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.

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.

Jerusalem Artichoke Slaw

2tbsp each sour cream and mayonnaise
1 tsp each coarse mustard and finely chopped capers
2 tsp white wine vinegar
3/4 tsp kosher salt
1/4 tsp pepper
1 lb jerusalem artichokes, scrubbed well
1 large carrot, peeled
6 tsp roughly chopped flat-leaf parsley

1. Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt and pepper in a medium bowl
2. Cut jerusalem artichokes into fine matchsticks (you should have about 3 cups); to prevent browning, add them to the dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.
Serves 6

From Sunset, January 2011

The best winter veg coleslaw

2 carrots, peeled
1 bulb of fennel, trimmed
at least two of the following: 3-4 radishes; 1 light-colored beet, peeled; 1 turnip; 1/2 small celeriac,
peeled
14 oz red/purple cabbage
1/2 a red onion, peeled
1 shallot, peeled
1 lemon
extra virgin olive oil
a handful o fresh herbs (use mint, fennel, dill, parsley, and chervil)-leaves picked and chopped
1 cup plain yogurt
2 tbsp mustard
seat salt and freshly ground pepper

Shred the carrots, fennel and your choice of the radishes, beets, turnip or celeriac on a mandolin, or use the julienne slicer on your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

From: Jamie at home: Cook Your Way to the Good Life by Jamie Oliver

Our notes: This really is the best, we have tried this recipe with pretty much any combination of substitutes and it is still our favorite. Great with honey and yogurt- adding apples is great too!