Braised Kale with Pink Beans and Ham

from Robin Miller, FoodNetwork.com

2 TSP olive oil

1 cup diced lean baked ham

1 lb kale, chopped

1 15oz can pink beans, rinsed and drained

1/2 cup chicken broth

salt and freshly ground pepper

Heat oil in large skillet over medium heat. Add ham and cook 2 minutes, until golden brown. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender. Season with salt and pepper to taste.

Greens with Potatoes

4 yellow potatoes (about 1 lb) scrubbed

1-2 lbs greens, trimmed and coarsley chopped

2 TBSP olive oil, plus extra for drizzling

1 large garlic clove, thinly sliced

1/2 TSP red pepper flakes (a couple shakes)

2 tomatoes (if in season), peeled and diced

1. Cover potatoes with cold, salted water and bring to a boil. Boil until tender, about 25 minutes. Drain, cool, peel and coarsley chop.

2. Simmer the greens in a large skillet until tender, then drain.

3. Return the skilleet to the stove, add oil and heat with garlic and red pepper flakes. When you can smell the garlic, add the greens, potatoes, and tomatoes (if using). Cook over medium heat, breaking up the potatoes with a fork and mashing them into greens to make a kind of hash. Taste for salt and serve with olive oil drizzeled over the top.

Ginger kale

1 large bunch kale, stems removed, leaves cut into strips

2 TBSP olive oil

1 TBSP butter

2 large cloves garlic, minced

1 medium onion, chopped

1 TBSP minced fresh ginger

juice of 1 lime

freshly ground pepper

Bring a large pot of slightly salted water to a boil. Add sliced, washed kale and boil 2 to 3 minutes, until slightly wilted. Drain in a colander. In a large skillet or wok, heat oil and butter, add garlic, onion and ginger and saute until onion is softened, Add kale, tossing till conbined. Cover and cook over low heat until kale is just tender. Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.

Cheese Totellini Soup with Cannellini, Kielbasa and Kale

2 TBSP olive oil

12 oz fully cooked smoked kielbasa sausage, thinly sliced

1 onion, chopped

1 cup fresh fennel bulb (optional)

4 garlic cloves, minced

1 1/2 TSP chopped fresh thyme

1/2 TSO dried crushed red pepper

10 cups canned low-salt chicken broth

4 cups kale

1 15oz canned cannelloni, rinsed and drained

1 9oz package cheese totellini

1 cup grated Asiago cheese or Parmesan cheese

Heat oil in heavy, large pot over medium-high heat. Add next 6 ingredients and saute until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannelloni. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made the day ahead. Cool slightly; cover a refrigerate. Bring to a simmer before continuing) Add totellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.

Asian Style Saute

2 TBSP sesame oil

2-4 cloves garlic, chopped

1/2 lb mixed greens, coarsley chopped (mizuna, komatsuna, tat soi)

1 TBSP vinegar

2 TBSP tamari

Fresh ground black pepper

Heat oil in wok or large skillet to moderate heat. Add garlic and saute for 2 minutes. Remove garlic and set aside. Now saute the greens until just wilted. Remove from heat, stir in vinegar, tamari, pepper and garlic. Serve immediately. Great as a side dish or with rice. Makes 2 to 4 servings

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.