Recipe: Kale Egg In A Hole

From Naturally Ella

1 tablespoon olive oil or ghee

1 small shallot, minced

4 cups lightly packed chopped kale (about 4 large kale leaves)

¼ teaspoon sea salt

2 large slices of bread

2 eggs

1 ounce cheese that melts well: fontina, Gruyère, or Taleggio, shredded

Chili flakes, for finishing
 

Heat your oven to 400˚F. Heat a skillet over medium-low heat and add the olive oil or ghee. Once the oil is hot, add the minced shallot and cook until fragrant and softened, about 6 minutes.
To the shallot, add in the kale and a pinch of salt. Cook, stirring often, until the kale has softened and is beginning to wilt. You can take some liberty here depending on your preference. Cook for less time if you like your kale to have some texture or cook for longer if you like your kale softer.

While the kale is cooking, use a biscuit cutter or a glass to cut a hole in the middle of the bread slices. Place the bread on a sheet tray lined with parchment and pop into the oven. Toast until just starting to crisp, flipping once halfway through baking. Remove from the oven and carefully crack an egg into each hole.

Spoon the kale mixture around the rest of the toast, then top with the shredded cheese of your choice. Return the pan to the oven and cook until the cheese has melted and the egg white has set, about 10 to 12 minutes. Remove and serve with an extra sprinkle of salt and/or chili flakes if desired.

Recipe: Redeeming Green Soup With Lemon & Cayenne

From Cookie & Kate

This weather has us craving SOUP. This recipe is very forgiving and you can sub in just about any leafy green!

2 tablespoons extra-virgin olive oil, plus more for garnish

2 large yellow onions, chopped

1 teaspoon salt, divided

2 tablespoons plus 3 cups water, divided

¼ cup arborio rice, rinsed (I used brown arborio rice)

1 large bunch chard

14 cups gently packed spinach or baby cooking greens

4 cups vegetable broth

Big pinch of cayenne pepper, to taste (I used over ¼ teaspoon)

1 tablespoon lemon juice, or more to taste

Serve with (optional): cooked brown basmati rice and cooked chickpeas

First prepare the greens by removing the ribs from the chard and coarsely chopping or tearing the leaves. Trim any tough stems from the spinach/baby greens and roughly chop the leaves.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onions and ¼ teaspoon salt. Cook, stirring frequently, until the onions begin to brown, about 5 minutes.

Reduce the heat to low, add 2 tablespoons water and cover the skillet. Cook until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes. 

Cook the arborio rice: While the onions are cooking, combine the remaining 3 cups water and ¾ teaspoon salt in a soup pot or Dutch oven. Add rice and bring the water to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes.

When the onions are caramelized, stir a little of the simmering liquid into them. Then add the onion mixture to the rice along with the spinach, vegetable broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.

Puree the soup in the pot with an immersion blender until perfectly smooth, or in a regular blender in batches. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, sea salt or cayenne pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil.

Serve in bowls over cooked rice and chickpeas for a more complete meal. 

Recipe: Sauteed Collards & Spinach

From Heart Of Wellness

4 cups fresh washed collard greens (trim off the thick stems)

4 cups fresh washed spinach

1 tsp sunflower oil

6-8 cloves slices garlic

1/2 cup water

1/2 tsp salt

1/2 tsp pepper

1/2 fresh lemon or lime

1/4 cup olive or flax oil

In a large pot or pan, heat the sunflower oil over medium heat for about 7 min.

Add sliced garlic and saute for 5 min stirring frequently. Add the fresh collard greens, spinach and water; saute, stirring frequently, until wilted – about 10-15 min depending on desired tenderness. Remove from heat and add salt, pepper, and olive (or flax) oil.

Squeeze the lemon/lime over the top of the greens and mix well.