Hardy Greens

Sautéed Lemon Kale

sauteed lemony kale by Sophia Zergiotisfrom Silk and Spice blogThis is one of the simplest, quickest, and nutritious vegan dishes I make. Serve with a side of quinoa, and you’ve got yourself a nutritious dinner. This also goes perfectly with Roasted Sweet Potato Rounds. Add a salad to either possibility, and you’re set. Contributed from Sophia Zergiotis’ blog Love and Lentils more→

image_pdfimage_print

Penne with Chard and Beans

pasta with chard and beans

Chard is a beloved kitchen-garden vegetable in Italian cuisine, from which this pasta dish is inspired. Combined with beans and fresh tomatoes, this stick-to-your-ribs late summer pasta dish will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal. more→

image_pdfimage_print

Balsamic-Glazed Chickpeas and Mustard Greens

balsamic chickpeas and mustard greens

This delicious combination of chickpeas and mustard greens, richly flavored with fits into the category of warm dinner salads, but you could use it as a side dish for up to four people. Recipe and photo courtesy of Susan Voisin, reprinted from FatFree Vegan Kitchen by permission.

more→

image_pdfimage_print

Stir-Fried Greens with Napa Cabbage and Tofu

Stir-fried-greens with tofu and napa cabbage

Napa cabbage combines nicely with darker leafy greens, adding a lighter texture and flavor as well as visual interest. This dish comes very close to being downright addictive. It’s an amped-up variation of Stir-Fried Chard with Napa Cabbage from Wild About Greens,with tofu added, and the flexibility of using whichever kinds of greens are most abundant in your garden or at the farm market. Serve with (or over) a simple noodle or grain dish and a bright, colorful salad. more→

image_pdfimage_print

Pasta with Celery, Kale, and Walnut Gremolata

Pasta with Celery, Kale, and Walnut Gremolata

Gremolata is a mess of chopped herbs, lemon zest, olive oil, breadcrumbs or nuts, with a nubbly texture somewhere between a relish and sauce. Here it’s tossed with nutrient-rich kale, celery and whole wheat angel hair for a summer dish bright with flavor, color and crunch. Recipe and photo by Ellen Kanner. more→

image_pdfimage_print

Pasta with Greens, Chickpeas, and Olives

pasta with greens, chickpeas, and olives from Wild About Greens

This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens* by Nava Atlas.

more→

image_pdfimage_print

Stir-Fried Sesame Kale and Red Cabbage

Kale and red cabbage stir-fry recipe

The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to, so that both the cabbage and kale retain their bright colors. Keep the recipe really simple, as in the basic recipe, or vary it with the additions suggested following the instructions. From Wild About Greens by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen.  more→

image_pdfimage_print

Cranberry Kale Salad

CranberryKaleSalad

If you want an easy way to add some greens to your holiday table, this salad is for you. My Grandpa used to make cranberry bread for Thanksgiving, and this is basically that — in salad form.  Cranberries, walnuts, orange, all mixed together … it’s like the holidays in a bowl!  This makes a moderate amount as everyday fare, so if you’d like a larger portion to serve at holiday meals, the recipe doubles or triples easily. Originally posted at and reprinted from Esther at A,B,C,Vegan. Photos by Rachael Braun.  more→

image_pdfimage_print