Recipes

Collard Greens Salad

I play fast and loose with these ingredients based on the main component of my meal, but the preparation technique is most important. Massaging the greens to help break them down is very important. Longer time is better. I like to wear food prep gloves, but that’s just because I think it feels weird. Clean hands are a great tool! This will make 4-6 hefty servings. It stores well in the fridge for a day or two, also.

  • 8-10 large Collard greens (if using smaller leaves, 12+)
  • 1 Shallot, thinly sliced
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup toasted sliced almonds
  • 1-2 tablespoons neutral oil (I like avocado)
  • 1/4 tsp kosher salt

For the dressing:

  • 1/3 cup neutral oil (I like avocado)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1/2 – 3/4 tsp kosher salt
  • freshly cracked black pepper
  1. Rinse collard green leaves and then remove heavy ribs. (You can keep the ribs for another meal.) Chop greens into pieces approximately 1″ square, and soak in a salad spinner or colander. Slice the shallot in half lengthwise, and then slice into thin pieces. If you have pieces over 1″ long, slice the shallot in half again. Soak shallot in ice water for 10 mins to remove some of the bite, then strain and dry.
  2. Combine all dressing ingredients to a small food processor or blender, or mix thoroughly with a whisk. Taste and adjust any of the ingredients as desired.
  3. Thoroughly dry collards in spinner or with a towel. Add them to a large bowl with a bit of neutral oil and salt, and then massage the greens for at least 5 minutes. Add dressing, and massage for another 2 minutes. Add shallots, dried cranberries, and nuts and mix to combine.
  4. Refrigerate salad for at least two hours before serving. Add more dried cranberries, nuts, and freshly cracked black pepper as desired.

Hamantashen 

Don’t let the hamantashen golem down! Bake a batch of your own this year, and don’t forget to share!

Hamantashen recipe card

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Carrot soup

This is one of my mom’s “famous” soups. It’s easy. It’s tasty. It freezes well. It’s easily adjustable. 6-8 servings.

  • 1-2 tbl oil. (I use light olive)
  • 1 lb. carrots
  • 1 medium/large Onion
  • 1-2 celery stalks
  • medium sized russet potato
  • 4 c broth veggie or chicken stock
  • S/P to taste
  1. Cut up all veggies into about 1/2” pieces and sauté in oil until soft.
  2. Add broth and cook until soft, maybe 20-30 minutes.
  3. Use immersion blender until smooth. If too thick, add a little broth. If too thin, I’ve added instant potato flakes or even oatmeal.

Change it up!

  • Cook with leeks, garlic etc.
  • Roast veggies instead of sautéeing.
  • You can add cooked barley.
  • Top with chives, pumpkin seeds, croutons.

Hearty Greens Soup

Originally published at JFE, it was based on an article I wrote about lowering your personal food waste. I think that throwing out broccoli stems and kale ribs is one of the great shames of our culinary lives. That’s why I came up with this simple recipe for an easy and hearty pareve vegetable soup starring greens and their ribs. 6-8 servings.

  • 6–8 large collard greens or kale leaves
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 4 cups low-sodium vegetable broth (homemade if you’ve got it!)
  • Salt and pepper to taste
  • Cooked rice, orzo or elbow macaroni
  • Sriracha or other hot sauce (optional)
  1. Cut thick ribs away from collard or kale leaves. Stack leaves in a pile and slice them into 1-inch strips, and then into 1-inch squares. Slice reserved ribs diagonally into ¼-inch coins.
  2. Heat olive oil over medium-high heat in a large stockpot and add chopped ribs and salt. Sauté for 4 to 5 minutes.
  3. As soon as ribs begin to brown, add onion and garlic and reduce heat to medium. After another 4 to 5 minutes, add chopped leaves. Add vegetable broth, cover and reduce heat to medium-low. Simmer for an hour to an hour and a half. Season with pepper and additional salt to taste.
  4. To serve: Add ½ cup cooked rice, orzo or other small pasta to a soup bowl, and then add soup. Splash on some sriracha or other hot sauce for a kick if desired.

Many Bean Soup

Originally published at JFE, this recipe came from an article I wrote about cleaning out your freezer. This is a great way to clear out some of those staples we all keep in the pantry, like dry beans, canned veggies and stock. You can easily adapt this recipe to your tastes, including leaving the meat out altogether if desired. 6-8 servings.

  • 1 pound mixed dried beans, any variety (some lentils and barley work here as well)
  • 2 quarts of your favorite stock (homemade or store-bought; vegetable, chicken or beef)
  • 4–6 ounces meat, such as chicken wings, a soup bone, beef bacon or sausage (optional)
  • 1 medium red onion, diced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 15-ounce can diced tomato (no salt added)
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste
  • For serving: Lemon or lime wedges, hot sauce
  1. Rinse and soak the beans overnight in water. The following day, drain beans, rinse again and add to a large stockpot with stock. Bring to a boil, then reduce the heat to a simmer and add meat, if using. Simmer for 2 hours or until the beans are tender.
  2. Add onion, carrot, celery and tomato and cook for another hour. Remove meat, and if desired, chop so pieces are about the same size as the beans and vegetables. Add it back to the soup. Season with salt and pepper to taste.
  3. Before serving, add the chopped fresh parsley and stir. Serve with lemon or lime wedges and hot sauce.