Sautéed Escarole with Kohlrabi and White Beans   

Escarole looks like lettuce, but the flavor is much deeper and the leaves hold up better to cooking. The escarole is delicious here, but if you don’t have any available, almost any other flavorful leafy greens can work well in this recipe as a companion to the kohlrabi and white beans. 3 tablespoons extra virgin olive oil 4 garlic cloves, coarsely chopped 2 onions, cut in … Continue reading Sautéed Escarole with Kohlrabi and White Beans   

Green Kale Custard

Kale and other cooking greens are almost exclusively thought of for savory dishes, but this recipe shows the versatility of kale by using it in a surprisingly delicious sweet egg custard dessert. While we use our green kale in this recipe, we encourage you also to experiment and replace the kale with other cooking greens like Swiss chard. Preparation Time:  35 min (5 min to prepare ramekins, 10 min … Continue reading Green Kale Custard

Veggie Frittata with Turnips and Swiss Chard

Frittatas are like omelets in that they are a great and delicious way to enjoy your vegetables.  They are an every-meal kind of dish; enjoy them for breakfast, lunch, dinner, or a late-night snack.  They also make for an excellent appetizer for your holiday parties and get-togethers. There are no fixed rules on what kinds of veggies to put into your frittata, but you can use … Continue reading Veggie Frittata with Turnips and Swiss Chard

Eggplant Caponata, Classic and with Greens

Caponata is a classic Sicilian dish traditionally made with fried eggplants, celery, vinegar, and capers, for a sweet and sour tasting dish.  It’s often paired with crusty bread as a starter or eaten with the main course as a warm side dish, however, we often eat ours just by itself for a light dinner. This is our version where the main difference is that instead … Continue reading Eggplant Caponata, Classic and with Greens

Layered Ratatouille with Kina Savoy

When most people hear “ratatouille” they think of a stew-like dish with lots of big chunks of veggies.  The guests think “yum”. The cook (you) thinks “that’s a lot of chopping” but not so with a layered ratatouille. This recipe is a time-saver. Pour some of your favorite marinara on the bottom of a baking dish, cut thick slices of tomatoes, bell peppers, onions, and … Continue reading Layered Ratatouille with Kina Savoy

Roasted Salad Turnips and Sautéed Greens

If you’re looking for a low carb alternative to potatoes or rice, look no further than turnips.  Yes, turnips! While they may be mildly bitter, roasting them will reduce that bitterness and add rich caramelized flavor. Note:  One medium turnip (red or white) has about 8 grams of carbs while the same sized potato has over 35 grams. The turnip roots and the greens are edible. Most … Continue reading Roasted Salad Turnips and Sautéed Greens

Stir-fried Bok Choy with Black Bean and Garlic Sauce

The weather in South Florida this time of year is perfect for growing bok choy, a winter hardy, mildly flavored, type of Chinese cabbage. As a member of the cabbage family, bok choy has the great nutritional properties of cruciferous vegetables. Bok choy is delicious raw, and it also is often cooked in dishes like stir-fry, which is what we chose to do here. Because of its … Continue reading Stir-fried Bok Choy with Black Bean and Garlic Sauce