Mary Ann’s Green Curry Soup

Mary Ann’s “How do I use all these greens?” Green Curry Soup 2 Tbsp light oil (anything but olive oil) 1 handful garlic scapes, chopped 1 pint mushrooms, sliced 3-4 turnips or 1 kohlrabi, sliced 4-5 cups stock (veggie or chicken) 2-3 Tbsp green curry paste 3-4 white potatoes, diced 4-5 cups of chopped greens […]

Tamari Peanut Sauce

Ingredients: 1/2c Tamari 1c Peanut butter 2 tbsp Vinegar 2 tbsp Honey 2 tsp chili flakes Directions: In a medium-sized bowl, whisk together all ingredients, adding more tamari or water to get a runny consistency. This sauce is delicious on Chinese or Green cabbage, chard, kale and/or beet greens.

Borenkool Stamppot (Kale Hash)

Ingredients: 2 onions 1 bay leaf 1 lb kale 1 pinch salt 1 pinch ground pepper 1 lb smoked sausage ½ cup milk Add New 2 tablespoons butter Directions: Peel and dice potatoes and onions. lean, trim and slice kale. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough […]

Kale Chips

Ingredients: 1 bunch kale 1 tbsp olive oil Salt to taste Directions: Preheat an oven 350 degrees F Drizzle kale with olive oil and sprinkle with salt. Bake until the edges are brown not burnt, 10 to 15 minutes.

Courtney’s Massaged Kale Salad

Ingredients: 1 bunch kale, stalks removed and discarded, leaves thinly sliced 1 lemon, juiced 1/4 cup extra-virgin olive oil, plus extra for drizzling salt 2 teaspoons honey Freshly ground black pepper 1-2 peaches diced small (about 1 cup) Small handful toasted pumpkin seeds or other nuts/seed, about 2 rounded tablespoons Directions: In large serving bowl, […]