The greens cook down!
Steam 12 cups mixed chopped greens, collards, kale, chard, broc raab, bok choi, kohlrabi greens. Set aside. Pound or mash 4 cloves of garlic with 1/2 tsp salt and then add to 1 cup chopped parsley and 1 cup chopped cilantro. Warm 2 tsp paprika and 2 tsp cumin in 3 tbsp olive until they release they flavor. Stir in garlic mixture then add greens until extra moisture has evaporated. Add salt to taste. Garnish with olives, lemon juice or some chopped tomatoes.
1 bunch arugula
2 teaspoons white-wine vinegar
2 teaspoons olive oil
1/4 teaspoon sugar
1 tablespoon Gorgonzola dolce
2 tablespoons pine nuts
1/2 ripe pear
1.Wash and remove tough stems from arugula; dry.
2.In serving bowl whisk together the vinegar, oil and sugar. Stir in the Gorgonzola and pine nuts.
3.Peel the pear, cut into bite-size pieces and combine with arugula in the bowl. Toss to dress well.
2 beets (about 14 ounces)
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
6 thick-cut applewood-smoked bacon slices (8 ounces), diced
1 large bunch kale (about 1 1/2 pounds), washed, stemmed and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
4 tablespoons apple cider vinegar
1. Preheat the oven to 425 degrees F.
2. Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
3. In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
4. Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
1 bunch kale
1 teaspoon smoked paprika
¼ teaspoon salt
1 tablespoon olive oil
1. Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces.
2. Toss with 1 tablespoon olive oil, smoked paprika and salt. Spread on 2 baking sheets coated with cooking spray.
3. Bake at 350 degrees F until browned around the edges and crisp, 12 to 15 minutes.
1 bunch kale greens
1-2 cloves garlic, minced
1. Trim the stems off the kale. Heat the oil in a skillet and saute the garlic. (If desired, you can also chop up the kale stems and sauté them with the garlic.) Add the kale, a few handfuls of leaves at a time, and saute until tender, for about 10 minutes. Season with salt to taste and dress with vinegar if desired.