Leafy Greens

Life-enhancing Segments and Interviews


Brussel Sprouts with Chestnuts

Brussel Sprouts with Chestnuts

Aug 26, 2016

Prep and cook time:  30 minutes    Serves 4 2     cups brussels sprouts, ends cut off ½    teaspoon salt ½    pound shelled

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Sweet Curried Kale with Caramelized Shallots

Sweet Curried Kale with Caramelized Shallots

Aug 26, 2016

Prep and cook time:  30 minutes     Serves 2 3     shallots, thinly sliced 1     tablespoon coconut oil 1     tablespoon organic

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Marinated Cabbage Salad

Marinated Cabbage Salad

Aug 26, 2016

4     cups shredded or grated green cabbage 2     cloves garlic, pressed or grated 3     tablespoons raw apple cider vinegar 2    

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Crunchy, Seedy, and Oniony Salad

Crunchy, Seedy, and Oniony Salad

Aug 26, 2016

Prep time:  20 minutes     Cook time: 30 minutes Serves 4 1  head of kale, shredded ¼ head of purple cabbage shredded 1 fennel bulb

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Bitter Greens with Walnuts

Bitter Greens with Walnuts

Aug 26, 2016

Prep and cook time:  25 minutes       Serves  4 ½   cup walnut pieces 1    bunch dandelion greens 1    bunch mustard greens 1  

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The Everyday Salad

The Everyday Salad

Aug 26, 2016

Prep time:  15 minutes           Serves 2 4      cups mixed field greens, washed ½     cucumber, washed and sliced 1    

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Swiss Chard and Tempeh Salad

Swiss Chard and Tempeh Salad

Aug 26, 2016

Prep time:  20 minutes       Serves 4 1       bunch rainbow swiss chard (washed, de-stemmed, and coarsely chopped) ½      package

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Braised Kale with Garlic and Capers

Braised Kale with Garlic and Capers

Aug 26, 2016

10     garlic cloves, thinly sliced 2       tablespoons avocado oil 4       teaspoons capers, drained 1       pound

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Baby Bok Choy and Shiitakes

Baby Bok Choy and Shiitakes

Aug 26, 2016

Prep and cook time:  15 minutes      Serves 2-4 1   tablespoon toasted sesame oil 1   small yellow onion, sliced into strips 4  

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Kale Slaw with Creamy Pepita Dressing

Kale Slaw with Creamy Pepita Dressing

Aug 26, 2016

Kale Slaw: 2    cups chopped kale, stems removed 2    cups shredded green (or red) cabbage ¼   cup dried cranberries 1    tablespoon

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