Serves 6 1 tablespoon peanut oil (or oil of choice) 1 medium onion, thinly sliced 1 teaspoon freshly ground cumin seeds 1 teaspoon freshly minced ginger 1 small hot chili, minced black pepper 1 1/2 cups cooked lentils of choice 2 cups mixed greens (such as spinach, kale, chard...) torn juice of 1 /2 lemon [...]
Serves 4-6 A traditional side dish for roast pork, beef, or chicken. 2 bunches washed kale, stemmed, leaves cut into 1/2-inch-wide strips 1 clove garlic, minced 1/2 medium onion, coarsely chopped 2 tablespoons olive oil 1 1/2 cups chicken stock or stock of choice 4 medium potatoes, quartered 1 stalk celery, chopped Sour cream or [...]
Serves 6 8 plus cups of fresh assorted greens (arugula, lettuce, kale, basil or cilantro, spinach, and cabbage), mixed together in any combination you desire 6 radishes, thinly sliced Dressing: 2 tablespoons white wine vinegar 1 tablespoon vermouth 1 scant tablespoon Dijon mustard 1 tablespoon soy sauce 1/4 teaspoon ground cumin 1/2 teaspoon curry powder [...]
4 large cloves garlic, minced, divided 2 tablespoons red miso paste 5 teaspoons packed, fresh grated ginger 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 tablespoon plus 1 teaspoon toasted peanut oil, divided 1 block firm tofu, pressed very dry by wrapping several layers of paper towel and weighing it down with a plate [...]
Serves 6 2 tablespoons olive oil 1 small onion, diced 1 medium fennel bulb (no fronds), cored and diced 2 cloves garlic minced 1/4 teaspoon crushed red pepper sea salt and freshly ground black pepper 4 cups vegetable stock 2 bunches of kale (I like to use arugula) 1 15-ounce can cannellini beans, drained and [...]
Serves 4-6 as luncheon entree, more as first course 2 1/2 pounds kale or other greens 2 1/2 tablespoons butter 2 1/2 tablespoons flour of choice 1 cup milk, or milk substitute, scalded 1/2 cup grated gruyere or Jarlsberg cheese 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper dash of hot pepper sauce [...]
Serves 6 Any combination of greens and beans may be used for this delicious appetizer or light supper. olive oil for brushing 12 half-inch slices of crusty French bread 1 Tbs. olive oil 1/4 tsp. cayenne pepper 1/2 tsp. basil, finely chopped (or cilantro) 2 lbs. broccoli, chard, or kale, trimmed and stemmed (if using [...]
Serves 6 or more This is a recipe from Nava Atlas 'Wild About Greens.' I wanted to share this great dish with you! 1 c. red quinoa, rinsed in a sieve 10 ounces kale, de-stemmed and cut into bite-sized pieces 2 Tbs. olive oil 2 c. fresh or thawed corn kernels 1 15 oz. can [...]
Serves 6 1 bunch kale, washed and stemmed 1 bunch chard, washed and stemmed 1/4 c. cashew butter (or almond or peanut) 1 Tbs. curry paste (see recipe below) 1 Tbs. tamari soy sauce 1/4 c. water, up to 3/4 c. 1. Bring a large pot of salted water to a boil and add the [...]
Member Barbie Aknin has her own way of working with kale. She says she chops the greens first, then soaks them in a tub of water to remove any dirt. After that, scoop them out (leaving any dirt at the bottom) and drop them into boiling salted water until just wilted, 1 to 2 minutes. [...]
