by Weronika Zawora | Sep 7, 2020 | Recipes
Recipe found on marthastewart.com Makes 10 Servings Ingredients: 3 bunches collard greens 1/4 cup extra virgin olive oil 3 tablespoons garlic, minced Coarse salt Directions: Trim stems of collard greens, keeping the leaves whole. If necessary, trim the large...
by Weronika Zawora | Jun 29, 2020 | Recipes
Another sharer suggestion, this recipe is featured on www.eatingwell.com Serves 6 Ingredients: 1 cup dried brown lentils 8 cups water, divided 1/4 cup extra-virgin olive oil 2 medium onions, diced 2 medium carrots, diced 1 tsp. salt, divided 1/4 tsp. ground pepper 3...
by Christine Taylor Garner | Sep 23, 2018 | Recipes
You can use any greens you like to make this soup. Ingredients 3 tablespoons extra-virgin olive oil 3/4 pound Italian sausage – casings removed 3/4 pound white potatoes – sliced 1/4 inch thick 1 small onion, thinly sliced 3 garlic cloves – thinly...
by Christine Taylor Garner | Aug 13, 2018 | Recipes
Adapted from Simply Recipes, a tasty way to use your beet greens. I generally toss the beet greens together with Swiss chard and sometimes kale. I mean, what doesn’t taste good after being sautéed with bacon and onions? Ingredients 1 pound beet greens, or...
by Christine Taylor Garner | Jul 30, 2018 | Recipes
White beans sautéed with spinach, garlic and roasted fennel with Parmesan, or nutritional yeast for a vegan option. This can be served as a light vegetarian entree or as a great side dish for chicken or fish. Serves: 4 Ingredients Chicken or vegetable broth as needed...
