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Stir-Fried Greens

From: bonappetit.com

a few slices of bacon
sliced scallions
fresh sliced chiles
garlic
ginger
greens - collards, kale, chard, turnip greens, or even some watercress
equal parts of gochujang and rice vinegar
toasted sesame seeds
rice (or other grain), to serve

First, render the bacon. This gives the dish some meaty depth. Put aside the crispy slices for crumbling over the dish once the greens are cooked and save a couple tablespoons of fat to use for future cooking projects.

Then, add sliced scallions, fresh sliced chiles, garlic, and ginger, or any combination that you happen to have on hand, cooking them just until fragrant.

Add handfuls of greens, the key here is to let each handful wilt before adding another to really pack them in.

Once the greens are just wilted, it’s time for the secret sauce, which is really just equal parts gochujang and rice vinegar. The gochujang gives a super deep miso-chile flavor while the rice vinegar brightens with a pleasant bite of acid. Top with toasted sesame seeds, scallion greens, and the crumbled bacon, and serve over rice or another grain.

African-Style Stewed Kale

From: bonappetit.com 6 servings

Heat
2 Tbsp. unsalted butter in a large sauté pan. Add
1 chopped onion and
3 minced garlic cloves and sauté until soft. Stir in
1 Tbsp. ground cumin and
1 Tbsp. ground coriander, then
1 28-oz. can of crushed tomatoes and
chopped stemmed leaves from 2 heads of kale. Cover and cook until kale is just tender, about 15 minutes. Stir in
1/2 cup peanut butter and
1/2 cup fresh cilantro leaves and simmer for 10 minutes; season with
hot pepper sauce, if desired. Serve over couscous.

Kale Chips

From: bonappetit.com 4-6 servings

Tear
leafy parts from a head of kale into 2-3" pieces. Whisk
3 Tbsp. extra-virgin olive oil and
1 Tbsp. soy sauce in a large bowl; add kale and toss to coat. Spread out kale in an even layer on a baking sheet. Cover with another baking sheet and bake in a 300° oven until crisp, 12-15 minutes.

Japanese-Style Boiled Kale Salad

From: bonappetit.com

Boil
thinly sliced stemmed kale leaves from 1-2 heads of kale for about 10 minutes; drain and place in a large bowl. Whisk
2 Tbsp. rice vinegar, 1 Tbsp. soy sauce, and
1 Tbsp. toasted sesame oil in a small bowl. Spoon some of dressing over kale; chill well. Sprinkle kale with
sesame seeds and season with
fresh lemon juice, if desired. Serve with remaining dressing alongside.

Variations

From: bonappetit.com - Healthy Sauteed Breakfast Greens

Begin by rinsing greens under cool water and tearing or cutting them into bite-sized pieces. While they drain, chop something onion-y (like a yellow cooking onion, shallot, scallion, or leek) and cook it in olive oil over medium/medium-high in a sauté pan. If you’re going to add garlic, smash a clove or two and toss it in the pan along with the alliums. Keeping the clove whole ensures that it won’t burn, and bruising it helps release its aromatic oils. I also like to add dried spices at this point, so they toast and become more fragrant.

Once the alliums are translucent and soft, add the rinsed greens. Don’t worry about getting them completely dry—having a little residual water on the leaves helps them wilt in the hot pan. If you have veggie or chicken stock on hand, add a couple tablespoons of that in, too. Adjust the burner to high and stir the greens around the pan, making sure all portions come in contact with the heat. They’ll cook down very quickly, although you may have to add them in batches. Remove the greens from the heat before they begin to get mushy or turn khaki-colored. They’re more satisfying with a little give, and much more appealing when bright green in hue.

Season with salt and pepper, plus anything else you’re into, and eat immediately. Pile them on toast, use them as a bed for a fried egg, add a dollop of plain yogurt, or just eat straight from the pan.

Bonus: If you make a gigantic batch, they’ll keep in the fridge and can be reheated throughout the week.

Green Machines to Try:

• Swiss Chard + Garlic + Lemon
• Kale + Lime Pickle + Shallot
• Mustard Greens + Coriander + Sweet Onion
• Pea Shoots + Scallion + Orange Zest
• Spinach + Nutmeg + White Pepper