Medley of Greens with Potatoes & Leeks

Ingredients

• 1 bunch chard or kale
• 1 bunch beets, tops only [can omit, or add chard, spinach etc.]
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 large leeks, white and tender green, thinly sliced crosswise
• 2 cloves garlic, thinly sliced
• 1-1/2  cups chicken or vegetable stock
• Salt and pepper
• 1-1/2  pounds Yellow Finn potatoes or German Butterball potatoes

Directions

Bring a large pot of water to a boil and add some salt. Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly. Add the greens to the pot and cover. As soon as the water returns to a boil, drain the greens in a colander and pat dry. Preheat the oven to 375 degrees. In a large skillet, heat the olive oil. Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes. Add the chicken or vegetable stock and bring to a boil. Season with salt and pepper and remove from the heat. Peel the potatoes and slice them 1/4-inch thick. In a large bowl, toss the potatoes with the greens and leeks. Season with salt and pepper. Transfer the mixture to a large baking dish and press the vegetables down firmly. Dot with 2 tablespoons of butter. Cover the pan tightly with foil and bake for 1 hour. Uncover and bake for about 15 minutes longer, or until the potatoes are very tender. Serves 6.

Mashed Potatoes and Kale Cakes

from Martha Stewart

• 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
• Coarse salt and ground pepper
• 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
• 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
• 1/2 pound bacon, diced medium
• 2 tablespoons unsalted butter

1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.

2. In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.

3. Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

Ginger Noodles with Kale and Shitakes

from Love and Lemons

2 (7 oz) packages miracle shirataki noodles, (or kelp, soba, or noodle of your choice)
(I got mine in the refrigerated section at my Whole Foods, near the tofu)

splash of olive oil
1/2 -1 cup sliced shiitake mushrooms, (cleaned gently with a towel, don’t rinse them)
1 cup thinly chopped kale (about 1/2 a bunch)
1-2 teaspoons minced ginger
1 clove minced garlic
2-3 scallions, white and green parts, chopped
2-3 cups low sodium vegetable broth
1/2 cup edamame, shelled and thawed
1 – 2 tablespoons soy sauce or tamari
handful of chopped basil
handful of chopped mint
a squeeze of lime juice
drizzle of toasted sesame oil
crushed red pepper flakes or a splash of sriracha, (optional)
sesame seeds for garnish
salmon (optional)

Prepare your noodles – if you’re using the shiratake noodles, they don’t need to be cooked, but first, drain and rinse them. They have sort of a funky smell, so I recommend shocking them in boiling water for 30 seconds. Then drain and rinse (again) in cold water. Set aside until you’re ready to use them.

In a large skillet (I used a stainless one where the sides of it are 4 or so inches high), splash a bit of olive oil. When it’s hot, add the mushrooms and a pinch of salt. Cook, stirring occasionally until they have wilted down. 5 or so minutes. Toss in kale, ginger, garlic and scallions. Stir fry for a few minutes until the kale starts to wilt down, but garlic is not burning. (turn the heat down if garlic and ginger are starting to burn).

Add broth, edamame, and noodles and simmer for a few minutes. If your veggies are soaking up all your broth, add more.

Turn off heat, stir in soy sauce, basil, mint, lime juice, and red pepper flakes. Taste and adjust seasonings.

Ladle in to bowls and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds. Top with cooked salmon, if using.

to cook the salmon:
season with salt pepper, olive oil, and press some sesame seeds on top. In a hot skillet, place salmon, sesame seed side down, and sear so a light crust forms – 2 or so minutes. (some sesame seeds will fall off, that’s ok. Flip salmon and continue cooking until it’s more (but not completely) opaque in the middle. About 4-6 more minutes. Serve on top of bowls of ginger noodles. Sprinkle with more sesame seeds if some have fallen off.

Mushroom & Edamame Quinoa Fried “Rice”

From Love and Lemons

• 1.5 cups cooked quinoa
• 1/2 tablespoon grapeseed or olive oil
• 3 garlic cloves, minced
• 2 green onions, thinly sliced
• 4 oz. shiitake mushrooms, stemmed & sliced
• 1 tablespoon freshly grated ginger
• salt, pepper
• a few handfuls of chopped kale
• 1/2 cup frozen edamame
• 1/4 cup thinly sliced basil or cilantro
• 2 (or 3) large eggs, beaten
• 3-4 teaspoons soy sauce or tamari
• sriracha or red pepper flakes
• drizzle of toasted sesame oil
• top with sliced almonds & sesame seeds
• optional - seared tofu or other protein

Instructions

1. Heat the oil in a large nonstick frying pan over medium-high heat, and swirl to coat the pan. When the oil shimmers, ad the garlic and green onions and cook until aromatic, about 30 seconds. Add the mushrooms and ginger, season with salt, and cook, stirring occasionally, until browned, about 5 minutes.
2. Add the kale, quinoa, edamame, and basil, toss to coat with oil and heat through. Cook until the grain is golden brown, about 3 minutes.
3. Make a well in the center of the mixture, exposing the pan bottom. Put the egg and soy in the well and stir until just cooked through. Break up the egg mixture and stir into the grain-vegetable mixture, stir-frying until the edges are golden, about 3 minutes. Taste and adjust seasoning with sriracha or red pepper flakes, and additional soy sauce.
4. Top with sliced almonds, sesame seeds and a drizzle of toasted sesame oil & serve.

Notes

feel free to add veggies you like - red peppers, broccoli, snap peas, would all be delicious. Add any of those veggies halfway through the step where you cook the mushrooms

Kale Salad with Pickled Pumpkin

from http://www.kitchen-apparel.com

Serves 2

4-5 stalks of Kale 
1-2 Tablespoons pumpkin seeds (pepitas), toasted
1 bunch of cilantro
Juice from three limes
1-2 very small cloves of garlic
1/3 cup of pumpkin seed oil (or extra virgin olive oil)
1 1/2 tablespoons honey
salt and pepper to taste
2-3 spoonfuls of pickled pumpkin chunks (recipe below)
shaved Pecorino Romano (optional)

Remove the stalks of the kale, tear the leaves into bite sized pieces and set aside.  Toast the pumpkin seeds in a saucepan over medium heat until they are fragrant and slightly browned.  In a food processor or blender add one bunch of cilantro (stems and leaves), juice from three limes, one or two small cloves of garlic, pumpkin seed oil, honey and salt and pepper to taste.  Process these ingredients until they are thoroughly combined.  Add a few spoonfuls of the dressing to the torn kale leaves and massage it into the kale.  Making sure that each leaf of kale is coated in dressing and giving it a slightly bruised look.  Add more dressing as required.  Divide the kale onto two plates and top with pickled pumpkin, toasted pumpkin seeds and shaved Pecorino Romano if desired.  Serve.  Store extra dressing in the refrigerator.

Pickled Pumpkin

Adapted from The Complete Book of Pickles & Relishes by Leonard Louis Levinson
makes 3-4 pints

One (4-5 lb) pumpkin (not the jack-o-lantern type)
Salt
2 cups white vinegar
1 cup pure maple syrup
4 cloves
1/4 teaspoon ground ginger
8 peppercorns
1/4 teaspoon whole mustard seeds
2 bay leaves
1 clove garlic


Peel and seed the pumpkin and cut it into small cubes.  Sprinkle on a heavy amount of salt and stir to coat the pumpkin chunks.  Set this aside for 2-3 hours to draw out the moisture from the pumpkin.  Meanwhile prepare a water bath canner and sterilize 4 pint jars.  Place the remaining ingredients into a saucepan over medium heat.  Bring everything to a boil and then reduce the heat to simmer for 5 minutes.  Rinse the salt off the pumpkin chunks and pack them into hot sterilized jars.  Pour the hot brine over the pumpkin chunks, leaving a 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.

Risotto Verde

Ingredients

• 6 cups chicken broth, preferably bouillon-based
• 1 small onion, sliced lengthwise
• 3 cloves of garlic, minced
• 3 tablespoons olive oil
• 2 cups arborio rice
• 1/2 cup dry white wine
• 2 cups kale, chopped and blanched
• 4 cups fresh spinach, chopped and blanched
• 2 cups wild arugula, chopped
• 1 cup fresh peas, boiled
• 1 cup Parmesan cheese, grated and divided
• Salt and pepper, for taste

Directions

Bring the chicken broth to a boil in a saucepan, lower the flame and keep to the side. In a large  wok, sauté the onion and garlic in the olive oil until golden, then add the rice and make sure it is completely coated in the oil. Cook for 3 minutes and then add the white wine, again making sure it's coated.

After, add ½ cup of broth at a time into the rice until it is completely absorbed and cooked al dente, reserving 1 cup of broth. Add in the kale and the spinach and cover with lid. After 3 minutes, add the arugula and the peas. Pour the remaining cup of broth, sprinkle a layer of Parmesan on top, no more then ½ cup, and cover with lid. After 4-5 minutes, remove lid and serve, adding Parmesan, salt, and pepper to taste.

Kale Tomato Soup with Chickpeas and Cumin Rice

Ingredients

• 3 tablespoons ginger, minced
• 1/4 cup olive oil
• 2 shallots, diced
• 1 zucchini, diced
• 2 cups water
• One ounce 28-ounce can whole peeled tomatos
• 1 bunch curly kale, stalks trimmed
• 2 tomatoes, diced
• 1 1/2 ounces canned chickpeas, preferably low sodium
• 2 tablespoons ground cumin
• 2 tablespoons chili powder

Directions

Combine the ginger, olive oil, shallots, and zucchini in a pot. Sauté the ingredients together for 5 minutes. Add the water, can of tomatoes, ¾ of the bunch of kale, 1 tomato, can of chickpeas, cumin and chilli powder. Bring to a boil and then simmer for 20 minutes.

Using an immersion blender (or transfering the soup to a blender in batches), mix the soup until fully blended. Mince the final ¼ of the kale and put into the pot with the second tomato. Simmer for an additional 5 minutes and then serve hot. 

Kale and Chicken Egg Rolls with Ginger Soy Dip

Just A Taste

1 1/2 pounds ground chicken
1/2 pound kale leaves, chopped into 1/2-inch pieces
3/4 cup shredded carrot
1 egg
1/2 teaspoon sugar
2 teaspoons fish sauce or soy sauce
2 cloves garlic, finely minced
About 2 dozen 7- to 8-inch egg roll wrappers
Egg white, for sealing wrappers
Vegetable oil, for frying
1/2 cup soy sauce
2 teaspoons grated fresh ginger root
Chili paste, to taste
2 teaspoons sliced scallions

Directions:

In a medium bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.

To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.

In a large frying pan, heat approximately 3/4 inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.

Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through.

In a small bowl, combine the soy sauce, ginger, chili paste (to taste) and scallions. Stir well.

Serve the egg rolls warm, with the dip on the side.

Note:
Most American grocery stores carry thicker, more flour-based wrappers. These fry up to a nice bubbly roll, but take longer to cook, so take this into account when you’re frying. At Asian specialty markets, you’ll find a greater variety of wrappers, many of which are thinner. These wrappers fry up much lighter and crisper. Select the type that works best for you and, again, take this into account when adjusting frying times.

Braised Kale with Eggs

From long-time CSA member Brenna Wilson.

Hard recipe to copy and paste, but worth following the link- especially if you don't love kale, this one the kale is cooked with lots of other tasty things to almost maks its flavor, or enrich it, depending on your stance. 

Recipe

Medley of Greens with Potatoes & Leeks

Ingredients

• 1 bunch chard or kale
• 1 bunch beets, tops only [can omit, or add chard, spinach etc.]
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 large leeks, white and tender green, thinly sliced crosswise
• 2 cloves garlic, thinly sliced
• 1-1/2  cups chicken or vegetable stock
• Salt and pepper
• 1-1/2  pounds Yellow Finn potatoes (German Butterball's work well too)

Directions

Bring a large pot of water to a boil and add some salt. Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly. Add the greens to the pot and cover. As soon as the water returns to a boil, drain the greens in a colander and pat dry. Preheat the oven to 375 degrees. In a large skillet, heat the olive oil. Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes. Add the chicken or vegetable stock and bring to a boil. Season with salt and pepper and remove from the heat. Peel the potatoes and slice them 1/4-inch thick. In a large bowl, toss the potatoes with the greens and leeks. Season with salt and pepper. Transfer the mixture to a large baking dish and press the vegetables down firmly. Dot with 2 tablespoons of butter. Cover the pan tightly with foil and bake for 1 hour. Uncover and bake for about 15 minutes longer, or until the potatoes are very tender. Serves 6.

Sauteed Greens with Cannellini Beans & Garlic

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon dried crushed red pepper
• 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
• 1 cup (or more) vegetable broth or low-salt chicken broth
• 1 15-ounce can cannellini (white kidney beans), rinsed, drained
• 1 teaspoon (or more) Sherry wine vinegar

Directions

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.  Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

White Bean, Kale & Roasted Vegetable Soup

Ingredients

• Nonstick vegetable oil spray
• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered [or use canned tomatoes]
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 6 cups (or more) canned vegetable broth
• 4 cups finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15-ounce can Great Northern beans, drained- USE the shelled Jacob's Cattle beans

Directions

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Add shelled Jacob's Cattle beans. Reduce heat; simmer uncovered until beans are almost tender. Add kale and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors and until kale is tender adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Kale with Tomatoes, Garlic & Thyme

Ingredients

• 1 tablespoons plus two teaspoons extra-virgin olive oil
• 2 cloves garlic
• 2 cups cherry tomatoes
• 1 1/2 teaspoons fresh thyme leaves [can sub dry, use more if desired 
• 1 pound boiled, chopped kale leaves
• Coarse salt and ground pepper

Directions

[Canned whole tomatoes are inexpensive and delicious, try subbing these for the out of season cherry tomatoes, putting them in whole and breaking up in the pan to desired size]

In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

[Rather than boil, I suggest adding fresh kale at the end and cooking until tender but not overdone.]

Kale Slaw with Peanut Dressing

From Martha Stewart

Ingredients

• 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups) [use 1 bunch, reserve sauce to not overdress] 
• 1 yellow, orange, or red bell pepper
• 2 carrots, thinly sliced crosswise
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup salted peanuts
• 2 tablespoons packed light-brown sugar
• 1/2 teaspoon coarse salt
• 1/4 cup salted peanuts

Directions

1. Toss 2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise; and 2 carrots, thinly sliced crosswise, in a large bowl.
2. Puree 1/2 cup vegetable oil, 1/4 cup cider vinegar, 1/4 cup salted peanuts, 2 tablespoons packed light-brown sugar, and 1/2 teaspoon coarse salt in a blender until smooth.
3. Pour dressing over vegetables just before serving. Sprinkle with 1/4 cup salted peanuts, coarsely chopped.

Kale Tabbouleh

From NY Times

Ingredients

• 2/3 cup fine bulgur
• 3 tablespoons lemon juice
• 1 shallot, finely chopped
• 2 teaspoons ground cumin
• 1 1/4 teaspoons fine sea salt, more as needed
• 1/2 cup extra-virgin olive oil, more as needed
• 1 bunch kale, stems removed, leaves finely chopped (5 cups)
• 2 large ripe tomatoes, diced (about 2 cups)
• 1/2 cup torn mint leaves
• 1/2 cup diced radish
• Black pepper, as needed

Directions

Cook bulgur according to package instructions. Cool.  In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.  In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired. 4 to 6 serving. 

Turnip Hash with Broccoli Rabe (or Kale)

Ingredients

• 1/2 pound plum tomatoes (use canned or omit) 
• 1/2 pound medium turnips, peeled and cut into 1/2-inch dice
• 1/2 pound carrots, peeled and cut into 1/2-inch dice
• 1/2 pound fingerling potatoes, peeled and cut into 1/2-inch dice
• 1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups) or sub kale 
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 4 garlic cloves, smashed
• 3/4 teaspoon coarse salt
• 1/4 teaspoon crushed red-pepper flakes
• 1 teaspoon coarsely chopped fresh thyme

Directions

Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.

Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.

Caldo Verde

From Cook’s Illustrated Magazine Soups and Stews

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped medium
• 4 medium garlic gloves, minced or pressed through garlic press (about 4 teaspoons)
• 6 cups low sodium chicken broth
• 1 pound Red Bliss Potatoes (the banana fingerling is a waxy potato and can easily be subbed in this recipe)
• 8 ounces chorizo, linguica, or kielbasa sausage, halved lengthwise and cut cross-wise into 1/4 inch pieces
• 1 sprig fresh savory or oregano (we used oregano)
• 6 ounces kale, stems removed and leaves cut crosswise into 1/4 inch strips
• All shelled cannellini beans (about 1.5-2 cups)

Directions

Heat oil in large stockpot or Dutch oven medium heat. Add onion and cook until softened. Add garlic and cook until fragrant, about 30 seconds. Add 3 cups broth, potatoes and 1/2 teaspoon salt. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender about 15 minutes. Remove pot from heat and mash potatoes in liquid with potato masher until no large chunks remain and potatoes thicken stew slightly. Return pot to medium high heat, add remaining 3 cups broth, sausage, savory/oregano and cannellini beans and bring to a boil. Reduce heat to medium-low and cover and simmer to blend flavors, about 15-20 minutes (check beans for tenderness, if over-cooked they will begin to fall apart.) Remove and discard savory. Stir in kale and summer until tender, about 5 minutes. Adjust seasonings with salt and pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.

Ribollia

From Epicurious

Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggies—white beans, kale, chard, potatoes, tomatoes—and served with a drizzle of extra-virgin olive oil

Ingredients

• 13 cups (or more) water, divided
• 1 1/4 cups dried cannellini (white kidney beans; about 8 ounces) (or sub canned, cooked beans-add at end)
• 12 large fresh sage leaves
• 8 garlic cloves; 5 sliced, 3 chopped
• 2 teaspoons (or more) fine sea salt, divided
• 6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
• 1 large onion, chopped
• 2 large celery stalks, diced
• 1 medium carrot, chopped
• 1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2-inch cubes
• 1 small fennel bulb, trimmed, quartered through core, sliced crosswise
• 1 large pinch of dried thyme
• 1 small bunch black kale,* cut crosswise into 1-inch ribbons (about 6 cups)
• 1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide          ribbons (about 6 cups)
• 4 cups thinly sliced savoy cabbage
• 5 large plum tomatoes, chopped
• 1 2-inch square Parmesan cheese rind
• Pinch of dried crushed red pepper
• 2 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
• 6 1/2-inch-thick slices country white bread, coarsely torn with crusts

Directions

Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.

Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.

Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.

Divide ribollita among bowls, drizzle with oil, and serve.

Tuscan Ribollita

Ingredients

• 3 garlic cloves, peeled and smashed
• 1 small onion, peeled and roughly chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 4 ounces pancetta or ham, chopped
• 1/2 cup olive oil
• 1 15-ounce can whole peeled tomatoes
• 3 15-ounce cans cannellini or great northern beans, drained and rinsed
• 2 cups chicken broth
• 1 sprig fresh rosemary
• 1 bunch kale, roughly chopped
• 1/2 cup toasted bread crumbs
• Grated parmesan

Directions

In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

Slow Cooked Tuscan Kale

You can sub other varieties of kale in this recipe

Ingredients

• 3/4 teaspoon kosher salt, divided, plus more
• 1 pound Tuscan kale (about 2 bunches), center ribs and stems removed
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 sprig rosemary
• 1 dried chile de árbol, broken into 4 pieces
• 1 cup sliced yellow onion
• Freshly ground black pepper
• 2 garlic cloves, thinly sliced

Directions

Bring a large pot of heavily salted water to a rapid boil over high heat. Working in 2 batches, blanch kale for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop; set aside.

Heat a large pot over medium heat for 2 minutes. Add 1/4 cup oil, rosemary sprig, and chile. Let sizzle, shaking pan often, for about 1 minute. Reduce heat to medium-low; add onion. Season with 1/2 teaspoon salt and a pinch of pepper. Cook for 2 minutes, stirring often; stir in garlic. Cook, stirring often, until onion is soft and starting to brown, 5-7 minutes.

Add remaining 2 tablespoons oil and kale; stir to coat. Season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until kale turns almost black and is slightly crisp at edges, about 30 minutes. Let cool. Discard rosemary and chile.