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.
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.
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.
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.
Oops – this is another recipe that came from seriouseats.com but I couldn’t resist sending it when I saw that pretty bunch of kale in our boxes. You could make this with grits and just cook it a little longer until the grits are tender.
A recipe that tastes more decadent than it really is. And the slow cooker means you don’t have to pay attention while it cooks. Even people who say they don’t like greens like this dish. I have no idea where it came from.
This simple recipe originated with the folks at Whole Foods.
Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.
A nice take on kale salad. Adapted from a recipe in Saveur magazine.
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…