Overwhelmed with the thought of trying out a new dark leafy green? Or perhaps you’ve tried them before only to find that you didn’t enjoy the bitter taste? Let yourself be surprised with these four new, simple ideas to prepare kale and chard, giving these vitamin rich greens a fun new spin. Packed with nutrition and seasoned to perfection, these dishes offer a delicious blend of hearty texture and wholesome taste.
Healthy Lentil Soup with Rainbow Chard
Equipment
- Medium pot
- Measuring cups/spoons
- Cutting board
- Knife
- Sauté pan
Ingredients
- 1 cup lentils rinsed
- 4 cups vegetable broth
- 12 ounces rainbow chard leaves about 1 large bunch, rinsed and chopped
- 1 medium onion diced
- 1 tablespoon olive oil
- ½ teaspoon cumin
- Lemon for serving
- Salt to taste
Instructions
- Add the lentils and broth to a pot and bring to boil. Let simmer over medium heat for about 30 minutes.
- Heat a sauté pan over medium heat. Add olive oil to heated pan and sauté the onions until translucent, about 3-4 minutes. Add the cumin and mix for another 30 seconds.
- Add the sautéed onion and chopped chard to the pot with lentils. Stir well and let simmer for another 3-4 minutes so the chard can soften. Salt to taste.
- Serve with a squeeze of lemon.
- Store in the fridge for 3-5 days or in the freezer for 2-3 months.
Notes
Recipe adapted from Alpha Foodie
Italian Tuscan Kale
Equipment
- Cutting board
- Knife
- Dutch oven or pot with lid
- Measuring cups/spoons
Ingredients
- 1 head Tuscan kale
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 lemon juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup broth
Instructions
- Wash and chop kale. Heat a dutch oven (or pot) over medium heat, add olive oil and wait until shimmering. Stir in the minced garlic until fragrant, about 1-2 minutes. Add the cherry tomatoes and lemon juice. Stir occasionally until the cherry tomatoes begin to break down slightly about 3-5 minutes. Add salt and pepper.
- Add kale and ¼ cup of broth. Save a ¼ cup for later. Cover the pot and let the kale braise for 15 minutes, stirring once at the halfway point. If when you open the pot at the halfway point, there is no liquid, add the rest of the water.
- Remove the kale from the Dutch oven and serve with a protein and/or grain. Store in the fridge for 3-5 days or in the freezer for 2-3 months.
Notes
Recipe adapted from Always from Scratch
Kale Chips
View the recipe and seasoning blends on our blog!
Swiss Chard and Pecan Pesto
View the recipe from Allrecipes!