Dark leafy greens are some of the healthiest foods available—low in calories but rich in vitamins, minerals and fiber. Kale, collard greens, mustard greens, Swiss chard … the list goes on and on! Kale is one of my favorite greens to eat both raw and cooked, and you’ll find both types of recipes in this chapter. It can be warm, comforting and satisfying, like the Rustic Kale Pesto Soup with Zucchini and White Beans, or light, crisp and refreshing, like the Farmers’ Market Kale Salad with Apples and Radish.
It just goes to show how diverse dark leafy greens really can be. You don’t just have to enjoy them as a mound of steamed greens; they can be a faux burrito wrapper, as in the Moo Shu Vegetables in Collard Green Wraps, or a luxurious brunch or light dinner, as in the Lacinato Kale and Caramelized Onion Galette.
Picking a favorite recipe is like picking a favorite child. But if you twist my arm, the Kale Salad with Candied Almonds, Apples and Maple Dressing is a true favorite. I’ve made it over and over (and over!), and each time it’s just as good as the last. Tangy, sweet, crisp and healthy—a match made in kitchen heaven!
This is an ideal recipe to serve to cocktail party guests—it’s simple, delicious and very easy. I prefer to use rainbow chard because the colors are so vibrant, but you could use any hearty green that you have available. Butter and olive oil create a perfect base to cook the mushrooms and the garlic, while wine and parsley bathe the mushrooms in such incredible flavor. I could eat this dish for days!
SERVES 4
3 tbsp (42 g) butter, divided
2 tbsp (30 ml) olive oil, plus more for drizzling
8 oz (225 g) sliced cremini mushrooms
2 cloves garlic, minced
¼ cup (60 ml) white wine (I like to use Sauvignon Blanc)
4 tbsp (16 g) fresh parsley, divided
1 cup (30 g) chopped rainbow chard, thick center stems discarded
1 baguette, sliced
Melt 2 tablespoons (28 g) of the butter and the olive oil in a large pan, then add the sliced mushrooms and garlic, and cook for about 3 minutes, or until softened.
Add the white wine and 3 tablespoons (12 g) of the parsley to the mushrooms and stir to combine. Continue cooking the mushrooms until most of the liquid has evaporated, about 10 minutes. With 4 minutes left, add the rainbow chard and the remaining 1 tablespoon (14 g) butter.
Turn the broiler on high, spread the bread slices on a baking sheet and toast until golden brown, 3 to 5 minutes, depending on the strength of your broiler, then drizzle with olive oil.
Top each slice of bread with the mushroom mixture and garnish with a sprinkle of the remaining 1 tablespoon (4 g) parsley, then serve immediately.
TIPS: If you’re feeling adventurous, using a wild mushroom mix would be delicious and gorgeous to serve.
When cooking, always use a wine you will drink! The flavor intensifies, so if it’s not good enough to drink, it’s not good enough to cook with.
If you want a bit more garlicky bite, rub the crostini with a raw garlic clove when it comes out of the oven, before you spoon on the topping.
White beans are deliciously creamy, abundantly available and so inexpensive. I frequently stock up on canned beans when I see them on sale at the market. They have a long shelf life, are a perfect addition to soups, stews and salads and are of course a great base for dips! They can be salty, so be sure to rinse them well, but they are a delicious, versatile source of protein and fiber. Instead of using chickpeas like a traditional hummus, my white bean hummus is creamier and lighter, and it’s green—thanks to the mustard greens! Served with warm homemade pita chips, this dish is a cocktail party (or after-school snack, pre-dinner munch …) knockout—boom!
SERVES 4
HUMMUS
1 can (15 oz [420 g]) white beans, rinsed and drained
2 cups (134 g) torn mustard green leaves, center stems discarded
2 cloves garlic
⅓ cup (80 ml) olive oil
¼ cup (60 ml) lemon juice
½ tsp salt, or more to taste
PITA CHIPS
2 tbsp (30 ml) olive oil, plus more for drizzling
¼ tsp salt
¼ tsp ground cumin
¼ tsp smoked paprika
2 large whole-wheat pitas with pockets, quartered and sliced in half to make 8 triangles each
Preheat the oven to 350°F (180°C).
To make the hummus: Combine all the ingredients in a blender or food processor and process until well incorporated. If you prefer a bit of texture in your hummus, combine until you have a creamy texture but can still see visible bits of white beans and mustard greens. Season with salt to taste and set aside.
To make the pita chips: In a small bowl, whisk together the oil and spices, then gently brush the pita triangles with the seasoned oil. Drizzle with extra oil, spread on a baking sheet and bake for 10 to 12 minutes, or until the chips are golden brown and crispy.
Serve the hummus with the warm pita chips fresh from the oven.
TIPS: If you have an olive oil spray bottle in your kitchen, giving each chip an extra misting of oil (instead of the pre-baking drizzle) is ideal. If not, very lightly drizzle a few extra drops on each chip.
If mustard greens are too strong for your taste, substitute kale for a milder flavor.
I’m all about sweet and salty flavors together. So when I came up with this recipe, it was my heaven in a bowl. I love the crunchy apples and almonds, the soft and tangy feta and the hearty bite of kale. The lemon juice cuts the sweetness of both the nuts and the maple syrup, but bounces nicely off the tart apple. Oh, I could go on and on. But, I’ll let you get started so you can go on and on!
SERVES 4
DRESSING
¼ cup (60 ml) olive oil
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) lemon juice
Salt to taste
CANDIED ALMONDS
½ cup (69 g) whole raw almonds
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) maple syrup
½ tsp salt
SALAD
1 bunch kale, stems discarded and leaves roughly chopped
½ cup (75 g) crumbled feta cheese
4 scallions, thinly sliced
1 medium tart apple (Granny Smith, Northern Spy or Braeburn), halved, cored and thinly sliced
Preheat the oven to 300°F (148°C).
To make the dressing: Combine all the ingredients in a bowl and whisk until well incorporated, then set aside.
To make the candied almonds: In a bowl, toss the almonds with the olive oil, maple syrup and salt, spread in one flat layer on a parchment- or foil-lined cookie sheet and bake for 10 minutes.
To make the salad: In a large bowl, combine the kale, feta, scallions, apple and warm almonds, toss with the dressing and serve immediately.
TIP: If you don’t have almonds, you can use any other nuts you have on hand—pecans or walnuts would be delicious.
Kale may be the vegetable fad du jour these days, but it was a favorite of mine long before it became fashionable. Flavorful, versatile, low in calories and rich in vitamins A, K and C, kale is a nutrient powerhouse. This dish is gorgeous when made with red kale, but plain green curly kale works just as well. Paired with this homemade dressing, it brings the tastes of a traditional Caesar salad without all the calories and fat. Because kale is a hearty green, it holds up especially nicely against the thick and flavorful dressing. Now that kale appears prominently on almost every restaurant menu, it’s time to demystify this go-to green and make a delicious kale salad at home. Wow your guests with homemade dressing and croutons. They are simple (but your guests don’t have to know that!).
SERVES 4
DRESSING
¾ cup (103 g) raw cashews, soaked in water to cover and refrigerated for at least 12 hours
5 tbsp (75 ml) water
2 tbsp (30 ml) lemon juice
2 tbsp (17 g) capers, drained of brine
1 tsp Dijon mustard
2 cloves garlic
2 tbsp (12 g) grated Parmesan cheese
2 tbsp (34 g) mild miso paste
¼ tsp salt, or more to taste
CROUTONS
2 cups (70 g) cubed challah bread
1 tbsp (15 ml) olive oil
⅛ tsp salt
GREENS
1 large bunch kale, stems discarded and leaves ripped into bite-size pieces
Lemon wedges, for serving
Preheat the oven to 375°F (190°C).
To make the dressing: In a blender, combine all the dressing ingredients and blend until very smooth, scraping the sides of the blender for even texture. If the consistency of the dressing is too thick for your liking, mix in additional water, 1 tablespoon (15 ml) at a time, until you are satisfied, then set aside.
To make the croutons: Toss the bread cubes with the olive oil and season with salt. Spread on a baking sheet and bake the croutons for 12 minutes, or until golden brown and crunchy.
To make the greens: In a large bowl, combine the kale with half the dressing; if you prefer a lighter or heavier dressed salad, adjust the volume of dressing to your taste. With very clean hands, massage the dressing into the kale until it is well combined.
Top the salad with the challah croutons and a lemon wedge. Serve individually or family style, adding any leftover dressing for extra flavor.
TIPS: For a vegan-friendly recipe, omit the Parmesan cheese and swap vegan bread for the challah. You may wish to increase the amount of salt a bit, to compensate for the lack of cheese.
The dressing can be made ahead of time and stored in the refrigerator for up to a week.
I’m a farmers’ market junkie—in the best possible way! I cannot ever resist the colorful produce, fresh flowers or artisan cheese and breads: a foodie’s heaven. This salad is sweet and savory, crunchy and smooth, flavorful yet light. If you haven’t ever experimented with radishes before, they are delicious—crispy and crunchy and just the tiniest bit bitter. I love pairing raw radishes with something sweet, and the apples in this salad balance perfectly.
SERVES 4
DRESSING
¼ cup (60 g) tahini paste
¼ cup (60 ml) lemon juice
Salt to taste
SALAD
10 oz (284 g) kale, chopped
4 medium radishes, halved and thinly sliced
2 sweet apples, such as Honeycrisp, cored and diced
½ cup (75 g) crumbled feta cheese
½ cup (90 g) white beans, rinsed
2 tbsp (6 g) chopped chives
To make the dressing: In a large bowl, whisk the tahini paste and lemon juice together, then add salt to taste.
To make the salad: Add the kale to the dressing and mix well with your hands or two spoons.
Add the radishes, apples, feta, beans and chives and toss well. Serve immediately.
TIP: If you’re looking for an extra crunch, try adding your favorite nut.
Soup is a quick lunch or dinner, perfect for guests and easy enough for weeknight cooking. This soup is rich and creamy while remaining light, thanks to puréed white beans taking the place of cream or milk. The pesto flavor is perfectly fresh and bright against the earthy tones of the beans and kale. And I know it goes without saying, but soup really does get better with time—this is a delicious make-ahead meal. I especially like this soup served alongside griddled, crusty bread, perfect for dipping.
SERVES 4
SOUP
1 medium white onion, diced
2 cloves garlic, minced
2 tbsp (30 ml) olive oil, divided
4 cups (280 g) kale, stems discarded and leaves roughly chopped
1 large zucchini, quartered and diced
3 cups (710 ml) low-sodium vegetable stock or broth
1 can (15 oz [420 g]) white beans, drained and rinsed, divided
1 cup (145 g) frozen peas
Salt to taste
Lemon juice, for drizzling
Parmesan cheese, for garnish
Red pepper flakes (optional)
PESTO
1 bunch basil
½ cup (50 g) grated Parmesan cheese
½ cup (70 g) cashews, toasted
1 clove garlic, roughly chopped
¼ cup (60 ml) olive oil
2 tbsp (30 ml) lemon juice
To make the soup: In a large heavy-bottomed pot, sauté the onion and garlic in 1 tablespoon (15 ml) of the olive oil over low heat until soft and translucent, 5 to 7 minutes.
Add the kale and zucchini to the onion mixture and sauté with the remaining 1 tablespoon (15 ml) olive oil, stirring frequently, for about 3 minutes. Add the stock and 1 cup (240 g) of the white beans to the pot and continue to let it simmer.
Meanwhile, make the pesto: Combine all the pesto ingredients in a blender or food processor and process until smooth and creamy; set aside.
Place the remaining ¾ cup (180 g) beans in your blender or food processor (no need to wash it after making the pesto) and blend until smooth. Add the puréed beans to the soup to thicken it, and stir well.
Add half the pesto to the pot and bring the soup to a boil, then turn down the heat to medium, cover and cook until the vegetables are soft and the stock has reduced by a third, about 10 minutes. Add the peas and cook for another 5 minutes, then season to taste with salt. Remove the soup from the heat and let cool for a few minutes.
With a ladle, add the soup to the blender or food processor in batches and pulse three or four times to break up the vegetables; do not overblend, as this soup should be served chunky.
Serve with a dollop of pesto, lemon juice squeezed over the top, a sprinkle of Parmesan cheese and red pepper flakes if you like an extra kick.
Rainbow chard is not only gorgeous but also delicious! Paired with garlic, eggs and cheese in this quiche, it imparts a subtle, earthy flavor. While the crust is beyond buttery, flaky and flavorful, the custard filling is very light and airy. Perfect when served with a simple salad, this quiche makes an excellent light meal.
My nana was an amazing cook and baker. She had a big family to feed and mastered simple yet delicious cooking. Her most famous recipe was for apple pie; the crust and filling were so good. Each time I make a pastry dough I think of her, and this quiche recipe is no different. The china pictured here is also hers—there’s lots of my grandmother in this recipe!
SERVES 4 TO 8
CRUST
1¼ cups (156 g) all-purpose flour
¾ tsp salt
½ cup (112 g) cold butter, cubed
5 tbsp (75 ml) cold water, or more as needed
FILLING
2½ cups (175 g) chopped rainbow chard leaves, very bottom stems discarded
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
½ white onion, diced
½ tsp salt
4 large eggs
½ cup (120 ml) whole milk
¾ cup (75 g) shredded Parmesan cheese
EGG WASH
1 egg
1 tbsp (15 ml) water
To make the crust: Combine the flour and salt in a large bowl. Using a pastry cutter, work the butter into the flour until combined. Add the cold water, 1 tablespoon (15 ml) at a time, mixing well after each addition. The dough should not be sticky, but if you squeeze it, it should hold together and not crumble. If the dough won’t come together, add more water, 1 tablespoon (15 ml) at a time.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
To make the filling: While the dough rests, in a skillet over medium heat, sauté the rainbow chard in the olive oil until the greens are just beginning to wilt, about 2 minutes. Add the garlic and onion and continue cooking until the greens are completely wilted, another 3 to 4 minutes, then add the salt, stir to combine and set aside.
Whisk the eggs and milk together until well combined. Add the cooked rainbow chard and Parmesan cheese, stir to combine and then set aside.
Preheat the oven to 375°F (190°C).
Once the dough has rested, roll it out on a floured workspace until it is at least 11 inches (28 cm) in diameter. Place the dough over an 8-inch (20-cm) pie plate and gently press it into the sides and bottom. Fold the extra dough over to form the rim of the crust. With your right index finger, thumb and left index finger’s knuckle (or a fork), make gentle indents every inch (2.5 cm) on the crust.
Prick the bottom of the crust with a fork and bake for 12 minutes. Then remove the crust from the oven. Gently pour the filling into the parbaked pie crust. If the chard is uneven, use a spatula to evenly distribute it in the custard.
To make the egg wash: Whisk together the egg and water in a small bowl. Brush the egg wash on the rim of the pie crust.
Bake for 35 to 40 minutes, or until the center of the quiche is set and the crust is golden brown. Let it sit for about 5 minutes, then slice and serve warm.
Savory pies are easy for a group and a crowd-pleaser, and this one is very savory, very pleasing and filled with healthy greens! Lacinato kale is especially hearty and the exposed parts of the kale crisp up beautifully under the heat of the oven. If you aren’t a fan of salty feta, your favorite cheese should work, but I really love the extra savory bite of the feta.
SERVES 4
CRUST
1 ¼ cups (156 g) all-purpose flour
¾ tsp salt
½ cup (112 g) cold butter, cubed
5 tbsp (75 ml) cold water, or more as needed
FILLING
2 onions, thinly sliced
2 tbsp (28 g) butter
¼ tsp salt, divided
2 tbsp (30 ml) olive oil, divided
1 bunch lacinato kale, center stems discarded and leaves roughly chopped
½ cup (75 g) feta cheese, plus more for garnish
EGG WASH
1 egg
1 tbsp (15 ml) water
To make the crust: Combine the flour and salt in a large bowl. Using a pastry cutter, work the butter into the flour until combined. Add the cold water, 1 tablespoon (15 ml) at a time, mixing well after each addition. The dough should not be sticky, but if you squeeze it, it should hold together and not crumble. If the dough won’t come together, add more water, 1 tablespoon (15 ml) at a time.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
To make the filling: While the dough rests, in a medium-size sauté pan over low heat, caramelize the onions with the butter and ⅛ teaspoon of salt. Cook for about 3 minutes, then add 1 tablespoon (15 ml) of the olive oil and continue to cook the onions until they are golden brown and very tender, at least 15 minutes. Scrape into a bowl and set aside.
Turn the heat to medium-low, and using the same skillet, sauté the kale in the remaining 1 tablespoon (15 ml) olive oil, season with the remaining ⅛ teaspoon salt. Cook until the greens are completely wilted, about 8 minutes. If your kale is browning too quickly, add 1 tablespoon (15 ml) water and cover the pan to allow the kale to steam.
Preheat the oven to 375°F (190°C).
Once the dough has chilled, roll it out on a floured workspace until it is about ¼ inch (6.5 mm) thick. Place the dough on a nonstick silicone or parchment paper-lined baking sheet. Scatter the feta cheese on the bottom of the crust leaving 1 inch (2.5 cm) of room from the edge of the crust to the filling to fold the crust over. Top the feta with the kale and caramelized onions, then fold the extra crust up over the kale as far as it will go.
To make the egg wash: Whisk together the egg and water in a small bowl, then brush onto the crust.
Bake for 40 to 45 minutes, or until the crust is golden brown and flaky. Top the tart with extra feta cheese and serve immediately.
TIP: If you are short on time, you may place your crust in the freezer for about 20 minutes, but watch it! If left too long, the dough will freeze, which won’t be a time-saver for tonight’s dinner.
I grew up eating baked eggs—my mom loved to make them and our family loved to eat them! I was anything but a picky eater, but when your child enjoys a nourishing, easy to prepare meal, it quickly becomes a go-to in your playbook. My mom made baked eggs in muffin tins—the simple aluminum kind, not the fancier nonstick versions we use today. Somehow the eggs always slipped out of each cavity so easily. It was like a magic trick for my young eyes! My take on baked eggs substitutes milk for cream, and adds a healthy dose of green hiding at the bottom. Also, I use ramekins in lieu of muffin tins, because I have a ramekin obsession. Admitting it is the first step.
SERVES 4
2 cups (140 g) kale, leaves torn, center stems discarded
3 tbsp (45 ml) olive oil, divided
¼ cup (38 g) feta cheese
½ cup (120 ml) whole milk
8 eggs
Salt to taste
Toast, to serve (optional)
Green salad, to serve (optional)
Preheat the oven to 350°F (180°C).
In a skillet over medium-low heat, sauté the kale in 1 tablespoon (15 ml) of the olive oil until wilted, about 5 minutes.
Grease 4 ramekins with the remaining 2 tablespoons (30 ml) olive oil. Place an even amount of kale in each ramekin and top with 1 tablespoon (9 g) of feta cheese and 2 tablespoons (30 ml) of milk. Crack 2 eggs into each ramekin, sprinkle with salt and then bake for 24 minutes, or until the whites are set. Serve immediately in the ramekins with toast or a green salad.
TIP: Be sure to use ramekins that are at least 3 ½ inches (9 cm) tall or larger—the tiny ones won’t hold the filling.
Living in New York City, we have no shortage of amazing Asian restaurants. And when we opt for Chinese, which is a favorite in our family, moo shu vegetables are my go-to dish. It tends to be a lighter option than many others on the menu, and it’s packed with vegetables—two things I really love. My version swaps the traditional crepe-style wrap for collard greens, which create a perfect vehicle to serve the sweet and sour vegetables. Just as good as takeout, healthier and faster, this recipe is an easy weeknight choice.
SERVES 4
SAUCE
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) seasoned rice vinegar
MOO SHU VEGETABLES
2 eggs, beaten
1 tsp plus 2 tbsp (35 ml) sesame oil, divided
4 cloves garlic, minced
2 tsp (10 g) finely grated ginger
3 cups (210 g) sliced mushrooms
1 cup (160 g) sliced onion
1 cup (120 g) shredded carrot
1 head savoy cabbage, cored and shredded
1 bunch scallions, thinly sliced on the bias, divided
8 large collard green leaves, thick lower stems removed (you will be left with a triangular-shaped opening at the bottom of each leaf)
To make the sauce: In a small bowl, whisk the ingredients together until well incorporated. Reserve 2 tablespoons (30 ml) and set aside.
To make the vegetables: In a large skillet over low heat, scramble the eggs in 1 teaspoon of the sesame oil, remove from the pan, roughly chop and set aside. Wipe out the skillet to reuse it for the vegetables.
Heat the remaining 2 tablespoons (30 ml) oil in the skillet, add the garlic and ginger, and cook until fragrant, about 2 minutes, then add the mushrooms, onion and carrot and cook for 4 minutes.
Add the cabbage and reserved 2 tablespoons (30 ml) of sauce, adjust the heat to medium and cook, covered, until the cabbage is wilted, about 5 minutes.
Add the cooked eggs and half the scallions to the cabbage mixture, and stir to combine.
Spread the remaining sauce evenly on each collard green, spoon the vegetables onto the wrap and roll as tightly as possible to enclose.
Slice in half with a serrated knife, garnish with the remaining scallions and serve immediately.
I started making a version of this dish years ago with rice paper wrappers instead of collard green leaves. But I was inspired by a trip to Koreatown (where the barbecue is served in lettuce cups rather than a grain-based vessel), and I’ve really come to love the freshness and crunch of the green vegetable instead of the softness of the summer roll wrapper. Since collard greens are hearty, they hold the contents of these tacos perfectly. By using panko breadcrumbs and baking the tofu, there’s an amazing faux-fried crispness.
SERVES 4
PEANUT DIPPING SAUCE
½ cup (84 g) peanut butter
1 tbsp plus 1 tsp (20 ml) soy sauce
1 tbsp plus 1 tsp (20 ml) lime juice
1 tbsp plus 1 tsp (20 ml) hoisin sauce
¼ cup (60 ml) water
Salt to taste
TACOS
1 block (16 oz [455 g]) extra-firm tofu
1 large egg
2 tsp (10 ml) water
1 cup (108 g) panko crumbs
2 tbsp (16 g) black sesame seeds
1 large sweet potato, roasted or cooked in the microwave until soft
1 avocado, peeled and pitted
8 large collard green leaves, thick lower stems removed (you will be left with a triangular-shaped opening at the bottom of each leaf)
1 bunch scallions, thinly sliced on the bias
1 medium cucumber, peeled and thinly sliced into matchsticks
Preheat the oven to 400°F (200°C).
To make the peanut dipping sauce: Combine the ingredients in a blender or food processor and process until well incorporated. Season to taste with salt and set aside.
To make the tacos: Remove the tofu block from its package and slice into 8 pieces. Slice each piece in half widthwise to make 16 rectangles, then pat dry with a paper towel.
Beat together the egg and the water and add it to a wide, shallow dish, then mix the panko and sesame seeds and add them to a second shallow dish.
Coat each tofu slice in the egg, then dip in the panko-sesame mixture, coating evenly on each side (including the edges).
Coat an aluminum foil-lined cookie sheet with cooking spray, then bake the tofu sticks for about 20 minutes, turning them over as necessary, until golden brown and crisp.
While the tofu bakes, halve and peel the sweet potato and slice it into sticks.
Mash the avocado and spread evenly over each collard green leaf. Sprinkle with the scallions, then evenly stack the cucumbers and sweet potatoes and top with the baked tofu. Wrap the leaf as tightly as you can, then slice in half and serve with the peanut dipping sauce.
*See photo here.
This meal is an excellent way to create a tasty, nutritious and cohesive dish from pantry items and other ingredients you always have available. For a New Yorker such as myself (space is at a premium!), there are few things more satisfying than creating a meal while avoiding a trip to the store and using up forgotten items taking up space in the pantry. Sun-dried tomatoes add a great depth of flavor to so many dishes, and are great to have on hand year-round. This dish is colorful and bursting with bold flavors from the sun-dried tomatoes, white wine and creamy ricotta.
SERVES 4
WHITE WINE SAUCE
1 head garlic, top quarter sliced off and discarded
2 tbsp (30 ml) olive oil, divided
1 onion, thinly sliced
3 cups (210 g) kale, leaves torn, center stems discarded
½ cup (120 ml) dry white wine
4 tbsp (56 g) butter
12 sun-dried tomatoes, thinly sliced
2 tbsp (16 g) all-purpose flour
¾ cup (180 ml) whole milk
¼ cup (62 g) ricotta cheese
Salt to taste
¼ cup (11 g) thinly sliced basil
PASTA
1 tbsp (15 ml) olive oil
1 lb (455 g) rigatoni
Preheat the oven to 375°F (190°C).
To make the sauce: Place the garlic on a piece of aluminum foil and drizzle with 1 teaspoon of the olive oil. Wrap into a pouch and roast for 30 to 40 minutes, or until the garlic is soft and golden brown.
In a saucepan, sauté the onion in the remaining 1 tablespoon and 2 teaspoons (25 ml) olive oil over medium-low heat until soft and beginning to turn golden, 6 to 8 minutes. Add the kale and mix to combine. Cook for 3 to 4 minutes longer, or until the kale has wilted. Remove from the pan and set aside.
Add the white wine to deglaze the pan and raise the heat so that the wine begins to bubble and releases any fond that has formed on the bottom of the pan (don’t be afraid to scrape that deliciousness off with a wooden spoon). Add the butter and sun-dried tomatoes, then cook until the butter melts.
Add the flour to the wine and butter mixture and whisk well. The sauce will become very thick at this point. Add the milk a few splashes at a time, and continue to whisk until the milk is incorporated.
Once the garlic finishes roasting, remove from the oven and pop each clove out of its paper wrapping. Mash the garlic, then chop it and add it to the sauce along with the ricotta. Stir well, cover and reduce the heat to the lowest setting. Season to taste with salt.
To make the pasta: Bring a large pot of salted water to a boil. Add the olive oil and then add the pasta. Cook for 12 to 14 minutes for al dente. Once the pasta is finished, drain the cooking liquid but reserve at least ½ cup (120 ml).
Place the pasta back into the pot it was cooked in, add the kale, onions and white wine sauce, and stir to combine. If the sauce is too thick, add some of the reserved cooking liquid to thin it out. Serve immediately topped with fresh basil.
TIP: Sun-dried tomatoes come packed in oil, air-dried or vacuum-sealed. For this recipe, look for ones packed in oil or vacuum-sealed. I find the air-dried tomatoes a bit too chewy.
Kale chips are one of my favorite ways to eat kale—they are crispy, crunchy, satisfying and dip-able! I love vegetables I can dip. This recipe highlights kale’s versatility and different textures by combining baked kale chips and raw kale with a super-flavorful—tangy, garlicky and herby—green goddess-style dressing and creamy white beans.
SERVES 4
DRESSING
1 tsp plus ¼ cup (65 ml) olive oil, divided
1 head garlic, top quarter cut off and discarded
1 cup (245 g) low-fat Greek yogurt
½ cup (120 ml) lemon juice
½ cup (12 g) fresh basil
½ cup (50 g) chopped scallion
1 tsp salt
SALAD
1 bunch kale, leaves torn, center stems discarded, divided
1 tbsp (15 ml) olive oil
¾ cup (180 g) white beans, rinsed and drained
1 cup (149 g) sliced tomatoes
Preheat the oven to 375°F (190°C).
To make the dressing: Drizzle 1 teaspoon of the olive oil on the garlic, then wrap in aluminum foil and roast for 30 to 40 minutes.
Turn the oven down to 350°F (180°C).
Pop the garlic out of its paper wrapping and add to a blender or food processor along with all the remaining dressing ingredients; process until well incorporated. If you prefer a bit of texture in your salad dressing, combine until you have a creamy texture but can still see visible bits of basil. Set aside.
To make the salad: Massage 2 large handfuls of very dry kale with the olive oil. Place on a baking sheet and cook for about 12 minutes, or until they are crispy, chip-like and easily move when you shake the baking sheet.
In a large bowl, toss the remaining raw kale with half the dressing. With clean hands, rub the kale and dressing together until well combined and the kale glistens with an even coating of dressing. Add the beans and tomatoes, then top with the kale chips, leaving some whole and crunching others up with your fingers. Drizzle more dressing on top and serve immediately.
