Sautéed Baby Kale with Garlic

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil

• 3 cloves garlic, thinly sliced

• 1/4 teaspoon red chili flakes

• 4 cups of baby kale

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for two minutes, until the garlic just begins to brown.  

2. Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and sauté for 5 minutes.   

3. Remove the lid, season with salt and pepper, and continue cooking for three minutes, or until the moisture has mostly evaporated. Serve immediately.

Fresh Chive Vinaigrette

INGREDIENTS:

• 1/2 small garlic clove, finely chopped

• Kosher salt

• 2 teaspoons white wine vinegar or fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon chopped fresh chives

• Freshly ground black pepper

• 8 cups salad greens and fresh herb leaves and tender stems

PREPARATION:

1. Combine garlic and a pinch of salt in a large salad bowl.

2. Mash to a paste with a fork.

3. Mix in vinegar, then oil and chives; season with salt and pepper.

4. Add greens and herbs and toss to coat.

Lemon Garlic Sautéed Bok Choy

INGREDIENTS:

• 1 pound bok choy

• 1 1/2 tablespoons extra-virgin olive oil

• 3 garlic cloves, minced

• Pinch crushed red pepper flakes

• Sea salt

• Half of a lemon, cut into wedges

PREPARATION:

1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

3. Toss in the bok choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.

4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.

5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

Roasted Salad Turnips with Israeli Couscous Salad

INGREDIENTS:

• 1 bunch salad turnips

• 1 cup Israeli couscous

• 1 garlic clove, minced

• pinch of optional red chili flakes

• 1/4 cup chopped red onion

• juice from half a lemon

• 4-5 tablespoons extra-virgin olive oil

• salt and pepper to taste

PREPARATION:

1. Preheat oven to 425 degrees. Trim salad turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

2. Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

3. Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

4. Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

5. Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

Parmesan Chive Butter

INGREDIENTS:

• 1 stick unsalted butter at room temperature

• ¼ cup chopped fresh chives

• ⅓ cup finely grated parmesan cheese

PREPARATION:

1. Place all the ingredients in a bowl and mix with a fork/spoon until well combined.

2. Enjoy with bread, roasted or baked potatoes, steak, etc.

3. Store in a jar/ramekin or wrapped in plastic wrap in the fridge.

4. When stored properly, this compound butter should last up to 1 week.