Ingredients 2 (10.75 ounce) cans beef stock 1 (10 ounce) can diced tomatoes with green chiles 1 cup chopped onion … Continue reading Deborah’s Slow-Cooker Collard Greens

Ingredients 1 (15 ounce) can kidney beans, juice drained and reserved 2 tablespoons olive oil 1 small white onion, sliced … Continue reading Beet Greens and Baby Spinach with Red Kidney Beans

Ingredients 2 tablespoons butter 1 small sweet onion, diced 1 cup fresh shelled green peas 1/2 cup low sodium, low … Continue reading Spring Pea Medley with Edible Bowl

Ingredients 1/4 cup olive oil 8 slices bacon, cut into 1/2-inch pieces 1 large onion, cut into 1/2-inch pieces 6 … Continue reading Chef Scott’s Kickin’ Mixed Greens

Ingredients 4 tablespoons all-purpose flour 2 eggs 1 (10 ounce) package frozen spinach, thawed and drained Salt and pepper to … Continue reading Spinach Pancakes

Ingredients 2 (13.5 ounce) cans coconut milk 2 limes, juiced 2 teaspoons smoked paprika 1 teaspoon sea salt 1 teaspoon … Continue reading Coconut and Lime Grilled Kale

Ingredients 2 heads escarole, bottoms trimmed and leaves coarsely sliced 4 ounces pancetta bacon, diced 2 tablespoons olive oil 2 … Continue reading Utica Greens and Beans