Easy Greens Recipes

Kale Chips
1-2 bunches of kale
olive oil

Preheat oven to 425 degrees. Remove kale from stalk, leaving the greens in large pieces. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale. Lay kale out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly! Turn the kale over and bake with the other side up. Remove and serve.

Variations: Try different kinds of kale or collard greens. You can sprinkle with a little salt or spice such as curry or cumin after rubbing on olive oil for a little added flavor. 


Asparagus with Warm Tarragon Dressing

Adapted from Mollie Katzen

Serves 4 to 6

Try this sparkly dish as an appetizer all on its own, so it can get the full attention it deserves.

• 1 ½ pounds fresh asparagus (medium-thick)
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 cup minced pecans
• 2 teaspoons minced or crushed garlic
• ½ teaspoon salt (or to taste)
• 1 to 2 tablespoons minced fresh tarragon (or 2 teaspoons dried)
• Freshly ground black pepper

Note: This dish tastes best within an hour of being made.

Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 ½-inch pieces. Set aside.

Place a large, deep skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil, and swirl to coat the pan. Add the pecans, turn the heat down, and sauté over medium-low heat for about 10 minutes, or until the nuts are fragrant and lightly toasted. Watch them carefully so they don't burn. Transfer the nuts to another dish and set aside.

Return the pan to the stove, and increase the heat to medium-high. Wait about a minute, then add another tablespoon olive oil and swirl again to coat the pan. Toss in the asparagus, and stir-fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (Thicker asparagus will take longer.) Sprinkle in the garlic and salt during the last minute or so of cooking.

Turn up the heat to high, and pour in the vinegar, stirring as you go. Stir-fry over high heat for only about 30 seconds, then remove from heat.

Stir in the tarragon, and add black pepper to taste. Serve hot, warm, or at room temperature, sprinkled with the reserved pecans.