1 bu. collard greens*, chopped
1 bu. kale*, chopped
1 bu. spinach*, chopped
½ c. extra-virgin olive oil
7 garlic cloves, minced
½ c. whole wheat pastry flour
2 lg. yellow onions*, diced
2 lg. red bell peppers, diced
2 celery ribs, halved & chopped
¼ t. cayenne pepper
6 c. vegetable stock
1 T. minced fresh thyme
1 t. filé powder*
1 T. “hot” apple cider vinegar*
2 lg. scallions, thinly sliced for garnish
Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.
-3 T. olive oil
-1 bu. of kale
-1 bu. of leeks
-1/2 red cabbage head
-Low sodium vegetarian broth (or broth of your choice)
-1 can cannellini beans (white bean)
-2 garlic cloves, or to taste
-Salt, to taste
-Pepper, to taste
Pre-heat medium saucepan with olive oil over medium-
Chop cabbage, kale, leeks and garlic and add to pan,
stirring frequently as not to burn the ingredients.
Add salt and pepper to taste.
In medium pot, add broth, all pan contents (kale, cabbage,
etc.) and cannellini beans, cover, and boil for 10 minutes.
Makes 2 dozen mini-bites
-2 1/2 c. cooked quinoa, at room temperature
-4 lg. eggs, beaten
-scant 1/2 t. fine grain sea salt
-1 sm. onion, finely chopped
-1/2 c. crumbled feta
-1 clove garlic, minced
-1 c. very finely chopped kale
-1/2 c. shelled edamame
-3/4 c. breadcrumbs
-Avocado & chives, to serve
Preheat oven to 375°, with a rack in the top third.
Butter mini-muffin tins generously, and line with a strip of
parchment paper in each indent, this makes popping the bites
out of the pan after either baking or freezing simple.
Combine the quinoa, eggs, and salt in a medium bowl. Stir in
the onion, feta, garlic, kale, and edamame. Stir in most of the
breadcrumbs, and let sit for a few minutes so the breadcrumbs
can absorb some of the moisture.
Fill the prepared muffin tins with the quinoa mixture, pressing
the mixture down, and then sprinkling with the remaining
Bake for 25-30 minutes or until baked through and deeply
golden crusted. Remove the quinoa bites from the pans after a
few minutes. Enjoy either hot, or at room temperature spread
with salted avocado and lots of chopped chives.
-1 bu. kale, stems removed & thinly sliced
-1/2 red cabbage, sliced
-1/4 c. sunflower seeds, toasted
-2 t. honey
-1/4 c. extra virgin olive oil
-1/2 lime, juiced
-2 T. red wine vinegar (or more, to taste)
-Salt & fresh black pepper, to taste
-1/3 c. scallions, white & pale green parts, sliced thinly
-1 handful cilantro, roughly chopped
Combine sliced cabbage and kale in a large salad bowl
with chopped scallions. Set aside.
Dressing: In a bowl or jar (with fitted lid), combine vinegar,
olive oil, honey, lime juice, salt and pepper.
Toss cabbage and kale mixture with dressing, let rest for
30 minutes to let the kale and cabbage marinate.
Top with sunflower seeds, scallions and cilantro. Add
additional salt and pepper if needed. Enjoy!
Adapted from Kate Elkin on food52.com, 11/14
Serves 6 to 8
-2 c. black beluga lentils (or green French lentils), picked over
-1 T. extra virgin olive oil
-1 large onion, chopped (use CSA onions)
-1 t. fine-grain sea salt
-1 28-ounce can crushed tomatoes
-2 c. water
-3 c. of leafy greens (chard, kale, beet greens, etc.), rinsed well,
ribs removed and finely chopped
-a pinch of saffron (30-40 threads)
-1 T. boiling water
-two pinches of salt
-1/2 c. 2% Greek yogurt
Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid
into the yogurt. Mix in the salt and set aside.
Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and sauté until tender, a couple minutes.
Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
Stir in the chopped greens, and wait another minute.
Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt. Enjoy!
Serves 4 as a side; 2 as a main
1 bu. Lacinato kale, chopped very small
1 c. fresh mint, minced
1 c. walnuts, chopped
Spicy Peanut Dressing
3 T. smooth natural peanut butter
3 T. warm water
3 T. rice wine vinegar
1 T. pomegranate molasses
1 T. soy sauce
1 t. fresh garlic, minced
2 t. fresh ginger, peeled & minced
1 t. sesame oil
1 t. dried red chili flakes
Toss the chopped kale, chopped mint and the walnuts
together. Set aside.
Put the peanut butter, warm water, garlic, rice wine
vinegar, pomegranate molasses, soy sauce, minced ginger,
sesame oil and red chili flakes into a blender and whirl
away at high speed until everything is smooth.
Toss the dressing with the salad, to taste. Enjoy!
Adapted from dymnyno on food52.com, 6/12
-1 1/4 lbs. kohlrabi bulbs, peeled
-1/2 t. grated lime zest
-2 T. fresh lime juice
-1/4 c. extra-virgin olive oil, divided
-2 lbs. kale (2 bunches), stems, center ribs discarded
-5 garlic cloves, finely chopped
-1/3 c. salted roasted pistachios, chopped
Slice kohlrabi very thinly with a mandoline or knife.
Whisk together lime zest and lime juice, 2 tablespoons oil, and
1/2 teaspoon each of salt and pepper in a large bowl. Toss
kohlrabi with dressing. Finely chop kale.
Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over
medium-high heat until it shimmers. Sauté garlic until pale
golden, about 30 seconds.
Add kale by the handful, turning and stirring with tongs and
adding more kale as volume in skillet reduces. When all of kale is
wilted, sauté with 1/2 teaspoon salt until just tender, about 3
Transfer to a bowl and cool to room temperature.
Toss kale with kohlrabi and pistachios. Enjoy!
Adapted from Ian Knauer, Gourmet, 2009… Read the rest
-1 T. extra virgin olive oil
-1 T. Dijon mustard
-1 t. apple-cider vinegar
-Coarse sea salt, to taste
-Pepper, to taste
-3 c. mixed shredded kale and red cabbage
-1 carrot, peeled and julienned
-1/4 c. fresh parsley leaves
-2 T. diced red onion
-2 T. sunflower seeds
-2 T. pumpkin seeds
-2 T. hemp seeds
In a small bowl, whisk the extra virgin olive oil, mustard,
and apple-cider vinegar. Season with salt and pepper, to
In another bowl, combine kale, cabbage, carrot, parsley,
and red onion with sunflower, pumpkin, and hemp seeds.
Season with salt and pepper, drizzle with the dressing, and
toss to coat. Enjoy!
From Whole Living, January/February 2012
1 T. olive oil
1/2 c. finely minced yellow onion
3 cloves garlic, minced
4 small Yukon gold potatoes, diced 1/2″ small, about 3 cups
2 cans Cannelini beans, or Great Northern beans
2 T. tomato paste
6 c. water
2 T. veggie base
1 t. kosher salt
1/4 – 1/2 t. crushed red pepper flakes, adjust to taste
1/2 t. dried thyme
1/2 t. dried oregano
1 small bunch of kale, stems removed and leaves chopped bite size, about 3-4 cups
Optional: Pecorino Romano cheese, finely grated for topping
In a large heavy bottomed pot, warm the oil over medium high heat. Add the onions and garlic and saute for 2-3 minutes, until soft.
Add the potatoes, beans and all the spices. Stir to combine. Add the water, tomato paste and veggie base. Bring to a boil and then simmer for about 20 minutes, until the potatoes are tender. Remove from the heat.
Divide the kale between the bowls and ladle the hot soup over the top to wilt the kale. You can also add the kale to the soup pot all at once and stir to wilt. It works great either way. Enjoy!
-1 bu. Dino kale, washed, dried & de-ribbed
-1 clove garlic, very finely chopped
-3 T. extra-virgin olive oil
-1 T. lemon juice
-4 leaves radicchio
-1 Asian pear (or an apple)
-1 small bulb fennel
-Salt and pepper to taste
Cut the kale in ¼” thin strips and place in a large bowl with the garlic.
In a jar with a tight-fitting lid, combine the olive oil and lemon juice
and shake until emulsified. This is your dressing.
Pour the dressing on the kale and garlic mixture and use your hands to
“massage” the dressing into the kale, distributing it evenly. Set aside to
marinate while you chop the remaining ingredients.
Cut the radicchio into short strips about ¼” thick. Add to the kale
mixture without stirring.
Core, halve, then quarter the Asian pear and cut it into very thin slices
that are still crunchy, about 1/8” thick. Add it to the kale mixture
Remove the fronds from the fennel and slice the bulb in half. Cut a
triangle shape in each half to remove as much of the tougher core
as possible. Slice the fennel about 1/8” thick and add it to the bowl.
Toss everything together to combine. Season with salt and pepper
to taste. Enjoy!