Sauteed Kale and Potatoes with Rosemary

Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced ½ teaspoon fresh rosemary, minced 2 medium potatoes, cubed and steamed 2 cups chopped kale, stems removed freshly grated Parmesan cheese or Nutritional yeast Instructions: 1. In a well-seasoned cast iron skillet or a heavy skillet, heat oil over medium heat. 2. Add the garlic, rosemary, potatoes, and greens and toss well to combine. Sauté until kale is wilted, about 4 minutes. Then smash the mixture down into the shape of a pancake with a spatula. Continue to cook for another 3-4 minutes then sprinkle with Parmesan cheese or Nutritional yeast.  Click here for online recipe.

Silken Turnip and Potato Soup

Ingredients:

• 6 tablespoons unsalted butter
• 4 medium onions, thinly sliced
• 3 pounds turnips, peeled and thinly sliced
• 1 1/2 pounds baking potatoes, peeled and thinly sliced
• Salt
• 6 cups chicken stock or canned low-sodium broth
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup finely shredded basil, for garnish

Instructions:

1. In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.
2. Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.
3. Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

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Sesame Citrus Sauteed Kale

Ingredients:

• 1 pound kale
• 3 teaspoons sesame oil
• 1 clove garlic (minced)
• 1 teaspoon grated fresh ginger
• Zest from 1/2 clementine
• Juice from one clementine
• Salt and pepper to taste
• 2 teaspoons toasted white sesame seeds

Instructions:

1. Separate the leaves of the kale from the stem. Wash thoroughly (kale can be sandy) and dry in a salad spinner.
2. Heat sesame oil in a large skillet over medium heat. Once warm, add in minced garlic and grated ginger. Cook for about 30 seconds until the garlic starts to get fragrant.
3. Add in zest, clementine juice and kale. Toss kale to get covered and cover with a lid.
4. Cook for about 3 minutes, take the lid off and start turning the kale in the pan, making sure it is cooking evenly.
5. Once it is soft, sprinkle with a little salt, pepper and toasted sesame seeds. Serve right away.

Click here for the online recipe.