Leafy Greens
38 recipes found

Fresh Sturgeon With Spring Vegetables

Sweet Potato and Kale Salad With Roquefort
This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.

Ravioli With Spinach
My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.

Mixed Green Salad

Lettuce Salad With Tomato Dressing

Breaded Veal Chop With Salad Of Young Greens

Chicken Livers With Spinach Noodles

Linguine With Bay Scallops And Pancetta

Pear and Celery Root Salad

Corn Salad

Arugula and Red-Leaf Lettuce Salad

Grilled Steaks Marinated Seoul Style

Cabbage, Carrot and Purple Kale Latkes
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.
