Serves 6 1 tablespoon peanut oil (or oil of choice) 1 medium onion, thinly sliced 1 teaspoon freshly ground cumin seeds 1 teaspoon freshly minced ginger 1 small hot chili, minced black pepper 1 1/2 cups cooked lentils of choice 2 cups mixed greens (such as spinach, kale, chard...) torn juice of 1 /2 lemon [...]
4 large cloves garlic, minced, divided 2 tablespoons red miso paste 5 teaspoons packed, fresh grated ginger 2 tablespoons rice vinegar 2 tablespoons sesame oil 1 tablespoon plus 1 teaspoon toasted peanut oil, divided 1 block firm tofu, pressed very dry by wrapping several layers of paper towel and weighing it down with a plate [...]
Serves 6 Any combination of greens and beans may be used for this delicious appetizer or light supper. olive oil for brushing 12 half-inch slices of crusty French bread 1 Tbs. olive oil 1/4 tsp. cayenne pepper 1/2 tsp. basil, finely chopped (or cilantro) 2 lbs. broccoli, chard, or kale, trimmed and stemmed (if using [...]
Serves 8 Onion Marmalade: (Left-over marmalade can be spread on sliced bread or served with cheese). 2 Tbs. olive oil 2 large sweet Vidalia onions 3 Tbs. balsamic vinegar 1 1/2 Tbs. light brown sugar 1 Tbs. fresh thyme (I am substituting basil) Cake: 1 1/2 c. flour of choice (I am using brown rice [...]
Serves 4 Sumac is a Middle Eastern spice with a pleasantly sour and rather astringent flavor, but without the sharpness of either vinegar or lemon juice. It is mixed with yogurt and herbs to make a light refreshing sauce. This spice was used by the Romans before lemons reached Europe for its fruity sourness. If [...]
Serves 4 These gorgeous green parcels, best eaten on a Sunday night in front of a fire, are both dramatic and comforting (think lasagna without the pasta, ricotta, or mozzarella). Use the largest Swiss chard leaves you can, and keep in mind the polenta will take a full hour to chill. sea salt 3/4 c. [...]
Serves 6 1 bunch kale, washed and stemmed 1 bunch chard, washed and stemmed 1/4 c. cashew butter (or almond or peanut) 1 Tbs. curry paste (see recipe below) 1 Tbs. tamari soy sauce 1/4 c. water, up to 3/4 c. 1. Bring a large pot of salted water to a boil and add the [...]
Serves 5 1-2 bunches chard 1 Tbs. butter 1 Tbs. olive oil 1 medium onion, cut into 3/4 inch pieces 2 cloves garlic, minced 1-2 heads radicchio, cored, cut into 1 inch wedges, leaves separated (about 4 cups) 1 Tbs. red wine vinegar (or more) 2 Tbs. currants (optional) 1/4 c. pine nuts, toasted 1. [...]
Serves 8 for crust (makes one 10-inch crust): 2 Tbs. butter plus 1 Tbs. olive oil 1 bunch chard, stems and leaves finely chopped 1/2 c. oat flour plus 1/2 c. rice flour (or use 1 c. whole wheat pastry flour) 1/2 tsp. sesame salt or sea salt 1/2 tsp. nutmeg for filling: 1 c. [...]
Member Barbie Aknin has her own way of working with kale. She says she chops the greens first, then soaks them in a tub of water to remove any dirt. After that, scoop them out (leaving any dirt at the bottom) and drop them into boiling salted water until just wilted, 1 to 2 minutes. [...]
