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kale

BRAISED GREENS


This recipe comes from Cook’s Illustrated, a publication of America’s Test Kitchen – (If you are not familiar with them, you definitely want to check them out.) Braising is a cooking method most thought of being used with meat, but vegetables too can benefit from braising.

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WHITE BEANS WITH GREENS ALA MARSALA


Recipe courtesy of Donna Hargrove, D.O., FACOG, Nutrition Editor It’s Monday and you have decided to do a “Meatless Monday”. Here you go! This dish is so tasty it qualifies as comfort food. If you have followed our site and advice about always cooking a pot of beans whenever you are cooking something else, you […]

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Having Fun with Salads – Get Creative!


Recipe courtesy of Chef Bren Ankrum – Culinary Editor We all know that fresh vegetables and greens are good nutritionally for us and that homemade dressings are generally devoid of evil chemistry that is used to preserve or other ingredients difficult to read let alone understand what precisely you are putting into your body. Fresh […]

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white beans and greeens

Beans and Greens


Recipe courtesy of Donna Hargrove, D.O., FACOG, Nutrition Editor Equipment: Stock pot, chef knife, cutting board, sauté pan. Ingredients: 2 – 2 ½ cups cooked collards or kale 1 smoked ham hock (optional) ¼-1/2 lb lean pork (optional), cut into 1 inch cubes 1 cup dried white beans (great northern, navy, etc) 6-8 cups vegetable […]

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Cooked Greens (Collards, Kale, Beet Greens. etc.)


Recipe courtesy of Donna Hargrove D.O., FACOG, Nutrition Editor Equipment: Stock pot, chef knife

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