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Our Recipes

Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.

FALL/WINTER GREENS SOUP
INGREDIENTS

2 bunches Kale, cleaned, chopped
1 bunch Broccoli Rabe (Rapini), cleaned, chopped
1 bunch Escarole, cleaned, chopped
1 bunch Collard Greens, cleaned, chopped
1 bunch Mustard Greens, cleaned, chopped
Fresh Ginger Root, minced
Fresh Garlic, minced
1 large yellow onion, diced
Cumin Powder
Coriander Powder
Greens Stock (see procedure)
Extra Virgin Olive Oil
Black Pepper, freshly ground
Kosher Salt
Heavy Cream (optional)

PROCEDURE

GREENS STOCK
Wash the greens several times in cold water to make sure there is no dirt or sand whatsoever. Take the leaves off the stems. Put all the stems of the greens, onion, garlic, and ginger in a pot of water and bring to a boil, let simmer for 45 minutes.
SOUP
In a good sized heavy bottomed pot, sauté the onions in extra virgin olive oil until translucent, Add the fresh ginger and garlic, sauté for 30 seconds. Add the cumin, coriander, some salt and pepper. Stir for a minute. Add the greens. Toss in the pot until they start to wilt. Cover the pot of necessary. Add the Greens stock and simmer for 1 hour (uncovered,adding more stock as needed). Test the seasoning adding more salt or pepper if needed. Finish with heavy cream (optional), Blend with a hand blender. Serve with some wild or brown rice or good bread.

NOTE: Of course, you could make a non-vegetarian version of this by starting with bacon…

Hari's Recipes