1 head of endive (red or white), cut across in 3/4″ pieces 2 cups of Tuscan kale, chopped 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1-2 tablespoons of the juice that drains off … Continued
1 Japanese sweet potato 1 head Lacinto kale, or substitute spinach or chard – about 1 lb. 1 fat clove of garlic, minced 1 medium onion, quartered and sliced thinly a thumb-sized piece of fresh ginger, peeled and slivered soy … Continued
2 bunches kale, stems removed 1/2 red onion, diced 1 ripe peach, pitted and chopped Peach Vinaigrette: 1 ripe peach, pitted and chopped 2 tablespoons raw apple cider vinegar 2 tablespoons extra virgin olive oil 2 tablespoons water 1 tablespoon … Continued
1⁄2 cup extra-virgin olive oil 1⁄4 cup freshly squeezed lemon juice 3 garlic cloves, mashed 1⁄2 teaspoon salt Pinch of red pepper flakes 2 bunches kale (about 14 ounces), ribs removed and leaves sliced into 1⁄4-inch shreds 1⁄2 cup finely … Continued
2 tablespoons (2 turns around the pan) extra-virgin olive oil 3 medium white waxy potatoes, like yukon golds, peeled and diced 2 medium onions, chopped 4 to 6 cloves garlic, chopped 2 bay leaves, fresh or dried 1 pound kale, … Continued
1/2 lb. chard 1/4 lb. mustard, kale or more chard 2 medium-sized onions, finely chopped 1 garlic clove, finely chopped 2 TB. olive oil 6 cups vegetable stock 1 (12-ounce) can coconut milk salt and pepper Prepare the chard and … Continued
2 bunches baby red beets, scrubbed (8 total; greens reserved for another use) 2 bunches baby Chioggia beets, scrubbed (8 total; greens reserved for another use) Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 tablespoon red-wine … Continued
2 center-cut bacon slices 1 cup chopped carrot 1/2 cup chopped onion 2 garlic cloves, minced 1 teaspoon paprika 1/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 1/2 cups chicken broth 1 cup water 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained … Continued
I would cook the beans a while before adding the vegetables just to make sure the beans will be tender (I had a bad experience with white beans that never got tender!). I would also substitute 4 cups water with … Continued
I’ve recently begun making kale chips into a sweet snack. Coat kale with coconut oil and then sprinkle with Turbinado or Demerara sugar; bake for 20 minutes at 300F. Who can resist? Shareholder Karen Edwards