Dark Leafy Greens – Page 3 – Kristen's Recipes

Marrow Beans with Swiss Chard and Zesty Lemon

May 17, 2017 Kristen

This is a plump white bean with a creamy texture, it was popular in the U.S. in the 1850’s as a baking bean. They have the flavor of bacon and work well pureed for soup. Great Northern Beans can be substituted.

1 1/2 C. marrow beans
1/4 tsp. baking soda
1 large bunch Swiss chard (about 12 oz.)
1 T. extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
finely grated zest and juice of 1 lemon
1 1/2 C. chicken or vegetable broth, preferably homemade
Unrefined sea salt, finely ground

Pour the beans into a large mixing bowl, cover with hot water by 2 inches and stir in the baking soda. Cover the bowl with a kitchen towel and allow it to sit on the kitchen counter for at least 18 and up to 24 hours. Drain the beans and rinse them well. Put the soaked beans in a large stockpot and pour in enough water to cover the beans by 2 inches. Bring them to a boil over medium‑high heat, cover and simmer until tender, about 1 1/2 hours. Drain the beans and set aside. Using a sharp paring knife, separate the chard stems from the greens. Finely chop the stems and set them in a small bowl. Stack the leaves on top of one another, roll them into a cigar, and slice crosswise into strips 1/4 to 1/2 inch wide. Warm the olive oil in a large skillet over medium heat. Toss in the garlic and chopped chard stems and sauté until the garlic softens and the color of the chard stems turns ever so slightly more vibrant, about 2 minutes. Stir in the red pepper flakes and lemon zest and cook for a minute or two, then add the beans to the skillet. Sauté the beans for 3 to 5 minutes, until they acquire the flavor of the garlic and lemon. Grab chard leaves by the handful and drop them into the hot pan. Stir once or twice to mix them with the beans, then add the broth. Cover and simmer until the chard leaves wilt, about 3 minutes. Remove from the heat, stir in the lemon juice and season with salt. Serve hot.

Kale Salad with Blue Cheese, Cranberries, and Candied Pecans

May 9, 2017 Kristen

2 bunches dino kale (aka lacinato kale)
4 tsp. olive oil
2 tsp. vinegar or lemon juice
1 C. candied pecans
1/2 C. crumbled blue cheese
1/2 C. dried cranberries
salt and pepper
get ingredients

Strip the dino kale leaves from the stem by pinching at the base of the stem and pulling it through. Once all leaves are removed, discard the stems and rinse the leaves well. Dry in a salad spinner or with paper towels. Place the kale in a large bowl. Whisk together the olive oil and vinegar. Drizzle over the kale leaves, then add a pinch of salt and pepper to the greens, and massage the leaves with your fingers. Add the pecans, blue cheese, and cranberries, and toss. The salad is ready to serve. Enjoy!

Sheet Pan Suppers: Honey-Orange Shrimp with Baby Bok Choy

March 28, 2017 Kristen

1 ½ pounds 26/30 count raw shrimp, peeled and deveined, tails removed
1 tsp. grated orange zest
¼ cup plus 3 T. freshly squeezed orange juice
¼ cup extra-virgin olive oil
2 T. hot sauce
1 T. Dijon mustard
2 cloves garlic, minced
Cooking spray
2 T. unsalted butter, melted
2 T. honey
1 T. soy sauce
Pinch of crushed red pepper flakes
1 pound baby bok choy, sliced lengthwise into quarters

Place the shrimp, orange zest, ¼ cup orange juice, olive oil, hot sauce, Dijon mustard and garlic in a medium-size bowl or gallon-size zip-top bag, and toss to combine. (Seal the bag and shake gently.) Cover the bowl and marinate the shrimp in the fridge for 20 to 30 minutes. Meanwhile, preheat the oven to 400 degrees with a rack in the center position. Mist a sheet pan with a lip with cooking spray. Whisk together the butter, honey, soy sauce, red pepper flakes and remaining 3 T. orange juice in a small bowl. Place the bok choy on the sheet pan, drizzle with the dressing, and toss to coat. Spread out the bok choy in a single layer. Roast the bok choy, rotating the pan halfway through, until it starts to brown and the sauce has thickened, about 25 minutes. Add the shrimp and its marinade to the pan in a single layer over the bok choy, and roast until the shrimp are bright pink and just cooked through, an additional 8 to 10 minutes. Serve hot.

Whole-wheat Spaghetti with Chard and Ricotta

January 28, 2017 Kristen

1 lb. dried whole wheat spaghetti
2 tsp. olive oil
1 1/2 T. minced garlic
1 lb. green chard (rinsed, ends trimmed, and coarsely chopped)
1 container (15 oz.) low-fat ricotta
1/3 C. chopped roasted, salted pistachios
1/2 C. freshly grated pecorino or parmesan cheese
1 1/2 T. grated lemon peel
1 T. lemon juice
Salt and pepper

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 C. pasta-cooking water. Return spaghetti to pan. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 C. of reserved water; cook until chard stems are tender to bite, 6 to 8 minutes. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 C. reserved pasta-cooking water, and salt and pepper to taste.

Yield: 4 to 6 servings
Calories: 430
Fat: 11g
Fiber: 11g

Swiss Chard-Tahini Dip

July 19, 2016 Kristen

Swiss Chard-Tahini Dip

2 bunches green-stemmed Swiss chard (about 1½ lb.)

⅔ C. extra-virgin olive oil, divided, plus more

5 garlic cloves, finely chopped

½ C. tahini

⅓ C. fresh lemon juice

Kosher salt

Toasted flatbread and lemon wedges

Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately. Heat ⅓ C. oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ C. liquid.) Place Swiss chard mixture and 1 T. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ C. oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed. Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.

Spinach Health Information

January 28, 2016 Kristen

Italian Herb Baked Spinach Chips

September 29, 2015 Kristen

2 cups fresh spinach (choose the big, healthy-looking leaves)
Few drop of extra virgin olive oil
McCormicks Italian Blend Seasoning
Salt

Preheat oven to 325. Place spinach in a large bowl. Add a few drops of olive oil and mix with your hands until each leaf is lightly coated in oil. Be careful not to use too much oil or the spinach will not crisp up in the oven. Sprinkle the spinach with Italian herb seasoning and salt. Taste one of the leaves to make sure you are using enough seasoning. (You won’t need a lot of seasoning). Arrange the spinach in a single layer (don’t let them overlap) on a baking sheet lined with parchment paper or lightly oil nonstick foil. Bake for 8 minutes. Watch them carefully after the 8 minute mark if they are not done. Let sit on the baking sheet for about 2-3 minutes. Remove from baking sheet and enjoy! TIPS: Be SUPER careful not to use too much olive oil. Only a few drops. Spinach will shrink A LOT in the oven so don’t be alarmed.

Preserved Lemon Kale Caesar

September 10, 2015 Kristen

4 ounces (about 1/4 loaf) any seeded sourdough bread
2 T. olive oil
1/2 tsp. salt
1 large bunch lacinato kale, washed and dried, removed from the stalks, and torn into 2-inch pieces
1 T. red wine vinegar
The flesh of 1 preserved lemon, rinsed under cold water (peel right off of the peel and remove the seeds)
The rind of 1/2 preserved lemon, roughly chopped
2 garlic cloves, peeled
1 tsp. honey
Fresh-ground black pepper
1/3 C. olive oil
1 egg yolk
1/2 C. grated Parmesan cheese

Make the croutons: Preheat the oven to 350 degrees. Tear the bread into rough, bite-size pieces and toss with the olive oil and salt. Spread on a baking sheet, and bake for 12 to 15 minutes, stirring occasionally. Set aside to cool. Make the dressing: Combine the vinegar, preserved lemon flesh, garlic, honey, and pepper in a blender. Blend until well combined. Then, with the motor running on low speed, slowly add the olive oil through the whole in the lid of the blender. Stop the motor and add the egg yolk. Blend for a few seconds. Pour 3/4 of the dressing over the kale and toss well. Taste, and add more dressing if you think it needs it. Sprinkle the Parmesan, chopped lemon rind, and croutons over top of the salad and toss again.

Potatoes in Garlicky Chard Broth

July 13, 2015 Kristen

1 pound small potatoes of your choice, scrubbed
3 cloves of garlic, finely chopped
1 tablespoon olive oil
1 bunch chard, stems removed
1 cup vegetable or chicken broth
1 tablespoon freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper

Put the potatoes in a large saucepan, add cold water to cover by an inch and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 10-12 minutes depending on their size. Drain and halve the potatoes if large and set aside while you prepare the broth. Add the finely chopped garlic along with the tablespoon of olive oil over low heat to a large skillet and cook for 4-5 minutes until the garlic starts to sizzle and becomes fragrant. Roughly chop the chard and add to the pan along with ½ cup of the stock. Cook for 2-3 minutes or just until the chard starts to wilt. Add the chard to the bowl of a food processor or blender and pulse until the chard is finely chopped. Add the potatoes and chard mixture back to the skillet along with the remaining ½ cup of stock and the lemon juice. Cook over medium heat until the potatoes are heated through. Taste and season with salt and pepper.

Spanakopita (Spinach Pies)

June 1, 2015 Kristen

5 tablespoons olive oil
1½ cups chopped green onions with some green
1 pound 9 ounces spinach leaves [about 2 bunches], washed, drained and shredded
1/3 cup coarsely chopped fresh dill (include some stalks)
salt
7 ounces feta, coarsely shredded
2 eggs, lightly beaten
freshly grated nutmeg
freshly ground black pepper

27 sheets of phyllo pastry* final dimensions 9×10 inches
olive oil, for brushing

To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and sauté until softened. Add the spinach and a little salt, and cook, covered, until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Remove to a bowl to cool. Add the dill, feta, eggs, nutmeg and a few grinds of pepper. Mix thoroughly and taste a little for salt.

Preheat the oven to 350°F and grease a 12¾ x 8-inch baking dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. Now you will have to work quickly so that the pastry doesn’t dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay 1 phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with oil and repeat once more, so that you have 3 layers. Now dollop 2 heaped tablespoons of filling along one short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil. Make 8 more rolls in this way and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Bake for about 30 minutes or until golden. Cool a dash before serving, as these are best eaten warm.

*The dimensions of commercial phyllo vary from brand to brand, so you will need to work out the number of phyllo sheets you require in the beginning, according to the makers dimensions.

Croque Monsieur with Greens

May 3, 2015 Kristen

4 T. softened unsalted butter
2 T. all-purpose flour
1 C half-and-half or whole milk
2 tsp Dijon mustard
1/8 tsp freshly grated or ground nutmeg
Salt and fresh ground black pepper
8 slices sandwich bread
3/4 pound baked ham, thinly sliced
2 C shredded Gruyere cheese
2 T. white wine vinegar
1 tsp apricot jam or orange marmalade
2 T. fresh tarragon leaves, chopped
3 T. extra-virgin olive oil (EVOO)
6 C mixed baby greens, any variety

Heat a heavy nonstick pan or a griddle over medium-low to medium heat. Heat a small sauce pot over medium heat. Add 2 T. of the butter and melt. Whisk the flour into the butter and cook 1 minute, then whisk in the half-and-half. Season with 1 tsp. Dijon mustard, the nutmeg, salt, and pepper and cook 2 minutes to thicken. Remove from the heat. Spread the bread slices with the sauce and make sandwiches, using a couple of folded slices of ham per sandwich. Spread the remaining 2 T. of softened butter lightly across the outside faces of each sandwich. Spread the shredded cheese across a plate and gently press each side of the sandwiches into the cheese, then place on the hot pan or griddle. The cheese will brown and form a crisp coating as the sandwich cooks and heats through. Cook 3 minutes on each side, or until evenly golden. In a salad bowl, whisk together the remaining tsp. of mustard, the vinegar, apricot jam, and tarragon. Whisk in the EVOO in a slow stream. Add the greens to the bowl and toss to dress. Season the salad with salt and pepper and serve on large plates with the hot sandwiches alongside.

Spinach & Cranberry Salad

March 13, 2015 Kristen

1/4 cup olive oil
3 tablespoons sugar
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1 tablespoon sesame seeds, toasted (350 degrees for 10 minutes)
Full pinch paprika

1/2 lb. (8 ounces) spinach, rinsed
1/2 cup fresh, finely diced onion
1/2 cup dried cranberries (I use Craisins)
1/3 cup blanched and slivered almonds (pine nuts or walnuts are also excellent), toasted (350 degrees for 10 minutes)

After rinsing the spinach, pat lightly with clean paper towels to remove any excess water. Set aside to dry further while you make the dressing. To make the dressing: In a small bowl, or a jar/bottle with a tight lid, combine the oil, sugar, vinegars, sesame seeds, and paprika. Whisk or shake well, until thoroughly combined. To make the salad: Toss spinach, onion, cranberries, and almonds in a large bowl until combined. Drizzle all of the dressing over the top of the salad and toss gently to distribute it evenly throughout the salad

Swiss Chard with Beans

February 19, 2015 Kristen

2 large bunches Swiss chard
2 tablespoons olive oil
1 (15-ounce) can butter beans or white kidney beans, drained and rinsed
2 tablespoons tabasco brand Green Jalapeño Pepper Sauce
1 teaspoon salt

Remove stems from Swiss chard; coarsely chop Swiss chard. Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add Swiss chard. Cook until wilted, but still bright green, stirring frequently. Stir in beans, tabasco Green Sauce and salt. Cook over medium heat until mixture is heated through.

Warm Arugula Salad with Roasted Asparagus and Balsamic Vinaigrette

October 18, 2014 Kristen

1 big bunch of thin asparagus
2 T. olive oil
Salt
1/3 C. bottled balsamic vinaigrette
1/2 C. roasted red pepper strips, buy the jarred kind or make them yourself
1/4 C. pitted Kalamata olives
4 C. baby arugula, trimmed and torn into pieces

Preheat oven to 400º. Rinse the asparagus spears, pat dry, and snap off and discard the tough ends. Place the asparagus in a shallow baking pan, drizzle with the olive oil, and sprinkle with salt. Bake the asparagus until it just begins to take on a roasted appearance, 5 to 6 minutes. Meanwhile, warm the balsamic vinaigrette in a small saucepan over low heat. Do not let it come to a boil. Remove the baking pan from the oven and toss the red pepper strips and olives with the hot asparagus. Either divide the arugula among 8 plates or place the salad in a bowl. Top it with the asparagus mixture. Spoon the warmed dressing over the salad and serve at once.

Cheezy Herb Kale Chips

September 2, 2014 Kristen

1 large bunch of kale, washed and dried (Tuscan preferred, but Curly works)
2 T. olive oil
1 T. apple cider vinegar
1 T. water
2 T. nutritional yeast
1 tsp. dried chives
1 tsp. dried parsley
1\2 tsp. garlic powder
1\2 tsp. dried dill
1\2 kosher salt
Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!

Apple, Kale & Cheddar Melt with Red Onion-Rosemary Marmalade

May 10, 2014 Kristen

For the Red Onion Marmalade

2 large red onions, thinly sliced

2 T olive oil

1/2 t salt

1/4 c sugar

1/4 c balsamic vinegar

1 t fresh rosemary leaves (dried is fine, too)

For the sandwich

2 slices of bread (French, sourdough, Italian, etc.)

1/2 T butter

2-3 slices of sharp cheddar cheese

1/2 Granny Smith apple, thinly sliced

1 medium kale leaf, torn in half

1-2 T Red Onion Marmalade

Prepare the red onion marmalade. In a deep skillet, heat the olive oil over medium low heat. Add the onions & salt, and cook for about 15 minutes, until softened, translucent, and beginning to caramelize. Add the sugar and cook for another 5 minutes or so. Increase heat to medium, add the balsamic vinegar & rosemary, and bring to a simmer. Cook until the onions have completely caramelized and tender, stirring constantly. (Note: if you need to, reduce the flame just a little during cooking, to ensure the onions don’t burn.) Remove from heat and set aside.* Now for the easy part! Preheat a pan or griddle over medium heat. Butter one side of each slice of bread, and add the cheese, apple slices and onion marmalade to the unbuttered sides. Place on the griddle and cook for about 2 minutes or so, then add the kale. Put both halves together and grill for another 1-2 minutes on each side, until the golden brown on the outside and warm, gooey and melty on the inside. Serve on its own or with a nice salad (a kale one, for good measure!), and enjoy! * The red onion marmalade can be stored in the fridge in an airtight container for 2-3 weeks. That is, if it lasts that long!

Curried Kale with Sautéed Apple and Onion

April 19, 2014 Kristen

1 medium Granny Smith apple (peeled & cored, cut into 1/4″-thick wedges)

2 T. Butter

1 medium Onion

1/3 tsp. curry powder (or to taste)

1 lb. Kale (tough stems removed, leaves coarsely chopped)

1/2 C. water

1/2 tsp. tamari soy sauce (or to taste)

Heat Butter in a large saucepan over medium high heat until hot but not smoking, then sauté chopped Onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes. Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes. Drizzle with tamari soy sauce and toss to coat evenly.

Yield:

Calories:

Fat:

Fiber:

Hortopita – Greek Greens Pie with Feta Cheese

April 3, 2014 Kristen

7 cups chopped fresh spinach
3 cups chopped chard
1 cup sliced leeks
¾ cup chopped spring onion
¼ cup myronia (wild chervil)
¼ cup kafkalithres (Mediterranean hartwort)
2-3 tablespoons dill
2-3 tablespoons mint
3-4 ounces crumbled feta
1 egg
salt/pepper
½ cup olive oil
6 sheets of phyllo dough
1-2 teaspoons sesame seeds

Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius). Wash and chop all the vegetables. Dry well. Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl. In a small bow beat the egg and add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well. Take a round 8-9 inch pan and brush with olive oil. Spread a phyllo sheet and cut in half. Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base. Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half). Empty the greens mixture in the pan, spreading evenly. Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil and sprinkle with sesame seeds. Score the top phyllo layers in 6-8 pieces, do not cut all the way through. Bake in the lower level of the oven for about 45 minutes. I usually place the pie all the way on the bottom directly on the oven for the last 10 minutes for a crunchy crust. Remove and let it cool. It can be enjoyed warm or at room temperature.

Simple Garlicky Greens (Kale, Collards or Chard)

March 25, 2014 Kristen

1 large bunch greens of your choice (chard, kale, or collard greens)

1 T. extra-virgin olive oil

3 to 4 cloves garlic, minced

Juice of 1/2 lemon or apple cider vinegar to taste

Salt and freshly ground pepper to taste

Remove stems and thick mid-ribs from whatever type of greens you are using. Wash the leaves thoroughly, dousing a batch at a time in a large bowl to make sure that all sand and grit are removed. If you’d like to use the midribs, slice them very thinly. Otherwise, discard them (you may want to discard collard stems in any case; they’re pretty tough). Stack a few leaves atop one another and cut into wide strips. Heat the oil in a soup pot or steep-sided stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Add the greens to the pot and stir to coat with the oil. Add just enough water to keep the bottom of the pot moist. Cook over medium heat, stirring frequently, until the greens are bright green and just tender. Swiss chard takes 3 to 5 minutes; kale and collards about 5 to 8 minutes. Add the lemon juice or vinegar. Season to taste with salt and pepper and serve at once straight from the cooking vessel, or transfer to a covered container to serve from.

Sweet Additions: Once cooked, stir in raisins, dried cranberries, currents, or sliced dried apricots or figs. Caramelized onions and shallots add an earthy sweetness as well.

Nutty Additions: Sprinkle toasted nuts over the top before serving. Try pine nuts, slivered almonds, chopped pecans or walnuts.

Savory Additions: Sliced brine cured olives, sliced sun-dried tomatoes, or capers

Spicy Additions: Red Pepper Flakes, fresh seeded and minced chile pepper, or Chili oil, Thai hot sauce, or other hot condiment to taste.

Yield:

Calories:

Fat:

Fiber:

Wild Mushroom Ragout with a Spinach Potato Cake

March 7, 2014 Kristen

2 T. olive oil

2 C. assorted sliced wild mushrooms

2 T. minced shallots

1/2 C. chopped tomatoes, seeded and peeled

1/4 C. chopped green onions

1 T. minced garlic

2/3 C. mushroom broth

2 T. butter

Salt and pepper

Spinach Potato Cake:

1/2 C. chopped and blanched spinach

1 C. mashed potatoes

1/2 tsp. minced garlic

Salt and pepper

1/2 C. seasoned flour

1 egg, beaten

1/2 C. seasoned bread crumbs

1/2 C. olive oil for frying

Essence

Garnish: 2 T. chopped parsley, 2 T. grated Parmigiano-Reggiano cheese and 2 long chives

For the ragout: In a sauté pan, heat the olive oil. Add the mushrooms and shallots and sauté for 2 minutes. Add the tomatoes, green onions and garlic and continue sautéing for 1-2 minutes. Season with salt and pepper. Add the mushroom broth to the sautéed mixture and reduce by half. Finish with the butter and re-season. For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together. Season with salt and pepper. Portion the mixture into 2 oz. cakes. Dredge the cakes in the seasoned flour. Dip into the beaten egg, letting any excess drip off. Coat each cake completely with the seasoned bread crumbs. In a sauté pan, heat the olive oil. When the pan is smoking hot, add the cakes. Sauté until golden brown, about 2-3 minutes. Flip the cakes over and continue sautéing until golden brown. Remove from pan and drain on a paper-lined plate. Season with Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives.

Yield:

Calories:

Fat:

Fiber:

Cheesy Spinach Salad with Citrus Honey Dressing

February 19, 2014 Kristen

1 C. orange segments

1/2 C. thin cucumber slices

5 C. torn fresh spinach

1 T. chopped fresh mint

1 C. (4 oz.) Healthy Choice Fat Free Mozzarella Shreds

Citrus Honey Dressing

2 T. orange juice

1 T. water

2 tsp. cider vinegar

2 tsp. honey

1 T. vegetable oil

dash pepper

Combine dressing ingredients; mix well. Marinate oranges and cucumbers in dressing at least 30 minutes. Mix spinach, mint and cheese in a separate container; chill. Toss marinated oranges and cucumbers with spinach-cheese mixture just before serving.

Yield:

Calories:

Fat:

Fiber:

Spinach and Carrot Salad with Ginger Miso Vinaigrette

February 10, 2014 Kristen

1 tablespoon minced ginger
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tablespoon miso paste
3 tablespoons canola oil
4 medium carrots, thinly sliced
4 cups packed spinach, tough stems removed

In a small bowl, combine the ginger, rice wine vinegar, lemon juice, miso paste and a sprinkling of freshly ground black pepper. Drizzle in the oil in a thin stream, whisking constantly until the dressing is emulsified. Add more pepper or miso to taste. Thinly slice the carrots on the bias. In a large bowl, toss them with the spinach and a little vinaigrette at a time until the spinach and carrots are lightly coated but not drenched in dressing. Add salt and pepper to taste.

Kale Salad with Cherries and Pecans

February 8, 2014 Kristen

1/2 cup pecans
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
4 ounces radishes, sliced into paper-thin rounds
1/2 cup dried cherries
2 ounces soft goat cheese, chilled

3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey
Salt and freshly ground black pepper to taste

Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool. Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add the radishes, pecans and cherries. Crumble the goat cheese over top. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. NOTE: This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing.

Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

January 28, 2014 Kristen

Spinach and Cheese Cakes:

2 packages frozen chopped spinach, 10 oz. each

3 T. extra-virgin olive oil, 1 for onion, 2 T. to fry cakes

1 small onion, chopped

1/2 C. Italian bread crumbs, 3 handfuls

1/3 C. grated Parmigiano-Reggiano, 2 handfuls

1 egg, beaten

1/4 tsp. freshly grated nutmeg, eyeball it

Coarse salt and freshly ground pepper

Steaks:

4 thin slices bacon, look for packaged bacon marked “Center Cut” in packaged meats case

4 beef tenderloin steaks, 1 1/2 inches thick

Coarse salt and cracked black pepper, season to your tastes

2 T. butter, divided

1 T. all-purpose flour

1/2 C. dry red wine

1/2 C. beef stock, available on soup aisle

Plate Garnish:

4 small Roma tomatoes

Extra-virgin oil, for drizzling

2 T. chopped or snipped fresh chives

Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and sauté the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat. Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside. Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 T. oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side. Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness. Remove meat from the pan and let it rest. Add 1 T. of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining T. butter and remove skillet from heat. Quarter tomatoes lengthwise. To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.

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Chicken Breasts Stuffed with Spinach & Sun-Dried Tomatoes

January 26, 2014 Kristen

4 boneless, skinless chicken breasts pounded thin

Olive oil

2 cloves garlic, chopped

16 oz. frozen spinach cooked and drained.

Half an 8 ounce jar of sundried tomatoes, chopped

1/4 cup pine nuts, toasted

1/4 cup freshly shredded parmesan cheese

Salt and pepper to taste

Toothpicks

Store bought bread crumbs, (parmesan or Italian flavor both good)

1/3 cup canola oil (more or less depending on size of skillet)

In a medium skillet, sauté garlic in a small amount of olive oil over medium heat about a minute. Do not let olive oil smoke or the garlic brown. Add the cooked and drained spinach. Stir over medium to medium-low heat until spinach looks dry. Stir in the tomatoes along with some of the oil from the jar. Add the toasted pine nuts. Finally stir in the freshly grated parmesan cheese. Salt and pepper to taste. Cool to room temperature. Lay the pounded chicken breasts on a cutting board. Divide the stuffing among the four breasts. Spread the stuffing along the center of each breast. Either roll the chicken up jelly roll style or fold over to make a pocket, whichever is easiest. Either way, secure with a toothpick. Set the stuffed chicken in a shallow dish of bread crumbs; press the crumbs onto the chicken. Brown the chicken in a large skillet with canola oil. Transfer to a baking dish seam side down. If some of the spinach falls out, simply tuck it back underneath the chicken. Bake at 375 degrees for a half an hour or until chicken is no longer pink.

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Green Chickpea & Chicken Curry with Swiss Chard

January 22, 2014 Kristen

2 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes. After simmering, add in the trimmed and sliced Swiss chard. When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, tenderer colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.

Baby Greens with Pomegranate Vinaigrette and Caramelized Onions

January 21, 2014 Kristen

3 pomegranates

1 C. chicken stock

1/3 C. balsamic vinegar

1 T. dijon mustard

1 T. shallots

1/2 C. olive oil

1/2 C. salad oil

2 T. fresh basil and chervil, chopped

1 large onion, julienned, caramelized

8 ounces baby greens

8 ounces goat cheese

16 cherry tomatoes, cut in half

Edible flowers for garnish

Salt and pepper to taste

The day before serving, remove seeds from pomegranate and reserve 1/3 C. To make coulis, place seeds in blender or food processor with chicken stock; pulse to break up seeds. Put mixture into saucepan and reduce by half. Pass through a fine strainer and cool. Place coulis in blender or food processor. Add vinegar, mustard, shallots, and salt and pepper. Slowly add in oils; you may need to thin with chicken stock or water. Add basil and chervil. Taste the next day and adjust for consistency. Sauté onion slowly until brown and sugar has developed. This can also be done the day before. Place washed greens in bowl and add dressing to coat. Divide greens onto 4 plates. Top with onions, goat cheese, tomatoes, reserved seeds, and edible flowers.

Tomato Spinach Salad

January 18, 2014 Kristen

2 cups fresh spinach
2 tomatoes, cut into chunks or wedges
6 small mozzarella balls, cut in half
1/2 tablespoon olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar

In a salad bowl, combine spinach, tomatoes, and mozzarella balls. In a small bowl, combine olive oil, honey, and balsamic vinegar. Drizzle dressing over salad and serve.

Roasted Garlic and Smoky Greens Soup Recipe

December 22, 2013 Kristen

3 large garlic heads

3 tablespoons olive oil, plus more for serving

2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only)

2 bay leaves

1 tablespoon finely chopped fresh rosemary leaves

Kosher salt

Freshly ground black pepper

1 medium russet potato, peeled and medium dice

1/2 teaspoon smoked paprika, plus more as needed

4 cups low-sodium vegetable broth

12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups)

1 cup water

4 poached eggs (optional)

Heat the oven to 375°F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to purée the soup in the original saucepan.)

Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired.

Creamy Roasted Garlic Soup with Chard

December 20, 2013 Kristen

1 head garlic, unpeeled

1 T. olive oil

1 lg yellow onion, chopped

1 container (32 oz) fat free reduced sodium chicken broth

1 1/2 C leftover smashed new potatoes (about 1/3 recipe)

2 C thinly sliced carrots

1 T. chopped fresh rosemary

1 tsp. dried basil

1 lg bunch Swiss chard, stemmed and chopped (about 8 c)

1 can (15 oz) cannellini beans, rinsed and drained

Preheat oven to 425°F. Slice off top third of garlic and discard. Wrap garlic in foil and roast 40 minutes. Let cool. Squeeze roasted garlic from papery skin into small bowl and discard skin. Heat oil in large saucepan over medium high heat. Add onion and cook 5 minutes or until translucent. Add broth and one third of the garlic. Bring to a boil, reduce heat, and simmer 5 minutes. Working in 2 batches, puree potatoes and onion broth mixture in blender until smooth. Return to pan. Stir in carrots, rosemary, basil, and remaining garlic and cook over medium heat 10 minutes, stirring often. Add chard, return to a simmer, and cook, stirring, 5 minutes. Add beans and cook 5 minutes longer.

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Baby Clam and Spinach Soup with Pepper Bacon

December 17, 2013 Kristen

4 slices Pepper Bacon

1 Onion, chopped

2 cloves Garlic, minced

1 bunch fresh Spinach, stems removed and chopped

4 lb. small Clams, cleaned (2 to 3 C. when shelled)

4 C. Very Dry White Wine

2 tsp. butter

2 tsp. Flour

1 C. Cream

Salt & Pepper

Lemon Juice

Sauté bacon over medium low heat until crisp. Remove from pan and drain on paper towels. Add onion to fat remaining in pan and sauté slowly until tender, about 15 minutes. Stir in garlic. Add spinach to pan and cook slowly until it has wilted, about 3 minutes; set aside. Place clams in large saucepan, add wine, cover, and bring to a boil. Reduce heat and simmer for 5 to 6 minutes, just until clams open shells. Remove opened clams immediately while the rest cook. Remove meat from shells, chop any large ones and reserve – you should have 2 to 3 C. in all. Strain cooking liquid through a cheesecloth into a saucepan. Reduce liquid by about half, tasting to make sure there is no raw alcohol flavor left. If you can still taste that, keep simmering. You should end up with about 4 C. of liquid. If necessary, add bottled clam nectar or chicken stock to make up. In large saucepan, melt butter and add flour. Cook and whisk constantly for 2 to 3 minutes without browning. Slowly pour in hot stock into the pan and bring to a boil. Add onion, garlic, spinach, bacon and the clams. Add cream and heat through. Season to taste with salt, pepper and drops of lemon juice. Serve immediately.

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Cheesy Grits with Collards and Canadian Bacon

December 7, 2013 Kristen

Cheesy Grits with Collards and Canadian Bacon

2 C. chopped Collard Greens (1-2 large leaves)

1 tsp. Salt

½ tsp. Oregano

½ tsp. Paprika

¼ tsp. Pepper

4 slices Canadian Bacon,

4 C. Skim Milk

1 C. Quick Cooking Grits

1 C. shredded Cheddar

1 C. Cottage Cheese, blended until smooth

Heat a skillet over medium heat and spray with cooking spray.. Cook greens with seasonings until collards are softened and bright green, about 5 minutes. Push collards to the side, spray the pan with cooking spray again and add the Canadian bacon; cook for 1-2 minutes until it starts to brown and edges crisp. Set aside while you cook the grits. In a medium saucepan over medium heat, warm milk. Just as it begins to bubble, stir in grits. Stir constantly until well combined and grits have no lumps. Reduce heat to low, cover and simmer gently for 5-7 minutes, until thick and creamy. Stir in cottage cheese and cheddar. Serve grits with collards. Cut Canadian bacon into wedges and scatter over the 4 servings.

Beans & Greens Soup

November 30, 2013 Kristen

3 T. olive oil

1/4 lb. pancetta or bacon, chopped

2 garlic cloves, chopped

1/2 tsp. red pepper flakes

1/2 onion, diced

1 head escarole, chopped

1/2 tsp. nutmeg

Salt and pepper

1 (16 oz.) can chicken broth

16 oz. water

1 (16 oz.) can white beans, drained and rinsed

Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes. Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper. Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.

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Green Soup with Kale and Potatoes (Caldo Verde)

November 23, 2013 Kristen

The dark green Galician cabbage used by Portuguese cooks for this winter soup is not easily found outside of Portugal, but kale or collard greens can be substituted. Bowls of the soup are often drizzled with chili pepper sauce.

1/4 C. plus 4 tsp. olive oil

1 large yellow onion, chopped

2 cloves garlic, finely minced

3 baking potatoes, about 1 lb total weight, peeled and sliced 1/4 inch thick

6 C. water

2 tsp. salt, plus salt to taste

3/4 pound kale or collard greens

1/4 pound chourico or linguica sausage

Freshly ground pepper

Chili Pepper Sauce

In a large saucepan over medium heat, warm the 1/4 C. olive oil. Add the onion and sauté until tender, about 8 minutes. Add the garlic and potatoes and sauté over medium-high heat for a few minutes longer. Add the water and the 2 tsp. salt. Cover and simmer over medium heat until the potatoes are very soft when pierced with a fork, about 20 minutes. Meanwhile, rinse the greens well, drain and remove the tough stems. Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips. Set aside. In a sauté pan over medium heat, cook the sausage, turning to brown all sides, until firm and cooked through, about 10 minutes. Let cool, then cut into slices 1/2 inch thick. Set aside. When the potatoes are ready, remove from the heat and, using a wooden spoon or a potato masher, mash them to a purée in the water in the pan. Return the pan to low heat, add the sliced sausage and cook, stirring, for 5 minutes. Add the greens, stir well and simmer, uncovered, for 3-5 minutes. (Do not overcook; the greens should remain bright green and slightly crunchy.) Season to taste with salt and pepper. Ladle the soup into warmed bowls, drizzle each serving with 1 tsp. olive oil and serve hot.

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Cheesy Herb Kale Chips

November 15, 2013 Kristen

1 large bunch of kale, washed and dried

2 T. olive oil

1 T. apple cider vinegar

1 T. water

2 T. nutritional yeast

1 tsp. dried chives

1 tsp. dried parsley

1\2 tsp. garlic powder

1\2 tsp. dried dill

1\2 tsp. kosher salt

Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!

1. There’s a variety of different kinds of kale. The most common type is curly kale which I used in this recipe. I’ve also used tuscan kale which is more tender and a little less bitter. I actually prefer to use tuscan kale, but it’s not always available.

2. Practice makes perfect. Even though recipes for kale chips are pretty simple, it takes a few tries to get them how you’d like. I’ve tried cooking them at many different temperatures, but have come to a conclusion that their best cooked at lower temperatures for a longer period of time. Cooking them at too high of a temperature causes them to burn easily and results in them being bitter.

3. Bake them in a thin layer. You want the kale chips to bake as evenly as they can, so be sure to place them side by side without overlapping.

Rapini with Golden Raisins

October 11, 2013 Kristen

2 T. extra-virgin olive oil, 2 turns of the pan

1 small onion, chopped

1/4 C. golden raisins, a couple of handfuls

1 1/2 lb. fresh rapini, broccoli rabe, trimmed and coarsely chopped

Salt

1(14-oz.) can chicken broth or 2 C. water

Heat a deep skillet over medium heat. Add oil and onions and cook 3 minutes. Add raisins, rapini and season with salt. Add broth or water. Bring liquid to a bubble, then reduce heat to simmer and cover the pan. Cook rapini 12 minutes or until tender and no longer bitter. Remove lid and allow liquid to reduce by 1/2, 2 or 3 minutes. Transfer cooked rapini and plumped raisins to a serving dish.

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Brown Butter Lobster, Bacon + Crispy Kale and Fontina Pasta

September 11, 2013 Kristen

4 slices thick cut bacon

4 (4-8 ounce) lobster tails

6 tablespoon butter, divided

2 cloves garlic, minced or grated

1 bunch kale, leaves torn away from the stem

2 tablespoon olive oil

2 tablespoons parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1 pound angel pasta

1/2 lemon, juiced

1 pint grape tomatoes, halved

6-7 ounces fontina cheese, cubed

1/4 cup fresh basil or parsley or both, chopped

Preheat oven to 350 degrees. In a large bowl, add kale, olive oil, parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for about 1 minute. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside. Bring pasta water to a boil and prepare pasta according to directions. While the kale is cooking and the water comes to a boil start working on the bacon. Cook the bacon in a large skillet over medium heat until the fat has rendered and the bacon is crispy, about 7 minutes. Remove bacon from pan and set aside on paper towels to drain. Once cooled, crumble. Drain all but 1 tablespoon of bacon fat. To prepare the lobster, lay the lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise and slice all the way through the shell. Season the meat side lightly with salt and pepper. Bring the skillet used for bacon back to medium-high heat. Once it’s hot, add 1 tablespoon butter and swirl to coat. Place the lobster tails meat-side down in the pan and sear for 5 minutes or until the shells turn bright red. Remove tails from the pan and set aside. To the same skillet add another tablespoon of butter. Add the garlic and cook for 30 seconds, add the pasta, crushed red pepper, cayenne and a pinch of salt and pepper. Toss well and cook for 2 minutes, just until the pasta is hot. Once the pasta is hot add the tomatoes and cubed fontina cheese. Then remove the pasta from the heat, drizzle with lemon juice and toss well. Add in the crispy kale. In a separate small skillet melt 4 tablespoons butter over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pop the lobster meat out of the shells and divide the pasta among plates or bowls. Top each plate with lobster meat and a sprinkle of chopped basil. Drizzle with browned butter and top with the crumbled bacon.

Popeye and Olive Oil’s Fresh Spinach Salad

August 28, 2013 Kristen

4 C. fresh baby spinach

1/2 C. fresh mint leaves

1/2 lime, juice of

2 tsp. balsamic vinegar

1 tsp. shallots, minced

1/4 tsp. salt

1 T. olive oil

Fresh ground black pepper

1/2 C. fresh blueberries or 1/4 C. dried blueberries

Rinse the spinach well and dry in salad spinner. Stack the mint leaves and cut crosswise into thin strips. In large mixing bowl combine the spinach leaves with the mint. Toss well. To make the dressing combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the olive oil and. season the salad dressing to taste with freshly ground black pepper. Pour the dressing over the greens and toss lightly. Divide the mixture between four salad plates. Sprinkle the blueberries on top.

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Lasagna-Spinach Spirals

August 23, 2013 Kristen

12 pieces lasagna, uncooked

1/2 T. Olive oil

1 small onion, finely chopped

2 10 oz. packages frozen chopped spinach, drained well

15 oz. lowfat ricotta cheese

1/2 C. freshly grated parmesan cheese

1 egg, lightly beaten

1/2 tsp. thyme

1 dash ground nutmeg

30 oz. meatless spaghetti sauce

4 oz. lowfat mozzarella cheese, shredded, (optional)

Drain spinach well, squeezing out excess juice. Prepare lasagna according to package directions. Rinse and drain. Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat. Add onion and sauté until tender. Mix in spinach. Set aside and cool slightly. In a large mixing bowl, combine spinach mixture, ricotta and Parmesan cheese, egg and spices. Spread spinach mixture equally on lasagna and roll up each piece jelly-roll style. Place half of the spaghetti sauce in a 13-by-9-by-2-inch baking dish. Place pasta spinach spirals, seam side down, in dish. Top with remaining spaghetti sauce and mozzarella cheese, if desired. Bake, uncovered, in a 350 degree oven until heated, about 25 minutes.

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Braised Hearty Greens with Pancetta and Pine Nuts

August 16, 2013 Kristen

1/3 C. pine nuts

6 oz. pancetta, sliced 1/4-inch thick and chopped

1/2 C. thinly sliced red onion

2 1/2 pounds hearty greens (kale, mustard, turnip, or collards) stemmed and leaves chopped

1 C. low-sodium chicken broth

1 T. packed brown sugar

Salt and pepper

1/8 tsp. cayenne pepper

2 T. unsalted butter

2 T. red wine vinegar

Toast pine nuts in Dutch oven over medium heat until golden, about 5 minutes; set aside. Cook pancetta in now-empty pot until browned, 6 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, 1/2 tsp. salt, and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes. Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in pancetta, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste, and sprinkle with pine nuts. Serve.

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