For the salmon:
Preheat the
he spinach and chard (or kale), and cut the chard or
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.
eans, put in boiling water for apprx 10 minutes, dash with
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.
recommend tomatoes or avocado for the long haul, but their
br>Next, chop up the kale to small almost shredded like
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.
ash the rice and soak for 15 minutes in water.
Saute onion and garlic in oil; add carrots, potatoes, water and kidney beans.
Add tomatoes and juice; add kale and let simmer for about 45 minutes, until carrots and potatoes are soft.
Add vinegar, liquid smoke and hot pepper sauce.
May substitute spinach for kale.
For the greens: If the greens are really big leaves, roughly
ut all of the collard greens into bite size pieces (about
Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.
Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.
Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.
Toss kale together with dressing in a large bowl until evenly coated.
one, add your sliced garlic for a minute or two. Drain
Remove toothpicks before serving.
For Balsamic Greens with Plums: Whisk balsamic
ngredients until soft.
Add kale and saute until wilted.
/2 inch water. Bake for 30 minutes at 350 F
dd 3 bunches of rinsed kale greens (be sure take off the
Blanch the kale in salted, boiling water for 3-4 mins then drain