Ingredients
4 beets (medium cooked, or 1 15-ounce can of beets)
1 tbsp tahini
1 tbsp olive oil
1 lemon (juiced)
1 clove garlic
salt
pepper
Preparation
Cut your beets into rough chunks and add to your food processor or blender.
Add in the tahini, olive oil, lemon juice and garlic.
Start by seasoning with a ½ a teaspoon of salt and a dash of pepper (you can adjust this later).
Blend or pulse for 30 seconds – use a spoon to scrape down the sides if necessary.
Very carefully get a taste with a spoon and adjust salt and pepper seasonings if necessary.
Continue to blend until reaching your desired consistency – I like mine not completely smooth but free of big chunks.
Serve immediately with your favorite dip-vessel like pita chips, chips, crackers or carrot sticks!

Ingredients
1/2 cup olive oil, divided
2 large links (about 8 ounces) of sweet Italian sausage [see Note]
1 medium onion, diced
2 celery ribs, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
Grated Pecorino Romano cheese to finish

Directions
Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.
Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes.
Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste.
Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)
When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet (on the stove) and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.

http://smittenkitchen.com/blog/2013/01/lentil-soup-with-sausage-chard-and-garlic/

I used 1 cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly cooked, cooled green and yellow beans (1/2 pound fresh) that I’d cut into 1/4-inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole). However, you should use whatever is crunchy and you’re craving, such as peppers, carrots, lightly cooked corn cut off the cob, celery, fennel or more.

To bulk this up into a more rounded dish, you could add a cup or two of thinly sliced lettuce, 1 to 2 cups of cooked, cooled grains such as barley, quinoa or farro, or a cup or so of cooked black beans, to add to the Southwestern vibe. In each case, it would be best to double the dressing so you’ll be able to cover everything evenly.

Serves 4 as appetizers and 2 as more of a meal-sized salad

Ingredients

3 cups chopped, crunchy vegetables
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 scallions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves

Directions
Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

Adapted from Bon Appetit, April 2004

To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.

Makes 6 servings.

Ingredients
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds
1 tablespoon chopped fresh dill

Directions
Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
https://smittenkitchen.com/2008/07/sauteed-radishes-and-sugar-snaps-with-dill/

Servings: 2
Time: 15-20 minutes
Difficulty: easy
Keep this easy by using pre-cooked lentils and quinoa – either leftovers or from a quality packet, such as Merchant Gourmet. I’ve added the vegetables that I had to hand, but use anything you like to add even more nutrients and taste to your morning.
This is one of those bash it together dishes that doesn’t rely on precision, so although I’ve included measurements just use my measurements as a rough guide. As for the egg, although this is non-negotiable for us, there is plenty of protein even without.
250g cooked black beluga lentils or other firm lentils
250g cooked quinoa
4 tbsp Greek yogurt or non-dairy yogurt
Squirt of lemon
2 tsp olive oil or rapeseed oil
4 spring/green onions, trimmed and sliced
8 chestnut/brown mushrooms, sliced
1 deseeded chili, thinly sliced
1 tsp baharat spice mix (here’s my recipe, but bought is fine of course) or other Lebanese/Middle Eastern spice mix (these are aromatic; not at all hot), divided use (keep more to hand in case you think it needs more)
1 tsp fennel seeds, pan-toasted until fragrant (about one minute) then crushed in pestle and mortar
200g baby spinach or other soft greens
2 organic eggs – optional
Extra toasted fennel seeds for garnish
Salt and pepper, to taste

1. Mix the lentils and quinoa together and heat gently by your preferred method, adding a little water if you are doing it on the hob/stovetop. Set aside, covered.
2. In a small bowl, mix ¼ tsp of baharat mix, a pinch of salt (if the spices aren’t seasoned) and a dash of lemon juice. Stir and taste, adjusting as needed. Set aside.
3. Add the oil to a sauté pan and over a low-medium flame sauté the spring onions, mushrooms and chilli, just until the mushrooms release their liquid. Stir in the remaining ¾ tsp of the spice mix, as well as the fennel seeds and stir fry for a couple of minutes to cook the spices. Lightly mix this into the quinoa and lentils (or the other way around). Cover and set aside.
4. Rinse the spinach or other greens you are using and with the water that clings, heat in a covered pan on a low heat until the spinach wilts. Pop the spinach into a sieve and drain, pressing the spinach with a large spoon or spatula to get rid of the water. You could also use raw but well-rinsed spinach.
5. Cook your eggs as you like. We like poached eggs, but of course have a fried egg if you like. Even scrambled.
6. To eat, dollop half of the spinach onto each plate, followed by half of the lentil and quinoa mix, top with the egg and spoon some yogurt on the side. Enjoy x
   Thanks to Trudy Watts and Food to Glow

Adapted from Bert Greene’s Greene on Greens and Food52’s Genius Recipes

There are a lot of scallions in this recipe for such a small amount of mashed potatoes, and the original recipe has you cook them until tender in boiling water to reduce their bite. I did this because I like to follow a recipe to the letter when I make it for the first time, but if you’re undaunted by a sharper bite of scallion, you could skip this, or just use fewer scallions. I added a “handful” (I’m sorry, I didn’t even weigh it; I don’t know me either) of kale leaves, basically 3 lacinato leaves, stems removed and cut int very very thin slivers/chiffonade. I think a handful of any greens you have around would be lovely here, or another vegetable, if not too wet (some salted and drained zucchini, perhaps?). I don’t, unsurprisingly, keep a supply of leftover mashed potatoes in the fridge and made this from makeshift ones: 3 small/medium yukon gold potatoes, boiled until tender, and mashed/riced while warm with some butter and buttermilk and seasoning, less than I’d use if serving them solo. I let them cool before adding them to the batter.

Yield: About 14 to 15 pancakes

Ingredients
12 scallions (mine were very thin; I’d use fewer if yours are on the thick side)
1 handful kale leaves, rolled in a stack and sliced into very thin ribbons
2 eggs, lightly beaten
1/4 teaspoon freshly ground nutmeg (I totally skipped this)
1/2 teaspoon coarse or kosher salt (use less if your mashed potatoes are already seasoned)
Freshly ground pepper
1/3 cup fresh bread crumbs or panko (plain and lightweight)
1 1/2 cups cold leftover mashed potatoes
1 tablespoon olive oil
2 tablespoons vegetable oil

Directions
Clean and trim the scallions, leaving about 2 inches of green stems; I reserved the darker green tops for garnish and salad additions. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely. Place the scallions in a medium-sized bowl, add the kale, eggs, nutmeg (if using), salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine.

Heat the oils in a large skillet over medium-high heat until very hot but not smoking. Use about 2 tablespoons batter (I used a cookie scoop that holds slightly less) per pancake, flattening them as they hit the pan. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well. Drain on paper towels, but be gentle as they are still fragile. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot.

Serve scattered with reserved scallion stems, if desired, topped with a crispy egg or alongside a dollop of sour cream or plain yogurt. They also make a wonderful meal with a big salad. Leftovers keep well in the fridge for a few days.
https://smittenkitchen.com/2015/04/potato-scallion-and-kale-cakes/

Ingredients:
1 (12 ounce) bag Beet Greens
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/4 cup chopped onion (or 1 shallot, chopped)
1 garlic clove, finely minced
3 eggs, beaten
1/2 cup whole milk
1/4 pound feta cheese, crumbled
1/4 cup toasted pine nuts
1/8 teaspoon ground nutmeg
5 tablespoons freshly grated Parmesan cheese

Preparation:
Heat oven to 350 degrees. Mist a 9- or 10-inch (better) pie dish with nonstick spray and set aside.
Heat oil in 12-inch nonstick skillet and sauté mushrooms and onions for about 5 minutes, stirring frequently. Add garlic during the last minute, so it doesn’t burn. Remove vegetables from pan into a small bowl and set aside.
In same pan (no need to wash), sauté beet greens until limp but still bright green, about 3 minutes. Remove pan from heat.
In a mixing bowl, stir together eggs, milk and feta. Stir in pine nuts, ground nutmeg, and vegetables. Pour into prepared pie dish. Sprinkle with Parmesan cheese. Bake for 30 minutes.
Remove from oven, allow to cool for 5 or so minutes, and cut.
This works as a meatless dinner, as a light lunch or a brunch entrée. A green salad and fruit salad work well alongside.
If you’re avoiding carbohydrates, this recipe is right up your alley.
How to toast pine nuts: In a dry skillet over low-medium heat, gently toast the nuts for a couple of minutes until they turn light brown, stirring frequently. Do not walk away or they will scorch. You may do this in the skillet before you begin sautéing the mushrooms and onions in this recipe.
Thanks to Michele Merrick

http://www.cutnclean.com/recipes/no-crust-beet-greens-feta-mushroom-quiche

Cake
1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
1 1/3 cup (265 grams) granulated sugar, divided
1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
1/2 teaspoon finely grated lemon zest
2 large eggs
1 1/3 cups (165 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/4 teaspoon ground ginger
1/3 cup (80 grams) sour cream
Crumb
1 cup (125 grams) all-purpose flour
1/4 cup (50 grams) light brown sugar
1/8 teaspoon table salt
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted

Make the cake: Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling). Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, 3/4 teaspoon table salt and ground ginger together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture, mixing between each addition until just combined.
Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).
Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer. Bake cake in preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.
Cut the two exposed sides of the cake free of the pan, if needed, then use the parchment “sling” to remove the cake from the pan. Cut into 2-inch squares and go ahead and eat the first one standing up. (If it’s written into the recipe, it’s not “sneaking” a piece but, in fact, following orders, right?) Share the rest with friends. Cake keeps at room temperature for a few days, but I didn’t mind it at all from the fridge, where I kept it covered tightly.
From Smitten Kitchen

Ingredients
1 tablespoon olive oil
1 shallot, chopped
1 clove garlic, chopped
1 teaspoon red pepper flakes
1 1/2 pounds turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 tablespoons Dijon mustard
1 cup chicken stock
1/2 cup chopped pecans, toasted

Directions
Heat olive oil in Dutch oven over medium heat.
Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-turnip-greens-recipe.html?oc=linkback

Ingredients
1 tbsp extra-virgin olive oil
2 garlic cloves (thinly sliced)
8 ozs baby arugula (rinsed and drained well)
1 tbsp balsamic vinegar
1/4 tsp coarse salt
freshly ground pepper
Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not 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.

From Martha Stewart

Ingredients

1/4 cup balsamic vinegar

1 garlic cloves (minced)

3/4 tsp kosher salt (plus more for the pasta water)

black pepper

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 cup olive oil

15 ozs chickpeas (drained and rinsed)

1/2 lb fresh mozzarella (chopped into 1/4-inch pieces)

1/2 lb pasta shells

1/4 cup grated parmesan cheese

2 cups arugula (chopped)

Procedures

1 In a large bowl, whisk together the vinegar, garlic, salt, a few cracks of black pepper, thyme, oregano, and olive oil. Add the chickpeas and the mozzarella. Toss well. Cover the bowl with plastic wrap and set aside at room temperature for at least 30 minutes.

2 Bring a large pot of water to a boil. Add a tablespoon of salt and the pasta. Cook according to the directions on the packaging until al dente. When done, drain in a colander.

3 Toss the pasta in the large bowl with the mozzarella and chickpeas. Add a handful of the arugula a sprinkling of parmesan and stir. Continue this process until all of the arugula and most of the parmesan has been added. The arugula will wilt slightly due to the warm pasta. Season to taste with more salt and pepper, if needed. Divide the pasta between four large bowls, and sprinkle with the remaining grated Parmesan. This pasta is great warm, but also works at room temperature.

Adapted from Mollie Katzen’s Get Cooking

Ingredients
11/2 lbs gai lan (gai lan or regular broccoli, see notes)
2 tbsps soy sauce
1 tsp toasted sesame oil (Asian)
Preparation

1. Rinse broccoli. Cut stalks, including leaves and florets, into 2- to 3-inch lengths.
2. In a 5- to 6-quart covered pan over high heat, bring about 2 quarts water to a boil. Add broccoli and cook, uncovered, just until barely tender to bite, 3 to 5 minutes. Drain. Pour onto a platter.
3. In a small pitcher or bowl, mix soy sauce and sesame oil. Drizzle over broccoli.
   From My Recipes

Ingredients
5 eggs, beaten well
1/2 tsp. Spike Seasoning (Optional, but Spike is really good in eggs. Use other seasonings as desired if you don’t have Spike.)
2 T chopped onion or red onion
1-2 tsp. olive oil (or more, depending on your pan)
3 oz. chopped kale (2 cups chopped kale. You could use other greens like chard, collards, spinach, or broccoli rabe.)
1/3 cup grated white cheese (I used a low-fat blend called pizza cheese which had Mozarella, Provolone, Romano, and Parmesan cheese)

Directions
Beat eggs with Spike seasoning in small bowl.

Heat olive oil medium high in non-stick 10″ frying pan. Add onions and saute about 2 minutes, until soft but not browned. Add kale all at once (it will be above the top of the pan.) Let kale wilt for a minute or two, then use a large turner to turn it over so it wilts evenly and reduces in size by at least half. This will take 2-3 minutes.

Check pan to see if you need more oil before you add the eggs, and add more if needed. Add eggs all at once, then immediately lower heat to low. Let omelet start to cook, and when you see firm edges, gently lift them with the turner and let the uncooked egg run under. Cook about 10 minutes, until eggs are mostly set but still wet looking. Then use turner and gently flip one half of omelet over onto the other half. Cook 1-2 minutes more if needed, then slide omelet out on to serving plate.

Serve topped with fresh parsley if you have parsley in your garden that’s begging to be used. This is great served with sour cream on top.

From KalynsKitchen.com

1 handful of bacon, cut into small strips
1 large onion, finely diced
1 clove garlic, sliced
Bunch of turnip greens, washed and cut into 1-inch lengths
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper
turnip, sliced paper-thin (optional garnish)

In a frying pan over medium heat, fry bacon until it’s crispy and rendered. Remove bacon and set aside, leaving the fat in pan. Turn up heat to medium-high, add onion, garlic, and ½ tsp of sea salt, and cook for 1 minute, stirring a few times. Turn down heat to medium low, cover pan, and cook for 5 minutes. Uncover pan, turn up heat to medium, add balsamic and cook for 1 minute. Add greens, cover and cook for 2-3 minutes, stirring occasionally. The greens should be wilted, but still vibrant. Adjust salt to taste, grind over some fresh black pepper, and garnish with crispy bacon and turnip slices. Serve immediately.
Thanks to our long time employee and friend Benjamin Lee

I modified this recipe slightly to use Gai Lon instead of broccolini. They are very similar.
INGREDIENTS
8 ounces broccoli rabe (about 1/2 bunch) or broccolini, trimmed or gai lon (Asian broccoli)
2 teaspoons minced garlic
1/2 teaspoon salt, divided
2 tablespoons extra-virgin olive oil, divided
3 1/2 cups shredded peeled turnips (about 2 medium; see Tip)
1/2 cup chopped onion
8 large eggs
2 large egg whites
1/4 cup milk
1/2 cup shredded fontina or Cheddar cheese
PREPARATION
Preheat oven to 425°F.
Bring a large pot of water to a boil. Add broccoli rabe (or broccolini or gai lon) and cook until very tender, about 5 minutes for broccoli rabe (or 6 to 7 minutes for broccolini). Drain well. Transfer to a large bowl and toss with garlic and 1/4 teaspoon salt. Set aside.
Heat 1 tablespoon oil in a large ovenproof nonstick skillet over medium heat. Add the turnips, onion and the remaining 1/4 teaspoon salt. Spread and pat the mixture into an even layer; cook, without stirring, for 2 minutes. Then stir the mixture and scrape up any browned bits. Pat the mixture back into an even layer and continue cooking, without stirring, for 2 minutes. Stir again, spread back into an even layer and cook until mostly golden brown, 2 to 4 minutes more. Transfer to a plate. Wash and dry the pan.
Whisk eggs, egg whites and milk in a medium bowl. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add the egg mixture and cook, stirring briefly, until beginning to set, about 1 minute. Remove from the heat. Spoon the turnip mixture evenly over the eggs. Top with cheese, then the broccoli rabe (or broccolini).
Transfer the pan to the oven. Bake the frittata until set, about 15 minutes. Remove from the oven and let stand 5 minutes. To release the frittata from the pan, run a flexible rubber spatula along the edges then underneath, until you can slide it out onto a cutting board or serving plate. Cut into wedges and serve.
TIPS & NOTES
Tip: To prevent nicking your fingers on the sharp holes of a box grater while shredding round root vegetables, such as turnips or beets, shred about half the vegetable, then use a clean dish towel to grip the remaining half (and protect your fingers) as you shred. Or, use the shredding blade on your food processor and let the machine do the work for you.
Thanks to Sue Corser and eatingwell.com

Making pesto is my secret to pretty much any greens overabundance. You can use basil of course but also parsley, cilantro (my favourite), radish tops, carrot tops (see earlier recipe), spinach (really nice option), kale, arugula, nettles – the list is almost endless, personally I wouldn’t use chard or beet greens but that doesn’t mean you shouldn’t try them!