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Archived posts for the ‘Greens’ Category

Kale Chips

By Laura

Delish “can’t stop eating” Kale Chips

My kids LOVED them! –Shareholder Brian Creasy


1 tablespoon apple cider vinegar

2 tablespoons salt (this makes them pretty salty- you may want to reduce the amount, then sprinkle the chips with salt afterwards)

3 tablespoons olive oil

2 bunches kale, rinsed with stems removed


·      Cut of break kale into 2 to 3 inch pieces.

·      Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand.

·      Try to get all the leaves covered.

·      Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until they are crispy.

·      After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F.

·      Time for baking varies depending on the size of your chips and desired crispness but I started at 8 minutes in a convention bake and that was plenty.

·      The outer edges cook quicker than the pieces from near the stem.

Raw Tuscan Kale Salad With Pecorino

By dcculpepper

From Shareholder David Culpepper

    1 bunch Tuscan kale (also known as black or lacinato kale or in Italian Cavalo Nero
    1 thin slice country bread, or 1/4 cup homemade bread crumbs (coarse)
    1/2 to 2 garlic cloves, finely minced
    1/4 cup finely grated pecorino cheese, more for garnish
    3 tablespoons extra virgin olive oil (use your best), more for garnish
    Freshly squeezed juice of 1 lemon [optional – add some lemon zest]
    1/4 teaspoon salt
    1/8 teaspoon red pepper flakes (homemade of course – finely chop or grind up those dried cayenne peppers)
    Freshly ground black pepper, to taste.

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons (optional – first slice out the stems). You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 15 minutes [longer sit doesn’t hurt it], then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Yield: 2 to 4 servings.
Time: 20 minutes

Arugula with Tuscan Sausage and Cannellini Beans

By Laura

Adapted from Food Day

    1 1/4lb Italian Sausage
    1 1/2 cups dry white wine (divided)
    1 T olive oil
    1 large onion, chopped
    1 bunch of green garlic or scapes, chopped
    1 T chopped fresh rosemary
    2 14-1/2 oz cans cannelloni or other whitw beans drained (3 cups)
    8 oz arugula

Cook sausages with oil and 1/4cup wine until browned and cooked through. Remove from pan and slice thinly on the diagonal.

Sauté onions in the same pan, add both types of garlic once the onions start to wilt. Cook until veggies are beginning to brown. Stir in rosemary. Add beans and remaining wine and bring to a boil. Reduce heat to medium and simmer uncovered for about 5 min. Add sausages and heat through. Best if prepared ahead and gently reheated.

To serve, spoon hot mixture over the arugula.