Martha Stewart Teaches You How to Make Greens | Martha's Cooking School S4E1 "Greens"
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Recipes in this Video
5 recipes
vegetariandairy-free
Ingredients
- ●1 bunch fresh sorrel, chopped
- ●1 medium onion, diced
- ●2 medium potatoes, peeled and diced
- ●4 cups vegetable broth
- ●1 cup heavy cream
- ●2 tablespoons butter
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1 tablespoon fresh dill, chopped (optional)
Instructions
- 1In a large pot, melt the butter over medium heat.
- 2Add the diced onion and sauté until translucent, about 5 minutes.
- 3Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.
- 4Pour in the vegetable broth and bring to a boil.
- 5Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- 6Add the chopped sorrel to the pot and cook for an additional 5 minutes until wilted.
- 7Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.
- 8Stir in the heavy cream and season with salt and black pepper.
- 9Heat the soup gently until warmed through, but do not boil.
- 10Serve hot, garnished with fresh dill if desired.
Equipment
large potimmersion blendercutting boardknife
pescatarian
Ingredients
- ●8 oz spaghetti
- ●4 fresh sardines, cleaned
- ●2 cups bitter greens (such as arugula or dandelion greens)
- ●3 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 lemon, zested and juiced
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2Preheat the grill to medium-high heat.
- 3In a bowl, mix 2 tablespoons of olive oil, minced garlic, red pepper flakes, salt, and black pepper.
- 4Brush the sardines with the garlic oil mixture and place them on the grill.
- 5Grill the sardines for about 3-4 minutes on each side, or until cooked through and slightly charred.
- 6In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
- 7Add the bitter greens to the skillet and sauté for 2-3 minutes until wilted.
- 8Add the cooked spaghetti to the skillet with the greens, along with the lemon zest and juice. Toss to combine.
- 9Remove the sardines from the grill and place them on top of the pasta and greens mixture.
- 10Serve with grated Parmesan cheese if desired.
Equipment
grilllarge potskilletmixing bowltongsspatula
🌶️🌶️🌶️Low
Ingredients
- ●6 large eggs
- ●1 cup Swiss chard, chopped
- ●1/2 cup onion, diced
- ●1/2 cup bell pepper, diced
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup milk
- ●2 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes (if using).
- 3In a large oven-safe skillet, heat the olive oil over medium heat.
- 4Add the diced onion and bell pepper to the skillet and sauté until softened, about 5 minutes.
- 5Add the chopped Swiss chard to the skillet and cook until wilted, about 2-3 minutes.
- 6Pour the egg mixture over the vegetables in the skillet, stirring gently to combine.
- 7Sprinkle the crumbled feta cheese evenly over the top.
- 8Cook on the stovetop for 2-3 minutes until the edges start to set.
- 9Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- 10Remove from the oven and let cool for a few minutes before slicing and serving.
Equipment
large bowlwhiskoven-safe skilletspatula
vegetarian
Ingredients
- ●1 bunch kale, stems removed and leaves chopped
- ●1/2 cup Caesar dressing
- ●1/4 cup grated Parmesan cheese
- ●1 cup croutons
- ●1/2 tsp black pepper
- ●1/4 tsp salt
- ●1 tbsp lemon juice
Instructions
- 1Wash the kale leaves thoroughly and remove the stems.
- 2Chop the kale into bite-sized pieces and place in a large salad bowl.
- 3In a separate bowl, mix the Caesar dressing with lemon juice, salt, and black pepper.
- 4Pour the dressing mixture over the kale and toss well to coat the leaves evenly.
- 5Add the grated Parmesan cheese and croutons to the salad.
- 6Toss again gently to combine all ingredients.
- 7Let the salad sit for about 5 minutes to allow the flavors to meld.
- 8Serve immediately as a refreshing side or main dish.
Equipment
large salad bowlmixing bowltongs
vegetariangluten-freedairy-freeegg-freenut-freesoy-free
Escarole is often used in Mediterranean cuisine, and this dish highlights its slightly bitter flavor balanced with spices.
Ingredients
- ●1 large head of escarole, washed and chopped
- ●2 tablespoons olive oil
- ●3 cloves garlic, minced
- ●1/2 teaspoon red pepper flakes
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 tablespoon lemon juice
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 3Add the chopped escarole to the skillet, stirring to coat with the oil and garlic.
- 4Season with salt and black pepper, and continue to sauté for about 5-7 minutes until the escarole is wilted and tender.
- 5Remove from heat and drizzle with lemon juice, stirring to combine.
- 6If desired, sprinkle with grated Parmesan cheese before serving.
- 7Serve warm as a side dish or over pasta for a main dish.
Equipment
large skilletspatulameasuring spoonsknifecutting board
🌶️🌶️🌶️Medium
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