Maria Rickert Hong March 11, 2016

Braised Endive and Fennel

Baking softens the bitterness of endive and brings out the sweetness of fennel. This braised endive and fennel recipe is super-easy to make and delicious!

Serves: 6

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients

4 heads Belgian endive (cut in half, lengthwise through the root)
3 bulbs fennel (cut into thin wedges)
1 teaspoon ghee or coconut oil
1-1/2 cup homemade vegetable or chicken broth
1/4 cup dried cranberries ((optional))
1/2 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9″x13″ roasting pan with ghee or coconut oil.
Step 3
Arrange fennel and endive in pan. Cover with broth. Add salt. Sprinkle with dried cranberries.
Step 4
Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes or until the fennel is tender.

Ingredients

1 bunch kale
2 teaspoons olive oil
2 pinches sea salt
1/4 cup nutritional yeast

Directions

Step 1

Clean and rinse kale. Pat or spin dry. Tear out stem and discard. Tear leaves into bite-sized pieces.

Step 2

In a large bowl, add in olive oil, sea salt and nutritional yeast. Place on a large baking sheet and bake at 250F for 15 minutes. Turn over and cook for 5 more minutes.

Ingredients

2 tablespoons olive oil
1 lb sausage (small dice)
1/2 cup ghee or unsalted butter
1/2 cup sorghum flour
1-1/2 cup yellow onion (diced)
1 cup celery (finely diced)
2 tablespoons ghee
2 tablespoons garlic (finely minced)
1/2 head green cabbage (roughly chopped)
1 bunch collard greens (roughly chopped)
1 bunch mustard greens (roughly chopped)
1 bunch turnip greens (roughly chopped)
2 bunches carrot greens (roughly chopped)
1 bunch kale (roughly chopped)
6 cups spinach (roughly chopped)
1 bunch flat-leaf parsley (roughly chopped)
10 cups homemade chicken broth
5 teaspoons fresh thyme
5 teaspoons fresh tarragon (chopped)
2 leaves bay
1 teaspoon cayenne pepper
1 tablespoon file’ powder
2-1/2 teaspoons sea salt
3-1/2 teaspoons freshly ground black pepper

Directions

Step 1

Heat oil in a large cast-iron skillet over medium heat. Add sausage and cook until browned. Use a slotted spoon to transfer sausage to a plate. In the same skillet over medium heat, combine 1/2 cup ghee and flour. Cook, whisking constantly, until you have a medium-brown roux. Stir in onions, celery and garlic and saute’ until tender, taking care not to burn rout. Set aside.

Step 2

Heat 2 tablespoons ghee in a soup pot over medium-low heat. Add cabbage and cook, stirring, until wilted. Stir in greens and parsley and cook until wilted. Add broth, bring to a simmer and cook until greens are completely tender, about 20 minutes.

Step 3

Use a ladle to remove about 4 cups of liquid from greens and add it to roux-vegetable mixture. Whisk to combine and return skillet to stove over medium heat. Warm briefly and then use a spatula to scrape mixture into greens. Return to a simmer and stir in reserved sausage, herbs, spices and simmer 20 minutes. Use an immersion blender or puree’ in batches in a countertop blender until smooth. Return soup to a simmer. In a small bowl, stir file’ with 2 tablespoons water until smooth and then add mixture to gumbo. Simmer 20 minutes more and then season to taste.

Ingredients

1 bunch leafy green vegetables
1 head garlic (minced. I like a LOT of garlic! You don’t have to use this much if you don’t want to.)
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt

Directions

Step 1

After washing vegetables, remove stem from leaf, chop and set aside.

Step 2

If you have collard greens or kale, you will need to blanch the leaves in a pot of boiling water for a few seconds until they turn a bright green. Once they do, shock them by placing in ice water to stop them from cooking further. Chop to desired thickness.

Step 3

Heat oil in large saute pan over medium low. Saute garlic for a minute, then add in chopped stems and cook for a few minutes, until soft.

Step 4

For kale or collard greens, add leaves to garlic and stems. Mix thoroughly and remove from heat.

Step 5

For any other type of green (spinach, chard, mustard greens, turnip greens, carrot greens, beet greens, dandelion greens, etc.), shred and place in pan on top of garlic. Keep turning over until all leaves are wilted. Remove from pan and chop to desired thickness.

Ingredients

1 cup quinoa
2 cups filtered water
4 large pasture-raised eggs (whisked)
3 large scallions (sliced thin)
3 cloves garlic (minced)
1/2 teaspoon sea salt
1 cup steamed swiss chard or kale (chopped)
1 cup gluten-free breadcrumbs
1 tablespoon ghee or coconut oil

Directions

Rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 15 minutes. Let cool to room temperature.

In a large bowl, mix together cooked quinoa, eggs, scallions, garlic, salt, steamed chard or kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. Form patties.

Heat ghee or coconut oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

Ingredients

2 bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic (minced)
1/4 cup hazelnuts, coarsely chopped (soaked overnight, rinsed and drained, then dehydrated)
1 tablespoon raw apple cider vinegar
2 teaspoons raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Wash greens, remove stems and chop into 3/4-inch pieces, then place greens in a large mixing bowl. Heat oil in a sauté pan on medium low, then add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, honey, salt and pepper, and pour the hot vinaigrette over the dandelion salad and toss well.

Ingredients

2 cups Brussels sprouts (ends cut off)
1/2 teaspoon sea salt
1/2lb shelled chestnuts
1 cup homemade broth
1 tablespoon ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)

Directions

Pre-heat oven to 350 degrees.

In a medium-sized sauce pan boil 2 inches of filtered water. Add Brussels sprouts to boiling water with a pinch of sea salt. Boil for 5 minutes. Drain and add to a baking dish with chestnuts and stock.

Sprinkle oil and salt on top. Bake uncovered for 20 minutes.

Ingredients

1/2 cup filtered water
1 medium cucumber
1 cup fresh dark-green lettuce
1/2 bunch parsley
1/2 bunch cilantro
3 ribs celery
1 cup strawberries (fresh or frozen)

Directions

Place all ingredients into a blender. Blend until smooth.

Ingredients

1 bunch dandelion greens
1/2 cup walnut pieces
1 bunch mustard greens
1 bunch collard greens
1 tablespoon ghee or coconut oil
4 cloves garlic (peeled and minced)
sea salt (to taste)

Directions

Toast the walnuts in a 350-degree oven for 5-10 minutes, until they release a fragrant odor.

Wash the greens and remove any coarse stems (especially from collards and mustard greens).

Bring 3 inches of salted water to boil, add the greens and boil for 5 minutes uncovered.

Drain the greens, lay on a flat surface to cool, and then chop.

Heat the oil in a large sauté pan, add garlic and cook for 1 minute, stirring so the garlic does not burn.

Add greens, walnuts and salt to taste. Cook until greens are heated through.

Ingredients

1 bunch kale (finely chopped)
2-3 tablespoons ghee or coconut oil
1 medium onion (small dice)
4 cloves garlic (minced)
1/2 cup raw cashews (soaked overnight, rinsed and drained)
2 cups water or homemade chicken broth or vegetable broth
1 tablespoon lemon juice (freshly squeezed)
1/2 teaspoon sea salt
1/2 teaspoon Herbamare
1 small lemon (zested)

Directions

Heat a large skillet over medium heat. Add the oil, then the onions and garlic. Saute’ for about 5 minutes or until soft. Add them to a blender along with all other ingredients except for the kale. Blend until smooth and creamy.

Place the sauce and chopped kale back into the skillet and simmer for 10-15 minutes, or until kale has softened and sauce has thickened. Taste dairy-free creamed kale and season with sea salt and pepper.

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