Braised Endive and Fennel

Braised Endive and Fennel

Serves 6
Prep time 5 minutes
Cook time 45 minutes
Total time 50 minutes
Dietary Dairy-Free, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Leafy Greens, Side Dishes
Misc SERVE HOT

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.

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

Dairy-Free Cheesy Kale Chips

Dairy-Free Cheesy Kale Chips

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Vegan, Vegetarian
Meal type Appetizers, Leafy Greens, Snacks
Misc CHILD FRIENDLY

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.

You can save a lot of money by making these super-easy, dairy-free, cheesy kale chips. Your kids will gobble them up!

Gumbo Z’herbes

Gumbo Z’herbes

Serves 12
Prep time 1 hour
Cook time 1 hour
Total time 2 hours
Dietary Gluten-Free
Meal type Soups
Misc FREEZABLE, SERVE HOT
From book Pickles, Pigs & Whiskey

Ingredients

  • 2 tablespoons olive oil
  • 3/4lb pork sausage (small dice)
  • 1/2lb tasso (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 bacon fat
  • 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 stock
  • 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

Note

This gumbo z'herbes recipes is from John Currance. Substitute other greens for ones you can't find in your area.

Directions

Step 1
Heat oil in a large cast-iron skillet over medium heat. Add sausage and tasso and cook until browned. Use a slotted spoon to transfer sausage and tasso to a plate. In the same skillet over medium heat, combine butter 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 bacon fat 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 stock, 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 stovetop over medium heat. Warm briefly and then use a spatula to scrape mixture into greens. Return to a simmer and stir in reserved sausage and tasso, thyme, tarragon, bay leaves and cayenne 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 with salt and pepper.

Garlicky Greens

Garlicky Greens

Serves 4
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Leafy Greens
Misc CHILD FRIENDLY, SERVE HOT

Ingredients

  • 1 bunch leafy green vegetable
  • 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

Note

Garlicky greens:  Here's how to cook any kind of leafy green vegetable simply and deliciously!

Directions

Step 1
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.

QUINOA AND KALE PATTIES

QUINOA AND KALE PATTIES

Serves 8
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Dairy, Egg
Dietary Diabetic-Friendly, Gluten-Free, Vegetarian
Meal type Appetizers, Grains, Leafy Greens
Misc SERVE HOT
Website TreeHugger
You can serve these patties as a veggie burger on a bun or use one to top a salad of mixed greens. Lemon, parsley, avocado and/or salsa make tasty garnishes.

Ingredients

  • 1 cup quinoa
  • 2 cups filtered water
  • 4 Large pasture-raised eggs (whisked)
  • 1/3 cup Parmesan cheese (shredded)
  • 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 extra-virgin olive oil

Note

You can serve these patties as a veggie burger on a bun or use one to top a salad of mixed greens.  Lemon, parsley, avocado and/or salsa make tasty garnishes.

Directions

Step 1
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 15-20 minutes. Let cool to room temperature.
Step 2
In a large bowl, mix together cooked quinoa, eggs, Parmesan cheese, scallions, garlic, salt, steamed chard or kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. Form patties.
Step 3
Heat olive 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.

 

Dandelion Salad with Warm Hazelnut Vinaigrette

Dandelion Salad with Warm Hazelnut Vinaigrette

Serves 4
Prep time 10 minutes
Cook time 2 minutes
Total time 12 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Vegan, Vegetarian
Meal type Leafy Greens, Salads
Misc SERVE HOT

Ingredients

  • 2 bunches dandelion greens
  • 2 tablespoons ghee, lard, coconut oil or duck fat
  • 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)

Note

The bitterness of dandelion greens makes them an excellent digestive agent.

Directions

Step 1
Wash greens, remove stems and chop into 3/4-inch pieces.
Step 2
Place greens in a large mixing bowl.
Step 3
Heat oil in a sauté pan on medium.
Step 4
Add garlic and nuts, stirring constantly for 2 minutes.
Step 5
Stir in vinegar, honey, salt and pepper.
Step 6
Pour the hot vinaigrette over the greens and toss well.

The bitterness of dandelion greens makes them an excellent digestive agent in this dandelion salad – perfect for spring!

 

BRUSSELS SPROUTS WITH CHESTNUTS

BRUSSELS SPROUTS WITH CHESTNUTS

Serves 4
Prep time 8 minutes
Cook time 25 minutes
Total time 33 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Leafy Greens, Other Vegetables
Misc SERVE HOT
Occasion HOLIDAYS
Website Institute for Integrative Nutrition

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)

Note

What's more wintry than chestnuts? They make the perfect compliment to Brussels sprouts in this savory dish.

Directions

Step 1
Pre-heat oven to 350 degrees.
Step 2
In a medium-sized sauce pan boil 2 inches of filtered water.
Step 3
Add Brussels sprouts to boiling water with a pinch of sea salt.
Step 4
Boil for 5 minutes.
Step 5
Drain Brussels sprouts and add to a baking dish with chestnuts and stock.
Step 6
Sprinkle oil and salt on top.
Step 7
Bake uncovered for 20 minutes.

 

SWEET GREEN SMOOTHIE

SWEET GREEN SMOOTHIE

Serves 4
Prep time 5 minutes
Dietary Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Juices & Teas
Misc SERVE COLD

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)

Note

Raw greens are an excellent source of true folate, which will help with methylation defects and thus, toxicity.

Directions

Step 1
Place all ingredients into a blender. Blend until smooth.

BITTER GREENS WITH WALNUTS

BITTER GREENS WITH WALNUTS

Serves 8
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Dairy-Free, Diabetic-Friendly, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Leafy Greens
Misc SERVE HOT
Website Institute for Integrative Nutrition

Ingredients

  • 1 bunch dandelion greens
  • 1/2 cup walnut pieces
  • 1 bunch mustard greens
  • 1 bunch collard greens
  • 1 tablespoon ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 4 cloves garlic (peeled and minced)
  • sea salt (to taste)

Note

Bitter greens are excellent for stimulating bile flow, thus helping you to digest properly.

Directions

Step 1
Toast the walnuts in a 350-degree oven for 5-10 minutes, until they release a fragrant odor.
Step 2
Wash the greens and remove any coarse stems (especially from collards and mustard greens).
Step 3
Bring 3 inches of salted water to boil, add the greens and boil for 5 minutes uncovered.
Step 4
Drain the greens, lay on a flat surface to cool, and then chop.
Step 5
Heat the oil in a large sauté pan, add garlic and cook for 1 minute, stirring so the garlic does not burn.
Step 6
Add greens, walnuts and salt to taste.
Step 7
Cook until greens are heated through.

Dairy-Free Creamed Kale

Dairy-Free Creamed Kale

Serves 12
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Tree Nuts
Dietary Dairy-Free, Diabetic-Friendly, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Leafy Greens, Side Dishes
Misc SERVE HOT

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 stock
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Herbamare
  • 1 Small lemon (zested)

Directions

Step 1
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.
Step 2
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 and season with sea salt and pepper.

Creamy cashews coupled with nutritional yeast are delicious substitutions for dairy in this dairy-free creamed kale recipe.

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