Portugese Kale Soup

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I would cook the beans a while before adding the vegetables just to make sure the beans will be tender (I had a bad experience with white beans that never got tender!). I would also substitute 4 cups water with … Continued

Sweet Kale Chips

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I’ve recently begun making kale chips into a sweet snack. Coat kale with coconut oil and then sprinkle with Turbinado or Demerara sugar; bake for 20 minutes at 300F. Who can resist? Shareholder Karen Edwards

Swiss Chard with Lentils and Feta

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2 tablespoons olive oil 1/2 cup small-dice yellow onion (from about 1/2 medium onion) 2 medium garlic cloves, finely chopped 1 cup brown or green lentils 2 cups water 12 ounces Swiss chard (about 1 bunch) 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 4 … Continued

Sautéed Broccolini

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1 bunch broccolini Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon minced garlic 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain … Continued

Kimchi

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Napa cabbage is the classic kimchi ingredient–continuing our fermentation theme, here is a recipe for traditionally fermented kimchi. You can be very flexible with ingredients, but for sure include cabbage, onions, garlic, and chili flakes. Sea salt 1 lb napa … Continued

Fermented Turnips

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Fermented vegetables are yummy and super nutritious, providing natural probiotics for your digestion and immune system. I’ve been making sauerkraut for about 10 years (see my sauerkraut saga) and have learned all I know from Sandor Katz. His new book, The Art … Continued

Glazed Hakurei Turnips

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3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved 1/4 cup (1/2 stick) unsalted butter 3 tablespoons sugar Kosher salt   Place turnips in a large skillet; add water to cover turnips halfway. … Continued