Greens & Beans

1 red onion, thinly sliced 2 tablespoons minced garlic or to taste 5 cups collard greens, stems discarded and leaves chopped 3/4 cup water, or as needed 1 tablespoon brown sugar 2 teaspoons cider vinegar 1 teaspoon crushed red pepper flakes, or to taste salt and pepper to taste 1 (15 oz) can cannellini beans,…

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Braised Kale

1 bunch kale 2 tablespoons extra-virgin olive oil 8 garlic cloves, chopped 3/4 cup lower-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 ounce grated Parmesan 1. Strip the kale leaves from the tough stems. Discard the stems; coarsely chop the leaves. Rinse well in a colander, leaving the water on the leaves….

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Kale & Feta Salad

1/3 cup feta cheese 1/4 cup currants 1/4 cup toasted pine nuts 1/3 cup feta cheese 1/4 cup currants 1/4 cup toasted pine nuts 1 bunch kale, large stems discarded, leaves finely chopped Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold…

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Cranberry Beans

1 pound dried cranberry beans 1/2 cup extra virgin olive oil 2 onions, finely diced Salt and freshly ground black pepper 2 cloves garlic, minced 1/4 cup chopped parsley Lemon wedges, for garnish Wash and pick over the beans. Place in a pot, cover generously with water and bring to a boil. Reduce the heat…

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Butternut Squash Souffle

Butternut Squash Souffle

2 cups cooked butternut squash ¼ cup real maple syrup 2 tablespoons brown sugar 1 teaspoons salt 3 tablespoons corn starch Puree all of the above 3 egg yolks 1 ¼ cup whipping cream 1 stick melted butter Mix with the above Whip egg whites until soft peaks Fold in gently, all together   Bake…

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Garlic Butter Carrots

Ingredients: 2 pounds carrots, diagonally cut into about 2 to 3-inch pieces 5 tablespoons butter 4 garlic cloves, minced ¼ teaspoon salt ¼ teaspoon fresh ground pepper chopped fresh parsley, for garnish Instructions: Preheat oven to 425F. Grease a baking sheet with cooking spray; set aside. Cut up the carrots and set aside. Melt butter…

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