Mollie Katzen's Recipes

2 medium heads escarole (about 10 ounces each)
1 tablespoon extra-virgin olive oil
1 teaspoon unsalted butter, optional
1 teaspoon minced or crushed garlic
Salt
1 to 2 tablespoons golden raisins

1. Trim bottom 1/8 inch from base of escarole. Separate leaves; wash in cold water and spin dry in a salad spinner. Coarsely chop.
2. Heat a large, deep skillet over medium heat. Add olive oil and swirl to coat pan. Add butter, if using; melt. Stir in garlic.
3. Add escarole. Sprinkle lightly with salt. Turn with tongs a few times. Cover and cook about 5 minutes. Turn a few more times, replace cover, and cook until escarole wilts to about half its initial volume.
4. Stir in raisins. Cook uncovered 5 to 10 minutes, turning frequently with tongs, until most of the liquid has evaporated. Serve hot, warm or at room temperature. Serves 4.

Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007).

4 firm Portobello mushrooms (4-inch diameter)
1 tablespoon extra-virgin olive oil
3/4 cup ricotta cheese
1 teaspoon minced or crushed garlic
1/2 cup shredded mozzarella cheese
Freshly ground black pepper
1 medium ripe, firm tomato, thinly sliced
1 tablespoon thyme leaves, or 1 teaspoon dried thyme
3 tablespoons grated Parmesan cheese

1. Remove and discard stems from portobellos. Scrape out and discard gills, being careful not to damage mushrooms’ edges.
2. Heat in a large skillet over medium heat. Add olive oil and swirl to coat pan.
3. Lay mushrooms cap-side down in the oil. Cook undisturbed 10 minutes. Turn over and cook 10 minutes. Flip over again.
4. While mushrooms cook, combine ricotta, garlic and mozzarella in a small bowl. Add black pepper. After mushrooms have cooked 20 minutes, fill each mushroom cap with about 3 tablespoons ricotta mixture, spreading gently.
5. Arrange a few tomato slices on each mound of cheese and sprinkle with thyme and Parmesan. Preheat broiler.
6. Broil 5 minutes or until tops have turned golden brown. (Watch carefully so they don’t burn). Serve immediately. Serves 4 as a main coarse or 8 as a side.

Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007).

1 tablespoon unsalted butter
4 cups sliced leeks (white and pale green parts only)
1/4 teaspoon salt
4 cups green cabbage, cut into 1-inch squares
2 tablespoons water
Freshly ground black pepper
Chinese-style dark sesame oil
Toasted sesame seeds

1. Melt butter in Butch oven or large, deep skillet over medium heat. Add leeks and salt. Cook, stirring occasionally, about 10 minutes or until tender.
2. Add cabbage and stir to combine. Add water; cover, reduce heat to low, and cook, stirring occasionally, until cabbage is tender, about 20 minutes.
3. Season with black pepper and more salt if needed. Serve hot or warm, drizzled with a tiny bit of dark sesame oil and topped with a generous sprinkling of lightly toasted sesame seed. Serves 4.

Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007).