6 tablespoons butter 2 cloves garlic, minced 1 shallot, thinly sliced 1 cup heavy cream Pinch freshly grated nutmeg Salt 3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded. In a saucepan, heat 2 tablespoons of the butter … Continued
1 bunch greens, about 10 cups loosely packed, about 8 oz, see notes above 3 tablespoons olive oil or grapeseed oil 1 small yellow onion, diced salt, to taste 2 cloves garlic, chopped 1/2 cup cilantro 1 tablespoon cumin seeds 1 cup fresh breadcrumbs 1/4 cup crumbled feta 1 or 2 eggs oil for frying … Continued
2 pounds farro (4 1/2 cups) 2 bay leaves Salt 2 1/2 pounds turnips, peeled and cut into 1/2-inch dice 3 pounds turnip greens, mustard greens or Swiss chard, stems discarded and leaves chopped 3/4 cup extra-virgin olive oil 2 … Continued
5 or 6 good-quality slices white bread 2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig 1/2 cup extra-virgin olive oil, plus more to taste 8 ounce chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch … Continued
2 Bunches of Rainbow Swiss Chard 2 Bunches of Baby Bok Choy chopped into 1-2 inch pieces 2 Stalks of leeks (Cut off dark green tops and use mostly the white and light green stalks) Slice into discs, this helps … Continued