This is one of my favorite ways to eat parsnips. It takes about 10 minutes—start to finish! Scale up as needed.
Serves 2

3 tablespoons olive oil
½ an onion, sliced or chopped
5-6 small or several larger parsnips, trimmed and scrubbed, peeled if the skin seems fibrous
½ small bunch parsley, chopped
Lemon juice
Salt and pepper
Lemon juice
Grate the parsnips on the large holes of a box grater (or in food processor). Add olive oil to the largest skillet you heat over medium-high heat. Add the onion and sauté for just a minute or two. Add the grated parsnips and a few generous pinches of salt and sauté, stirring frequently until browned and almost tender about 7 minutes on fairly high heat. You may want to cover the pan and you may need to add a bit more oil and/or turn the heat down a bit so they don’t burn. When the veggies are almost tender add the chopped parsley and mix well. Now scoot the parsnip mixture to one side of the pan. Add a bit more oil to the open side and fry your eggs there. Drizzle the parsnips mixture with a little lemon juice. When the eggs are cooked to your liking, serve the hash topped with the eggs, which you generously peppered and salted and drizzled with more olive oil.

Ingredients
4 cups vegetable stock
2 yams, washed and cut to a large dice
1 medium white onion, diced
1 can red kidney beans, rinsed
1 can crushed tomatoes
1 bunch Abundant Acres spinach
⅓ cup of lentils, rinsed
1 bunch curley parsley, washed and chopped
2 limes
1 clove of garlic, minced
1 teaspoon turmeric
2 tablespoons butter
salt and pepper to taste
Instructions
In a large stockpot, melt the butter and toss in the diced onions, minced garlic, turmeric and a ½ teaspoon each of salt and pepper.
Saute for 2-3 minutes on medium-high until the onions are translucent.
Turn off the heat and toss in the chopped yams and rinsed lentils. Pour the stock over and cook over medium-low for 20 minutes.
Add in the spinach (just throw it straight in), beans, tomatoes and juice of 2 limes and cook for another 20 minutes.
You’re almost done! Toss in the parsley and give it a big stir. Taste your soup and add in more salt and pepper as needed.
Simmer another 5 minutes, then enjoy!

Salad
1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
1/2 cup slivered almonds, very well toasted and cooled
1/3 cup dried cherries, chopped a bit
2 to 3 scallions, thinly sliced
2 teaspoons chopped fresh dill
2 ounces ricotta salata, crumbled or finely grated
Few gratings of fresh lemon zest

Dressing
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
Just shy of 1 teaspoon honey
Salt and freshly ground black pepper to taste

Rinse quinoa well in a small colander. This is essential to remove bitterness. Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15 to 20 minutes, until tender. Drain any un-absorbed liquid from cooked quinoa. Spread quinoa on a plate to cool quickly.

Wash your kale and dry it well. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add remaining salad ingredients to kale and toss to mix.

Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Season with salt and pepper to taste, then dig in.

http://smittenkitchen.com/blog/2014/03/kale-and-quinoa-salad-with-ricotta-salata/

Adapted from Brussels Sprouts for Breakfast via Food52

I think these could also be good as a party appetizer, perhaps twice-baked little red potatoes? A little fussy, scooping and restuffing all of those little potatoes, but what delicious bites they’d be. A melon baller made easy, neat work of the scooping (also my favorite to remove halved apple cores).

Serves 6 as a side; 3 as a hearty main

Ingredients

3 russet potatoes (mine were 9 to 10 ounces each)
1 bundle lacinato kale (aka dinosaur, tuscan or black kale), swiss chard or spinach (10 ounces)
Coarse salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar, gruyere or comté, 2/3 cup finely grated parmesan or pecorino, or 1/2 to 2/3 cup cream cheese or goat cheese, softened
3/4 cup sour cream
Freshly ground black pepper or red pepper flakes to taste

Directions
Heat oven to 400°F (205°C).

Cook potatoes the first time: Gently scrub potatoes but do not peel. Pierce all over with a fork so that steam escapes [raise your hand if you’ve forgotten to do this and had the pleasure of jumping three inches off the sofa due to an oven ka-pow!] Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a skewer. Leave oven on.

Alternatively, you could microwave fork-pierced potatoes for 10, turning them over halfway through to ensure even cooking. You could also boil the whole potato for 15 minutes.

While potatoes cook, prepare your filling: Tear kale, chard or spinach leaves from stems (you can save the stems for another use, such as a vegetable stock or juicing) and plunge leaves in cold water to remove any residual dirt or grit. No need to dry them when you’re done. Tear leaves into large chunks. Heat a skillet over medium-high and add greens and a pinch of salt. Cook them in the pan with just the water clinging to the leaves until they wilt and collapse. Transfer to a colander and when cool enough to handle, wring out any extra moisture in small fistfuls. On a cutting board, finely chop greens. You should have about a cup of wrung-out, well-chopped greens; don’t worry if you have a little more or less.

Trim leek down to just yellow and pale green part. Halve lengthwise — if it’s gritty inside, plunge it in cold water to remove grit, then pat dry. Cut leek halves lengthwise again, so that they’re in quarter-stalks, and thinly slice.

Heat a large skillet over medium heat; add butter and oil. Once both are warm, add leek and reduce heat to medium-low. Cook until mostly tender and sweet, about 10 to 15 minutes, stirring occasionally. Try to avoid letting it brown. Add chopped greens back to skillet and warm with leeks, 1 minute. Transfer mixture to a bowl.

Prepare potatoes: When potatoes are cool enough to handle, halve lengthwise and scoop out all but the last 1/4-inch thickness of skin and potato (essentially, you want to leave a shell inside for stability) and add potato filling to bowl with leeks and greens. Arrange the potato shells on a baking sheet. Mash potatoes, leeks and greens together until smooth. Stir in the sour cream, 3/4 of cheese and more salt and pepper than you think you’ll need. Heap filling in prepared potato skins. Sprinkle with remaining 1/4 of cheese.

Bake potatoes a second time: For 20 to 30 minutes, until bronzed and crisp on top.

http://smittenkitchen.com/blog/2014/12/twice-baked-potatoes-with-kale/

from http://kitchen-parade-veggieventure.blogspot.ca/2015/03/crazy-good-cooked-cabbage.html
Hands-on time: 25 minutes
Time to table: 90 minutes
Makes 3 cups
Ingredients
CABBAGE
1/2 half head green cabbage
Soaking water with 1 tablespoon table salt
1 inch salted water
1/2 teaspoon ground or whole caraway
SAUCE
1 tablespoon butter
1/2 onion, chopped small
1 teaspoon good mustard
Salt & pepper to taste
1 tablespoon lemon juice
1 tablespoon sour cream

Directions
SOAK CABBAGE IN SALTED WATER 30 MINUTES Remove the outer leaves, then slice the core out of the center in a large V cut. Cut the half into four sections, then soak for 30 minutes in salted water. Drain water and with a knife, cut into thin-as-possible ribbons.

COOK CABBAGE IN SEASONED WATER Fill a large pot with 1″ of water, add the caraway. Add the cabbage ribbons and bring to a boil, cover and let cook until just soft, about 5 minutes. Drain water away, setting cabbage aside.

MAKE SAUCE In the same pot, melt the butter and onion, saute just until soft. Add the cabbage, mustard, salt and pepper and cook just until soft, another 5 minutes. Stir in lemon juice and sour cream. Adjust seasoning and serve.
TO SERVE I found the cabbage good hot from the stove, at room temperature and even leftover, the next day, plain cold from the fridge.
ALANNA’s TIPS & KITCHEN NOTES
BE GENTLE ON THE DISHWASHER If you like, use the same pot for soaking and cooking the cabbage.
IS SOAKING THE CABBAGE NECESSARY? Funny story. Chances are, this is an old recipe because I once had a reader who reported that the reason cabbage is soaked in salted water is this: to “clean it of any critters that might have set up housekeeping in there”. Ha! Want to know more? Dear Anonymous: This Is Why We Blog. In this case, the cabbage is also hydrated in salted water so there’s some seasoning too. But next time, I’ll skip the soaking step and just put the cabbage straight into boiling (but salted) water with caraway.

Adapted from a bunch of inspiring places
Ingredients
1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste
Directions
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

http://smittenkitchen.com/blog/2010/03/baked-kale-chips/

My mom gave me this recipe, it’s positively scrumptious. Originally it is made with swiss chard, but I got my hands on some local, organic beet greens and spinach so I substituted. So good!!!!
This recipe is awesome because it basically is vegan and gluten free, I chose to make it with butter and chicken stock because FLAVOUR -and I am also none of those things.

Ingredients:
1 large bunch swiss chard/spinach/beet greens – feel free to combine, I don’t think kale would compliment the textures, so maybe stick to these amazing leafy greens.
1 can cannellini beans, or 1 cup dry and cooked.
1 can diced tomatoes
1/2 white onion, chopped
4 cloves of garlic, minced
salt and pepper
1 chicken bouillon cube – I use McCormic because it has no MSG and even though it is technically chicken flavour, it has no animal products. BONUS for you vegans out there.
Chilli flakes to taste – I used some chipotle seeds I saved from a batch of pickled chipotles I made earlier.

Preparation:

Sautee the onion in butter and olive oil until slightly golden then add the chopped swiss chard/spinach/beet greens and some salt. Once the greens start to wilt a little, add the minced garlic and chilli flakes and keep stirring.

Add the rinsed and drained beans and stir, follow with the tomatoes. Add the cube of bouillon and some pepper and let the veggies work their magic for about 15 minutes at low-ish temperature, just a modest simmer. Once the tomatoes are cooked and all of the flavours have mingled and married, try it for seasoning and adjust accordingly.

I’m not sure who sent this recipe, but she has an awesome blog (http://thefoodeats.wordpress.com/2014/06/07/hearty-greens-cannellini-beans-and-tomato-stew/)

http://www.epicurious.com/recipes/food/views/Carrot-Pancakes-with-Salted-Yogurt-51236280
With a texture somewhere between a latke and a pancake, these vegetarian fritters are also gluten-free. (Thanks, chickpea flour!)

Ingredients
4 large eggs, beaten to blend
1 pound carrots (about 8 medium), peeled, coarsely grated
1/3 cup chopped fresh cilantro
1/4 cup chickpea flour
Kosher salt, freshly ground pepper
3 tablespoons (or more) olive oil, divided
1 cup plain whole yogurt
1 cup spicy greens (such as baby mustard greens, watercress, turnip tops, or arugula)
1 tablespoon fresh lemon juice
Flaky sea salt (such as Maldon)
Directions
Mix eggs, carrots, cilantro, and chickpea flour in a large bowl (mixture will be loose); season with kosher salt and pepper.

Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Scoop two 1/2-cupfuls of carrot mixture into skillet, pressing each to 1/2″ thickness. Cook, rotating skillet occasionally for even browning, until pancakes are golden brown, about 3 minutes per side. Transfer to paper towels to drain. Repeat to make 2 more pancakes, adding more oil to skillet if needed.

Meanwhile, season yogurt with kosher salt and pepper. Toss greens with lemon juice and remaining 1 tablespoon oil; season with kosher salt and pepper.

Serve carrot pancakes with salad and salted yogurt, seasoned with sea salt and more pepper.

Thanks to Lorraine Brenton and Epicurious

Saag is an intense greens dish. We love it!

Ingredients
1 tsp cumin seeds, toasted and ground
2 large onions, diced
Thumb-sized piece of ginger, peeled and chopped
4 large cloves of garlic, peeled and chopped
½ to 1 hot chili, seeded and sliced
Ghee or other neutral-tasting fat
Large bunch of mustard greens, washed and roughly chopped
Large bunch of spinach, washed and roughly chopped
1/4 cup tomato purée
½ tsp garam masala
Sea salt

Directions

In a large pot over medium heat, fry onions, ginger, garlic and chili in ghee or butter until onions are soft and translucent, about 5 minutes.  Add greens, cumin and ½ tsp salt, and stir until just beginning to wilt.  Incorporate tomato paste, cover, and cook over medium-low heat for about 8-10 minutes.  Once greens are very soft, blend everything to a purée.  Add garam masala, and season to taste with sea salt, and serve.  Traditionally served garnished with paneer (but cheese curds will do in a pinch!).

Thanks to Benjamin Lee

Ingredients
Spinach
Brown Rice
Cheese To Crumble
Salad Dressing
Sesame Seeds

Directions
Half fill large soup bowls with cleaned, stemmed, torn spinach. Make a hollow in the spinach to receive the rice. Sprinkle crumbled cheese onto the spinach bed. Sharp tasting cheeses like cheddar, feta, or roquette work well. Meanwhile cook enough brown rice to satisfy the people being served. Put the hot rice into the spinach hollow, top with more cheese and your favorite tangy, vinegary salad dressing. Sprinkle with toasted sesame seeds. The hot rice melts the cheese, wilts the spinach and creates a steamy melange.

For a bacon lover’s version, cook a few slices of bacon until crisp. Crumble onto the rice. Make a dressing by adding vinegar, a little dry mustard, a little honey, salt, and pepper to the hot bacon grease. Whisk with a fork and drizzle over the salad.

Thanks to Brookfield Farm, MA

The nice thing is you can make it in a large 9×13″ pan, so there’s no fiddly bits, and it’s terrific heated or cold for lunches, if you’re lucky enough to have leftovers!

Ingredients
6 Tbsp chopped fresh dill
large bunch chopped parsley
8–10 scallions, sliced (or I use diced onions too)
2 pounds fresh/frozen spinach
1/2 c olive oil
6 eggs
1 1/2 pounds crumbled feta cheese
½ cup currants or a few tbsp of pine nuts (optional)
package phyllo pastry
1/4 c melted butter

Directions
1. In a large bowl, mix olive oil, dill, parsley, scallions.
2. Cook spinach and squeeze out excess water (if using already frozen, thaw in a sieve so water drains out), then chop and add to the bowl mixture
3. Beat eggs and feta together and add to spinach mixture
4. Add currants or pine nuts (if using) to spinach mixture
5. Layer phyllo sheets in a 9*13” pan, adding butter brushed on layers. Spoon mixture on top of the layers of phyllo, then cover with 3-4 more layers of pastry, brushing the top with the melted butter/oil mixture.
6. Bake at 325 degF until golden brown (30-40 minutes).
Thanks to Nature’s Route Farm, NB