Making your greens a whole lot sexier… (7 recipes)
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- เผยแพร่เมื่อ 28 มิ.ย. 2024
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00:00 - Intro
00:59 - Green Pasta
04:40 - Garden Burger
08:27 - Green Furikake
10:36 - Green Juice
12:34 - Green Smoothie
13:11 - Saag
15:23 - Green Shakshuka
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Editor - Cooper Makohon
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Anyone still watching this guy from when he would smoke pot and make stoner snacks with his brother?
Yep, that's what got me started on the channel. TH-cam unsubbed me at some point but these newer food vids got recommended and I'm back for the ride.
Haha yep
Yup I liked the vids then and I still like them now lol
What's a good way to store the pasta before you cook it??
Yes
If you don't have the equipment to make the pasta, just do the dough and turn it into lasagna. Super easy with just a knife and a roller to shape it
Thank you!!
DAMNNNNN MIKE, you been popping off lately 🤣 you got me making ginger beer, kombucha, breads, fermenting hot sauce and other veggies, etc.
Thank you for all the recipes and knowledge! I appreciate it a lot. Especially since I'm unemployed at the moment and doing whatever I can to save money.
Pro home cooks for life!😊
I love it when people make an effort to ensure that the right decisions are the obvious or everyday choices, like adding greens to your diet beyond just making salads.
One of my favorite things to do with kale, especially when I realize it only has a couple days before it gets all sad and wilty, is to chop it up and toss it in a tiny bit of olive oil, garlic, powder, and salt. Then air-fry at 350F for 3ish minutes. You want it crispy but not burnt. Good for snacking straight or adding to a dish of gnocchi with a cream sauce, for example. Store-bought kale chips have so little flavor to me. Fresh kale air-fried is so very yummy.
My favorite green dish is simply greens and beans: saute some garlic and a hot red chili in olive oil. And a whole bunch of greens-- anything, but turnip greens are great. Wilt the greens down. Add some cooked beans like pinto, cannalini, bolito, Anasazi. Mix it all up and cook till greens are cooked and all the tastes are mixed. It's such a simple dish, but so delicious, and more than the sum of its parts.
Sounds great!
With regards to the juice, adding an acid like citrus also has the additional benefit of making the iron in the greens more readily digestible, which is always good.
ProHomeCook tip from Bulgaria: Phylo pastry with feta and greens wilted with some leek or other onions!
Yes! Packed with tons of greens! You can use any greens and herbs.
Wow! Just love the creativity that exudes from this guy! TY for helping me take our ordinary family meals to the next level … even when I have no time! No wonder you have the ear of 4.3m ppl !! Rock it!
As always, a ton of great ideas. Saag! Green shaksusha! Will be doing these for sure. My favorite way to use chard makes two meals out of one bunch of chard. 1) cut the leaves off the stems, saute the leaves with chopped garlic. Use them to top some soft polenta, and mix in blue cheese crumbles and chopped bacon. 2) Cut the stems up into small slices and use them in a gratin. Jacques Pepin has a good approach to this in his big book Essential Pepin.
I love this channel so much.
me too!
Nobody thinks outside the box like you do. Thanks for the inspiration!!❤
Yeah, plenty of people think exactly like he does. This man did not _invent_ any of these concepts. You can buy spinach pasta at freakin' Walmart. Even other food channels have had ideas like this before. You can like what people are doing without riding them so hard. Are we really at a point where mindless celebrity worship extends to TH-camrs now...
@nyanuwu4209 damn haters!! Why can't each person have their own thoughts and opinions w/o some asshole shitting on them....WHY!! NOBODY CARES WHAT YOU THINK...NEGATIVE NELLY!!
Great ideas. I bet you could also use greens that are normally “garbage,” like carrot and radish tops. If I hadn’t just made pasta (sourdough) yesterday, I’d make that pasta today. Love the letting it sit for an hour tip. That would have kept me from needing to reroll my pasta sheets yesterday when they stuck together. Aaargh.
As Italian my compliments for making that green pasta (tagliatelle)! Amazing idea to make the green sauce to pour on the flour! Thank you.
If you want something even more stupidly simple, look to China.
Mix one part oyster sauce, one part soy sauce, one part Chinese rice wine(omit it if you can't find it), sugar, and white pepper to taste. On medium-high heat stir fry some minced garlic and ginger in sesame oil until they get fragrant, then throw in greens like Spinach, Kale, thin-sliced Broccoli, Bok Choy, or Green/Rainbow Chard. Stir fry the leafier greens until they've wilted and shrunk(if you're cooking a large mass, you can throw a lid on top to expedite the process), whereas the others get cooked until their stems are just tender. After that, turn your heat to high and drizzle the sauce around the sides of your cooking vessel, wait up to 15 seconds, then stir and mix well.
Finish with lemon juice, mix, taste and adjust at the end with salt, sugar, and white pepper if necessary. Boom, you've got a crazy good side dish (or main if you're vegetarian) to throw on top of rice that takes less than 10 minutes to make, prep included. You can also use the same sauce for things like zucchini, mushrooms, bell peppers, celery, and carrots.
Your kids are so lucky to develop a taste for everything. Good for you!
Literally was thinking of ways to incorporate more greens & fiber into my diet today! Excellent timing & awesome content!
5:11- To make a full fab five, I like adding red lettuce. It may not be quite as nutritionally dense, but the color is amazing and it's super easy to grow (especially where I live- it's so hot it's hard to grow a lot of greens, sadly, but red lettuce is quite heat tolerant. I usually have to sub arugula with nasturtium)
Oh yes, the visual appeal is important. And lots of colors really help with that.
Thank you for posting this at the beginning of gardening season! So many great ideas, and I think every gardener should watch this video
All I can say is YUM ! These recipes look great for incorporating greens into the diet. I have a friend who likes veggie burgers and will have to try your prep technique to make the burgers. Thanks so much for your videos.
Love all of your recipe ideas. So healthy and delicious! Can’t wait to try some of them. Thanks for the inspiration!!😊
That burger looks incredible!!
Yum! You're family must enjoy the BEST meals!!!!
As a vegan, I truly appreciate this...Im more into the carbs and starchy vegs so getting greens is hard!
Well damn... we pulled a bunch of bolted spinach, fava bean plants and volunteer red chard just this afternoon. Reclaiming all of those greens tomorrow morning and trying some new recipes!
(Also, I got a Made In carbon steel pan a couple years ago. Put in some extra time on seasoning it, and it's my everything pan now. Smooth as hell, and basically non stick. It washes out with the sink nozzle and a sponge.)
@ProHomeCooks
I just made (and tasted) Saag for the first time because I got some greens on sale recently. I love it! Added paneer and chickpeas like you. I ended up adding a ton more spices to mine because I love these flavors so much that I want it STRONG. Thanks for the ideas on what can do with greens. I find them gross and difficult to get creative with. Your ideas are great!
i just love the whole style of videos and ocfcourse the recipes, the longer the video the more the fun
love the last eggs idea! totally low prep if you're not making flatbread from scratch
Thank you for these! I was searching for more ways to use the foraged greens I get, so this is awesome!
Wow! You make everything look so doable and delicious. Thanks for sharing.
one of the recipes i like to do with the extra spinach kale and chard from the garden is beans and greens as a side dish. super fast and easy to make with pantry staples.
So many great ideas! And everything looks so delicious! Merci beaucoup!
re: Juice/Smoothies - Vitamin C in citrus also helps increase the bioavailability of the iron in the greens!
Thank you for the great ideas. I grow a lot of greens and use them the same Ole boring way. I will try all of them, they look delicious!
Was taking a bite of rice with furikake literally as you started talking about furikake. Haha great recipes but I’m jealous of all your counter space!
Excelente video, Mike. Aplausos de pié 👏🏻👏🏻👏🏻Me han encantado estas ideas. Gracias!
A friend of mine feeds her kids green smoothies and calls them troll snot. They hate veggie smoothies but they love troll snot.
On green juice: My cultivated greens are late this year- but the edible weeds, like dandelion and nettles, were popping! So don't be afraid to forage for edible weeds for juicing if they come from areas which are not sprayed with chemicals. I made green juices with dandelion and overwintered veg like swiss chard, fennel and collards plus apple and lemon. Delicious and very energizing!
Speaking of overwintered greens- many overwintered brassicas with send out flower buds. You can treat those buds like broccoli. IF you keep picking the flower buds, the plant will keep sending out more.
So many great dishes here! Thanks for the video.
What a great idea to use some greens to make fresh pasta, I have some old spinach and tomorrow I’ll work on the pasta. Thank you for reminding us to use beautiful healthy greens.🥰🐝🐝🐝
Fantastic dishes and resourcefulness.
Those killer lashes…magnified!! Rockin’ adorable!
im excited for this video!
Since juicing concentrates the substances in fruits and vegetables, juicing high oxalate foods will result in more oxalate in your body. This problem can be worse if you're also taking high doses of vitamin C. Spinach contains oxalates which blocks the absorption of iron and calcium but breaks down under high temperatures, and raw kale contains goitrogens which are found in raw cruciferous vegetables and can affect thyroid function in large amounts. Steaming is method of cooking that can be used to reduce the oxalate content in oxalate-packed foods and reduce the levels of goitrogens. Getting enough iodine and selenium can also help limit the effects of goitrogens.
Made the burgers last night and they’re awesome!
Always thought making patties would take forever but it was surprisingly easy (at least in terms of no disasters haha) and very tasty.
Currently enjoying one of the leftover patties (ended up with 5 BIG patties but could see it stretching to 8 or 10 regular/smaller ones)
Last night added ketchup, cheese, red onions n an egg and this morning swapping out ketchup for red pepper hummus and red onions for sliced pickled gherkins haha
Those veggie burgers are delicious! I can't believe how well they hold together
These are really great and different veg recipes. Thanks much🎉🎉
Mike where have you been buddy? Been missing your videos and more importantly your enthusiasm. I’m looking forward to more episodes, best, Phil
Watched u when u started and woww! Hii! Its been awhile and i love your content!
yum! Your vids always make me hungry!
Home made buns looked amazing
Thanks for the recipe ideas. A great tool for both wringing out cooked greens and making juice is a nut milk bag. You can then use a blender to make juice and squeeze the juice out with the nut milk bag if you don't the space for extra kitchen gadgets like a juicer.
Those are super nice ideas! Thanks for sharing❤
Coming into autumn and the chard and kale abundance need to be stored for winter goodness . Dehydrator powering up.
This is great! I’m waiting for our garden to come up and if we have a ton of greens all at once we can use them up!
Thanks Mike, another excellent video.
Going to try the garden burger this weekend!
for Saag, we at India usually use Mustard greens, White goosefoot (bathua) and Spinach in 1:1:1 ratio,
in Kashmir, they use collard greens for saag.
This was such a useful and interesting video. Timely as well. The store had a pound of arugula on sale for $3.50. Now I just have to pick one of your suggestions. I'm leaning towards the saag since I've had a taste for Indian spices lately.
Yummy! I also learned a few new words… SOG/ Shakshuka. I just made pesto with my leftover greens.
Thx for this new videoooo (alr know that it will be awesome)
Please make more videos about how to use up leftover ingredients. It would be so useful to get more inspiration and not let them spoil :)
This was such an awesome video! It contained the perfect amount of information and hit on different cuisines too. When you were building your saag and dumping in the greens, can you describe the purpose of adding greens in batches instead of all at once?
hey hey hey - all veggies
Amo tu canal!
Thank you for the ideas on using greens other than salad though I love salad. And I never knew what that green paste was at Indian restaurants but now I know and I'm definitely going to make it
Hope you enjoy it!
Thanks so much! Many blessings.
I really enjoyed this video thank you
Great video!!
im curious about the green pasta. that would be such a cool way to get greens in.
Nice! Yummy! Thanks! Have a blessed day!
Hi Mike,
Perfect timing, as I need to try new ways to cook my collard greens at home. Last year we had a few cauliflowers that went to flower and now we have an endless supply 😂.
Fun video idea:
You should try using a few ice cube trays and fill with your choice of herbs (from the garden), garlic, and oil (or add water for soups).
Parsley, garlic, and olive oil is my go-to right now. It’s a perfect way to spice up your breakfast in the morning while you’re rushing out of the house with the kids.
Green Furikake is such a great idea!
Game changer!
Growing a ton of onion, and harvest 2 spring onions and got more leaves than bulb lol. Going to dehydrate it, and turn to powder. Will rehydrate it, and will make a spring onion pasta
I found a very easy solution: I cook vegetables that I like eating.
So I don't cook brussel sprouts or broccoli, but I have kale and spinach.
Green is my favourite colour.
Chimichurri and pesto are other great ways to use up extra greens. Not just limited to parsley and basil. Carrot tops make a great Chimichurri.
Wonderful
One more idea that took me a long time to try is a blended salad. Put your salad, dressing and water to a blender and blend to smoothie consistency.
What funny timing! I just made a smoothie for the first time in months because I was thinking I need to eat more veges but don’t like them.
This is related to an earlier video of yours about ginger beer. Try the same with cherries. OMG!!!!! I also use mango and strawberries, but I create a bug instead of using yeast.
For some reason I had no idea that people used bare carbon steel for frying. I mean, if we're talking ferrous metal cookware, usually it's either bare cast iron, enameled steel or stainless steel. Any issues with warping when heated? If not, then a slightly less fancy carbon steel frying tray can be made dirt cheap in any garage that has a welder and an angle grinder - mild steel sheets are inexpensive, and easy to work with.
I also really liked the concept of a kitchen table that basically doubles as a huge cutting board. Must be pretty convenient to work on, given all that space.
Can you do a video on viral cottage cheese recipes but with your own spin?
I put them in eggs, soups, stews, and sauces. I particularly like puree-ung them for kids that don't like greens in their food ( fortunately not my kid).
Thanks! I am the person who buys leafy greens and leave them go to waste or feed them to the chickens. Now I know what to do.
Cant believe you added Saag here. Lets go
I love your videos
You are a super genius
Your videos for using more vegetables have been an inspiration to me. But, I'm having one big problem. There's been a dramatic increase of fruit flys/Nats spawning in the house. I've tried home remedies such as boiling hot water down all the drains, and leaving out dishes of apple cider vinegar mixed with dish soap as a catch for the Nats. We're not winning the battles with the Nats. What do you do to deal with the bugs that come along with an increase in fruit and vegetable use? And do you have a fly/ bug problem with your compost bins?
I think you need a Vitamix to make the egg/greens mixture for the pasta. I ran my Ninja for about 10 minutes and there are still tiny bits of whole kale. Either I'd need a more powerful blender or else not buy the bagged curly kale that I use for salads. I had to roll it out by hand. I have water boiling right now and we'll see if it holds together.
And guess what? A neighbor came over yesterday with an old Vitamix that she'd bought 10 years ago and never used! No joke! And today I went to the farmers market and bought some BEAUTIFUL green chard. And I have more kale and arugula too, so guess what? MORE PASTA COMING!!
You should try molokhiyyah. Easy, green stew.
Exactly my thoughts, and I don't even have kids to take care of! 😂 These are all very innovative, but I can't see myself trying them on a day-to-day basis. Much easier to eat greens in almost any other way.
that burger made me hungry
A simple stir fry can also make things a lot better
Wonder if dehydrating the left over greens to have green powder to add to drinks, soups and recipes would be a good way to use up juicing waste.
Looks delicious. What is in the vinaigrette?
Smexy baby smexy! Eat those greens! I love Tuscan kale in soup because it reheats well and doesn't melt.
Thanks I'm not vegetarian but I don't eat meat every single f'n day. Appreciate that you made a burger without meat. It's complicated, for sure. Roasted beets, skin on, and grated, work for me. Plus you can use the beet tops.
I'm so jelly I want that carbon steel pan for campfire and live fire f'n cooking! /drooling
I noticed your Hexclad pan, what are your thoughts on it? My fiancé and I just got the 7 piece pan and wok set and we absolutely love them so far!
Burger looked so delicious! Do you know how it freezes?