A Versatile Recipe for the Hearty Greens You Dont Know What to Do With

from The Farm to Table Cookbook by Ivy Manning

1 bunch hearty greens
Toasted sesame oil
Good quality soy sauce
toasted seseame seeds

1. Tear the leaves from their tough ribs and stems. Bring a pot of water to boil, add the leaves, and boil until tender, 1-3 minutes depending on the type of greens.
2. Drain the greens in a colander and push them to remove as much liquid as possible.
3. Roughly chop the cooked greens and place them on a serving plate. Sprinkle lightly with sesame oil and soy sauce; toss to coat. Sprinkle with sesame seeds and serve.

Braised Lacinato Kale

From The Farm to Table Cookbook by Ivy Manning

2 bunches lacinato kale
1 slice thick-cut bacon, roughly chopped
1 TBSP red wine vinegar
3 TBSP chicken stock
1 generous pinch sugar
salt and freshly ground pepper

1. Rinse the kale and tear the leaves from the touch rib that runs up the center of each leaf. Tear the leaves into 2 inch pieces and place in colander.
2. Cook the bacon in a large saucepan over medium-high heat until crisp; with a slotted spoon, transfer in to a small bowl, leaving the bacon fat in the pan.
3. Put the leaves with water still clinging to them in the pan, stir with tongs to wilt them. Add the vinegar, stock, and sugar. cover and cook over medium heat, stirring occasionally, until the leaves are tender, about 10 minutes. Season with salt and pepper, sprinkle the bacon over the top, and serve.