Are you craving more ways to incorporate greens into your meals but are feeling stuck and uninspired?

If you’re bored with the same old way of cooking greens, or are simply not sure where to start, this episode is here to help! We’re breaking down simple techniques and recipes to bring out the best in dark, leafy greens of all kinds–– from earthy kale to tender Swiss chard!

By the end of this episode, you’ll:

1. Master basic techniques for stir-frying and sautéing your favorite greens like kale, bok choy, and spinach
2. Discover easy one-pot recipes you can make with any green you can find
3. Learn two creamy, decadent ways to make collard greens–– including one that’s completely vegan and gluten-free!

Tune in now and learn how to transform your greens into dishes that will leave everyone asking for more!

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LINKS:

Ali Slagle’s one-pot beans, greens, and grains from NYT Cooking (unlocked)

Collard green gratin by Joseph Lenn from Bon Appetit

Coconut creamed collard greens by Gregory Gourdet, Chef and owner of kann restaurant 

You can find the recipe for coconut collards and coconut grits in the cookbook Coconuts and Collards by Von Diaz

Potato kale and scallion cakes from Smitten Kitchen

Ayse’s recipe for Turkish pojaca from Sonya

Collard greens stuffed with pine nuts, currants & rice from Martha Rose Shulman via NYT Cooking (unlocked) 

Dad’s stir-fried bok choy from Made with Lau

Swamp soup (also known as green garlic and ginger and rice soup) from Wishbone Kitchen

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