Garbanzo Beans and Kale

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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

Portugese Kale Soup

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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

Sweet Kale Chips

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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

Swiss Chard with Lentils and Feta

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2 tablespoons olive oil 1/2 cup small-dice yellow onion (from about 1/2 medium onion) 2 medium garlic cloves, finely chopped 1 cup brown or green lentils 2 cups water 12 ounces Swiss chard (about 1 bunch) 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 4 … Continued

Sautéed Broccolini

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1 bunch broccolini Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon minced garlic 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain … Continued

Kimchi

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Napa cabbage is the classic kimchi ingredient–continuing our fermentation theme, here is a recipe for traditionally fermented kimchi. You can be very flexible with ingredients, but for sure include cabbage, onions, garlic, and chili flakes. Sea salt 1 lb napa … Continued