Grilled Kale and Escarole Caesar Salad

from 1 garlic clove ¾ teaspoon salt, divided 1 large egg yolk ½ teaspoon Dijon mustard 1½ tablespoons fresh lemon juice, divided 2 tablespoons extra-virgin olive oil, divided ¼ cup vegetable oil ½ teaspoon black pepper ¼ cup grated Parmesan cheese, divided 1 large bunch kale (about 12 oz.), tough stems removed 1 small head escarole (about 12 oz.), leaves torn Directions: Preheat the grill … Continue reading Grilled Kale and Escarole Caesar Salad

Greek Omelet

From Fields of Greens, by Annie Somerville Ingredients: 1 TB light olive oil ¼ red onion, thinly sliced salt and pepper 1 garlic clove, finely chopped 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed). zest of 1 lemon, minced 2 tsp chopped fresh dill or 1 … Continue reading Greek Omelet