Source: Simply in Season 2 TB butter 2 TB olive oil 3 leaves kale, de-stemmed and chopped 3 cloves garlic, minced 1 TB ginger root, peeled and minced Fresh rosemary or sage, to taste In a Dutch oven, melt the butter with the oil on medium heat. Add the other ingredients and saute for 2 … Continue reading Savory Tempeh and Vegetables
Hearty Green Gumbo
Adapted from Vegetarian Recipes, Better Homes and Gardens 1 bunch kale or 10 oz spinach, chopped 1 head cabbage or 1 bunch watercress, chopped 1 bunch parsley, chopped ¼ c. water ½ c. all-purpose flour ½ c. cooking oil 2 large onions, chopped (or one of this week’s!) 1 medium green pepper, chopped 2 stalks … Continue reading Hearty Green Gumbo
Vichyssoise
Adapted from The Zen Monastery Cookbook 2 onions, chopped 1 lb. potatoes, cut into chunks 1 lb. zucchini or other squash diced a large handful of cooking greens (spinach, kale, collards, or chard), stemmed and chopped (if desired) 4 c. water 1 ½ tsp ¼ c chopped fresh basil (or ½ tsp dried) 1/8 tsp … Continue reading Vichyssoise
Pinto Beans & Collard Greens & Hungry Teens
Source: WorldsHealthiestFoods.com 1 onion, chopped 4 cloves garlic, chopped 1.5 lb collard greens 3 T. vegetable broth, plus ½ c. later 15 oz can of diced tomatoes, drained 15 oz can of pinto beans, drained 2 T. lemon juice 1 T. olive oil sale and pepper Remove stems from collard greens, rinse and chop into … Continue reading Pinto Beans & Collard Greens & Hungry Teens
Spanish Greens
Source: From Asparagus to Zucchini 3rd ed. 2 T. olive oil 3 cloves garlic, smashed 1 lb collards (or chard, spinach, kale) salt and pepper ¼ c. golden raisins 3 T. toasted pine nuts Heat oil over high flame in a large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. … Continue reading Spanish Greens
Getting the flavor of Collard Greens
Brassica oleracea var. acephala Collards are a close relative to kale and mustard greens, so similar in structure that they share the same scientific name with kale. They do have a unique taste, however, that is more smoky and “green” than its often bitter cousins. Collards are believed to be a descendent of wild cabbage … Continue reading Getting the flavor of Collard Greens
Fox & Fawn Farm 