Ingredients

• 1 1/4 cups dried red kidney or roman beans, soaked overnight in water to cover by 2 inches
• 8 cups water or vegetable stock, plus more if needed
• 1/4 cup extra virgin olive oil (EVOO)
• 3 garlic cloves, finely chopped
• 1 bay leaf
• 14 oz kale or collard leaves, trimmed of the thick center stems, coarsely chopped
• 4 oz Portuguese chouriço or Spanish chorizo, thinly sliced (optional)
• 1 tablespoon finely chopped cilantro, or to taste
• 1 tablespoon coarse salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Instructions

1. Drain and rinse the beans. Place the beans in a large stockpot with 8 cups water or vegetable stock. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour or until the beans are very tender, and can be easily mashed with a fork.
2. Using a wooden spoon, press about half of the beans against the side of the pot to thicken the broth, leaving some beans whole. Alternatively, push half of the beans through a food mill, colander, or sieve set over a bowl, discarding the skins, then return the bean purée to the pot.
3. Add the olive oil, garlic, and bay leaf, and return the soup to a boil. Add the kale (or collards), sausage (if using), cilantro, salt, and pepper. Re-cover the pot, reduce the heat, and simmer for about 10 to 15 minutes, until the kale is tender, but not mushy. If the soup is too thick at this point, add water or stock to thin it to your linking.
4. This soup can be served simply or with crusty country bread and olives.

Notes

Ingredients

• 1/4 cup neutral vegetable oil
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and minced
• 1/2 to 1 jalapeno chile, finely chopped
• 1 yellow onion, finely chopped
• 1 teaspoon ground cumin
• 1 sweet potato, about 1 pound, peeled and cut into medium-size pieces
• 1 1.2 cups tomato puree
• 6 cups chicken stock or vegetable stock
• 1 bunch collard greens, about 13 ounces, stemmed and leaves cut into 1/2-inch ribbons (about 3 cups)
• 1 cup chunky natural peanut butter
• fine sea salt
• cooked long-grain white rice, for serving
• 1/4 cup coarsely chopped fresh cilantro
• 1 1/2 cups roasted peanuts
• 2 cups unsweetened shredded dried coconut, toasted

Instructions

1. Warm the oil in a large pot over medium-high heat. Add the garlic, ginger, chile to taste, onion, and cumin and cook, stirring occasionally, until the onion and garlic are tender, about 4 minutes. Decrease the heat if the vegetables begin to brown.
2. Add the sweet potato, tomato puree, stock, and collard greens, stir well, and bring to a gentle simmer. Dilute the peanut butter with some of the hot liquid from the pot until it is fluid, then add the diluted peanut butter to the pot and stir until evenly distributed in the hot liquid. Season with salt, adjust the heat to maintain a gentle simmer, and cook until the sweet potato is tender, about 10 minutes. The mixture should thicken slightly, becoming more stew-like.
3. Spoon the rice into shallow bowls and spoon the stew over the top. Garnish with the cilantro, peanuts, and coconut and serve immediately.

Ingredients

• 1 cup peanut oil, lard or other vegetable oil
• 1 cup flour
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 4 cloves garlic
• 2 bay leaves
• 1 Tbsp Cajun seasoning (see below)
• 1 ham hock (optional)
• 10 cups water
• 3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
• Salt
• 1 pound smoked andouille sausage (optional)
• File powder to taste (optional)
• Cajun Spice Blend
• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 1 teaspoon celery seed
• 1 teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 Tbsp garlic powder
• 2 Tbsp sweet paprika

Instructions

1. Make the roux: Start the gumbo by making a roux, which will add a lot of flavor and thicken the gumbo. Heat the cup of peanut oil or lard (both are traditional roux ingredients) over medium heat for a minute or two and then stir in the flour. Mix so there are no lumps.
2. Cook the roux over medium-low heat until it is the color of chocolate. It is your choice how dark you let your roux go. The darker it is, the better, but once the roux gets dark it can burn easily, so you must stir constantly and keep and eye on it.
3. Heat water to a simmer: While the roux is cooking, bring the 10 cups of water to a simmer.
4. Add onions, celery, green pepper, then garlic to roux: When the roux is dark enough, mix in the chopped onions, celery and green pepper and turn the heat to medium. Let this cook, stirring occasionally, until the vegetables soften. Add the garlic and cook another 1-2 minutes.
5. Add bay leaves, spice, hot water: Add the bay leaves, the Cajun spice and slowly stir in the hot water. The roux will seize up at first, but keep stirring and it will all come together in a silky broth.
6. Add ham hock, greens, cover and simmer: Add the ham hock and all the greens. Taste for salt, but remember the ham hock will be salty, so let the broth be a little under-salted for now. If you want to add more Cajun spice, do so now. Cover the pot and simmer gently for 1 hour and 15 minutes.
7. Remove meat from ham hock bones, chop and return to pot: Check the ham hock. If the meat is falling off the bone, remove it, discard the bones, chop the meat and return it to the pot. If the hock is not ready, keep simmering the gumbo; ham hocks don't always cook at the same rate.
8. Add andouille sausage: Once the hock is ready, add the andouille sausage and cook for another 15 minutes.
9. Serve with file powder at the table.

Notes

Ingredients

• 8 large collard leaves
• Veggies of choice (avocado, sliced tomatoes, cucumbers, sprouts, etc.) and even quinoa or sunflower seeds are nice in there too!
• Chickpea beet spread
• 10 oz soaked or canned garbanzo beans
• 1/2 a med-sized beet, peeled
• 2 carrots, peeled
• Juice from one lemon
• 2 tablespoons tahini
• 3 teaspoons olive oil
• Salt to taste
• Cracked black pepper to taste
• 1-2 tablespoons agave nectar
• A few sprigs of fresh parsley
• 1/4 fresh garlic clov

Instructions

1. Place carrots into food processor and pulse until consistency of rolled oats. Remove and set aside. Put garbanzos, beets, parsley, garlic, olive oil and lemon juice in food processor and pulse until creamy. Add a little water, one tablespoon at a time, if necessary to thin a little. Scrape sides of food processor and add salt (like 1/4 teaspoon), some pepper, tahini and agave and pulse again a few times. Taste and add any additional salt or pepper. Fold in carrots until well combines. Place in fridge to chill.
2. Remove the healthiest looking collard leaves from the bunch and trim off the white stalk that does not have any green leaves attached. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp.
3. Dry leaves completely. Place leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf (refer to image in post). Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife.
4. Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way (refer to image in post). Apply a good amount of spread at the center where the two leaves overlap and pile up veggies of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.

Ingredients

• 4 oz. very thinly sliced country ham or prosciutto
• 1 cup coarse fresh breadcrumbs
• 4 tablespoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1 cup finely grated Parmesan, divided
• Kosher salt and freshly ground black pepper
• 2 bunches collard greens (about 1 lb.), center ribs and stems removed
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ¼ teaspoon freshly grated nutmeg

Instructions

1. Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
2. Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.
3. Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
4. Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
5. Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.
6. Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
7. DO AHEAD: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Notes

Ingredients

• 1 pound collard greens, chopped
• 1 medium clove garlic, pressed or chopped
• ½ red onion, sliced
• Mediterranean Dressing
• 1 tsp. lemon juice
• 1 Tbsp. extra virgin olive oil
• sea salt and black pepper to taste
• 1 ½ Tbsp. sunflower seeds
• Whisk together in small bowl to combine. Set aside
• Optional Ingredients: sliced kalamata olives, pumpkin seeds, a few drops of soy sauce, cayenne pepper

Instructions

1. Fill bottom of steamer with 2 inches of water. While steam is building up, slice collard greens leaves into 1/2-inch slices and cut again crosswise. Cut stems into 1/4-inch slices. Add collards, chopped garlic and red onion to steamer and steam for no more than 5 minutes.
2. Transfer to a bowl. For more flavor, toss collard greens with the dressing and any of the optional ingredients you desire while they are still hot.
3. http://www.whfoods.com/genpage.php?tname=recipe&dbid=323