101 Classic Cookbooks serves 4 to 6 This is a Portuguese recipe where cabbage is often substituted for the kale. 1 bunch of kate (about a pound) 2 pounds of potatoes 2 quarts of water 1 tsb. salt Extra-virgin olive oil Remove the stems from the kale, wash the leaves, […]


The Big Table – Tiffany Madeb Lee She adapted beets to her style of Algerian cooking. There are no beets in Akgeria. 8 beets, scrubbed, root ends trimmed but not removed, greens reserved. 4 carrots, scrubbed and cut into 1-inch pieces 6 tbs. olive oil 1 tsb. ground cumin ½ […]


Edna Lewis The Taste of Country Cooking. This is from her 1972 cookbook featuring recipes from Virginia. Serves 4 or 5 1 head of lettuce 3 slices of bacon 1 teaspoon sugar ½ cup apple cider vinegar Remove the softer outer leaves. Cut of break away the lettuce from the […]

Wilted Lettuce with Hot Vinegar Dressing

Gourmet November 2007 Here’s another easy and tasty kale recipe. Serves 4 1 pound of kale, stems and center ribs discarded and leaves coarsely torn 1 tablespoon minced garlic 5 teaspoons olive oil ½ cup dried cranberries(2 oz) Cook kale in a large pot, in 4 quarts of water and […]

Kale with Garlic and Cranberries

Cook’s The Best Recipe ON LENTILS – Regular lentils have a distinct taste. Green are pretty bland. Red ones are on the sweet side. Masoor lentils have the best taste. These are a whole red lentil. 1 cup lentils, masoor if possible, picked over and rinsed 1 teaspoon of salt […]

Indian Spiced Lentils with Kale

from The Joy of Cooking – serves 6 This is simple, fast and good highlighting the flavor of fresh spinach. Works for CHARD too! 2 pounds of spinach – washed well with stems removed 2 tablespoons butter 3 tablespoons olive oil 2 cloves of garlic, minced Heat a heavy skillet. […]

Panned or Sicilian Spinach

serves 4 3 teaspoons olive oil 1 ½ pounds of chard salt and pepper OPTIONAL – Clove of garlic minced or strained. Tablespoon balsamic. Tablespoon cider vinegar. A splash of red wine. Heat oil in pan. Add garlic, is using and cook 1 minute. Add chard and cook till as […]

Easy Preparation Chard

by BILL SMITH – CROOK’S CORNER serves 4 After preparing the spinach, it can be added to anything you’re cooking that looks like a good choice. It goes with everything on your table. ½ cup water 2 tablespoons of unsalted butter 10 ounces of spinach, or as much that fits […]

Wilted Spinach

serves 4 1 pound kale – washed and stemmed 3 tablespoons olive oil 1 clove garlic chopped or strained through a press Braise kale until soft and add to pasta


Kale or any green will do. from Saveur “The New Comfort Food” Serves 8 to 10 ¼ cup olive oil plus extra for serving ½ cup chopped parsley 6 ribs of celery, chopped 4 cloves garlic, chopped 3 medium carrots, chopped 1 small red onion, chopped Kosher salt and pepper […]

Tuscan Style Kale Soup

hef Paul Bertolli – Oliveto restaurant in Oakland, California. A former Chez Panisse chef. This is great on peppery greens like arugula, with Parmesan and good, think home made, croutons. 1 medium shallot, finely chopped 2/1/2 tablespoons balsamic vinegar, as old as you can afford Kosher salt and freshly ground […]

Balsamic Vinaigrette

Cook’s Country – June 2015 Aioli as done here is great on any fried vegetable. Nice on roasted meat, and also as a spread. ½ cup mayonnaise – pref. Hellman’s 11/2 teaspoon lemon juice 1 teaspoon hot sauce – I like Frank’s best 1 small garlic clove minced salt and […]