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Tag: Dark Leafy Greens

Steak and Mushroom Soup

Steak and Mushroom Soup

2 medium onions, about 1/2 pound, coarsely chopped
3 garlic cloves, minced
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
3 T. unbleached all-purpose flour
1 tsp. crushed dried thyme
1/2 tsp. lemon pepper seasoning
1 1/2 pounds lean beef top round steak, trimmed of all fat and cut into 1-inch cubes
1 14 1/2-ounce can low-sodium diced tomatoes
1 pound button mushrooms, cleaned and thickly sliced
7 C. fat-free low-sodium canned beef broth
1 large bay leaf
1 pound Swiss chard, coarsely chopped

Put onion, garlic, carrots, and celery in a 5-quart or larger crockery slow cooker. In a large self-sealing plastic bag, combine flour, lemon pepper seasoning and thyme. Add beef cubes and toss to coat evenly. Place meat on top of the onion mixture. Cover the meat with the tomatoes and their juice. Top with the mushrooms. Pour beef broth into slow cooker. Add the bay leaf. Do not stir. Cover and cook on LOW for 8 1/2 to 9 1/2 hours or on HIGH for 4 1/4 to 4 3/4 hours. Add the chard and stir the soup, removing and discarding the bay leaf.. Cover and cook on LOW for 30 minutes or on HIGH for 15 minutes. To serve, ladle soup into bowls.

Yield: 12 servings
Serving Size: 1 Cup

Calories: 139
Fat: 3g
Fiber: 2g

Mixed Greens with Peppered Turnips

Mixed Greens with Peppered Turnips

2 lb. mixed greens (mustard, turnip, or collard greens, and/or kale)
1 C. water
1 C. chopped onion
1/2 tsp. Garlic Powder
1 tsp. Seasoned Salt
1 tsp. Ground Black Pepper , divided
1 smoked turkey wing or smoked turkey drumstick
2 cans (14 oz. each) chicken broth
2 turnips, peeled and cut into quarters

Remove stems from greens. Wash leaves thoroughly. Coarsely chop leaves; set aside. Combine water, onion, seasoned salt, 1/2 tsp. pepper, garlic powder, chicken broth and smoked turkey* in a large stockpot or Dutch oven; bring to a boil. Add greens; cover, reduce heat and simmer 30 minutes on medium-low heat. Add turnips and sprinkle them with remaining pepper. Cover, simmer 30 minutes or until greens are tender. If desired, use slab bacon or ham hock instead of smoked turkey.

Yield: 8 servings
Servings: 1 C.

Calories: 62
Fat: 2g
Fiber: 2g

Spicy Swiss Chard with Lemon

Spicy Swiss Chard with Lemon

2 tsp. olive oil
16 C. trimmed Swiss chard (about 2 lb.)
1/4 to 1/2 tsp. crushed red pepper
3 garlic cloves, minced
1 T. fresh lemon juice
1/8 tsp. salt

Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.

Yield: 6 servings
Serving size: 1/2 C.)

Calories: 43
Fat: 1.8g
Fiber: 2.3g

Collard Greens with Lemon

Collard Greens with Lemon

1/2 tsp. non-aromatic olive oil
1 dried red pepper or 1/8 tsp. cayenne pepper
1/2 lemon sliced
1 tsp. lemon zest
8 C. washed and stemmed collard greens, torn in bite size pieces
2 C. ham stock
1/8 tsp. salt
1 T. lemon juice

Heat the oil in a chef’s pan on medium high. Lay the lemon slices and chili pepper in the pan and cook 2 minutes. Pour in the ham stock and collards and bring to a boil. Reduce the heat and simmer 10 minutes. Stir in the zest, salt and lemon juice and set aside until you are ready to serve.

Yield: 6 servings
Calories: 57
Fat: 0g
Fiber: 3g

Skillet Beef With Greens and Red Potatoes

Skillet Beef With Greens and Red Potatoes

1 lb. top round beef
1 T. paprika
11/2 tsp. oregano
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/8 tsp. red pepper
1/8 tsp. dry mustard
8 red-skinned potatoes, halved
3 C. onion, finely chopped
2 C. beef broth
2 cloves large garlic, minced
2 large carrots, peeled, cut into very thin, 2 1/2-inch strips
2 bunch (1/2 lb) mustard greens, kale, or turnip greens, stems removed,coarsely torn
as needed nonstick cooking spray

Partially freeze beef. Thinly slice across grain into long strips 1/8-inch thick and 3 inches wide. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with spice mixture. Spray large, heavy skillet with nonstick coating. Preheat pan over high heat. Add meat and cook, stirring, for 5 minutes. Then add potatoes, onion, broth, and garlic, and cook covered over medium heat for 20 minutes. Stir in carrots, lay greens over top, and cook covered until carrots are tender, about 15 minutes.

Yield: 6 servings
Calories: 340
Fat: 5g
Fiber: 8g

Ziti with Chard

Ziti with Chard

2 T. Olive Oil
8 C. chopped Swiss Chard
4 cloves Garlic, minced
4 C. hot cooked Ziti (about 8oz uncooked)
2 C. Grape or Cherry Tomatoes, halved
1/4 C. pitted chopped Kalamata Olives
2 T. Lemon Juice
3/4 tsp. Kosher Salt
1/2 tsp. Black Pepper
1/4 C. (1oz) shaved fresh Romano Cheese

Heat oil in a large nonstick skillet over medium high heat. Add chard and garlic; sauté 2 minutes. Combine chard mixture, pasta and next 5 ingredients, tossing well. Top with cheese.

Yield: 4 servings
Serving Size: 2 C.

Calories: 336
Fat: 10.5g
Fiber: 4.2g

Jamaican Greens and Vegetables Soup

Jamaican Greens and Vegetables Soup

6 C. water
1 1/3 T. beef bouillon paste
1 C. light coconut milk
4 C. chopped leafy greens (kale, chard, etc)
1 whole scotch bonnet chile
2 scallions with green tops, trimmed, sliced
5 oz. sweet potato, diced
1 C. frozen mixed vegetables (corn, black beans, peppers)
Pepper to taste
Garlic Powder
Cilantro, optional
Tomatoes, optional

In a 3 to 4 quart sauce pan, add the boullion paste to the water. Boil down the broth or to 4 C. to concentrate it’s flavor. Add the coconut milk, kale or chard, whole chile, scallions, sweet potato, and mixed vegetables. Add pepper. Bring to a boil; reduce the heat, taste and add garlic salt if needed or garlic powder (if it’s salty enough). Cover, vented, and simmer for 60 to 90 minutes. Discard the chile. Add fresh cilantro. Serve with chopped fresh tomato garnish.

Yield: 4 servings
Calories: 63
Fat: 3g
Fiber: 1g

Asparagus And Shellfish

Asparagus And Shellfish

1 Pound asparagus spears
1/4 C. shallots minced or 1/4 C. of green onions chopped (save tops for garnish)
1 T. olive oil
1/2C. of stock
1 T. of vinegar
12 clams in their shells wash clean
12 mussels in their shells, scrubbed clean and debreaded
2 T. of sweet red pepper, minced
2 T. of parsley, minced
2 C. of Kale, torn
1 yellow pepper, thinly sliced

Use a large pot of boiling water, blanch asparagus for 2 minutes. Drain and set aside. In a 4 quart , sauté the shallots, or green onions in the oil till done. Add the stock and vinegar; heat to boiling. Add the clams; cover and cook 1 minute. Add the mussels; cover and cook for 3 to 5 minutes, or until all the shells open. Remove and discard the shell; also discard any unopened shells. Place the clams an The mussels in a large bowl. Sprinkle with the red pepper and parsley. And green Onion tops if you used them. Pour the cooking liquid over the shellfish, only the clear liquid no sediment from the very bottom of the pot. Place the remaining Vegetables on the plates to serve. Spoon on the shellfish mixture. Serve at room temperature.

Makes 4 servings
194 calories
6g fat
3.7g fiber

Indian Chicken Curry

Indian Chicken Curry

4 C. of swiss chard (1 bunch)
1 lb. skinned boneless chicken breast cut up into pieces
1 T. cornstarch
1 T. olive oil
1 C. diced onion
1 1/3 C. chicken broth
1/2 C. Light coconut milk
1 T. tomato paste
2 tsp. cumin
1 tsp. curry powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground red pepper(up to 1 tsp. if you like it spicy)
2 C. basmati rice

Combine chicken and cornstarch in a bowl. Heat oil in large non stick
skillet over medium-high heat until hot. Add onion and stir fry 2 minutes.
Stir in chicken and cook 4 minutes or until browned. Stir in broth and next
8 ingredients(broth thru red pepper); reduce heat to medium. Cook 5 minutes stirring occasionally. Add chard and cook for two minutes. Then serve over rice.

Yield: 4 servings
Calories: 344
Fat: 7.8g
Fiber: 1g

Basil Chicken Roulade

Basil Chicken Roulade

5 boneless, skinless chicken breasts, about 6 oz. each
2 C. chopped spinach
1 cup chopped, fresh basil
2 T. fresh lemon juice
1/4 cup chopped onion
1 T. chopped garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 C. chicken stock (broth)
1 cup Chardonnay, or similar white wine

Place one chicken breast between pieces of plastic wrap and gently pound with mallet. Try to shape it as much like a rectangle as possible, about 1/4″ thick. Follow the same procedure with 3 more breasts. Set aside. Chop the last breast into 1″ chunks. Place the spinach, basil, lemon juice, onions and garlic into a food processor. Pulse to chop. Add the chicken chunks, salt and pepper and continue to puree until the mixture becomes thick. Add a small amount of chicken stock if needed for moisture. Spread 1/4 of the chicken mixture in a thin layer on each chicken breast. Fold the breast over the chicken mixture into roll-ups (roulades). Wrap the roulades in cheesecloth or plastic wrap and tie with string on both ends. Cheesecloth is preferable for tender, juicier chicken. Place chicken stock into a medium pot and bring to boil. Add the wine and roulades. Simmer for 15 minutes or until a thermometer inserted to center of chicken breast reads 180°F (check at 8-10 minutes). Remove from liquid. Reduce a few C. of the cooking liquid by half. Remove the cheesecloth or plastic from the chicken and slice on the bias to create oblong pieces. Serve 1 roulade per person with the reduced liquid spooned over the slices.

1 roulade = 337 calories

Classic Italian Chicken Noodle Soup

Classic Italian Chicken Noodle Soup

6 chicken breasts with the bone, about 3 lb. total
12 C. low-sodium chicken broth
2 C. canned crushed Italian tomatoes
1 large onion, diced
3 carrots, peeled and thinly sliced
3 celery ribs, finely chopped
1 red bell pepper, seeded and diced
8 oz. orzo or other small, shaped pasta
4 C. chopped fresh spinach, escarole or kale
1/4 C. chopped fresh parsley
1/4 C. chopped fresh oregano
salt to taste
freshly ground black pepper

Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool. Skim the fat from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery and red pepper. Simmer until the vegetables are soft, about 5 minutes. Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is al dente. Meanwhile, discard the bones from the chicken and chop the meat into small pieces. Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.

Yield: 8 servings
Calories: 284
Fat: 4g
Fiber: 4g

Creamy Braised Chicken

Creamy Braised Chicken

1/2 Pound Pearl Onions
1 cup thinly sliced onions
1/2 C. thinly sliced carrots
1/2 C. thinly sliced celery
6 boneless skinless chicken breast halves (1 – 1 1/2 lbs) 1 C. chardonnay or other dry white wine or reduced sodium chicken broth
1 C. reduced-sodium chicken broth
1 T. minced fresh parsley
1 tsp. cornstarch
1 tsp. dried thyme
1/8 tsp. white pepper
1 bay leaf
1/2 pound fresh mushrooms quartered

In a large pot boil pearl onions for 3 minutes drain and rinse in cold water; peel and set aside. Sauté sliced onions, carrots and celery in a pan coated with pam until tender. Add chicken to pan and brown on both sides. Add wine; simmer until reduced to 1/2 cup. Stir in broth and seasonings. Return chicken to pan; cover and simmer for 5 minutes or until juices run clear. Remove chicken to serving platter. Combine cornstarch to chicken broth until smooth; gradually stir into pan add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to pan. Remove from heat; cover and set aside. In a nonstick skillet, sauté reserved pearl onions and mushrooms until tender. Discard bay leaf, add chicken and vegetables and enjoy.

Butternut Squash and Chard Souffle

Butternut Squash and Chard Souffle

1 butternut squash (about 2 3/4 lb.)
1/2 C. 1% low-fat milk
1/3 C. (1 1/3 oz.) shredded fontina cheese
1/4 tsp. salt
1 large egg
1 large egg white
Cooking spray
2 quarts water
1/2 tsp. salt
8 C. finely chopped Swiss chard or collard greens
1 tsp. butter

Preheat oven to 375�. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375� for 45 minutes or until tender. Cool. Peel squash. Mash pulp. Set aside 2 C. pulp, reserving remaining pulp for another use. Combine 2 C. squash pulp, milk, and next 4 ingredients (milk through egg white) in a food processor; process until smooth. Pour into a 1-quart souffl� dish coated with cooking spray. Place souffl� dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 375� for 40 minutes or until puffy and set. While squash is baking, bring 2 quarts water and 1/2 tsp. salt to a boil in an 8-quart stockpot or Dutch oven. Add Swiss chard; cover and cook 8 minutes. Drain well; toss with butter. Serve immediately.

Yield: 6 servings
Serving size: 1/2 C. souffle and 1/4 C. greens

Calories: 138
Fat: 4.5g
Fiber: 2.2g

Tuscan Olive Harvest Ribolita

Tuscan Olive Harvest Ribolita

3 (12-ounce) jars cannellini beans

1/2 C. extra-virgin olive oil, divided

1/2 pound smoked ham hock or 1/2 pound chunk prosciutto

3 cloves garlic, chopped, plus 1 whole clove

6 C. water, divided

1 sprig fresh thyme

1 sprig fresh rosemary

1 leek, white and light green only, minced and rinsed

1 yellow onion, minced

1 carrot, small diced

1 celery stalk, small diced

2 bay leaf

1 pound Tuscan black cabbage, chopped

1/2 pound napa cabbage, chopped

3/4 C. tomato puree

6 slices Italian bread, sliced 1/2-inch thick

Freshly grated Parmesan

Preheat oven to 375 degrees F.  Drain beans in a colander and gently rinse under cold water.  With 3 T. of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 C. cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs.  In a soup pot add 1/4 C. oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 C. water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool chop the meat, and add back to the soup discarding the hock bones.  Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil.  When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated Parmesan.

Swiss Chard Tart

Swiss Chard Tart

2 lb. Swiss chard, washed and spun dry

4 T. extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 C.

3 large eggs

Salt and freshly ground black pepper

1 C. freshly grated Parmigiano-Reggiano

1 C. bread crumbs

 

Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 T. salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside. In a 12-inch saucepan, heat 3 T. olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 T. of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 C. bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

 

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Vlad’s Very Garlicky Greens

Vlad’s Very Garlicky Greens

5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced

Enough olive oil to cover the bottom of a wide sauté pan

4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded

Salt and freshly ground black pepper

 

Place sauté pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sautéed for a mild garlic flavor.  If you’re looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.  If you’re looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.  Serve as a side dish or toss with pasta and serve as a main course.

 

 

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Lentil Stew with Ham and Greens

Lentil Stew with Ham and Greens

1 1/2 tbsp olive oil

1 1/2 cups chopped baking potato

1 cup chopped onion

1 cup chopped smoked ham

3 garlic cloves, minced

1 can diced tomatoes, drained

5 cups fat-free, less-sodium chicken broth

1 tsp. dried basil

1/2 tsp. dried thyme

1 cup dried lentils

1/2 tsp. black pepper

1/2 cup chopped carrot

3 tbsp chopped fresh parsley

2 bay leaves

3 cups chopped Swiss chard, collard greens, or spinach

 

Heat oil in a dutch oven over medium-high heat.  Add onion and garlic, saute 5 minutes.  Add broth, lentils, carrot, and bay leaves, bring to a boil.  Partially cover, reduce heat, and simmer 20 mins.  Add Swiss chard, potato & ham, bring to a boil.  Reduce heat, simmer 15 min. or until potato is tender.  Stir in tomatoes, basil, thyme and pepper, simmer 10 mins.  Discard bay leaves.  Sprinkle with parsley and parmesan.

 

 

Braised Hearty Greens with Chorizo and Pimentos

Braised Hearty Greens with Chorizo and Pimentos

BraisedHeartyGreenswithChorizoandPimentos8 oz. chorizo sausage, halved lengthwise and sliced 1/4-inch thick

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

1/2 C. chopped jarred pimento peppers

2 T. unsalted butter

2 T. sherry vinegar

 

Cook chorizo in Dutch oven over medium heat until browned, 6 to 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, and 1/2 tsp. salt. 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 chorizo, pimentos, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste. Serve.

 

 

 

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Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce

Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce

venisonVenison:

2 tsp. black peppercorns

2 tsp. juniper berries

2 tsp. fennel seeds

2 tsp. dried or fresh thyme leaves

1/2 cup olive oil

1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied

Cranberry sauce:

1 cinnamon stick, snapped in half

4 tsp. fennel seeds

4 tsp. whole cloves

4 tsp. black peppercorns

4 tsp. juniper berries

6 cups fresh cranberries (about 12 ounces)

1 1/2 cups red wine, such as pinot noir

1 cup balsamic vinegar

2/3 cup sugar

2/3 cup undiluted orange juice concentrate

Cider-baked apples:

4 cups apple cider

1/2 cup apple cider vinegar

6 star anise pods (optional)

2 cinnamon sticks

4 whole cloves

1/2 tsp. ground allspice

1/4 cup unsalted butter

4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise

Chard:

2 T. unsalted butter

2 bunches firm red or white chard, stemmed

1/4 cup apple cider (or cider residue from baked apples)

1 tsp. salt

1 tsp. freshly ground black pepper

 

To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 T. of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature.  To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string. In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving. To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 T. oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and sauté for 5 minutes, stirring occasionally. Season with salt and pepper.

To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve.

 

 

Game Seasoning:

 

1 T. salt

1/4 tsp. ground white peppercorn

1/4 tsp. minced rosemary

2 fresh bay leaves, minced

1/2 tsp. juniper berries

1/2 tsp. minced thyme

 

In a small bowl, combine all the ingredients.

 

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Turnip Greens

Turnip Greens

greens1 tablespoon olive oil

1 shallot, chopped

1 clove garlic, chopped

1 teaspoon red pepper flakes

1 1/2 pounds turnip greens, washed, stemmed, and chopped

Freshly ground black pepper

2 tablespoons Dijon mustard

1 cup chicken stock

1/2 cup chopped pecans, toasted

 

Heat olive oil in Dutch oven over medium heat.  Add shallot, garlic and red pepper flakes and sauté until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.

Fettuccine with Spicy Chicken Sausage, Kale, and Tomatoes

Fettuccine with Spicy Chicken Sausage, Kale, and Tomatoes

pasta1 T. olive oil

1/2 lb. spicy Italian chicken sausage, casings discarded and sausage crumbled

1 bunch kale, tough stems and center ribs discarded and leaves coarsely chopped

1 tomato, roughly chopped

1/3 lb whole wheat fettuccine

1/3 C. reduced-sodium chicken broth

1/4 C. grated Asiago plus additional for serving

Heat the oil in a large skillet over medium heat. When hot, add sausage and brown for 5-7 minutes, breaking up lumps with a spoon. Meanwhile, blanch the kale in a large pot of boiling, salted water for 5 minutes, uncovered. Remove the kale with a large sieve and drain. Return the cooking water to a boil, then add fettuccine and cook until al dente. Reserve 1/2 C. of the pasta water, then drain the pasta in a colander. While the pasta is cooking, add the kale and tomatoes to the skillet and sauté for 5 minutes. Add the broth, stirring and scraping up any brown bits in the skillet. Add the pasta and 1/4 C. of the pasta water, tossing until combined well. Stir in the cheese to incorporate, and thin with additional pasta water if desired.

 

 

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Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

pasta1 lb. cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 or 4 garlic cloves, chopped

1 small yellow onion, chopped

1/2 tsp. crushed red pepper flakes

1 bunch of Swiss chard, cleaned and coarsely chopped

1 C. chicken stock or broth

1 C. whole milk ricotta cheese

Zest and juice of 1 lemon

1 C. grated Parmigiano-Reggiano

 

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente. While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a C., of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes. In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 C. of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve. Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

 

 

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Escarole-Garlic Soup with Chickpeas

Escarole-Garlic Soup with Chickpeas

1 bunch escarole (about 1 lb.)
4 T. olive oil
5-6 medium cloves fresh garlic, finely minced or pressed
1 medium onion, sliced
2 qt. chicken broth (fresh or canned)
2 sprigs fresh parsley, chopped
1 can (16 oz.) chickpeas, drained
Freshly ground black pepper
2 cups cooked brown rice
Parmesan cheese, grated (optional)

Rinse and drain escarole. Cut crosswise into thin pieces. Place oil in 4-quart saucepan over medium-high heat. Add escarole, garlic and onion, and sauté for 5 minutes. Add 1/2 cup broth, cover and simmer over low heat 25-30 minutes. (The leaves will shrink as they cook.) Add more broth if liquid is being absorbed too quickly, to avoid burning. Add remaining broth, parsley, chickpeas and pepper to taste. Cover and simmer 10 minutes longer. To serve, place 1/2 cup rice in each bowl and pour soup over. Sprinkle with Parmesan cheese, if desired.

Baked Spinach Penne Pasta (Gratin de Pates Aux Epinards)

Baked Spinach Penne Pasta (Gratin de Pates Aux Epinards)

5201 (16-ounce) package penne pasta
1 (10-ounce) package baby spinach
1 yellow onion, chopped
5 cloves garlic, finely minced
12 tablespoons butter, diced
1-1/2 tablespoon olive oil
1 teaspoon red chili flakes
4-1/2 cups milk, warmed for 2 minutes in the microwave
3/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
3/4 cup Gruyère cheese, freshly shredded, or more to taste
2 tablespoons flat-leaf parsley leaves, chopped

Preheat the oven to 400°F. For the penne pasta: Bring about 8 quarts of water to a boil. Add the pasta, bring back to a boil, and then immediately lower the heat to a gentle boil. That way the pasta is cooked all the way through evenly. Cook the pasta for about 10-12 minutes total. Salt (with 2/3 teaspoon) the water half-way through the cooking process (it will bring out the natural flavor of the pasta and the pasta will be more tender) and keep stirring every now and then so the pasta doesn’t stick to the bottom. It may take longer than the cooking time that’s written on the box. When the pasta is cooked (cooked inside and out but still in shape and firm), reserve about 1/3 cup to 1/2 cup of pasta water and drain the pasta (do NOT rinse). Transfer it to a large flat platter. In a large sauté pan or a large wok, heat the oil. Add the chopped onions and cook until they’re slightly golden. Add the penne pasta and 2 tablespoons of butter. Toss the pasta using 2 large spoons on each side of the pan for about 3-4 minutes. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. If the pasta starts sticking to the bottom, add a little pasta water. Transfer to a large serving platter. Sprinkle with about 1 tablespoon of flat-leaf parsley.

For the Spinach: Wash the spinach thoroughly in a large bowl of water. Drain, then remove all the excess water using a salad spinner. Roughly chop all the spinach leaves. In the same wok, add the minced garlic and 2 tablespoons of butter. Cook the garlic for about 2 minutes until golden brown. Add the red chili flakes. Cook for another minute. Add another 1/3 of the amount of spinach to the pan, constantly lift the spinach leaves using 2 slotted spoons on each side of the pan. The leaves will start to wilt after 30 seconds or so. Add the other 1/3 of the spinach and repeat the same procedure for 30 seconds. Season with about 1/3 teaspoon of salt (this will prevent the spinach from changing color and will keep it bright green color). Repeat one more time with the rest of the spinach, then transfer the greens, with as little liquid as possible, into a large bowl. Reserve the excess spinach liquid in a separate bowl.

Reserve about 1/2 cup of spinach for the baking dish and add the spinach to the pasta. Toss well. Set aside.

For the béchamel sauce: In a saucepan, melt 8 tablespoons of butter over medium-low; you don’t want the butter to burn. Bring the heat back up to medium-high (the butter should be hot and golden) and add the flour. Keep stirring manually with a whisk for approximately 3 minutes. The flour should absorb the butter instantly and form a paste. Add the spinach liquid; stir well until incorporated and add the milk in 3 stages. Increase the heat while constantly stirring for about 5 minutes. Reduce the heat to low. Season with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Let the sauce rest until it’s time to assemble the dish.

Assembly time: In a 14” x 10” x 3” high rectangular pan lined with aluminum foil and sprayed with oil (for an easy clean up), spread a layer of spinach. Add the spinach penne pasta. Spread ladles of the béchamel sauce. It should cover the whole tray and sprinkle with Gruyère cheese. Bake in the oven for 5 minutes at 400°F and broil for about 2-3 minutes to get a nice golden top. Remove from the oven and let it rest for at least 15 minutes. Cut into squares, and garnish with flat-leaf parsley. Bon appétit!

Mediterranean Greens with Pine Nuts & Raisins

Mediterranean Greens with Pine Nuts & Raisins

Mediterranean Greens with Pine Nuts & Raisins

 

1 T. extra-virgin olive oil

2 to 3 cloves garlic, minced

3 to 4 shallots, thinly sliced, optional

2 to 3 T. pine nuts

10 to 12 oz. spinach (any variety), chard, or broccoli rabe

1 T. lemon juice

1⁄4 to 1⁄2 C. raisins to taste

Salt and freshly ground pepper to taste

 

Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and the shallots (if you’re using them), and sauté over low heat for 1 minute, stirring frequently. Add the pine nuts and continue to sauté, stirring often, until they and the garlic are golden, about 3 minutes longer. If you’re using spinach, stem, and chop the leaves (baby spinach leaves can be used whole). If you’re using chard, cut the leaves away from the stems and chop them into bite-size pieces, or stack a few leaves at a time, roll them up snugly from one of the narrow ends, then slice them thinly. You can chop the rolls in a few places to shorten the ribbons. If you’d like to use the stems, trim an inch off the bottoms, then slice them thinly. For broccoli rabe, trim a half-inch or so off the base of the stems, slice them into 1⁄2- to 1-inch sections, and then use the stems, florets, and leaves. Add the greens, cover, and set the heat to medium. For spinach, uncover and stir, then cover and cook just a minute or so longer, until the leaves are just wilted and still bright green. For chard and broccoli rabe, add tiny amounts of water to the pan, just enough to keep it moist; cook for 3 to 5 minutes longer for the chard, and 5 to 7 minutes longer for the broccoli rabe. The greens should be just tender, and the exact time will depend on the heat and the way they are cut. Once the greens are cooked to your liking, remove them from the heat. Stir in the lemon juice and raisins, then season with salt and pepper and serve at once.

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

 

1 T. extra virgin olive oil

3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces

1 pound kale, leaves stripped from stems, stems reserved

3/4 pound trimmed and sliced mushrooms

1 T. roughly chopped garlic

1 T. hot paprika or dried red chili flakes, or to taste

Salt and pepper

2 C. chicken stock or water

 

Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves. Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don’t worry if it isn’t cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm. Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms

Skillet Scramble with Beef, Eggs, and Greens

Skillet Scramble with Beef, Eggs, and Greens

1 C. chopped fresh collard greens
1 T. olive oil
1/2 small onion, chopped
1/2 clove minced garlic
10 oz. lean ground beef
1/8 tsp. salt
1/8 tsp. ground black pepper
1/8 ground allspice
2 small eggs, at room temperature
2-3 drops hot-pepper sauce
2 T. (1/2 oz.) grated Parmesan cheese

Wash greens and wilt in microwave, covered, for 2 to 3 minutes. Meanwhile, beat together eggs and hot sauce. Heat the oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until lightly browned and soft, 8 to 9 minutes. Stir in the garlic and cook, stirring, for 30 seconds. Add the meat and cook, stirring to crumble, just until browned, 5 to 6 minutes. Stir in the collard greens, salt, pepper, and allspice. Cook, stirring frequently, until the meat is no longer pink, 5 to 6 minutes. Reduce the heat to low. Stir eggs into the beef mixture. Cook, stirring, until the eggs are set but still creamy, 4 to 6 minutes. Remove to a platter and sprinkle with the cheese.

Purple Flash Spinach Salad

Purple Flash Spinach Salad

Notes: Other purple-blue flowers you can use include borage, chive, and sage. Rinse and drain flowers. Pull petals from dianthus, and blossoms from rosemary and lavender.

1/3 C. slivered almonds
2 T. extra-virgin olive oil
1 T. red wine vinegar
1 tsp. Dijon mustard
2 quarts (6 to 8 oz.) baby spinach leaves, rinsed and drained
2 T. rosemary blossoms
1 C. purple or pink dianthus petals
1 1/2 T. chopped fresh lavender blossoms or 2 1/4 tsp. dried lavender
Salt and pepper

In an 8- to 10-inch frying pan over medium heat, shake or stir almonds until golden, about 3 minutes. Pour from pan into a wide shallow bowl. To bowl, add oil, vinegar, 1 T. water, and mustard; mix. Add spinach, rosemary blossoms, dianthus petals, and lavender. Mix and season with salt and pepper to taste.

Roasted Kale with Preserved Lemons

Roasted Kale with Preserved Lemons

1 1/4 lb. dinosaur or curly green kale (about 2 bunches), rinsed
2 T. olive oil
Salt and pepper
3 T. chopped preserved lemons (see notes) or 1 T. slivered lemon peel

Tear kale leaves away from tough center stems; discard stems. Cut kale into 2-inch pieces and place in a large bowl. Add oil and sprinkle lightly with salt and pepper; mix well to coat. Spoon into a 9- by 13-inch baking dish (kale will fill dish). Bake in a 450° regular or convection oven, stirring occasionally, until top pieces of kale are crisp and remaining are tender to bite, 20 to 25 minutes. Stir in preserved lemons or lemon peel and spoon into a bowl. Serve hot or at room temperature.

Miso, Salmon and Spinach Soup

Miso, Salmon and Spinach Soup

Miso Paste

8 C. chicken stock
2 inch piece of kombu seaweed (opt.)
1 ½ tsp. grated fresh ginger
1-3 garlic cloves, finely minced
1 C. quinoa, soaked overnight in 2 C. water with 2 tsp. vinegar or lemon juice and rinsed
½ pound salmon fillets (skinless, boneless)
1 bunch of spinach, well rinsed
¼ C. miso (I like white, you can use what you prefer)
2 tsp. naturally fermented soy sauce

Put the chicken stock, optional seaweed, ginger, garlic and quinoa in a large pot and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the quinoa is just soft. Meanwhile wash the spinach. Add the spinach and the salmon and cook until the spinach is wilted and the salmon is just cooked through. Break apart the salmon with two forks into bite sized pieces. Take off of the heat. Put the miso and soy sauce in a C. or small bowl. Add a ladle full of broth from the soup into the bowl and thoroughly mix together. Add to the pot of soup and serve.

Chard and Ricotta Torta

Chard and Ricotta Torta

1 lb. frozen bread dough thawed (see notes)
3 lb. red or green chard (about 3 bunches)
1 T. olive oil
1 T. minced garlic
2 large eggs
3/4 C. part-skim ricotta cheese
6 T. whipping cream
1/4 C. chopped pitted calamata olives
2 tsp. grated lemon peel
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper

Cut off a third of the bread dough. With lightly floured hands, flatten both portions into disks. Cover with plastic wrap and let stand while preparing filling, about 30 minutes. Rinse chard and tear leaves form center ribs; discard center ribs and stems or save for another use. Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat; when hot, add garlic and stir until fragrant, about 1 minute, Add chard and stir frequently until evenly wilted, 12 to 15minutes. Transfer mixture to a strainer and let drain until cool enough to handle. Squeeze chard to remove all liquid, then coarsely chop. In a bowl, mix chard, 1 egg, ricotta, 1/4 C. cream, olives, lemon peel, nutmeg, salt, and pepper. With a lightly floured rolling pin, on a lightly floured surface, roll the larger portion of dough into a 12-inch round about 1/4 inch thick. Brush off excess flour. Fit into a 10-inch cheesecake pan with removable rime and fold excess dough down so that edges come about halfway up sides of pan; press dough gently against sides of pan. Add chard mixture and spread level. Roll remaining dough into a 10-inch round. Center over filling and pinch with the sides to seal. In a small bowl, beat remaining egg with remaining 2 T. cream to blend. Brush top crust with egg mixture; discard remainder. Bake in a 375º regular or convection oven until top is richly browned, 35 to 40 minutes. Let cool about 10 minutes, then run a small sharp knife between tart and pan rim to loosen; remove rim. Use a serrated knife to slice into wedges. Serve warm or cool.

Yield: 6 to 8 servings
Calories: 314
Fat: 13g
Fiber: 3.8g

Potherb and Goat Cheese Pie with a Potato Crust

Potherb and Goat Cheese Pie with a Potato Crust

1 bunch Swiss chard (about 12 oz.)
1 small bunch curly kale (about 8 oz.)
¼ C. chopped fresh flat-leaf parsley
1 tsp. fresh thyme leaves
4 Yukon Gold potatoes
2 T. clarified butter (see below)
8 eggs
¼ C. heavy cream
½ tsp. finely ground unrefined sea salt
4 oz. chèvre

Preheat the oven to 375 degrees. Trim the Swiss chard of any tough stems or veins, then stack the leaves on top of one another, roll them into a cigar, and slice them crosswise into strips about ¼- inch wide. Tear the kale leaves away from the tough stems and into small pieces no bigger than ½ inch; discard the stems. Put the torn kale in a bowl with the Swiss chard, parsley, and thyme. Keeping the skins on, slice the potatoes crosswise into 1/8-inch-thick rounds. Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Swirl the skillet so that the butter lightly coats the bottom and sides. Turn off the heat and carefully arrange the potato slices along the bottom and sides of the pan to form a crust. Tightly pack the greens and herbs into the potato-lined skillet. Crack the eggs into a mixing bowl and add the cream and salt. Beat them together until uniform in color. Pour the egg mixture over the vegetables, filling the skillet to within ½ inch of its rim; you may not need to use all the eggs. Drop the chèvre a tsp. at a time into the eggs and vegetables. Transfer the skillet to the oven and bake for 40 to 45 minutes, until the center of the pie no longer wobbles when you gently shake the pan. Allow the pie to rest for 5 minutes before slicing into wedges and serving.

Clarifying butter deepens its flavor and color and concentrates its butterfat by removing its milk solids. The process also helps to extend its shelf life. Store clarified butter at room temperature out of direct light, just as you would store olive oil, coconut oil, or any other concentrated fat. Once you’ve removed the milk solids from the butterfat, there’s little risk of spoilage. You can apply high heat to clarified butter in ways that would cause regular butter to scorch. Makes about 12 oz..

Place 1 pound unsalted butter in a wide sauté pan set over low heat. Allow the butter to melt slowly. As it heats, froth and foam will gather on top of the liquid butter. Skim this off and discard it. Continue heating the butter until it becomes perfectly clear, about 10 minutes.

Set a fine-mesh sieve over a bowl and line it with a double layer of cheesecloth or a single layer of butter muslin. Pour the melted butter through the cloth and into the bowl. Discard the milk solids in the cloth, then pour the clarified butter into three 4-oz. jars or one 12-oz. jar and cover tightly. Stored in a cool, dark space, the clarified butter will keep for up to 1 year.

Escarole Bean Soup over Bruschetta

Escarole Bean Soup over Bruschetta

3 T. Extra Virgin Olive Oil
2 cloves garlic, chop 1 clove and cut the other in half
1 tsp. chopped fresh rosemary
6 C. coarsely chopped escarole
2 cans (15.5 oz each) Cannelloni Beans, drain 1 can and mash or puree the other
2 cans (14.5 oz each) chicken broth
Frozen Meatballs, optional
6 slices (1/2 inch) French Baguette bread

Heat 2 T. oil, 1 clove chopped garlic and rosemary in soup pot on LOW (1 minute). Add escarole, cover and cook 10 minutes, until wilted. Add beans and chicken broth. Add meatballs, if using. Simmer uncovered 15 minutes. Grill bread slices on both sides. Lightly rub cut garlic on 1 side of each bread slice. Put a slice of bread in each of 6 soup bowls. Ladle soup; drizzle each bowl with remaining oil.

Spinach Feta Puffs

Spinach Feta Puffs

10 oz. frozen spinach, thawed and squeezed dry
2 roasted red peppers, chopped
5 oz. crumbled feta
8 oz. cream cheese, softened
2 eggs, beaten
1 package puff pastry, thawed

Mix everything except puff pastry. Roll mixture in puff pastry and slice into 1 inch spirals. bake at 350 for about 20 minutes or until pastry is golden brown.

Mystery Bun

Mystery Bun

1 Crusty Roll
Olive Oil, for Brushing
1-2 T. Pesto
1 clove Garlic, crushed
4 slices Mozzarella Cheese
1 Tomato, seeded and sliced
Baby Spinach Leaves

Slice off top of roll to make a lid and pull out the soft insides, leaving crust intact. Lightly brush inside with oil. Place bread bits in food processor and pulse until you have breadcrumbs. Transfer to a small bowl and mix in the garlic, and enough pesto to flavor the breadcrumbs without being soggy. Spoon a layer of breadcrumbs into the roll. Add a layer of cheese, tomato and spinach, followed by another layer of breadcrumbs and so on until used up (2-3 layers). Place lid on top and wrap tightly in plastic wrap.

Seared Beef Filet with White Beans, Bitter Greens and Black Olive Tapenade

Seared Beef Filet with White Beans, Bitter Greens and Black Olive Tapenade

1 tablespoon extra-virgin olive oil, plus more for thinning the tapenade if necessary
5 cups loosely packed arugula leaves (or a mixture of arugula and radicchio)
Kosher salt
2 large cloves garlic, grated or minced (about 2 teaspoons)
1 14-ounce can cannellini beans, rinsed and drained
1/4 cup water
Freshly squeezed lemon juice
4 6-ounce beef tenderloin filets (about 3/4 inch thick)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons black olive tapenade

Heat the olive oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the arugula to the skillet and let it sit for about 30 seconds without stirring. Season it with a pinch or two of kosher salt, add the garlic and cook, stirring, for another 30 seconds, until some of the leaves are just wilted but some remain bright green. (Some of the leaves may brown slightly, which is fine; it lends a nice flavor to the dish.) Add the beans and water. Stir to incorporate, and cook the mixture for about 2 minutes, until it’s warmed through. Season to taste with lemon juice and salt, if needed. Remove beans and greens to plate or bowl and keep warm. Season both sides of the steaks with kosher salt and freshly ground black pepper. Wipe out the same skillet you used for the beans and greens; add the vegetable oil and place skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the steaks and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium. Flip the steaks, turn off the heat and let them sit in the skillet until the skillet goes quiet, about 3 minutes. If the tapenade is thick and pastelike, put it in a small bowl and stir in a tablespoon or two of olive oil until you have a loose, spoonable consistency. Divide the beans and greens mixture among four plates. Place the steaks with the first-cooked sides up in the center of each plate and smear the tapenade on the steaks.

Braised Winter Greens, Ham, Shallots, and Cream

Braised Winter Greens, Ham, Shallots, and Cream

Braised Winter Greens, Ham, Shallots, and Cream

 

3 T. butter

4 large shallots

1 bunch Swiss chard

1 bunch cavolo nero (Italian black chard or tuscan kale)

Salt and freshly ground black pepper

4 oz. sliced ham,

1 C. heavy cream

 

Melt butter in a large deep skillet over medium-low heat. Add shallots and chopped chard stems and cook, stirring often until soft, about 15 minutes. Season with salt and pepper. Add ham to skillet and cook for 2 minutes. Add chard leaves and ½ C. water. Stir to mix well, then cover and cook until leaves are soft, about 15 minutes. Remove cover, add cream, stirring to mix well, and cook until cream has thickened slightly.

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

2 T. olive oil
1 lb. Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 oz.)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

In a large pot, heat 2 T. olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don’t leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

Cheese-Topped Mushroom Caps with Spinach

Cheese-Topped Mushroom Caps with Spinach

8 very large mushrooms
1 small onion, minced
1/4 C. grated carrots
1 tsp. olive oil
1 C. packed spinach leaves, finely chopped
2 T. toasted sunflower seeds
1 T. minced fresh parsley
1/4 C. shredded reduced-fat Swiss cheese

Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them. In a large no-stick frying pan over medium heat, sauté the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese. Arrange in a pie plate or shallow baking dish. Bake at 350° for 15 minutes. Serve hot.

Yield: 8 servings
Calories: 43
Fat: 2.4g
Fiber: 1g

Bacon & Kale Adobo

Bacon & Kale Adobo

Bacon & Kale AdoboBacon, onion, garlic, and coconut vinegar add tremendous flavor to this nutritious kale side dish. Feel free to experiment with other greens as well.

6 ounces applewood-smoked bacon, finely chopped
1 small onion, finely chopped
3 large garlic cloves, lightly crushed
2 bay leaves
1 pound kale, stems and ribs removed, chopped fine
2 to 3 tbsp. reduced-sodium soy sauce
2 to 3 tbsp. coconut vinegar or 1 to 2 tbsp. cider vinegar
1/2 tsp. freshly ground black pepper
1 Thai or serrano chile, crushed (optional)

In a 4- to 5-qt. pan over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Pour bacon and fat through a fine strainer into a bowl. Return 5 tbsp. fat to pan; discard the rest. Add onion, garlic, and bay leaves and cook over medium-high heat, stirring often, until onion is pale golden, 5 minutes. Toss in kale; cook, stirring, until wilted. Add 1 C. water, half the bacon, 2 tbsp. each soy sauce and coconut vinegar, the pepper, and chile. Simmer, covered, adding water if pan gets dry, until kale is very tender, 60 minutes. Add soy and vinegar to taste. Serve sprinkled with remaining bacon.