Category Archives: Greens


Sauteed Kale for Those Who Don’t Like It

April 17, 2012

Kale is pretty much the holy grail for health food eaters. But for you skeptics out there that don’t believe it can actually taste good, this recipe is for you. I won’t list of all of the nutritional benefits of kale here, but it really is one of the most nutrient packed foods out there. Just remember that when you fight over the last helpings of this dish.

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Frittata with Kale, Tomatoes, and Ricotta

August 14, 2013

I love making frittatas for dinner because they are quick, easy, and a great way to use leftovers in a new way. For this frittata with kale, tomatoes, and ricotta, I used leftover sauteed kale, finely chopped, tomatoes from my mom’s garden, plus a little ricotta for a creamy bite, and some chopped parsley for garnish. For dinner, I like to serve it with a side green salad and roasted potatoes.

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Massaged Raw Kale Salad with Balsamic

March 17, 2013

I used to always sautee kale with butter and olive oil – always. But, recently I learned how to prepare it raw, and since then I’ve been discovering a whole new world of delicious kale based salads.

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Sauteed Kale with Tomatoes

August 6, 2013

Sauteed kale with tomatoes is a favorite late summer dish of mine. The ripe, farm grown tomatoes that show up in August at NYC farmer’s markets make this recipe extra special. And I just love how the balsamic vinegar sweetens the kale and compliments the saltiness of the parmesan cheese.

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Sauteed Swiss Chard

March 28, 2012

Swiss Chard is a powerful looking green. The leaves are huge and sturdy and the rainbow variety is particularly stunning. Whenever I pick chard up at the store, I think, I’m really giving my body something to work with here.

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Squash and Arugula Salad with Wheatberries and Harissa

March 11, 2013

The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.

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Sauteed Broccoli Rabe with Tomatoes

February 7, 2013

Broccoli Rabe is a beautiful green. It has cute little broccoli florets nestled between large green leaves. The cuteness factor ends with its appearance however, because the taste packs a punch. Broccoli Rabe is a member of the Brassica family (think cabbages) and it has a bite that is similar to mustard greens (of which it is a close relative). Broccoli Rabe, and all members of the brassica family, are shown to have cancer fighting properties and are particularly effective against stomach, lung, and colon cancers. With a history of colon cancer in my family, I make a particular effort and use some cooking techniques to soften the bitter flavor.

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Crispy Kale Chips

March 18, 2012

Next time you are in the mood for something crispy and salty – try these homemade Kale Chips. Kale is a hardy green, so it can stand up to a high oven temp, and becomes nice and crispy in under 10 minutes. Kale is also a nutrient packed food – full of vitamins and minerals like A, C, and K, Potassium and Calcium – as well as a great source of fiber.

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Raw Kale Salad with Lemon, Olive Oil, and Parmesan

September 6, 2012

When health experts tell people to eat more dark leafy greens, kale is a popular choice. It can have a bitter flavor when eaten raw, so usually I saute it with a little olive oil and butter. However, I saw a recipe in Eating Well for a raw “massaged kale” salad gave it a try.

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Kale, Chorizo, and Potato Soup

April 26, 2012

This delicious soup is courtesy of Harvest Eating – a great website with tons of seasonal recipes. The recipe is simple, and the result is a warm and comforting soup, plus it’s a great way to use up a lot of kale. I have made this with both pastured pork chorizo sausage, turkey and chicken chorizo sausage, and all turned out well.

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