Sautéed Greens: 
You can use Spinach, Kale, Chard, Bok Choy, Beet Greens, Kohlrabi Greens, Turnip/Radish Greens, Collard Greens, Mustard Greens or any other greens that are a bit too fibrous or hardy for eating raw. This recipe is extremely versatile and can be tweaked depending on your tastes.
Braised Greens:
Miso-Glazed Greens 
Southern-Style Collard Greens
Green Smoothies
Kale Salad
Salad Dressings
Back to Top