• 3 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 teaspoon salt, divided
• 2 garlic cloves, minced
• 4 cups organic vegetable broth, divided
• 7 cups stemmed, chopped kale (about 1 bunch)
• 2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar
• 1 teaspoon chopped fresh rosemary

Preparation

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté for 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook for 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer for 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

• 2 pink grapefruits
• 1/2 small red onion, thinly sliced, divided
• 1/4 cup fresh lemon juice
• 1/2 cup fat-free plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces lacinato kale, very thinly sliced, or baby kale leaves
• 1 ounce toasted hazelnuts, chopped (1/3 cup)

Preparation

1. Peel and segment grapefruit; reserve 3 tablespoons of juice in a large bowl. Mince 2 rings onion. Add to grapefruit juice, with lemon juice, yogurt, oil, salt, and pepper. Whisk until well mixed.
2. Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.

• 6 large organic, pastured eggs
• 4 large egg whites
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 ounce Gruyère or Parmesan cheese, grated (3 Tbsp.)
• 2 tablespoons chopped oregano
• Cooking spray
• 2 cups Braised Kale without cheese, drained, finely chopped
• 3/4 cup chopped cherry tomatoes

Preparation

1. Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).
2. Lightly coat an 8-inch ovenproof cast-iron or nonstick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.
3. Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.

• 2 teaspoons olive oil
• 2 teaspoons tamari
• 2 teaspoons sherry vinegar
• 1/2 pound kale, coarse stems removed and leaves torn (about 6 cups)
• 2 tablespoons freshly grated Parmesan cheese

Preparation

1. Preheat oven to 425°.
2. Combine 2 teaspoons each olive oil, tamari, and sherry vinegar; toss with 1/2 pound kale, coarse stems removed and leaves torn (about 6 cups).
3. Divide kale mixture among 2 shallow baking pans; bake until crisp and golden (about 15 minutes), stirring occasionally.
4. Sprinkle with 2 tablespoons freshly grated Parmesan cheese.

• 1 butternut squash
• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/3 teaspoon pepper
• 1 pound kale, thinly sliced
• 1 cucumber, peeled and julienned
• 1/4 cup thinly sliced red onion
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 2 tablespoons creamy peanut butter
• 2 teaspoons fresh ginger
• 1 tablespoon water

Preparation

1. Preheat oven to 400°.
2. Peel, seed, and cut butternut squash into 1-inch chunks.
3. Toss with olive oil, brown sugar, salt, and pepper; bake for 25 minutes. Remove from oven; cool.
4. Toss with kale, cucumber, and red onion.
5. In a blender, purée low-sodium soy sauce, fresh lime juice, sesame oil, sugar, creamy peanut butter, fresh ginger, and water.
6. Drizzle salad with dressing; serve.

• 3 tablespoons olive oil, divided
• 1 large onion, diced
• 1 1/2 cups barley, soaked overnight and drained
• 1 bunch kale, thick stems removed, leaves chopped
• 1 1/8 teaspoons chili powder, divided
• 3 garlic cloves, minced
• 1 (28-ounce) can whole peeled tomatoes, crushed
• 1/4 teaspoon kosher salt
• 6 large poblano peppers
• 2 ounces white cheddar, grated (1/2 cup)
• 3 slices Monterey Jack cheese, halved
• 1/2 cup crumbled queso fresco

Preparation

1. In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook until soft (5-7 minutes). Add barley and 3 3/4 cups water and cook until barley is tender (about 30 minutes). Stir kale and 1/8 teaspoon chili powder into barley until kale is wilted; mix in cheddar.
2. Meanwhile, in a heavy pot, heat remaining oil over medium heat. Add garlic and cook 3 minutes. Add tomatoes, remaining 1 teaspoon chili powder, and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens (about 30 minutes). Turn heat to low; cover.
3. Preheat broiler with rack in middle position. Slice off stems from peppers to make a wide hole for stuffing; reserve stems. Using a small knife, carefully remove membranes and seeds. Stuff peppers tightly with barley mixture; return stem ends to top of peppers. Place in a large, broiler-proof baking dish; broil until peppers are charred and soft (20 minutes), turning once halfway through. Add tomato sauce to pan around peppers; cover each pepper with 1/2 slice Monterey Jack. Broil until cheese melts (1-2 minutes). Transfer peppers to plates with sauce; top each with 1 tablespoon plus 1 teaspoon queso fresco.

• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon tamari or low-sodium soy sauce
• 1/2 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 pound Tuscan Kale, Swiss chard or spinach, tough ribs removed and sliced thin (about 8 cups)
• 1/4 cup sliced seasoned almonds (such as Almond Accents)
• 2 plums, halved, pitted and cut into wedges
• 2 ounces crumbled goat cheese
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Whisk together the first 5 ingredients (through olive oil) in a large serving bowl.
2. Add remaining ingredients to dressing, and toss well to combine.
3. Divide salad among 4 salad plates, and serve immediately.

• 1 tablespoon olive oil
• 1 1/4 cups thinly sliced leeks, white part only
• 1 large garlic clove, crushed
• 1/2 cup (1/4-inch-thick) slices carrot
• 6 cups reduced-sodium, fat-free chicken broth
• 1 1/2 cups skinless, boneless, shredded, rotisserie chicken
• 1 (2-inch) fresh rosemary sprig
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1 cup packed roughly chopped fresh kale
• 1 cup packed baby spinach
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Preparation

1. Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, for 3–4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer for 5 minutes, skimming occasionally.
2. Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook for 2–3 minutes more or until tender. Season with salt and pepper.
3. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.

• 1 large (14-oz) bunch kale
• 2 tablespoons extra-virgin olive oil
• 8 garlic cloves, chopped
• 3/4 cup lower-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 ounce grated Parmesan (optional)

Preparation

1. Strip the kale leaves from the tough stems. Discard the stems; coarsely chop the leaves. Rinse well in a colander, leaving the water on the leaves.
2. Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until it’s golden and aromatic (3-4 minutes). Transfer the garlic to a dish and reserve.
3. Reheat the oil over medium heat, then add the kale and the broth. Cover and simmer until the kale is tender (3-4 minutes). Season with the salt and pepper. Transfer to a serving platter and top with the garlic and Parmesan, if desired.