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
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.