Spicy Sauteed Kale

1 lb. chopped kale

2 Tablespoons sunflower oil

2 cloves garlic, chopped fine (or more, to taste)

small pinch dried chili flakes (or to taste)

Steam the kale for about 2 minutes.  Heat a large heavy skillet with the oil, and add the garlic and chili pepper.  Add the steamed greens and cook for a couple of minutes.  Serve with pasta, rice, potatoes, or alone.  You can play with lots of variations here, adding a touch of honey, tamari, and/or balsamic vinegar in the greens' last minute of cooking.  Or substitute sesame oil for the sunflower.


Green, Green Soup

2 lbs. sorrel, spinach, chard, or a combination, chopped (remove the large stems if using chard, and reserve for a soup stock at a later time)

3 Tablespoons butter

salt and pepper to taste

pinch of ground nutmeg

5 cups stock (vegetable, chicken, turkey, or beef)

2 Tablespoons tamari or soy sauce

2 eggs

Melt the butter in a large deep saucepan.  Add the greens, salt, pepper, and nutmeg.  Cook until the greens wilt a little and add (already hot) stock and bring to a boil, then turn the heat to medium so that the soup is bubbling but not boiling furiously.  Beat the eggs with the tamari/soy sauce.  Pour the egg mixture in to the pot of bubbling soup in a steady, slow stream, stirring the soup constantly.  

Serves three.