<p>I like spinach sauteed with garlic and canellini beans (white kidney beans). I now do a “wing it” mode, but the original recipe was something like this, w/o lemon.
[Sauteed</a> Spinach with Cannellini Beans and Garlic Our Italian Table](<a href=“Private Site”>Private Site)</p>
<p>I haven’t checked out the massaged kale yet (going to; frequents my CSA box this time of year), but I don’t see “crack kale” yet…</p>
<p><a href=“http://dailyfillblog.com/blog/shatteringly-crisp-kale-with-sea-salt-and-red-chile.html[/url]”>http://dailyfillblog.com/blog/shatteringly-crisp-kale-with-sea-salt-and-red-chile.html</a></p>
<p>[Crack-Like</a> Kale - Home Cooking Digest - Digest - CHOW](<a href=“http://www.chow.com/digest/7591/crack-like-kale/]Crack-Like”>http://www.chow.com/digest/7591/crack-like-kale/)</p>
<p><a href=“http://chowhound.chow.com/topics/617694[/url]”>http://chowhound.chow.com/topics/617694</a></p>
<p>Mom60:</p>
<p>If you have a minute, go over to the TODAY show website. They were making an interesting saute with some fresh winter vegetables this morning that looked yummy.</p>
<p>If kale is too tough, you can remove the rib & just enjoy the rest of the leaf. That’s how hubby prefers it. I saute with oil & light seasoning.</p>
<p>I just looked it up:</p>
<p>[TODAY.com:</a> Matt Lauer, Ann Curry, Al Roker, Natalie Morales - TODAY show video, news, recipes, health, pets](<a href=“http://www.today.com%5DTODAY.com:”>http://www.today.com)</p>
<p>It’s under the pork chop heading cooked by Geoffrey Zakarian and it mixes Carmelized Cabbage with Apples and Endive. Sounded easy enough!</p>
<p>Generally I’m too impatient to roast vegetables in the oven, but I do enjoy roasted whole beets, peel with just a bit of salt.</p>
<p>Usually I pan fry most of my veggies; just slice them into bite-size pieces, toss with garlic, chopped onion, garlic and saute in olive oil or butter. That’s what I do with crook neck and zucchini squash. As for greens, I do the same with Swiss Chard. The southerners here know that you have to simmer collard greens; THEY ARE NOT FOR ROASTING OR FAN FRYING, LOL. For Brussel sprouts, I use a recipe that I saw Martha Steward demonstrate: fry some chopped bacon about 2/3 done. Add Brussel spouts that you’ve split in half, add onion slices, salt & black pepper, toss in oil and add your favorite apple slices just to char them, and serve.</p>
<p>If you chiffonade collards, brazilian style, with garlic, pan fried is pretty good.</p>
<p><a href=“http://www.epicurious.com/recipes/food/views/Brazilian-Collard-Greens-239950[/url]”>http://www.epicurious.com/recipes/food/views/Brazilian-Collard-Greens-239950</a></p>
<p>"yield: Makes 4 servings
active time: 20 Min
total time: 20 min
Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a… more ›</p>
<p>ingredients</p>
<p>1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
3 garlic cloves
1 tablespoon olive oil
print a shopping list for this recipe</p>
<p>preparation</p>
<p>Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.</p>
<p>Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes."</p>
<p>^ Brazilian-style collards sauteed with garlic and olive oil are a perfect complement to Brazilian black beans (feijoada).</p>
<p>We’re also partial to broccoli rabe (rapini) sauteed with garlic and olive oil. A little bitter can be nice, depending on the main dish.</p>
<p>Asparagus we sometimes roast and sometimes just steam. Completely different dish depending on how you prepare it. </p>
<p>Not the healthiest, but for special occasions we’ll sometimes make creamed spinach: </p>
<p>Blanche a pound of spinach, drain, chop, and set aside.<br>
Make a cream sauce in a large saucepan by cooking 2 T. flour briefly in 1 T. melted butter, whisk in 1/2 c. milk and 1/2 c. heavy cream, and stir until thickened.<br>
Fold in chopped spinach, a pinch of ground cloves, and salt and pepper to taste.</p>
<p>My BF, who grew asparagus in a backyard garden as a boy, cannot cook it to save his life. He thinks I am some kind of a culinary genius when I throw asparagus in a pan with a bit of olive oil and garlic, saute until it’s tender crisp, season to taste with salt and pepper, then squeeze lemon on top. Yum.</p>
<p>For tonight’s dinner, I had a skillet dinner (mediteranean chicken and pasta). It was from the supermarket refrigerated prepared dinner sections. Since we had a big bag of spinach, I decided to saute a few large handfuls in olive oil and garlic first. Then I added the supermarket pouches. It worked well.</p>
<p>Dinner tonight (for H who returned at 9 PM from a stressful business trip):
roasted golden beets and sweet potatoes with garlic and olive oil
roasted asparagus
sauteed mushrooms with onions, garlic, spinach, and cabbage
parmesan risotto
smoked salmon (that he caught in Canada) in creamy pesto sauce with capers
fruit salad</p>
<p>The mushroom-spinach-cabbage saute was a keeper. I put mine on top of the risotto. I really like cabbage, and I don’t know why I haven’t used it more until recently.</p>
<p>Here’s a great Kale Salad…</p>
<p>[Karens</a> Accidental Tomato Kale Salad Olio2gos Authentic Olive Oil Thoughts](<a href=“http://olio2go.■■■■■■■■■■■■■/2010/05/27/karens-accidental-tomato-kale-salad/]Karens”>Karen’s Accidental Tomato Kale Salad | Olio2go's Authentic Olive Oil Thoughts) </p>
<p>I could eat this for days!</p>