Ingredients: 1 bunch kale 1 teaspoon smoked paprika ¼ teaspoon salt 1 tablespoon olive oil Directions: 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 […]
Greens
Ingredients: 1 bunch kale greens Olive oil 1-2 cloves garlic, minced Directions: 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 […]
Sauteed Kale With Garlic and Olive Oil
Ingredients: 1 bunch cut Swiss chard (or beet greens) 4 cups vegetable stock 1 large handful fresh basil, torn 1 medium-sized onion, chopped 2 cloves garlic, chopped 1/2 cup rice or orzo (I used rice, but the recipe calls for orzo) Directions: In a pot, sautee the onion and […]
Swiss Chard or Beet Green Soup
Ingredients •1 garlic clove, cut in half, green shoot removed •3/4 cup shelled walnuts •1 tablespoon bread crumbs •1/3 cup fresh ricotta •2 tablespoons warm water •1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan) •1 tablespoon extra virgin olive oil […]
Brocolli Raab Pasta
serves 4 1 tablespoon extra virgin olive oil 1 tablespoon fresh ginger 1 tablespoon Bragg Liquid Aminos 1 tablespoon mirin 1 cup cooked chickpeas 1 bunch baby bok choi, chopped into large pieces 1/2 cup toasted cashews In a large skillet over medium heat, saute ginger in olive oil […]
Bok Choi with Chickpeas and Cashews
from www.epicurious.com makes 10 servings 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices 5 tablespoons unsalted butter, plus 3 tablespoons melted 1 tablespoon fine sea salt 2 teaspoons freshly ground black pepper 3 medium baking apples, such as Sierra Beauty or Granny […]
Sweet Potatoes, Apples, and Braising Greens
from Student’s Vegetarian Cookbook by Carole Raymond Yield: one serving 7 oz Chinese-style firm tofu 2 teaspoons vegetable oil ½ teaspoons minced or grated gingerroot 2 cups packed shredded bok choy (4 or 5 leaves) splash of chili oil 1 tablespoon fi
Gingered Chinese Greens Stir-Fry
Serves 6 1 oz butter 1 large onion, finely chopped 1 garlic clove, crushed 8 cups hot vegetable stock 1 cup orzo 1 lb 2 oz swiss chard, stalks removed, leaves shredded a large handful of basil, torn Gruyére Croutons ½ baguette, or other loaf of bread, cut into slices […]
Swiss Chard and Orzo Soup with Gruyére Croutons
from Food to Live By Serves 6 to 8 ¼ cup olive oil 1 large yellow onion, cut into ½ inch dice (about 1 cup) 1 medium carrot, cut into ½ inch dice (about ½ cup) 4 cloves garlic, minced About 8 cups chicken stock or vegetable stock 2 cups […]
Portuguese Kale Soup
from “Food To Live By” 1 pound roasted baby beets, at room temperature About 1/3 cup Orange Walnut vinaigrette (recipe follows) or balsamic vinaigrette 5 ounces (about 6 cups) baby arugula, rinsed and dried if needed** 2 blood oranges or navel oranges, segmented ¼ cup (1 ounce) crumbled feta or […]
Roasted Beet and Arugula Salad
2 cups cottage cheese 2 eggs beaten juice of 1 lemon ½ teaspoon salt 6 cups lightly cooked chopped swiss chard, well-drained ½ cup bread crumbs paprika, to taste Preheat oven to 350 degrees; generously grease and 8 x 8 inch baking dish. Beat together cottage cheese, eggs, lemon and […]
Chard Cheese Pie
1 bunch (about 1 pound) Swiss chard, any variety 2 tablespoons olive oil 3 tablespoons minced shallots grated zest of 1 lemon ¼ cup raisins ½ cup toasted pine nuts kosher salt and freshly ground pepper Rinse the chard and cut the ribs off the leaves. Cut the ribs into […]