1 bunch of kale, washed and stems removed
2 tbsp apple cider vinegar or lime juice
1-2 tbsp olive oil
sea salt or seasoning blend to taste
Preheat oven to 350°F. Chop or tear kale into pieces. Mix oil, salt and vinegar (or lime juice) in a bowl, mix well with kale and massage into pieces. Spread out on baking sheet. Bake for 10 minutes or until crispy. Take out immediately if it changes colour to brown.
Young Swiss Chard with Sesame Seeds (serves 4)
1 1/2 lbs Swiss Chard
2 tbsp soy sauce
2 tsp sugar (we used a little more)
2 tbsp sesame oil
2 tbsp roasted and very lightly ground sesame seeds
1 1/2 tbsp Chinese Shao Hsing wine or dry sherry
If the leaves are young (leaves and stalks together are no longer than 10″), then wash, but leave whole. If they are mature, then wash and cut crosswise and at a slight diagonal – stalks into fine strips and leaves into 1/4″ wide ribbons. Bring a large pot of water to a rolling boil. Drop in the chard and bring back to a boil. Cover partially and boil rapidly for 3 to 4 minutes, or until the stems are just tender. Drain and rinse under cold water. Squeeze out as much water as possible and put the chard in a bowl. Separate the leaves, which will be like strands now. Combine the soy sauce, sugar, sesame oil, sesame seeds, and wine. Mix well. Pour the dressing over the chard and toss to mix. Serve at room temperature or chilled.
Braised Winter Greens (serves 2) GREENS
1 large bunch green kale, swiss or ruby chard
1 tbsp olive oil
2 garlic cloves, minced
1/4 tsp red chile flakes
1/4 tsp salt
1 tbsp balsamic vinegar or fresh lemon juice
cracked pepper to taste
Stem the greens and place the leaves in a clean sink with cold water to cover. This should loosen any dirt. Lift them out of the water and into a large colander to drain. Rinse again if the greens are particularly gritty.
Heat a wok or large skillet over medium-high heat. Heat the oil and then add garlic, stirring until lightly golden. Add the chiles, and then the greens, all at once. Toss with a pair of tongs, sprinkle with salt, and cover for several minutes to allow the volume to steam down. Uncover and continue to toss over high heat until the greens are wilted. Add vinegar or lemon juice.
Remove greens from the pan with a pair of tongs and return the pan to the burner. Reduce any juices left behind over high heat and drizzle over the greens. Crack pepper over top and serve immediately.