RECIPES FOR GREEN LEAVES
Basic instructions for the preliminary preparation of various green leaves are given here:
Nutritious Green Leaves Of The Pacific, July 1984
SUMMER SALAD
Ingredients:
1 cup shredded Chinese cabbage leaves
1 cup watercress
1 cup basella leaves, broken in half
1 cup diced cucumber
3 spring onions, chopped
1 cup salad dressing
Method:
1. Wash the leaves thoroughly and dry in a cloth.
2. Mix leaves together with diced cucumber and chopped spring onions, and serve with dressing.
Four servings.
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TROPICAL SALAD
Ingredients:
2 cups chopped or torn green leaves
½ cup fresh grated coconut
2 Tbl chopped green pepper (capsicum)
¼ cup chopped nuts
¼ tsp salt
1 cup salad dressing
Method:
Mix all ingredients together, then serve.
Note: Only leaves that taste good raw, such as basella, Chinese cabbage, European cabbage, kangkong and watercress, should be used in this recipe.
Four servings.
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SALAD DRESSING
Ingredients:
2½ cups oil
¼ cup vinegar or lemon juice
¼ tsp salt
Pepper, to taste
Crushed garlic, to taste
Method:
Put all ingredients in a bottle and shake well. Use immediately or store for later use.
Makes half litre.
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COCONUT CREAM DRESSING
Ingredients:
1¾ cups thick coconut cream
¼ cup lemon juice
¼ tsp salt
1 finely-chopped chilli
1 finely-chopped green onion
Method:
Mix all ingredients together and use the same day.
Makes half litre.
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TASTY LEAF SOUP
Ingredients:
1 bundle Chinese cabbage, or other green leaves, chopped
1 cup thinly sliced meat or fish
½ tsp cornflour or cassava flour
1 tsp soy sauce
½ tsp sugar
1 tablespoon oil
1 onion, chopped
2 tsp sliced ginger
6 cups water
Salt
Pepper
Method:
1. Combine soy sauce, sugar, and cornflour, and mix well. Add meat or fish and set aside.
2. Heat oil, add ginger and onion, and fry until tender.
3. Boil water in a large pot. Add meat or fish and soy sauce mixture, ginger, and onion. Simmer 10 minutes.
4. Add green leaves and simmer another 10 minutes.
5.Season with salt and pepper to taste, and serve.
Note: Most green leaves are suitable for this recipe, except very soft ones such as taro leaves or tough ones such as breadfruit, gnetum, and Indian mulberry.
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GREEN LEAVES WITH WHITE SAUCE
Ingredients:
2 Tbl butter or oil
2 Tbl flour
¼ tsp salt
1 pinch pepper
1 cup milk
2 cups cooked green leaves
Method:
1. Heat butter or oil in a pot. Remove from heat and stir in the flour, salt, and pepper.
2. Return to heat and stir until mixture bubbles. Remove from heat and stir in the milk.
3. Return to heat and stir until mixture boils. Simmer for a few minutes, then add the cooked green leaves. Serve.
Variations: Add a little chopped onion to the butter and fry for a few minutes before adding the flour. Or, add some grated cheese to the hot sauce before adding the cooked green leaves.
Four servings.
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FISH AND GREEN LEAF CURRY
Ingredients:
1 small chilli
2 pieces of garlic
½ tsp salt
1 bundle (230 g/½ lb) green leaves
2 Tbl oil
1 cup water or coconut cream, if desired
½ large or 1 small tin of fish
Curry powder to taste
Method:
1. Finely chop up onion. Grind garlic and chilli with salt. Wash and cut up green leaves.
2. Put the oil in a pot, heat, then add onion, garlic, and chilli, and fry.
3. Add curry powder and fry. Stir in green leaves and fry one minute.
4. Add the fish and stir well. For a wet curry, add water or coconut cream.
5. Cook slowly until green leaves are soft, then serve.
Note: The best leaves for this recipe are amaranth, drumstick leaves, European cabbage, Chinese cabbage, kangkong, and pumpkin tips.
Four servings.
DATE: July 1984
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