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Robert's Greens

Saut� first three ingredients in olive oil until onion is transparent. Add andouille and cook for a few minutes. Add the broth and tomato and bring to a boil. Add kale and peppers. Turn heat to very low and simmer until done. Will be fairly soupy.

Listing Last Modified: Thu Mar 06 2008

 


Views: 53

Roman Spinach

Cut any large spinach leaves into pieces. Heat the oil in a deep frying pan. Cook the nuts, stirring constantly until they are golden. Add the spinach, garlic, lemon juice, and pepper to taste. Cook covered, shaking the pan to prevent sticking, for about 4 minutes, or until barley tender.

Listing Last Modified: Fri Jun 08 2007

 


Views: 65

Sauteed Kale

If using fresh kale, cook the kale in a large pot of boiling water until tender, about 10 minutes, drain well. Coat a large skillet with oil. Saute garlic over medium heat until just golden, about 3 minutes. Add kale to skillet. Stir in the 1 tablespoon olive oil, saute until heated thru, about 5 minutes. Stir in pine nuts, remove skillet from heat.

Listing Last Modified: Thu Mar 06 2008

 


Views: 60

Turnip Greens

This recipe also works for mustard greens, collard greens, or any mix of the three greens.

Listing Last Modified: Fri Jun 08 2007

 


Views: 60


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