Ingredients

• 1 cup dried brown lentils
• 8 cups water, divided
• ¼ cup extra-virgin olive oil
• 2 medium onions, diced
• 2 medium carrots, diced
• 1 teaspoon salt, divided
• ¼ teaspoon ground pepper
• 3 cloves garlic, chopped
• 1 teaspoon ground coriander
• 6 cups chopped collard and/or kale greens
• ¾ cup chopped fresh cilantro
• 1 pound small yellow potatoes, quartered
• Juice of 1 lemon, plus wedges for serving

Directions

1. Pick through lentils, discarding any stones. Rinse.
2. Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until tender, 25 to 30 minutes.
3. Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and pepper; cook, stirring occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add garlic and coriander; cook, stirring, for 1 minute. Stir in greens and cilantro; cook, stirring occasionally, until the greens have wilted, about 1 minute.
4. Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30 seconds.
5. Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat, cover and simmer until the potatoes are tender, 12 to 14 minutes.
5. Serve with lemon wedges, if desired.

 

Ingredients

• 3 large (about 2 pounds) potatoes, peeled and quartered
• 2 teaspoons fine salt, more to taste
• 6 tablespoons unsalted butter, at room temperature, divided
• 3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
• 4 medium green onions, thinly sliced, white and green parts divided
• 1 dried or fresh bay leaf
• 1 1/4 cups milk

Preparation

1. Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
2. Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
3. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
4. Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
5. Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
6. Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.

 

 

INGREDIENTS

• 1 bunch dandelion greens washed, drained and trimmed**
• 3 green onions chopped (white and green parts)
• OR 1 small chopped red onion
• 2 teaspoons dried dill, or fresh equivalent
• ¼ cup extra virgin olive oil
• juice of ½ lemon
• salt and pepper to taste

**Substitutes for dandelion greens

• mustard greens
• arugula
• watercress
• baby spinach
• curly endive
• raddichio
• kale

Serves: 4
⅓ cup extra virgin olive oil
4 ounces pancetta, diced
¼ cup Champagne vinegar
¼ cup pure maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small head radicchio, shredded
1 (8-ounce) bunch kale, stems discarded, leaves shredded
2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
¾ cup pecans, pan-toasted if desired

1. Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
2. ​Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well. Set dressing aside.
3. Combine the radicchio, kale, apples and pecans in a large bowl. Drizzle lightly with the dressing and toss gently. Adjust seasoning to taste with salt and pepper.
4. ​​Garnish with the crispy pancetta and serve.

​Serves 2
 
1 large bunch of Tuscan kale, approximately ½ - ¾ pound
1 tablespoon extra-virgin olive oil
1 tablespoon of finely chopped fresh ginger
1 tablespoon of chopped or pressed garlic
Salt and Pepper to taste
 

1. Fold each kale leaf in half lengthwise and use a sharp knife to separate the soft foliage from the stem. Rinse the leaves in cold water and drain in a colander.
2. Place a large saucepan over medium high heat.  Add oil to coat the pan.
3. Add the garlic and the ginger evenly in the pan.  Stir frequently, being careful not to singe the garlic and ginger.
4. Add the kale leaves and cook for one minute.  Turn the leaves and stir lightly.  Continue to cook for another minute.
5. Add salt and pepper to taste.
6. Serve.

Recipe by Kay Carroll, adapted from Eating Well magazine

8 servings 

• 1 tablespoon extra-virgin olive oil
• 10 ounces turkey Italian sausage, halved and sliced or crumbled
• 1 cup chopped onion
• 1 cup chopped carrot
• 2 tablespoons miinced garlic
• 6 cups low-sodium chicken broth or stock 
• 1 14-ounce can diced tomatoes, or fresh equivalent
• 1 tablespoon chopped fresh marjoram or thyme
• 1 pound boiling potatoes, cubed 
• 1 pound , stems removed and chopped
• 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent)
• Salt and –pepper to taste

1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 
2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 
3. Stir in garlic and cook 1 minute more. 
4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 
5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.
6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 
7. Season with salt and pepper and serve.

Recipe by Anna Gill

Serves: 5

¾ teaspoon kosher salt, divided, plus more
1 pound Tuscan kale, fibrous center ribs and stems removed
¼ cup plus 2 tablespoons good olive oil
½ sprig rosemary
1 dried red chile de arbol, broken into 3 or 4 large pieces
1 large onion, cut in half and then sliced
2 medium cloves of garlic, pressed
Freshly ground black pepper

1. Bring a large pot of salted water to a rapid boil. Working in batches as necessary, blanch the kale for 2 minutes. Drain and let cool. Squeeze out the excess liquid. Chop coarsely and set aside.
2. Heat a large sauté pan over medium heat for about 2 minutes. Add ¼ cup of the oil, the rosemary sprig and the chile. Let the ingredients sizzle, shaking the pan often, for about one minute.
3. Reduce the heat to medium low and and the onions, ½ teaspoon of salt and a twist of pepper. Sauté, stirring often, for about 2 minutes.
4. Add the garlic and continue to cook, still stirring, until the onion begins to brown, approximately 5 to 7 minutes.
5. Add the remaining oil and the kale. Stir until the kale is coated. Test for salt and if necessary add up to ¼ teaspoon of salt. Continue to cook and stir until the kale turns nearly black and the edges begin to crisp, about 30 minutes.
6. Discard the rosemary sprig and the pieces of chile. Let cool slightly and serve. 

Recipe by Anna Gill

Serves: 4

½ cup olive oil
1 carrot diced
1 onion, diced
1 celery stalk, diced
3 fresh or canned plum tomatoes, peeled
2 potatoes, skin on, coarsely chopped
1 sprig of fresh thyme
7 ½ cups Tuscan kale, shredded
1 cup white cannellini beans (if dried, soak overnight in water and drain)
4 thick slices country bread

1. Heat oil in a large sauce pot.
2. Add carrot, onion and celery. Cook over a low heat, stirring occasionally, for about 5 minutes.
3. Add tomatoes, potatoes and thyme sprig and mix together. Cook gently for an additional 5 minutes.
4. Add the beans, kale and a little salt. Mix together.
5. Add the water and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 2 hours.
6. Preheat oven to 350o.
7. Place bread slices in the bottom of a large casserole or oven-proof container. Ladle in the soup and cook in the oven for 10 minutes.
8. Season with pepper and serve.

Recipe by Lisa Fielding

Adapted from Food & Wine, November 2013
Makes 24 Crostini

1 lb. Tuscan Kale, stems discarded. Roll leaves together and chiffonade
1 cup heavy cream 
3 tablespoons butter
3 garlic cloves slivered
2 tablespoons Marsala wine
¼ teaspoon red pepper flakes
1/3 cup chopped walnuts toasted (in a skillet over medium heat for two to three minutes)
1/4 cup crumbled Gorgonzola cheese
1/4 cup Parmiggiano-Reggiano
1 baguette
Olive oil for brushing crostini
Sea salt

1. In a large pot of boiling, salted water, blanch the kale until tender. Three to five minutes. Drain in a colander and cool. 
2. In a large skillet melt the butter and add the garlic. Saute over medium heat for two minutes until golden. Don’t brown or garlic will taste bitter. 
3. Add the kale and Marsala. Toss and cook for two minutes allowing the wine to mostly evaporate. 
4. Add the pepper flakes and toasted walnuts. Toss together. 
5. Add the cream and bring to a simmer. 
6. Add the Parmiggiano-Reggiano and cook for two more minutes until cheese is incorporated into the cream. 
7. Remove from heat and add the crumbled Gorgonzola, give it a few stirs and allow to sit. Taste and season with salt and black pepper if desired. 
8. Preheat oven to 400 degrees. Slice the baguette on the diagonal into ¼” slices. Place on baking sheet. Brush with olive oil. Dust with sea salt. Bake for eight to ten minutes until golden. 

Serve “fondue” in a bowl surrounded by crostini and spoon generously on top.