br>Next, chop up the kale to small almost shredded like
Bring to boil water in large shallow pan. Meanwhile, stir tgether lemon juice and balsamic vinegar and set aside.
submerge kale greens in boiling water, pressing down kale into water. cook for 2 minutes.
remove kale with skimmer letting water drain for 2-3 minutes. Place on large plate.
Sprinkle with feta cheese and lemon/vinegar mix. Top with kalamat olive halves and serve.
cooking time includes bringing water to boil. times will vary based on depth of pot.
Place the meat in the water with the red pepper.
Cook with lid on for about 1 1/2 hours or until meat is tender.
Wash kale several times.
Trim off the root and heavier part of the leaf. Remove meat and put the kale in; cook until tender.
Replace the meat on top and heat thoroughly.
Serves 4 to 6.
about 3 minutes more. Add kale gradually; cook and stir until
Pick and wash greens until clean. Boil hamhocks in 4 quarts of water. Cook about 30 minutes on low heat. Add salt, dash of sugar and greens. Cook on medium heat until done.
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
o 4 minutes more. Wilt greens into the pan and season
ses kale, but you can use any of the major greens you
dd 3 bunches of rinsed kale greens (be sure take off the
Prepare the kale and mustard greens by cutting middle stem out
Sautee till fragrant, add torn kale, tossing so coated evenly in
Wash greens; remove stems and cut or
he center stem from the kale and discard. Wash and chop
he spinach and chard (or kale), and cut the chard or
cup broth and the greens.
Cover and reduce heat
ce water. Strip beet greens, turnip greens, and kale from their coarse stems
Chop up kale or greens, discarding the stalks.
Chop
Wash the spinach thoroughly. Cook in a saucepan over low heat about 5 minutes; do not add water. (There is usually enough water already clinging to the leaves to steam the greens.) Collard greens or kale may take 7 - 10 minutes.
Heat the oil in a skillet and saute the onion and tomato for 4 - 5 minutes. Add the cooked greens, lemon slices, and seasonings; stir constantly for a few minutes. Serve hot.
iscard the thick vein. Add greens to a pot of boiling