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Tag: Dark Leafy Greens

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO

Massaged Kale Salad with Green Apples, Blue Cheese, Red Onions, Currants, Sunflower Seeds, Cider Vinegar, and EVOO


1 large bunch kale

2 whole apples, Granny Smith is a good choice for this

4 oz. blue cheese (such as Gorgonzola or Stilton)

1/4 C. roasted sunflower seeds

1/3 C. red onion

1/3 C. black currants or raisins

1½ Tbs. apple cider vinegar

3 Tbs. extra virgin olive oil

1 tsp. salt


Wash, pat dry and de-stem the kale leaves. Stack them up and slice across, creating ribbons. In a bowl, sprinkle the salt over the kale leaves, and using both hands rub together. After about 5 minutes the leaves will be soft and wilted. If there’s any liquid in the bowl, drain and set the kale aside. Dice the red onion. Core and dice the apple. Add the onion and apple to the salad and sprinkle with the cider vinegar. Add the currants or raisins. Dice or crumble the cheese over the salad. Add the olive oil and toss, making sure to distribute the ingredients evenly.

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale

Slow Cooker Prosciutto Eggs with Kale


4 C. Kale, coarsely chopped

1 ½ C. Marinara Sauce

2 slices Prosciutto, chopped

4 large eggs


Put the kale in the slow cooker. Spoon the marinara sauce over the top, then scatter in the prosciutto. Crack the eggs and carefully place them over the marinara sauce mixture, spacing them evenly apart. Cover the slow cooker and cook on the high setting for 1 to 11/2 hours, until the kale softens and the egg whites are cooked through but the yolks are still soft. Serve immediately.


4 servings

Calories: 222

Fat: 8g

Fiber: 1g

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce


4 slices center-cut bacon, chopped

8 C. packed chopped curly kale (1 bunch)

salt and pepper

1 T. extra virgin olive oil

1lb jumbo peeled and de-veined raw shrimp

1 C. chicken broth

2 T. butter

1/2 lemon (will only need a squeeze of it – not the whole thing)


Preheat oven to 400 degrees then line a baking sheet with foil and set aside. Add bacon to a large skillet over medium heat then sauté until starting to crisp and turn golden brown. Add the kale, season with salt and pepper, and then toss with tongs to coat in the bacon grease (may need to add half the kale, let it wilt a bit, then add the other half.) Sauté until slightly wilted, 2-3 minutes, then pour onto prepared baking sheet and roast until kale is crisp, 7-9 minutes. Meanwhile, pat shrimp dry with paper towels then season both sides with salt and pepper. Heat oil in skillet over medium-high heat then add shrimp in batches as to not overcrowd the skillet. Sauté shrimp for 1-2 minutes a side then remove to a plate. Turn heat up to high then add chicken broth, butter, and a generous squeeze of lemon to the skillet (don’t need the entire half or it will be a touch too sour.) Season with salt and pepper then boil until reduced and slightly thickened, 4-5 minutes. Plate kale and bacon then top with shrimp and lemon butter pan sauce. Serve with mashed potatoes, cooked rice, or parmesan grits.

Green Shakshuka

Green Shakshuka

Green Shakshuka


2 T. olive oil

1/2 medium onion, diced

4 garlic cloves, finely chopped

9 ounces brussels sprouts, shaved or finely sliced

1 zucchini, grated

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. pepper

2 C. packed baby spinach

5 large eggs

1/4 cup fresh cilantro, chopped

1 large avocado, for garnish


Heat olive oil in a sauté pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute. Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute. Add the baby spinach and stir until it just starts to wilt, then turn the heat to low. Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster. Sprinkle the fresh cilantro on top and garnish with sliced avocado.

Fried Eggs with Spicy Spinach and Quinoa

Fried Eggs with Spicy Spinach and Quinoa

Fried Eggs with Spicy Spinach and Quinoa

1/2 cup quinoa

2 T. butter

2 T. olive oil

4 eggs

1/2 lb spinach

1 tsp. harissa paste or chili flakes




Assemble and measure ingredients. Bring 1 cup/250 mL salted water to a boil in a small saucepan. Add quinoa, cover, turn down heat to low, and cook for 15–20 minutes, or until quinoa forms little “tails.” Remove from heat. If there is any remaining water, drain quinoa in a fine-mesh sieve. Set aside in saucepan or sieve, uncovered. Heat two heavy-bottomed skillets over medium heat. Melt 1 T. of butter with 1 T. of olive oil in each skillet. Turn down heat to low under one skillet. Crack eggs into it and cook very slowly, until whites are opaque and yolks are still runny, about 5 minutes. Meanwhile, add several handfuls of spinach to the other skillet and allow to wilt. Add remaining spinach, handful by handful, as space allows. When spinach has all wilted, stir in harissa paste (or chili flakes). Season with salt and pepper. To serve, divide spicy spinach among four bowls, spoon quinoa over top, and top with a fried egg. Drizzle pan juices over top and serve.

Raspberry Twist Smoothie

Raspberry Twist Smoothie

Raspberry Twist Smoothie

Creamy, frothy, and lightly sweet, this pretty in pink smoothie is a snap to put together and goes a long way to keeping you satisfied through the morning.


½ C. Frozen Raspberries

½ Banana, sliced, Frozen

Juice 1 small Orange

¼ C. Unsweetened Almond Milk

¼ C. Greek Yogurt

1 T. Almond Butter

1 C. Raw Spinach


Blend on high until smooth.

Beans & Greens

Beans & Greens

Beans & Greens

1 pound dried cannellini or corona beans

1 to 2 T. kosher salt

4 pounds greens, preferably a mix of escarole, broccoli rabe, Swiss chard, spinach, kale, and dandelion greens, stemmed and washed

1 cup plus 2 T. olive oil

8 cloves garlic, peeled (4 cloves thinly sliced, 4 cloves left whole)

3 oil-packed anchovy fillets

1 tsp. red pepper flakes

Zest and juice of 1 large lemon

1 cup fresh bread crumbs


Put the dried beans in a large Dutch oven or heavy-bottomed pot and add cold water to cover by several inches. Soak overnight. The next day, add more water as needed to the pot so the beans are covered by several inches. Bring to a boil over medium-high heat, then reduce heat and simmer until the beans are tender, about 1½ to 2 hours. Periodically check the water level of the beans; they should be covered by several inches of water throughout the cooking. Add more boiling water to the pot as needed (I keep a water-filled teakettle on the adjacent burner, turning it on and topping off the beans as needed).  The beans are done when you pull five from the pot and all are tender—as Liza says, if you’re chewing a bean and wondering if it’s cooked enough, it’s not. When the beans are tender, remove them from the heat but do not drain. Season the cooking water with salt. The exact amount you’ll use will depend on how much cooking liquid is in the pot, so begin with a small amount and continue adding until the liquid tastes very well seasoned, just this side of salty. Let the beans cool in the cooking liquid. The beans can be made up to 2 days in advance; once cool, cover and transfer to the refrigerator.  Meanwhile, bring a large pot of salted water to a boil. Set a large ice bath nearby. Working in batches by type of greens, blanch the greens until they wilt and are tender, about 2 minutes (slightly longer for broccoli rabe). Remove from the water with tongs or a spider and transfer to the ice bath. Once cool, transfer to a rimmed baking sheet. When all the greens have been cooked, grab fistfuls of greens and, working over the sink or a bowl, squeeze them to extract the maximum amount of liquid. Transfer to a cutting board. Coarsely chop and transfer to a bowl.  In a small frying pan, heat ½ cup of the olive oil with the sliced garlic, the anchovy fillets, and ½ tsp. of the red pepper flakes. Cook over medium-low heat until the garlic begins to sizzle but does not brown, using the back of a spoon to mash the anchovy fillets to a paste. Remove from the heat, stir in half the lemon zest, pour the mixture over the greens, and stir to coat. Return the frying pan to medium heat and add 2 T. of the olive oil. Add the bread crumbs and stir to coat with oil. Toast the bread crumbs, stirring, until dark golden brown and crunchy, about 5 to 6 minutes. Season with salt and set aside.  In a Dutch oven or heavy pot, heat the remaining ½ cup olive oil over medium-high heat and add the whole garlic cloves and the remaining tsp. of red pepper flakes (or less, if you prefer a milder dish). When the garlic begins to sizzle, add half of the cooked beans (but not their liquid) and fry, stirring, until the skins begin to split slightly, about 2 minutes. Add a ladleful of the cooking liquid, increase the heat to high, and cook, stirring, until the liquid begins to boil and a creamy, emulsified sauce forms.  Add the remaining beans and some more cooking liquid; the beans should be quite saucy. Stir in the greens, add more bean cooking liquid as necessary to maintain their sauciness, and cook until the greens are heated through. Remove from the heat and stir in the remaining lemon zest and the lemon juice to taste. Season to taste with additional salt. Top with the bread crumbs and serve warm.

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive oil

1 large bunch of kale, leaves removed from stems and chopped

1 garlic clove, peeled and diced

2 green onions, trimmed and sliced

1/4 tsp. crushed red pepper

Juice from 1/4 lemon


2-3 T. olive oil

2 large eggs


1 dollop of harissa, for garnish on the side

Toast, for serving


In a medium pan or pot, set over medium heat, add few tsp. of olive oil. When warm, add the kale, garlic, green onions, crushed red pepper and a few pinches of salt. Give it a stir and cook until wilted, about 3 to 5 minutes. Continue cooking until softened. Give it a taste and adjust the salt to your liking. Turn the flame to very low and cover the pan or pot.  In a small skillet (I used a non-stick), set over medium-high heat, add the olive oil. Crack the first egg into a small bowl (I find it easier to add it to the pan this way). When the oil is hot, slowly pour the egg into the pan. Fry the egg for about 2 to 3 minutes, until the egg white edges are lacy and crispy and the egg yolks has set. Gently transfer to a bed of paper towels and repeat with the second egg.  Divide the kale amongst the two plates and top with the fried eggs. Garnish with the dollop of harissa and add toast to plates. For heat, try adding some aji verde (Peruvian green sauce).

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

¼ C. shredded sharp white cheddar cheese

¼ C. grated Parmesan cheese

½ C. cooked creamy polenta, warmed

1 tsp. extra-virgin olive oil

2 large eggs

Kosher salt and freshly ground pepper

1 C. torn Swiss chard, baby kale, or collard greens

Crushed red pepper flakes, for serving


In a small bowl, combine the cheddar and Parmesan. Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes. Using a small spoon, gently spread the polenta over the cheese rounds and make a well in the center of each polenta mound. Evenly drizzle the olive oil all over the polenta, crack an egg into each well, and season both with salt and pepper. Cook, rotating the skillet occasionally, until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the greens around the eggs, cover the skillet, and cook until the greens have wilted, 1 minute more.  Remove skillet from heat and serve. Sprinkled with red pepper flakes.

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

Pan-Roasted Portobello Mushrooms with Mashed Parsnips

This savory mushroom dish is the vegetarian equivalent of a steak dinner. The rich taste and dense texture of the portobellos are complemented by creamy parsnips and lightly cooked greens.


1/4 C. soy sauce

2 T. balsamic vinegar

1 T. honey

4 T. Ketchup

2 cloves garlic, smashed

5 T. sherry

8 T. olive oil

4 portobello mushrooms, stems removed

2 parsnips, peeled, inner core removed, and coarsely chopped

2 Yukon Gold potatoes, peeled and coarsely chopped

Salt and freshly ground black pepper

4 T. minced fresh flat-leaf parsley leaves

1 bunch Sautéed Leafy Greens (cooked down in olive oil and garlic, finished with lemon juice)


Preheat the oven to 400°F. In a blender, combine the soy sauce, vinegar, honey, ketchup, garlic, 3 T. of the sherry, and 3 T. of the olive oil and blend until smooth. Spread the mushrooms on a rimmed baking sheet, gill sides up, and pour the marinade over them. Let marinate for 20 minutes. Combine the parsnips and potatoes in a saucepan with water to cover. Bring to boil over high heat, then lower the heat and simmer, uncovered, until the vegetables are tender, about 6 minutes. Drain and mash with 3 T. of the olive oil. Season with salt, then cover and set aside. Heat a large ovenproof pan and add the remaining 2 T. olive oil. Lift the mushrooms out of the marinade and reserve the marinade for later. Sear the mushrooms, gill side up, for 1 minute. Sear the second sides for 30 seconds.  and turn off the heat. If the pan isn’t big enough, you may need to sear the mushrooms in batches, but it’s okay to crowd them in a little for roasting. When you’re done searing, pour 1 T. of the reserved marinade over each mushroom and season with salt.  Cover and roast in the oven for 20 minutes. Uncover and roast for 5 minutes more. Transfer the mushrooms to a plate using a slotted spoon. Put the ovenproof pan with the roasting juices back on the stove over high heat, add the reserved marinade and the remaining sherry, and bring to a boil. Reduce the sauce for 1 minute. To serve, put a scoop of mashed parsnips and potatoes on a plate. Slice the mushrooms in half and put 2 halves on top of the parsnips. Spoon the sauce over the vegetables and garnish with parsley and black pepper. Serve with the sautéed greens.

Baked Gnocchi with Spinach and Ricotta

Baked Gnocchi with Spinach and Ricotta

Baked Gnocchi with Spinach and Ricotta

3/4 C. ricotta cheese

1/3 C. thinly sliced fresh basil

3 oz. shredded mozzarella, divided

1 oz. fresh grated Asiago cheese

1 large egg, lightly beaten

1/4 tsp. crushed red pepper

salt and fresh ground black pepper

3 C. marinara sauce, divided

1 lb. packaged potato gnocchi, divided

2 C. baby spinach leaves, thinly sliced, divided


Preheat oven to 400 degrees. In small bowl, whisk together ricotta, basil, 1/3 C. of the mozzarella, Asiago, egg and crushed red pepper. Season with salt and fresh ground black pepper. In an 8″ square baking dish coated with nonstick spray, spread a thin layer of the marinara sauce over the bottom. Arrange one-half of the uncooked gnocchi in a single layer – scatter half of the spinach on top. Using a spoon, add small dollops of half of the ricotta mixture on top of the spinach. Spoon a layer of marinara over the ricotta, leaving enough sauce behind for another layer on top. Repeat layering, adding all of the remaining sauce on top. Scatter the remaining mozzarella on top. Place into the oven and bake until the sauce is bubbling and the cheese is lightly browned, about 35 to 40 minutes. Remove and let sit 10 to 15 minutes before serving. Sprinkle with additional grated Asiago cheese before serving, if desired.

IQS Kale Pesto

IQS Kale Pesto

Kale Pesto


Note: I prefer this one with Parmesan instead of nuts.


1 medium bunch kale, stems removed

2 medium scallions, green parts only

2 cloves garlic

3 T. olive oil

juice of 1 lemon

1/4 C. grated Parmesan

salt and freshly ground black pepper, to taste


Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.

Instant Pot Lentil Soup

Instant Pot Lentil Soup

Instant Pot Lentil Soup

1 medium onion, chopped

2 large carrots, chopped

2 small celery, chopped

2 C. green or brown lentils, rinsed & drained (uncooked).  Red Lentils OK, but reduce cooking time by 14 minutes.

28 oz can diced or crushed tomatoes, low sodium

2 tsp. cumin

2 tsp. oregano

1 tsp. salt

Ground black pepper, to taste

2 bay leaves

2 bouillon cubes + 10 C. water or 10 C. veggie stock, low sodium

11 oz box of spinach or kale

1 large garlic clove, grated

Parmesan cheese, for serving


In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin. Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell. Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.  Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.


Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 C. of water for 20 minutes. Do quick release, then add spinach and garlic.

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad


11/2 pounds sirloin steak

1 T. olive oil

1 tsp. balsamic vinegar

1 tsp. Worcestershire sauce

1/2 C. pecan pieces

1/2 C. buttermilk

1/4 C. mayonnaise

2 tsp. apple cider vinegar

Dash of salt & pepper

4 C. fresh spinach

1 pear, thinly sliced

1 C. grape or cherry tomatoes, halved


Dredge the sirloin steak in a mixture of the olive oil, balsamic vinegar, and Worcestershire sauce. Let stand for 30 minutes, or up to 8 hours in the fridge. Bring back to room temperature while heating up your grill to 450°. Grill the sirloin steak, about 8-10 minutes each side for medium doneness. If you want to pan fry your steak, heat up a cast iron pan on high heat, and cook the steak 8-10 minutes per side or until desired doneness. Remove steak from heat and let rest for 10-15 minutes.  While steak is cooking, preheat oven to 350°. Place the pecan pieces onto a baking sheet and lightly toast in oven for 5-8 minutes, being careful not to burn. In a bowl, whisk together buttermilk, mayonnaise, apple cider vinegar, and a dash of salt and pepper into your dressing.  In a large salad bowl, toss spinach, pear slices, cherry tomatoes, and pecan pieces. Cut sirloin steak into 1/4-inch slices and toss into salad. Dress with the buttermilk dressing.

Foraged Spring

Foraged Spring

Foraged Spring


Large bunch dandelion greens, rinsed of dirt and rough chopped with stems

2 tablespoons olive oil

5 garlic cloves, sliced thin

1 teaspoon crushed red pepper

1/2 cup vegetable broth

2 tablespoons pine nuts

Juice from 1/2 lemon

Salt and pepper to taste

Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat)


Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.  Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.  Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

Kale & Bacon Breakfast Skillet

1 1/2 teaspoons coconut oil or ghee

6 bacon slices, chopped into small pieces

1/2 medium onion, diced

1 garlic clove, minced

1 cup chopped white mushrooms

5 large kale leaves, stemmed and chopped

Pinch of sea salt

Pinch of freshly ground black pepper


In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until just crisp, 4 to 5 minutes. Add the onion and garlic and cook until just soft, 3 to 4 minutes. Add the mushrooms and cook, stirring, for 2 minutes more. Add the kale, salt, and pepper and cook until the kale wilts and turns dark green, 2 to 3 minutes. Serve warm.  Change it up: Use another hearty green such as Swiss chard instead of kale.

Boston Market Creamed Spinach

Boston Market Creamed Spinach

Boston Market Creamed Spinach

1 20oz Package Chopped Spinach Frozen

1 C. White Sauce (Thick)

1/2 C. Sour Cream

1 tsp. Salt

2 T. Butter

2 T. Finely Chopped Onion

1/4 C. Water


White Sauce:

3 T. Butter

4 T. Flour

1/4 tsp. Salt

1 C. Whole Milk


Prepare the white sauce using a medium low setting melt butter in a saucepan add flour and 1/4 tsp. of salt until creamed together. Add milk a little at a time on medium heat. Constantly stir with a whisk until mixture becomes thick and smooth.  Place butter in a 2-quart saucepan on medium heat, add onions. Cook until the onions are transparent. Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked. Add 1 tsp. of salt. When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.

Shells with Broccoli Rabe & Pancetta

Shells with Broccoli Rabe & Pancetta

Shells with Broccoli Rabe & Pancetta

Kosher salt and freshly ground pepper

1 1/2 pounds broccoli rabe (1-2 bunches)

1 pound large pasta shells, such as Barilla

Olio Santo Extra Virgin Olive Oil

1/2 pound pancetta, 1/4-inch diced

2 garlic cloves, minced

1 tsp. crushed red pepper flakes

8-10 ounces fresh ricotta

Freshly grated Italian parmesan cheese, for serving


Bring large pot of water to a boil and add 1 T. salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2-3 minutes, until just tender. With a wire skimmer, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta and set aside.  Meanwhile, heat 2 T. of Olio Santo olive oil in a large sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for 1 minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 tsp. of salt, and 1 tsp. of black pepper and toss. Cook over medium heat for a few minutes until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzle with Olio Santo olive oil, and with grated Parmesan on the side.

Lemon Butter Chicken

Lemon Butter Chicken

Lemon Butter Chicken

4 Boneless Skinless Chicken Breasts

1/2 T. Smoked Paprika

3 T. Unsalted butter, divided

4 cloves garlic, chopped

1 C. chicken broth

1/2 C. heavy cream

1/3 C. Parmesan cheese, freshly grated

2 T. fresh parsley, chopped

Juice of 1 lemon

Splash of dry white wine

1/4 tsp. dried thyme

2 C. fresh spinach

1/4 tsp. salt

Fresh cracked pepper, to taste


Preheat oven to 400 degrees F. Season the chicken with salt, pepper and paprika. Set aside. Melt 2 T. of butter in a large oven-proof skillet over medium high heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate. While the chicken is resting, return to the same skillet and melt remaining T. of butter in the skillet. Add garlic and sauté for 2 more minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring sauce to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley has wilted and the sauce has slightly thickened.

Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don’t want the sauce to become too runny! Once your sauce is to the desired thickness, return the chicken to the oven proof dish. Place in the oven and cook for 30 minutes. Remove the dish and let sit for about 5 minutes before serving. Top with fresh chopped parsley.

Lentil Soup with Lemon and Turmeric

Lentil Soup with Lemon and Turmeric

Lentil Soup with Lemon and Turmeric

2 T. olive oil

2 cups finely chopped onion (1 medium onion)

1 1/2 cups chopped carrot (2 large carrots)

2 tsp. minced garlic (3 cloves)

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. fresh ground black pepper

1/2 tsp. ground turmeric

2 cups (12 ounces) lentils, picked and rinsed

8 cups chicken or vegetable broth

2 heaping cups shredded kale or spinach

1 to 2 lemons

1/4 cup chopped fresh herbs like parsley or dill, optional

Fine sea salt, to taste


Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 tsp. of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds. Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 tsp. depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes. Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.) Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup.

The Ravenwood Salad

The Ravenwood Salad

The Ravenwood Salad

Great for Potlucks


2/3 cup (160 ml) extra-virgin olive oil

1/3 cup (80 ml) red wine vinegar

1 T. Dijon mustard

1 tsp honey

Freshly ground black pepper


1/2 cup (70 g) sunflower seeds

1/2 cup (70 g) pepitas (hulled pumpkin seeds)

1/4 cup (60 ml) olive oil

Flaky sea salt, such as Maldon

1 bunch kale (curly or Lacinato), torn into small pieces or thinly sliced

1/2 head radicchio, thinly sliced

1/4 head green cabbage, shredded or thinly sliced

2 large carrots, grated or thinly sliced

1/2 red onion, thinly sliced

1/2 cup (15 g) finely grated Parmesan cheese


Preheat the oven to 35O°F.  Whisk together the oil, vinegar, mustard, honey, and pepper until smooth (or blend in a blender).


Toss the sunflower seeds and pepitas in the oil and flaky salt to taste, and spread out on a baking sheet. Roast in the oven until lightly golden and fragrant, 5 to 8 minutes; do not let them burn—they shouldn’t be dark. Layer the dressing, toasted seeds, and then the greens and vegetables in a large bowl. Top with the cheese. Cover tightly and refrigerate until ready to serve, up to overnight. Before serving, toss together. Taste and add more salt, if needed, and serve at room temperature.

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds

Spinach and Grapefruit Salad with Toasted Pumpkin Seeds


8 ounces spinach (about 4 packed cups)

1 large or 2 medium grapefruit

1/2 cup pumpkin seeds


1/2 cup olive oil

1 tablespoon lemon juice

1 tablespoon white wine vinegar

1 teaspoon Dijon mustard

1 tablespoon finely minced shallot

1 teaspoon finely chopped tarragon

Pinch of salt


Tear the spinach into bite-size pieces, if necessary, and place in a large bowl. Section the grapefruit: Cut the top and bottom off the grapefruit so that the flesh of the fruit is exposed, and it will sit flat on a cutting board. Cut the peel and pith from the fruit using a sharp knife or vegetable peeler. Set the grapefruit on one of its flat ends on a cutting board. The sections of the fruit will face up. Cut out the sections, slicing from the outside toward the center of the fruit, just inside the membranes. You can leave the sections whole or cut them into bite-size pieces. Toast the pumpkin seeds in a skillet over medium heat, stirring often, until they are lightly browned, have puffed up, and begin to pop, 4 to 7 minutes. Prepare the dressing: Combine the oil, lemon juice, vinegar, mustard, shallot, tarragon, and salt in a bowl and whisk together. Stir in any grapefruit juice that may have puddled on the cutting board while you were sectioning the fruit. Pour the dressing over the spinach. Depending on how much dressing you like, you may have some left over, and it will keep in the fridge for up to 1 week. Toss the spinach well, then add the grapefruit and pumpkin seeds and toss gently again to combine.

Very Green Spaghetti

Very Green Spaghetti

Very Green Spaghetti

5 oz dried spaghetti

4 cloves of garlic

7 oz cavolo nero (Tuscan Kale)

1 oz Parmesan cheese

1 oz ricotta cheese

Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes. Pour 1 1/2 T. of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper. Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Florentine-Feta Rolls

Florentine-Feta Rolls

Florentine-Feta Rolls

4 green onions, finely chopped

2 garlic cloves, minced

2 T. olive oil, divided

1 (6 ounce) bag fresh Baby Spinach

1⁄4 cup fresh basil

1⁄2 teaspoon salt

1⁄4 teaspoon fresh ground black pepper

1 (13 7/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)

1⁄4 cup crumbled feta cheese

2 T. toasted pine nuts

1 T. butter, melted

1⁄4 cup finely shredded parmesan cheese


Preheat oven to 375. Grease 12 muffin cups and set aside. In a large skillet, heat 1 T. oil and cook green onions and garlic until tender. Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool. On a well-floured surface, unroll pizza dough and shape into a 12×8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.

Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese. Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

Beef Tri-Tip with Olives & Capers

Beef Tri-Tip with Olives & Capers

Beef Tri-Tip with Olives & Capers

1 pound beef tri-tip, cut into l-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

6 cups sliced Swiss chard, leaves and stems

2 garlic cloves, minced

l (28-ounce) can crushed San Marzano tomatoes with juices

1/3 cup halved pitted kalamata olives

1 tablespoon capers, rinsed and drained


Put a large skillet over high heat. Season both sides of the beef with salt and pepper. Add the olive oil to the pan. Put the beef in the pan and cook, without stirring, for 1 minute. Flip and cook, without stirring, for 1 minute for medium-rare. Remove to a platter. To the pan, add the Swiss chard, garlic, and a pinch of salt and cook, stirring occasionally, until the chard begins to wilt, about 1 minute. Add the tomatoes with their juice, the olives, capers, and seared beef (with any accumulated juices) and cook until everything comes together, and the sauce reduces slightly, about 1 minute. Serve.

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

Orecchiette with Sausage & Swiss Chard

1 lb. Orecchiette pasta

1 lb. Spicy Italian sausage

1 lb. Swiss chard rough chopped with stems (1/4″ wide)

1 cup Cooked Cannellini beans (drained and rinsed)

8 oz Pasta water

1/2 cup Chopped parsley

1 tablespoon Lemon zest

2 tablespoons Lemon juice

1/2 cup Parmesan cheese

2 tablespoons Butter

1 tablespoon Extra virgin olive oil


Bring 5 quarts of water to a boil with 3 tablespoons of kosher salt. Cook the pasta until very al dente, about 8 minutes. Remove the pasta to a bowl with a slotted spoon and set it aside. Do not rinse the pasta. Reserve 1 cup of pasta water before discarding. Heat a large Dutch oven over medium high heat. Add the sausage and brown. Add the Swiss chard and cook down for 2 minutes. Add the reserved pasta water and simmer for 1 minute. Add the beans and pasta and simmer until pasta is done, about 2 more minutes. Remove the pan from the heat and stir in the lemon juice and zest, cheese, parsley, butter, and extra virgin olive oil and it is ready to serve.

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs


Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Kettle Style Kale Chips

Kettle Style Kale Chips

Kettle Style Kale Chips

4 C. Curly Kale, tightly packed

1 ½ tsp. EVOO

1 tsp. Sugar

1/8 tsp. Salt


Preheat oven to 300. Line a baking sheet with parchment or a silicone baking sheet and set aside. Wash kale and dry it well using salad spinner or paper towels. Tear out the center stalk and tear leaves into large “chips”. Transfer kale to a large bowl, drizzle with olive oil and sprinkle with the sugar and salt, tossing the leaves with your hands or tongs to distribute the ingredients. Transfer Kale to the baking pan and bake until leaves are dry and crispy, about 17 – 20 minutes stirring after 10 minutes. No not overbake.


Yield: 3 (1 C.) servings

Calories: 40

Fat: 1.5g

Fiber: 1g

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette

Bacon & Berry Kale Salad with Honey Lemon Vinaigrette


Honey Lemon Vinaigrette:

2 T. extra virgin olive oil

1 T. white wine vinegar

1 T. lemon juice

1 T. honey

1/4 tsp. salt

1/4 tsp. pepper


6 C. chopped kale

2 C. sliced strawberries

2 C. raspberries

1/2 pound cooked turkey bacon (or regular bacon)

2 small avocados, halved, pit removed, then sliced


Honey Lemon Vinaigrette: In a small blender or food processor, combine the ingredients for the vinaigrette: oil, vinegar, lemon juice, honey, salt, and pepper. Set aside. Salad: In a large mixing bowl, combine the kale with the dressing. Massage the kale to soften. Add the strawberries, raspberries, and bacon. Cover and refrigerate until ready to serve. When ready to serve, top with sliced avocado.

Chicken Bacon Spaghetti

Chicken Bacon Spaghetti

12 oz. spaghetti or angel hair
1 T. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish

In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.

Marrow Beans with Swiss Chard and Zesty Lemon

Marrow Beans with Swiss Chard and Zesty Lemon

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

Kale Salad with Blue Cheese, Cranberries, and Candied Pecans

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!

Whole-wheat Spaghetti with Chard and Ricotta

Whole-wheat Spaghetti with Chard and Ricotta

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

Preserved Lemon Kale Caesar

Preserved Lemon Kale Caesar

a4118d6e194763119b26581aa9812abd4 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

Potatoes in Garlicky Chard Broth

ab91d9426e3e969a52dd24ad55fd1aa11 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)

Spanakopita (Spinach Pies)

picKVzuRM5 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)
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.

Spinach & Cranberry Salad

Spinach & Cranberry Salad

Cranberry-Spinach-Side-Salad1/4 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

Swiss Chard with Beans

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.

Cheezy Herb Kale Chips

Cheezy Herb Kale Chips

kalechips1 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!