Recipes for your Garden Greens

Recipes for your Garden Greens

  • By David Garth
  • /
  • August 2015 - Vol. 1 No. 8

These are two easy recipes that make the most of kale’s goodness. The more formal Kale Salad serves company while the cooked greens tempt your creativity with the family.



Cook 1 lb. bowtie pasta as label directs. In large bowl, whisk 6 tablespoons light mayonnaise; 1/3 cup grated Parmesan cheese; 3 tablespoons lemon juice; 1 tablespoon extra virgin olive oil; 1 clove garlic, crushed with press; and ½ teaspoon each of salt and pepper. Add 1 large bunch kale, stemmed and chopped, tossing to combine. While cooked pasta is still hot, add to kale mixture. Let cool slightly. Stir in 8 medium radishes, cut into quarters. Serves 6; about 390 cal., 14 g protein, 62 g carbs, 10 g fat (with 2 g saturated), 4 g fiber, 435 mg sodium.

–From May 2015 Good Housekeeping.



In a 10-inch skillet on medium heat, add 2 tablespoons olive oil; 2 cloves chopped garlic and/or onion; and 1 teaspoon cumin. Sauté for 1-2 minutes.

Add 1 large bunch of kale or Swiss chard, washed and chopped. Leave stems on chard and young kale, but remove from mature kale.

Cook until greens wilt (cover if needed to tenderize older greens),  about 10 minutes. Water or chicken broth may be added if more moisture is needed. Toward the end, you may toss in balsamic vinaigrette, or carrots, or red pepper flakes, or salsa or tomato for variety. Salt and pepper to taste and serve.