Kale Chips

1 bunch kale
1 tbsp olive oil
sea salt or kosher salt to taste

optional seasonings:
lemon pepper
seasoned salts
finely ground Italian herb blends
nutritional yeast

Preheat the oven to 300F

Wash the kale and dry it well. Remove the center stem from the kale leaves and cut each half leaf into about 3 pieces. Place the pieces in a large bowl and drizzle with the olive oil. With your fingers, massage the oil into all the little nooks and crannies of the kale.

Spread out the cut pieces onto baking pans in a single layer (this helps make them crispy). Roast the kale for 12 to 20 minutes, depending on how hearty the kale is, or until it starts to gently brown at the edges and becomes crisp. Don't overcook. Sprinkle with sea salt and eat sooner rather than later.

Pasta with fresh spinach, walnuts and gorgonzola cheese

1 TBSP olive oil

2 to 3 cloves garlic, minced

3/4 to lb fresh spinach leaves, cleaned and shredded

6 oz gorgonzola cheese, crumbled

freshly ground black pepper

hot cooked pasta of your choice

1. Heat oil in skillet over medium heat: add galic and saute until golden. Add spinach, toss and cook until wilted. Stir in walnuts and cheese, toss well until combined. Season with pepper to taste and serve over pasta.

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.

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.

Kansas Quiche

From Rolling Prarie cookbook, written especially for CSA members

1 lb chard, yellow summer squash, zucchini, or a combination
1/2 onion chopped
3 whole eggs
1 egg white
1/2 cups skim or lowfat milk
1 1/2 cups grated swiss cheese
salt and pepper to taste
chopped basil
chopped oregano

steam chard, squash or combination with onions until tender, set aside to cool slightly
preheat oven to 374 degrees. Beat eggs thoroughly. Add milk, grated cheese, salt, pepper and herbs. Blend in steamed vegetables and mix together well. Pour into medium-sized oiled casserole dish and bake, covered, until set- approximately 30 to 40 minutes.

serves 4

Cabbage Slaw with Spicy Greens

3 or 4 handfuls arugula, garden cress or red mustard greens
1 1/2 lbs green cabbage, very thinly sliced
1 small white onion or a bunch of scallions
3 tbsp chopped parsley
salt
vinegar and oil dressing

Chop greens into ribbons and put them in a bowl with the cabbage, onion and parsely. Toss with salt. Add herb vinaigrette and toss again. Chill 30 minutes before serving.