This is a great potluck dish, good hot or cold. The recipe is adapted from one I found on Whole Foods Market’s website.
Bulgur Salad with Kale, Salami and Olives
Kale
Grilled Kale Sandwich
I love hiding vegetables in sandwiches. Sometimes, those are the only vegetables my husband may eat all day. Sorry that I don’t remember the provenance of this recipe. This idea works well with any cooked greens you have on hand – as long as they’re well-drained. Who can resist a grilled cheese (and vegetable) sandwich?
Pasta with Tart Greens
This recipe would work with arugula and mustard greens. They’re tender enough that everything could be cooked quickly. I can’t remember the recipe’s original source.
Cabbage and Apple Salad for Thanksgiving
This recipe came from Bon Appetit no telling how long ago. An easy, easy salad and a nice green addition to your Thanksgiving table.
Broiled Salmon with Kale and White Beans
I wish I could remember where this recipe came from. It’s an easy weeknight dinner, and even better if you’re one of those cooks who instead of opening a can of beans, prepares your own beans, using your favorite dried beans, flavoring them just the way you like them, slowly simmering them into submission and then freezing what you don’t eat right away in dinner-size portions.
Kale and Peach Salad
Have you had a chance to attend any of the chef demos at the East Atlanta Village Farmers Market? Seth Freedman cooks at 6pm each Thursday, demonstrating really lovely, simple recipes. Here are two I thought you might enjoy.
Pan-Seared Catfish with Creamy Greens
This recipe is from the August 2012 issue of Fine Cooking. Of course, any fish will do.
Roasted Garlic and Smoky Greens Soup
Adapted from a recipe chow.com. You can dress up this soup with a poached egg for a very elegant dinner. Another option for using up some of that garlic! And if you don’t have smoked paprika in your pantry, buy some!
Smoked Chile Collard Greens
One more collard green recipe – this one from Bobby Flay’s “Bar Americain Cookbook”. You can always cook the beet greens along with the collards to make up that 2 1/2 pounds the recipe calls for.
Garbanzo Beans and Hearty Greens
This is a recipe from Cooking Light magazine. Just the collards or beet greens. Either will work. You may want this dish longer in the last step, depending on how tender you want your greens.
No smoked paprika? It’ll be fine. But really – buy some the next time you’re at the market. It’s wonderful.