Steamed Chard with Candied Gingers

3/4 lb chard

salt and pepper

1 tsp olive oil

some grated lemon and/or orange zest

lemon juice to taste

chopped candied ginger

1. Remove stems from chard, roll chard leaves up, slice lengthwise and then corsswise into 1/2 inch strips, wash well in salad spinner. Chop stemps, put in steamer first, top with leaves and steam for 5-10 minutes. Toss chard with seasonings. Serve warm or at room temperature.

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.

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.

Beet Salad with Pumpkin Seeds and Greens

From Feeding the Whole Family by Cynthia Lair

4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or use chard, kale or even collards
2 scallions, finely chopped
1/4 lb feta cheeese, optional

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil

Wash beets, remove tops, place in a large pot filled with water and brng to boil. Lower heat and simmer until beets are tnder from half hour depending on size of beets. Set aside to cool.

Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand, stir the seeds using a wooden spoon with the other hand. When the seeds begin to pop and give off a nutty aroma they are ready. Remove from skillet and set aside.

To prepare greens, bring a large pot of water to boil. Wash greens in a large pot of cold water, shale off the water and chop into bite-sized pieces. Drop greens into boiling water and let cook about 3-5 minutes. Place greens iin a colander and run cold water over them to stop cooking. Place all dressing ingredients in a jar and shale well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, greens, pumpkin seeds and scallion ina s salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.

Lucious Beet Salad

A favorite beet salad, even known to be eaten by confirmed beet haters. From Feeding the Whole Family by Cynthia Lair

Salad:
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or chard
2 scallions, finely chopped
1/4 lb feta cheese

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
3/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil

1. remove tops from beets, scrub well. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender, could be up to one hour or more, depending on the size beets. Set aside to cool.
2. Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When the seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
3/ To prepare beet greens, bring a large pot of water to boil. Chop beet greens (or chard) into bite size pieces, wash in your salad spinner. Lift out of the water and drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stem's tender. Place greens in colander and run cold water over them to halt cooking.
4. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.