Recipes

Tuscan Kale Caesar Slaw

Wednesday, February 17, 2016

Courtesy Epicurious
 Read More...


Kale and Bean Soup

Thursday, October 29, 2015

  Read More...


Potato Kale Cakes with Rouille

Thursday, October 29, 2015

  Read More...


Vegetable Curry

Friday, September 18, 2015

Courtesy of: Heather Roszczyk  Read More...


Creamed Greens

Friday, July 03, 2015

Ingredients

1 stick butter* T flour
1/2 Med onion, diced
3 cloves garlic, minced
2 cups milk
Salt and Pepper to taste
Pinch of nutmeg
Pinch of ginger
24 oz Spinach (can also include Swiss chard, kale, radish or turnip greens)

Melt 1 stick of butter in a pot.  Sprinkle in flour and whisk until smooth.  Coke over medium heat until light golden brown.  Add onion and garlic, stir and cook until fragrant.  Pour in milk while whisking constantly, and cook for about five minutes.  Ad greens in increments until all are incorporated, and cook until wilted but not soggy.  Season with salt, pepper, ginger and nutmeg.  For a twist you can add fennel pollen, bacon, ramps or parmesan cheese. Read More...


Go Back


Tags

Tomatoes gruyere pork flank steak yellow onion cockaigne anise onion strawberries lettuce jack beer poblano Red Onion parmigiano imam goat Cheese maple Potato beef coeur a la creme roasted wasabi Spinach muffins onions wheat flour shitake pepper vinaigrette pasta meatballs egg noodles absinthe mint vegetarian tart zucchini flank rhubarb cilantro Shitake Mushrooms remoulade kalamata pesto buckwheat white beans latkes tomato corn pie bulgar wheat strata coeur garlic radish arugula Tomatillos Recipes sweet Spread plum tomatoes bread pudding Squash habanero fondue Jerusalem artichoke bean pineapple feta berry dijon dilly pie wrap artichoke gorgonzola beets tomato sweet potato syrup crisp spiced winter squash coriander fritter peach caesar yogurt tuscan turnip tostadas steak plums ramps chimichurri anchovy sherry beet greens spring sesame celeriac thai bbq stuffing vanilla wafers sunchokes bell pepper scapes fritters pecans Salad sour cream tomatoe cake bok choy honey Soup autumn pine nuts reggiano Vegan creme prosciutto peas mushrooms tomato juice fraiche celery root gouda Apple frittata blue cheese pudding curry walnuts daisy kohlrabi chorizo knots scallions chocolate lemon grass walnut oil egg Greens chipotle asparagus chimmichurri peppers melon chiles fennel bulb chicken dinner salad beet dill rouille couscous celebration Butternut shrunken heads snow peas Kale gazpacho gratin tortillas heavy whipping cream bayeldi hazelnuts maple syrup Farmers' Market brown sugar slaw kirsch coconut milk crepes radishes fennel polenta swiss pumpkin sauce bloody mary panzanella cauliflower celery hearts barley Eggplant chives almond milk capers tenderloin shelling hickory Chevre basil paste cheese pancake cranberry strawberry jam Dressing cointreau Beans fennel seeds baguette green beans parmesan collins leeks carrot top jack cheese bosc baby bok choy casserole eggs blueberry mustard greens conserve okra watercress pork chop apples chili oats carrot fronds Cider chili peppers almonds butter cream sandwich Drinks cream cheese shallots carrots cantaloupe turnips shiitake sandwiches gin bacon Swiss Chard nectarine Salsa buttermilk plum Bread cucumber cornmeal bruschetta kluski green pepper vegetable potatoes pears pickled Leek chilies spelt sour Poblano Chili carrot tops biscuits sausage olives mushroom Rice wine vinegar chicken Side verde currants compote Cranberry Beans Corn pecan bulgar