Ingredients

• 1 – 2 cups chicken pieces and scraps from a rotisserie baked chicken (we slice the breast for salads or other recipes, then use the scraps in soup)
• 2 packages dry ramen noodles, any flavor – use only 1 of the flavor packets
• 1 can cream of celery soup
• 6 cups water
• 6-8 cups prepared chicken broth
• 4-6 cups thinly sliced fresh greens or 2 cups cooked greens, drained and chopped
• 1 cup sliced grape tomatoes (optional)
• 2-4 carrots, sliced thinly (optional)
• 2 jalapeño peppers, sliced into thin circles
• 4 scallions (optional)
• 1 hard boiled egg, sliced for garnish (optional)

Instructions

1. Bring the water to boil in a large soup pot, add the baked chicken skin, scraps, scallions and carrots for 7 minutes.
2. When the chicken scraps have turned the boiling water into a rich broth, remove the skin, but leave the chicken pieces and vegetables. Reduce heat to medium high (7 on a scale of 0-9) Add the ramen noodles and boil until tender. If you are using fresh greens, add with the dry ramen noodles. If you are using cooked greens, add them after the noodles are tender.
3. Add one of the jalapeño peppers, the tomatoes, and the cream of celery soup. Add the extra chicken broth and cook on medium high for 7 more minutes.
4. To serve, fill a bowl with soup and garnish with 2 slices of hardboiled egg and the2-3 slices from the second jalapeño pepper. Place 1 lime wedge on the edge of the bowl to squeeze into the soup just before eating for a delicious tang.

Notes

Ingredients

• 6 pounds mustard greens or chicory, stems discarded
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 5 large garlic cloves, thinly sliced
• 1 1/2 teaspoons crushed red pepper
• Salt and freshly ground black pepper
• 1/4 cup plus 1 tablespoon red wine vinegar

Instructions

1. Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Repeat with the remaining greens. Drain very well. Coarsely chop the greens.
2. In a large, deep skillet, heat the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the greens and stir well. Cover and cook, stirring occasionally, until the greens are heated through, about 8 minutes. Season with salt and pepper. Transfer the greens to a large bowl and let cool to room temperature. Stir in the vinegar and serve.

Notes

Ingredients

• 1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
• 1/2 pound cleaned spinach
• 2 tablespoons cornmeal
• 6 garlic cloves, chopped
• 4 jalapeños, seeded and finely chopped
• One 2-inch piece of fresh ginger, peeled and chopped
• 2 red onions, finely chopped
• 1/4 cup vegetable oil
• Salt

Instructions

1. Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
2. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
3. In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.

Notes

Ingredients

• 12 scallions (mine were very thin; I’d use fewer if yours are on the thick side)
• 1 handful kale leaves, rolled in a stack and sliced into very thin ribbons
• 2 eggs, lightly beaten
• 1/4 teaspoon freshly ground nutmeg (I totally skipped this)
• 1/2 teaspoon coarse or kosher salt (use less if your mashed potatoes are already seasoned) Freshly ground pepper
• 1/3 cup fresh bread crumbs or panko (plain and lightweight)
• 1 1/2 cups cold leftover mashed potatoes
• 1 tablespoon olive oil 2 tablespoons vegetable oil

Instructions

1. Clean and trim the scallions, leaving about 2 inches of green stems; I reserved the darker green tops for garnish and salad additions. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely. Place the scallions in a medium-sized bowl, add the kale, eggs, nutmeg (if using), salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine.
2. Heat the oils in a large skillet over medium-high heat until very hot but not smoking. Use about 2 tablespoons batter (I used a cookie scoop that holds slightly less) per pancake, flattening them as they hit the pan. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well. Drain on paper towels, but be gentle as they are still fragile. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot. Serve scattered with reserved scallion stems, if desired, topped with a crispy egg or alongside a dollop of sour cream or plain yogurt. They also make a wonderful meal with a big salad. Leftovers keep well in the fridge for a few days.