- 2 tablespoons extra virgin olive oil (EVOO)
- 8 pieces bone-in chicken thighs, skin removed
- Salt and pepper
- 1 large onion, quartered lengthwise, then sliced
- 3 parsnips, peeled and cut into 2-3 1-inch-long sticks, 1/2-inch wide
- 2 large carrots, peeled and cut into sticks
- 1 small bundle black kale or dinosaur kale, chopped or thinly sliced
- Freshly grated nutmeg (about 1/4 teaspoon)
- 1/4 cup grainy Dijon mustard
- 1/4 cup molasses
- 1 cup chicken stock
- Crusty bread with nuts and raisins or cranberries
Heat 1 tablespoon EVOO in Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown until golden, 3-4 minutes on each side. Remove the chicken and add another tablespoon of EVOO to the pan, one turn of the pan.
Add the onion, parsnips and carrots and season with salt and pepper. Cook to soften a bit, 5-6 minutes. Add the kale to the pot and wilt in, then add the nutmeg.
Whisk the mustard, molasses and stock together in a bowl, then pour over top of the vegetables and settle the chicken back into the pot. Bring to a boil, then reduce the heat to medium-low; cover and cook for 15-20 minutes.
Remove the lid, then remove the chicken and reserve on a plate covered with aluminum foil. Continue simmering the veggies until the liquids are thickened, about 10 minutes.
Serve the chicken and veggies with crusty warm bread.
- 1 tablespoon olive oil
- 3 bacon slices, cut into 1/2-inch pieces
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 pound fresh collard greens, cut into 2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 1/4 cup molasses
- 2 tablespoons butter or margarine
Heat oil in a Dutch oven; add bacon, and cook until crisp. Add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute.
Stir in collard greens, salt, and pepper; sauté over medium heat 5 minutes or until greens wilt. Stir in chicken broth. Reduce heat to medium-low; cover and cook mixture 45 minutes or until greens are tender.
Pour greens mixture through a wire-mesh strainer into a container, reserving greens and pot liquor. Whisk molasses and butter into pot liquor.
Stir greens into Risotto.
Place 1 cup Collard Green Risotto in each of 6 bowls. Ladle pot liquor mixture evenly on top. Serve immediately.
This recipe was originally taken from one of the Moosewood cookbooks. If you’re not familiar with these books and you would like to add more veggies into your diet, I strongly suggest checking them out at one of our local bookstores. This recipe calls for spinach, but you could just as likely use tender kale or vitamin green instead.
- 1 (16 ounce) package firm tofu
- 1/4 cup sesame seed
- 2 tablespoons dark sesame oil
- 2 tablespoons soy sauce
- 3 drops hot pepper sauce (such as Tabasco) (optional)
- 2 teaspoons olive oil or vegetable oil
- 3 garlic cloves, coarsely chopped
- 10 ounces fresh baby spinach, rinsed
Slice the Tofu lengthwise into 4 rectangular slabs, than half each piece to get squares.
Spread the sesame seeds on a plate. Press all surfaces of each tofu square into the seeds to coat.
Heat the sesame oil in a large skillet on medium heat.
Arrange the tofu in a single layer and cook about 5 minutes Carefully turn and cook 5 minutes on other side.
Add soy sauce and Tabasco, turn the squares over, and cook another minute. Transfer squares to a plate (leaving stray seeds in the pan).
Add the oil and garlic to the pan and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for 1-2 more minutes, stirring constantly. Cook until wilted but still bright green.
Season to taste with salt & pepper.
Serve the tofu on top of the spinach.