From the share: 3 lbs. kale center stalk removed, coarsely torn into pieces From your kitchen: 3 Tablespoons unsalted butter 3 Tablespoons finely chopped onion 3 Tablespoons flour 3 C milk Scalded Pinch of freshly grated nutmeg Salt and pepper to taste Caramelized Shallots 6 T unsalted butter 2 T sugar 10 shallots peeled and… Read More »

From your kitchen: 2 tablespoons olive oil 4 cloves garlic, chopped 2 stalks celery, sliced 1 large onion, chopped kosher salt and black pepper 2 15.5-ounce cans cannellini beans, rinsed 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces) 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional) 1… Read More »

From the share: 2 bunches of kale, rinsed and dried, ribs and stems removed and leaves thinly sliced crosswise From your kitchen: 2 lemons, zested and juiced 2 tablespoons olive oil Kosher salt Freshly ground black pepper Place the kale in a large bowl and toss with the lemon juice and zest, olive oil, salt… Read More »

1 bunch of Kale, chop and drizzle kale with 1 teaspoon each olive oil and sherry vinegar Knead until tender. Toss with 2 grated carrots, 1/2 cup raisins, 1/2 cup blue cheese And honey-garlic vinaigrette, whisk together: 1/3 cup olive oil 2 tablespoons sherry vinegar 1 garlic clove 2 teaspoons honey   From: NYT.com  … Read More »

Fresh Kale storage: store wrapped in paper towel in a plastic bag in your refrigerator, ideally in your crisper drawer. 1 bunch of kale 2 -3 tablespoons olive oil 1 -2 tablespoon mirin (Japanese sweet cooking sherry) 1 pinch kosher salt Wash the kale, cut the leaves from the center stem/rib, and chop roughly (the… Read More »

Makes 12 Patties 1 cup quinoa 5-6 large kale leaves 4 large eggs, beaten 1/2 cup fat free grated parmesan cheese Small white onion (or about 3 spring onions for milder taste), diced 3 cloves garlic 1 tsp salt 1 tsp cumin 1/4 cup chopped cilantro or parsley (plus more for serving) 1/2 lemon (both… Read More »