DARK LEAFY GREENS RECIPES
Okay, okay, we get it: Dark leafy greens are really good for us and we need to incorporate them into our diet. But how to make them really delicious? Or get the kids to eat them? Our contest with Food52 produced hundreds of fantastic recipes. We announced the finalists last week, but felt we had to run all of our tops. Who knew how inventive our submissions could get! Special thanks to Amanda and Merrill for Food52 x goop, one of my favorite collaborations ever.
Love, gp
Slow-Cooked Kale, Pancetta, Breadcrumbs + Poached Egg
We tried this without the pancetta and it was still indulgent and super tasty. Top it with a poached egg for a perfect, healthy breakfast.
Collard Roll-Ups with Coconut Curry Kale
We love the ingenuity of this recipe, from the kale/collard greens combo, to the garlic, coconut, curry and orange filling. It’s uniquely delicious, and the sushi roll presentation makes it perfect for a bento box lunch.
Pici Pasta with Dandelion Greens
The creaminess of the eggs and the chili are the perfect complement to the bitterness of the dandelion greens. This is almost like a light, veggie carbonara.
Roasted Carrots with Mustard Greens Gremolata
Chopping the mustard greens and sprinkling them over the carrots as a gremolata is a unique way to optimize their bright and intense flavor.
Crispy Coconut Kale with Roasted Salmon
We’re into the coconut, sesame, sriracha combination on the salmon and kale. We also love anything that can be cooked in one pan. We omitted the sweet potatoes, as we found the rice was an ideal amount of starch.
Moroccan Beet Greens
With just a few aromatics and spices, this recipe enhances the flavor of the beet greens’ without overwhelming them. Cooking them with a little bit of water, as instructed here, leaves them perfectly soft.
Kale, White Bean & Sweet Potato Korma
This is a rich, hearty vegan stew that’s easy and quick to make for a weeknight dinner. We like heat, so we added a pinch of red chili flakes to the coconut oil to simmer with the onions.
