Potato and Kale Frittata

– from seriouseats.com
· 4 tablespoons extra-virgin olive oil
· 4 medium Yukon gold potatoes, peeled and chopped into 3/4-inch cubes
· 1 large onion, thinly sliced
· 2 cups kale, chopped
· 6 eggs
· Salt and pepper
Pour the olive oil into a large cast-iron skillet set over medium heat. Add the onions and potatoes. Cook, stirring carefully and occasionally, until the onions brown and the potatoes are tender. This should take about 15 to 20 minutes. Toss in the kale and cook for five minutes, stirring occasionally. Turn off the heat and season with salt and pepper. Crack the eggs into a large bowl and whisk together. Pour the eggs into the skillet. Smooth mixture out with a spatula. Preheat the broiler. Turn the heat back on to medium. Cook for a few minutes, until the edges are cooked but the middle is still runny. Then place the skillet underneath the broiler and cook for a few minutes until the top is golden brown. Be careful not to let it burn. Remove the frittata from the pan and let cool on a plate for a few minutes. Then slice up and serve.

Spring Salsa Bake

Spring Salsa Bake
recipe courtesy of Megan

2 cups corn meal or corn grits, cooked
Use a 9x13 baking pan, greased
2 beets, grated
4 carrots, grated
1.5 cup your favorite salsa (mango is mine)
1 cup sour cream
1 bok choy or a few kale leaves
4 scallions, or one small onion
1 package tempeh
3 cloves garlic
½ cup blue corn chips to sprinkle on top
Prepare corn grits or corn meal on the stovetop. Pre-heat oven to 350 Fahrenheit and grease pan. While corn is cooking, grate your beets and carrots, slice tempeh, chop scallions, mince garlic, and chop bok choy or kale. Once corn grits are cooked, layer them on the bottom. Cover corn layer completely with all of the tempeh. Put all of the sour cream on top of this layer. Next layer will be the beets and carrots. On top of beets and carrots, layer the scallions, garlic, and 1 cup of the salsa. Complete with a layer of greens, with a thin amount of salsa on top to keep them cooking rather than getting crispy. Bake at 350 degrees 30-45 minutes. Serve with a topping of blue corn chips to add some crunch to the bake.

Sesame Greens Salad

1 bunch fresh kale, chard, collards, or mustards
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1/2 tablespoon toasted seasame seeds
1 clove garlic, minced
1 teaspoon honey
1/2 tablespoon apple cider vinegard
Dash of red or black pepper, more if youlike

Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add greens and steam until just tender. Drain; let greens cool enough to handle. Squeeze out as much water as possible. Place in serving bowl. Mix remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Makes 2 to 3 servings.

Kale and Ricotta Salata Salad

-1 bunch kale, stems and center ribs discarded
-2 tablespoons finely chopped scallion
-1 1/2 tablespoons fresh lemon juice
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-4 1/2 tablespoons extra-virgin olive oil
-2 ounces coarsely grated ricotta salata (1 cup)

Working in batches, cut kale crosswise into very thin slices. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

Kale Chips

This is a great healthy snack I learned from Marnie. Tried it yesterday with kale, collards, and mustards and it was delicious!

Ingredients:
-one bunch kale, collards, or other greens
-a good olive oil
-sea salt

Preheat oven to 350 degrees. Tear kale into chip-sized pieces and spread in one layer on a baking sheet. Brush each piece lightly with olive oil on each side. Sprinkle with a pinch of sea salt and pepper if desired. Bake for 2-3 minutes (it goes quick so check on 'em often!) until lightly crispy. Enjoy!

Sautéed Greens

Ingredients:
· 1 bunch of greens, chopped into bite-size pieces
· 1 yellow onion, sliced
· 2-3 cloves of garlic, minced or finely chopped
· 2-3 tablespoons of extra virgin olive oil
· Lemon juice, to taste
· ½ cup of vegetable broth or water
· Sea salt and pepper, to taste (optional)
Directions:
Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.
Add garlic and greens and mix them together with onions. Allow garlic, greens, and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check greens from time to time starting at the 4 minute mark for tenderness.
Once greens are tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.