Wilted Arugula

Serves: 2

Time ~10 minutes


1 Tbl olive oil

2 garlic cloves, thinly sliced

4 ounces baby arugula, rinsed and drained well

1 Tbl balsamic vinegar

¼ tsp course salt

Freshly ground pepper


  1. Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but no browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

Based off a recipe from marthastewart.com

Swiss Chard with Lentils

Serves: 4

Time ~70 minutes


2 Tbl olive oil

½ cup small-dice yellow onion (about ½ medium onion)

2 medium garlic cloves, minces

1 cup brown or green lentils

2 cups water

1 bunch Swiss Chard (or other greens)

½ tsp salt

¼ tsp freshly ground black pepper

4 tsp red wine vinegar

½ cup crumbled feta cheese


  1. Heat 1 tbl oil in medium pan over medium heat. Add onion and garlic, season with salt and pepper. Cook until softened, about 5 minutes.

  2. Add lentils, stir to combine and add the water. Increase heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.

  3. Meanwhile, chop chard including stems.

  4. Heat the remaining Tbl oil in a large frying pan over med-high heat. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until softened about 5 minutes.

  5. Add chopped chard leaves salt and pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.

  6. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

Based off a recipe from chowhound.com/recipes

Sautéed Greens with Olives

Serves: 6

Time: 20 minutes


  • 4 cloves garlic, thinly sliced

  • ¼ tsp crushed red pepper flakes, plus more

  • 10 cups torn mixed greens (such as kale, collards, cabbage, turnip greens, lettuce)

  • Kosher salt and freshly ground black pepper

  • ¼ cup black olives, pitted, halved

  • 2 Tbsp. (or more) fresh lemon juice


  1. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.

  2. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.

  3. Add greens a handful at a time, tossing until wilted between additions.

  4. Season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.

  5. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.


Based off a recipe from bonappettit.com

Sautéed Bok Choi

Serves: 2

Time ~10 minutes


1 Tbl vegetable oil

1 medium cloves garlic, minced

1 Tsp freshly grated ginger

¼ Tsp red pepper flakes

Bok choi, chopped

1 Tbl Soy Sauce

1 Tbl Water

¼ Tsp Toasted Sesame Oil

Salt (optional)


  1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

  2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

  3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

Satsuma-Cranberry Relish

Serves: 4

Time: 5 minutes


  • 12 oz package of fresh cranberries

  • two-three peeled satsumas

  • peeled apple

  • honey/sugar to taste


  1. Blend it all up in a food processor

  2. Add sugar, honey, or other sweetener to taste

  3. Keep the holidays coming!

Based off a recipe by Hannah Hayes

Raw Mustard Salad

Serves: 2

Time: 30 minutes


Mustard Greens

1 Firm but ripe pear

1/3 cup pecan

1/3 cup shaved or grated parmesan

Juice from 1 lemon/lime

Splash white balsamic vinegar

1-2 Tbs honey

1 Tbs fresh thyme leaves

Kosher Sea Salt/Cracked Black Pepper

Olive Oil


  1. Place lemon juice, vinegar, olive oil, honey, pinch of salt and pepper and fresh thyme leaves into a jar and secure lid. Shake until well combined and dressing begins to thicken. Set aside.

  2. Wash and dry mustard greens and tear leaves into bite-size pieces. Slice pears into thin slivers using a sharp knife or mandolin. Break the shelled pecans into pieces. Place mustard greens into a large serving bowl and toss with desired amount of dressing. Add pears and cheese and pecans and toss again with a little additional dressing.

Based off a recipe from honestfare.com

Raw Collard and Kale Salad

Serves: 2

Time ~15 minutes


1 bunch Mix collards and kale, washed

¼ cup olive oil

¼ tsp sea salt

¼ cup apple cider vinegar

6-8 chopped sun-dried tomatoes

1/3 cup onion, chopped

1-3 cloves raw garlic, mince

1 tsp red pepper flakes

½ tsp black pepper


  1. De-stem and chop the greens and place in a large bowl

  2. Pour olive oil on greens and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated.

  3. Whisk together apple cider vinegar, sun-dried tomatoes, onions, garlic, red pepper flakes and ground pepper

  4. Pour apple cider vinegar dressing over the greens.

  5. Let marinate in the fridge for at least 3-4 hours (*** this is not necessary***)


Based off a recipe from eatingbirdfood.com

Quick Pickled Radish


1 Lb. Thinly Shaved Radish

¾ Cup Apple Cider Vinegar

¾ Cup Water

3 Tablespoons Honey

2 Teaspoons Kosher Salt


  1. Bring all ingredients except radish to a boil.

  2. Pour over radishes.

  3. Let cool to room temperature

  4. These will last 3 weeks in your refrigerator.

Recipe created by Chef Chris Zettlemoyer

Quick Pickled Hot Peppers

Serves: 2

Time: 75 minutes


6-10 hot peppers (any kind), sliced into rings

1 clove garlic, minced

¼ cup red wine vinegar

3 tablespoons olive oil

½ tsp Mexican oregano

Salt to taste


***** When cutting up hot peppers please be aware that the spice will stick to your fingers. If you have sensitive skin or spiciness is just too much, please wear gloves, wash hands thoroughly, and please don’t touch eyes, face or other sensitive places. They will begin to burn. *********

  1. Combine all of the ingredients, taste for salt. Cover and let marinate at room temperature for 1 hour before serving. The longer they sit the better.

Great on tacos, salad

Based off a recipe from pinaenlacocina.com

Pasta with Collards and Onions

Serves: 4

Time: 35 minutes


1 bu collard greens, stemmed and washed

2 Tbl extra virgin olive oil

1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain

Salt to tatse

¼ tsp red pepper flakes

2 cloves garlic, minced

Freshly ground pepper

8 to 12 ounces pasta, any shape

½ cup cooking water from the pasta

1 to 2 ounces Parmesan (to taste)


  1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.

  2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes, and the garlic. Cook stirring until the garlic is fragrant, about 1 minute, and add the collard greens. Salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add ½ cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.

  3. Meanwhile cook the pasta. Before draining the pasta, ladle ½ cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

Based off a recipe from cooking. Nytimes.com/recipes

Oven-Roasted Eggplant

Serves: 2

Time: 2 hours


2 Eggplant

Kosher salt

2 Tbl olive oil

Garlic Chives, diced (or other fresh herb)

Lemon wedges or a vinaigrette for serving (optional)


  1. Slice eggplant in half length-wise. With tip of a knife, score the flesh deeply in a diamond pattern.

  2. Heat the oven to 400F. Line a baking sheet with parchment. (or put on the grill!)

  3. Brush each half thoroughly with olive oil. Arrange each half, cut side down. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling at least 20 min.

  4. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. Garnish with garlic chives.  

Based off a recipe from finecooking.com

Okra with Summer Greens

Serves: 2

Time ~20 minutes


2 Tbl Butter (or Olive Oil)

Green Onions, diced

Several Garlic Cloves, diced

Okra, sliced cylindrically

1” piece raw Turmeric root, diced

1 bu Roselle Leaves

Any other greens you have (Dwarf Bok Choi, Sweet Potato Greens, Kale, etc)



  1. Melt butter on med heat and add okra. After about 2 minutes add garlic and turmeric

  2. Add chopped greens and cook until slightly wilted.

  3. Serve over rice or pasta.


Based off a recipe from www.sownandgrown.com

Lemony Arugula Pasta

Serves: 4

Time ~20 minutes


12 oz. Spaghetti

Juice and zest of 1 lemon, plus ½ for garnish

1 tbsp butter

½ cup grated parmesan

1 tsp chili flakes

4 cups arugula

Salt and pepper

3. oz cooked chicken (optional)


  1. Cook spaghetti, reserving 1 cup pasta water, and return to pot

  2. Place lemon zest and juice in a small bowl. Thinly slice remaining ½ lemon into half-moon and remove seeds, then set aside

  3. Add lemon juice and zest, butter, parmesan cheese, and ½ cup pasta water to pot, then stir gently to combine, adding additional pasta water until creamy.

  4. Add chili flakes, arugula, lemon slices (and chicken, if using) and toss until arugula just begins to wilt.

  5. Season with salt and pepper, garnish with Parmesan cheese and serve

Based off a recipe from delish.com

Honey Glazed Roots and Greens

Serves: 2-4

Time 35 minutes


4 cups turnip root, diced *

4-6 cups turnip greens and stems, cut into ½ inch strips **

¾ cup onion, diced

¼ cup oil

¼ cup honey

4 Tbl cider vinegar

1 tsp salt

¼ tsp black pepper

*Can supplement with potatoes, radishes to make the full 4 cups.

**Can supplement with any other greens in your share.


  1. Cut turnip greens from bulbs, keeping the stems. Cut the greens from the stems. Wash the stems and roots under running cold water.

  2. Heat the oil in a large cast iron skillet over medium heat. Add onions and sauté for 2 minutes. Add diced roots and stems. Stir the vegetables, then pat them into a single layer and cover the skillet with a large lid. Turn the heat down to medium low and leave the roots undisturbed and covered for 5 minutes. Remove the lid, stir and repeat the process above leaving the turnips covered for another 5 minutes.

  3. Remove lid, add honey, vinegar, salt and black pepper. Increase heat to high – stirring only once or twice. Cook roots for another 5 minutes. Add the greens, stirring to wilt the greens then leave turnips undisturbed until all of the moisture has evaporated and been absorbed into the vegetables.

  4. Serve hot or at room temperature as a side dish.

Based off a recipe from www.thetomatohead.com

Frittata with Greens

Serves: 4-6

Time: 30 minutes


1 pound greens, chopped


2 Tbl extra virgin olive oil

2 cloves garlic, minced

Freshly ground pepper

8 eggs

2 Tbl milk

****Add ingredients to your liking! Bacon, feta/goat cheese, hot peppers, etc


  1. Heat oil in pan over medium heat and add garlic. Cook for 30 sec. stirring and add greens. Cook 1 more minute until coated with oil. Season with salt and pepper to taste and remove

  2. Beat eggs in a bowl, add ½ tsp salt, pepper to taste, milk, and cooked greens.

  3. Heat pan over medium high heat and add remaining olive oil. Wait until hot. Pour egg mixture into bowl. Turn the heat down to low and cover the pan. Cook 8-10 minutes, shaking the pan every once in a while, until the frittata is just about set.

  4. If the frittata is not quite set on the top, place under the broiler for 1 minute or until just beginning to color on the top. Do not allow the eggs to brown too much.

  5. Remove from heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter or cut in wedges in the pan and serve.

Based off a recipe from cooking. Nytimes.com/recipes

Glazed Turnips

Serves: 2-4

Time 35 minutes


1lb small to medium turnips

¾ cup water

1 Tbl butter

1 Tsp sugar

¼ tsp salt

Garnish – Green onions/cilantro/Parsley


  1. Halve and quarter. Arrange turnips in 1 layer in a 12” heavy skillet and add enough water to reach halfway up turnips. Add butter, sugar and salt and boil over moderately high heat, covered, stirring occasionally 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.

  2. Sauté turnips over moderately high heat, stirring, until golden brown about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

Based off a recipe from epicuroius.com

Green Bean Salad

Serves: 4

Time: 25 Minutes

To save time, while the water is coming to a boil, prep the other ingredients


1 pound trimmed green beans, cut to 2 to 3 inch long pieces

Kosher salt

½ cup finely chopped red onion (or shallots)

2 Tbl balsamic vinegar

4 Tbl olive oil

¾ cup chopped fresh basil leaves

¾ cup freshly grated Parmesan cheese

Freshly ground black pepper


  1. Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.

  2. Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbl salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.

  3. Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.

  4. Toss with red onion, balsamic, parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.

  5. Chill until ready to serve.

Based off a recipe from simplyrecipes.com

Homemade (Mustard) Pesto Vinaigrette

Servings: 6

Time: 5 minutes


2 cups tightly packed fresh greens (mustard greens, arugula, kale, mizuna, collards, basil, cilantro, parsley, etc)

2 cloves garlic, minced

1/2 cup olive oil

2 Tablespoons red wine vinegar

1 Tablespoon dijon mustard

1 teaspoon salt


  1. Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth.

  2. Taste and adjust salt and pepper as needed. Use immediately or refrigerate the vinaigrette for up to 5 days


Based off a recipe from www.layersofhappiness.com

Bok Choy and Kale Fried Rice

Serves: 4

Time 20 minutes


3 cups day-old cooked jasmine or short grain rice

2 cloves garlic

2 cups chopped kale (or other green)

2 cups chopped bok choi

1 tsp chopped hot pepper (fresh or dried)

¼ tsp ground pepper

1 tsp soy sauce


  1. Heat 1 tablespoon garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.

  2. Heat 1 more tablespoon garlic oil in the wok over high heat until smoking. Add minced garlic and hot pepper and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

  3. Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and serve immediately

Based off a recipe from seriouseats.com

Asian Style Cabbage Wraps

Serves: 2-4 (8 total wraps)

Time: 1 hour


12-14 Cabbage leaves

½ lb. ground meat (beef/turkey)

½ cup green onion, thinly slices

1 cup shredded carrots

1 Tbl olive oil, for brushing

For Sauce:

3 Tbl Coconut Oil

2 Tbl Sesame Oil

1/3 cup Cilantro, chopped

1 Garlic Clove , Minced

1” piece of ginger, peeled and grated


  1. In medium pan, begin to cook ground meat. While meat cooks, bring a large pot of water to boil and place cabbage leaves in water to tenderize, for about 5 minutes. Remove from pot and set aside on paper towel.

  2. Once meat is browned, pour into a mixing bowl. Add carrots and onions. Mix

  3. In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and meat mixture. Stir to coat. Preheat oven to 350F.

  4. Line a 9x13 baking pan with 6 cabbage leaves.

  5. Place 1/3 cup filing in the center of cabbage leaves. Fold in the sides and roll up the bottom.

  6. Place in pan seam side-down. Brush cabbage with olive oil. Bake 35-40 minutes. Cabbage rolls should be lightly browned on top.


Recipe courtesy of paleohacks.com