Spaghetti with Braised Kale
Spaghetti with Braised Kale from Bon Appetit Ingredients: 1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 1 1/2 cups) 8 large garlic cloves, thinly sliced 1/2 pound spaghetti 2 teaspoons fresh lemon juice Finely grated Parmesan cheese Directions: Rinse kale. Drain; transfer to bowl with some water still clinging. Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally,...
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Tuscan Bean Soup from Saveur.com Ingredients: 2 cups dried cannellini beans, soaked overnight 2 medium carrots, roughly chopped 1 rib celery, roughly chopped 1/2 yellow onion, roughly chopped 3/4 cup extra-virgin olive oil 4 cloves garlic (3 minced, 1 halved) 10 oz. squash, such as butternut, peeled and cut into 1/2″ cubes (about 2 cups) 4 large kale leaves, stemmed and chopped 1 medium waxy-style potato, peeled and cut into 1/2″ cubes Kosher salt and freshly ground black pepper, to taste 1/2 tsp. crushed fennel seeds 8 thick slices country-style...
Read MoreSarah’s Italian Sweet and Savory Squash Bowls
Sarah’s Italian Sweet and Savory Squash Bowls From theKitchn.com Ingredients: 2 small to medium acorn or carnival squash (the halves should be the size of a small bowl)16 ounces Italian turkey sausage (or any Italian sausage meat or meat substitute) 1-2 tablespoons olive oil (divided) 2 cloves garlic, minced 1/3 cup yellow onion, chopped 1 1/2 teaspoons red pepper flakes 1/2 teaspoon Italian herb mix (dried oregano, thyme, basil, parsley – use fresh if you have it!) 1/2 cup roasted red peppers, chopped 1/4 cup reconstituted sundried tomatoes or roasted tomatoes, chopped 1/2 cup...
Read MoreCreamy Cauliflower Soup with Greens
Creamy Cauliflower Soup with Greens from Martha Stewart Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 medium onion, chopped (about 1 cup) 4 cloves garlic, chopped Sea salt 1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups) 4 1/2 cups filtered water 1/4 cup chopped fresh dill, plus more for garnish 5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped Freshly ground black pepper Directions: Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to...
Read MoreButton Mushrooms and Greens
Button Mushrooms and Greens from Winter Foods by Brett Grohsgal & Julia Shanks Ingredients 1 gallon pre-washed greens: kale, collards, swiss chard, bok choi or tatsoi 1/2 onion, sliced 1 pint button mushrooms (portobello or crimini would also work well), sliced 1/4 inch thick. 1 teaspoon salt, plus salt & pepper to taste 2 teaspoons olive oil 2 cloves garlic 1/4 cup white wine 1 1/2 cup heavy cream Directions: Pre-blanch and shock greens: In a large pot of boiling salted water, cook greens until just wilted, approximately 1 minute and drain. Shock in an ice bath, and drain...
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