No idea where this recipe came from, but I am more and more in love with dried fruit in salads. With the nutty flavors of Parmesan? Yum.
(2017) Kale Salad with Dried Cranberries
Kale
(2017) Grilled Kale Salad with Bacon Dressing
Grilled kale? Yes. Wish I remembered where this recipe came from, but grilled kale is lovely. And no fiddly chopping the kale. Just remove the stems and then grill. It’s a take on the classic spinach salad with bacon dressing.
(2017) Baked Greens Rice
Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
(2017) Wilted Greens Pasta
This is my go-to for any greens that show up in the box. Delicious with kale but amazing with cabbage. (If that bok choy from last week is still in the refrigerator, try it in this recipe.) Takes no longer to make than it takes to cook the pasta. No idea where I got this idea originally.
(2017) Kale and Lettuce and Strawberry Salad
So you’ll eat many of those strawberries just as they are but when you’re ready for a recipe, try this salad from Jenny Levison of Souper Jenny. Again, it’s adapted from a chef demo at the Peachtree Road Farmers Market.
Roasted Squash and Greens Salad
A recent recipe from the New York Times and a great idea for your Thanksgiving dinner.
Kale with Honeyed Pecans
This simple recipe originated with the folks at Whole Foods.
Goat Cheese, Radish and Kale Spread
This easy spread, created by event planner and caterer Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market’s 2010 “Market Mash-Up” vendor recipe contest. Her mash-up involved using goat cheese, garlic, herbs, kale and radishes from different farmers at the market. The recipe works as a dip, a simple appetizer or first course served with sliced bread or as the base for a fabulous sandwich.
Kale-Chicken-Rice-Blueberry Salad
A nice take on kale salad. Adapted from a recipe in Saveur magazine.
Notes on Greens
Greens storage: All of the sturdy greens (chard, bok choy, cabbage, kale) should be stored the same way. Put them into a plastic bag and leave it unsealed. Put into your vegetable crisper. The outer leaves may wilt, but the inner leaves will be fine. And for other uses for your greens: think about braises, making Read More…