Pamela Toman

Tag: greens

Kale Dal

We make this recipe regularly. It's one of our favorite uses for greens.

Toor dal are also known as pigeon peas.

Ingredients Step
Heat Instant Pot on saute until hot.
1 T. oil Add.
2 t. mustard seeds
2 t. cumin seeds		 Add. Cook until seeds start to sputter.
4 garlic cloves, chopped (1 t. powder)
1 onion, chopped (1 T. powder)
¾ t. salt
½ t. turmeric
1 c. toor dal
4 c. water
1 serrano, chopped (opt.)
½ t. cayenne (opt.)		 Add. Stir to combine, scraping the bottom.
6 c. kale, chopped Place on top.
Cook 10NR10 on high.
juice of 1 lemon Add. Stir well to make a smooth lentil mixture. Serve.

Source: Pavani Nandula's Vegetarian Indian Instant Pot Cookbook

Kale Dal was published on 2 October 2025.

Recipe uses: kale, toor-dal, pressure-cooker, greens

Blackeyed Peas and Collards

This is my one-and-only collards recipe. A great way to ring in the new year in Southern style, or to use up CSA collards. Pairs nicely with cornbread.

Ingredients Step
1 onion, diced
oil		 Saute in Instant Pot.
3 cloves garlic, minced Add garlic toward end of sauteeing.
1⅓ c. dry blackeyed peas (rinsed)
4 c. vegetable broth		 Stir in.
1½ t. sweet paprika
½ t. smoked paprika
½ t. black pepper
2 dried bay leaves (1 if fresh)
1 T. soy sauce
1 T. Worcestershire sauce
1 dash liquid smoke (3 is too many)
1 T. apple cider vinegar / red wine vinegar
2 T. tomato paste
1 T. brown sugar (optional)		 Incorporate some or all of these spices.
1-2 bunches collards, trimmed and chopped into bite-sized pieces Lay on top of beans-and-broth mixture (don't stir — we want the beans submerged and the collards on top).
  Pressure cook on high for 16 minutes, then natural release for 10 minutes. Remove bay leaves, stir, taste, and season with salt and other seasonings.

Draws on: Kristen Chidsey and Minimalist Baker

Blackeyed Peas and Collards was published on 27 May 2025.

Recipe uses: blackeyed-peas, collards, pressure-cooker, greens

Baked Risotto with Greens

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients Step
Preheat oven to 375 degrees.
1 small onion, diced
olive oil		 In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced
1 heaping c. Arborio rice		 Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces
salt and pepper		 Add. Stir until wilted.
quart of no-chicken broth Add broth. Bring to a boil over high heat.
Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped)
1 c. frozen peas, thawed --or-- asparagus, sliced
1 T. lemon juice		 Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan
3 T. butter		 Add. Stir until well blended and saucy.

Source: Kay Chun (NYT Cooking)

Baked Risotto with Greens was published on 12 November 2024.

Recipe uses: arborio-rice, kale, stock, spinach, peas, parmesan, lemon, greens