdued when cooked up in a stir fry. This popular Asian melon can change a simple soup or stir-fry into a flavorful and healthy dish.

Nepali Bitter Melon Curry

Ingredients

3 tbsp. canola oil

2 tsp. cumin

1/2 onion

1-2 chilies

2 tsp. salt

3 tsp. turmeric

1 tbsp. curry powder

2 large bitter melons

4 medium sized potatoes (white or yellow)

1/2 bunch of cilantro

2 cloves of garlic

1 tbsp. diced ginger

 

Directions

In a medium sized pot, heat oil on med-high heat. After the oil is hot, add cumin to fry. After one minute, add onion and chilies and mix until browned. Add curry powder, salt, turmeric. Add bitter melon and potatoes. The bitter melon and potatoes should be sliced very thin and the seeds must be removed from the bitter melon. Mix all ingredients together, cover and lower the heat to med-low. Cook covered for about 10 minutes, checking every 2 minutes to stir. After 10 minutes add cilantro, garlic, and ginger. Cook a few more minutes, ensuring the potatoes and bitter melon are fully cooked.

Pair with rice and an Indian or Nepali lentil soup!

 

Global Greens archive

Daikon Radish

Daikon radishes are a favorite of our farmers from Bhutan. Most varieties are large white radishes that are milder than most small radishes but still have some spice. You can prepare them a variety of ways, from stir fry to pickled with carrots as a primary ingredient in Vietnamese banh mi.

Roasted Curry Daikon Radish (Bhutan)

Ingredients

1.5 lb. daikon radish, peeled and cut into ½” pieces

3 Thai chili peppers, chopped

2 cloves garlic, chopped

1/4 cup olive oil

1 tbsp. curry powder

1.5 tbsp kosher salt

Dash of lemon juice

Green onion, chopped

 

Directions

Preheat oven to 400°. Combine daikon radish, peppers, garlic, oil and spices into a bowl and mix to coat. Let sit for 10 minutes. Place radish in a single layer on a cooking sheet. Bake for 20 minutes or until radish is golden brown, flipping once. Garnish with green onion.

Recipe adapted from Just a Pinch

Okra

Okra is enjoyed in many cultures and is thought to have originated in Southeast Asia or West Africa. Okra pods are mucilaginous, which makes them great for thickening soups and stews. The flavor is mild like eggplant and best served with corn, potatoes, or tomatoes.

Okra and Potatoes

Ingredients

1 pint of okra

2 large potatoes

3 tbsp. of oil

1 small onion

1 inch of ginger

1/4 tsp of turmeric

Salt to taste

Directions
Cut okra lengthwise into thin pieces about 1/4 inch in width. Peel and cut the potatoes lengthwise into the same size and set both aside. Chop onion into small pieces. In a pan heat the oil on medium-high. When the oil is hot, add the chopped onion. While the onions are cooking, mash the ginger. Cook the onions until they are lightly caramelized.

Next, add the turmeric and mashed ginger to the caramelized onions. Cook the ingredients for about 2-3 minutes. Turn the heat to medium, and add the okra and potatoes. Cover and stir occasionally. Cook for 10 minutes or until tender. Season with salt to taste and serve with rice or bread.

Serves 2-3.

Global Greens recipe

Long Beans

Long Beans are a favorite in Southeast Asian countries, and they live up to their name. Measuring up to 3 feet long, these beans can be green, deep red or purple. Long beans are often stir-fried, and they cook similarly to green beans.

Nepali Long Bean Curry

Ingredients

3 tbsp. canola oil

2 tsp. cumin

1/2 onion

1-2 chilies

2 tsp. salt

3 tsp. turmeric

1 tbsp. curry powder

4-5 cups of long beans (chopped)

4 medium sized potatoes (white or yellow, very thinly sliced)

2 medium sized tomatoes (chopped)

1/4 – 1/2 cup of water

1/2 bunch of cilantro

2 cloves of garlic

1 tbsp. diced ginger

 

Directions
In a medium sized pot, heat oil on med-high heat. After the oil is hot, add cumin to fry. After one minute, add onion and chilies and mix until browned. Add curry powder, salt, and turmeric. Add long beans and potatoes. Mix all ingredients together, cover and lower the heat to med-low. After 5 minutes, add tomatoes and cover. While cooking, add 1/4 – 1/2 cup of water as needed if curry becomes too dry. After another 5 minutes, add cilantro, garlic and ginger. Cook a few more minutes ensuring the potatoes and long beans are fully cooked.

At times this curry is made with the addition of diced squash.
Recipe courtesy of Global Greens farmer, Tika Bhandari

Shell Beans

Shell Beans are a staple in many African countries. While in season, they are eaten fresh from the pod and are creamier than a typical dry bean. Once dried, shell beans will store for months and are a perfect addition to a winter soup.

Shell Beans & Greens

Ingredients:

5 cups water

1.5 lbs fresh shell beans, shelled (about 3 cups)

1 tbsp. salt

¾ cup red palm oil

1 onion, chopped

2 cups tomato, chopped

2 large bunches amaranth greens (lenga lenga) or spinach, leaves removed from stems

 

Directions:

Bring water to a boil and add shell beans to the pot. Let cook 30-45 minutes or until softened. Beans should be tender but not falling apart. Drain most of water, reserving ½ cup, then add salt to pot.

In a different pot, heat up ¾ cup of red palm oil on medium heat. Add onion and let cook for a few minutes. Add chopped tomato and stir for 7 minutes. Pour this mixture into the cooked beans, add spinach or lenga lenga, then let cook covered for 5 more minutes.

Recipe courtesy of Global Greens farmers, Jacqueline Ndabazaniye and Mukiza Gahetano

African Eggplant

African eggplant (garden egg) is a favorite amongst our Central African growers who enjoy it raw or cooked. This eggplant has a bit of a bitter flavor but it is deliciously enhanced when cooked with tomatoes and other vegetables.

Garden Egg Stew

Ingredients

5 tbsp. oil

2 cloves garlic, minced

1 large onion, chopped

1 hot pepper, chopped (optional)

12-15 garden eggs, cut into quarters

3-4 large potatoes, chopped

1 large tomato

1 bay leaf

3 cups of water

2 cups dry shell beans (optional) or 1 pound of beef (optional)

Thai basil

Salt and pepper to taste

 

Directions
If cooking with beans, boil the shell beans for 25-30 minutes or until tender. Drain and set aside. If using beef, quickly seer the beef and cut into 1-inch cubes.

1.  In a pot heat the oil on medium high. Add chopped onions to heated oil. Cook for 4 minutes, then add garlic and optional hot pepper. Cook until onions are translucent, and then add the cut garden egg.

2.  Add one cup of water and cover. Cook for 5 minutes, then add potatoes and additional cup of   water. Cook 10 more minutes or until tender.

3.  Add chopped tomatoes, last cup of water and cooked shell beans or beef. Cook covered for 10 minutes. Remove bay leaf, then season with salt, pepper, and basil to garnish.

Global Greens recipe

Roselle

Chin baung, or roselle in English, announces itself in the form of red sticks poking up from the ground. A chewy, leafy, tart relative of the hibiscus family, the plant is as common in Burma as basil is here. Many families from Burma began searching it out as soon as they settled in the U.S. and are happy to be able to grow it out at the Global Greens Farm.

Chin Baung Kyaw (Stir-Fried Roselle Leaves)

Cooking Time: 30 minutes, Yield: 2-3 servings

Ingredients

1 bunch roselle leaves

1 tablespoon cooking oil

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 medium red onion, finely chopped

2-3 garlic cloves, finely chopped

1 tablespoon pounded dried shrimp (optional)

1 small can of shredded bamboo shoots (not raw)

3 green chilies (optional, depending on desired spice level)

 

Directions

1. Prepare the roselle by breaking off the leaves at the base. Wash and drain the leaves.
2. Heat the oil in a frying pan.
3. Add turmeric, red chili powder, onion and garlic. Stir until the onion paste is golden brown.
4. Add the dried shrimp if using, roselle leaves, 1 tablespoon of water and stir well. Add salt if desired.
5. When the roselle leaves are soft, add the shredded bamboo shoots and green chilies. For extra spice, cut small slits into the chilies.

Recipe adapted from Moulmein Kitchen

Isogo

Isogo is part of the African nightshade family. The leaves of these varieties are non-poisonous and valued for being rich in vitamins and minerals. They should be cooked as the leaves are very bitter. The bitterness is reduced when cooked with tomatoes.

Isogo and Tomatoes

Ingredients

5 cups of water

5 tablespoons oil

1 bunch isogo

1 large onion (finely chopped)

2-3 cups fresh tomatoes (peeled and chopped)

Salt (to taste)

Directions
Boil water in a medium sized pot. Remove isogo leaves (and small stems) from the main stalk, discarding the stalk. Coarsely chop the leaves and stems. Place chopped greens into boiling water, turn heat down to medium and cover for about 20-25 minutes or until tender. After the greens are tender, drain and discard the water.

While the greens are cooking, heat about 5 tablespoons of oil in a large saucepan on medium heat. Sauté the onions until they are lightly caramelized. Add the isogo and stir until completely mixed. After two minutes, add the tomatoes. Stir occasionally until the tomatoes are soft. Cover and cook on medium-low for 5-7 minutes, stirring occasionally. Season with salt to taste.

 

Put this mixture on top of bread, pasta or rice.

Global Greens recipe

Amaranth Greens (Burundi Recipe)

Ingredients
5 cups of water
5 tablespoons oil (red palm oil preferred)
1 bunch amaranth greens
1 large onion
2-3 cups fresh tomatoes (peeled and chopped)
Salt (to taste)
2 tablespoons finely ground peanuts (optional)

Directions
Boil water in medium size pot. Remove amaranth leaves (and small stems) from the main stalk. Discard stalk. Coarsely chop the amaranth leaves and stems. Place chopped greens into boiling water, turn down heat to medium and cover for about 20-25 minutes or until tender. After the greens are tender, drain the water out, but save about 1 cup of the water.

Meanwhile, heat about 5 tablespoons of oil in a large saucepan on medium heat. Finely chop the onion and sauté the onions until they are lightly caramelized. Add the amaranth greens and stir until completely mixed. After two minutes, add the peeled chopped tomatoes. Stir occasionally until the tomatoes are soft. Cover and cook on medium-low for 5-7 minutes, stirring occasionally. Season with salt to taste.

Optional: Add 2 tablespoons of finely ground peanuts.

Put this mixture on top of bread, pasta or rice.

Global Greens recipe

Mustard Greens

Mustard greens are popular in Nepali cuisine and Nepal is one of the leading producers of these greens. Mustard greens have a sharp, peppery flavor that can be mellowed through cooking. To continue enjoying these greens once the growing season is over, they are dried in the sun and fermented to make gundruk. You can enjoy them simmered fresh to make saag. Saag is usually eaten along with rice and other types of curry or made into a soup by adding water and potatoes.

Saag – Mustard Greens

Ingredients:

 1 bunch of mustard greens

1 tablespoon of mustard oil (sub sesame oil)

1/4 teaspoon of coriander

1/2 tablespoon of salt

1 thumb-sized piece of ginger (chopped)

Directions:
Chop mustard greens, including stems.

Add mustard oil to a pan and let heat. When hot, add coriander, salt, mustard greens and ginger. Cook on high for 10 minutes.

Makes about 2 cups of saag.

Recipe courtesy of Global Greens farmer, Tika Bhandari