Espinacas con Garbanzos, a slightly spicy dish that’s surprisingly good for breakfast (or, as a post-workout snack).
Kale in the wild (aka, plant starts from Rent’s Due Ranch in Stanwood, Wash.). For the freshest greens around, grow your own!
Quinoa Arugula Mushroom salad from Portage Bay Cafe, Seattle.
Swiss chard braised in red wine vinegar, a good side with pork.
Methow Valley Salad from PCC Natural Markets, along with some baked salmon and tangy orange slices. Perfect together.
Fresh bok choy stir-fried with Japanese Ponzu sauce. Tasty with salmon or halibut.
Chinese Chicken Salad at Cafe Nordstrom, Seattle.
A vibrant, energizing smoothie of kale and frozen pineapple. Looking forward to trying this with frozen mango!
Day 2 of skillet? Serve up with a hunk of smoked salmon and gently scrambled egg. Delish.
Went with a classic supper, garlic and red chili flakes sauteed in olive oil, plus ripped kale leaves, plus chicken stock and cannellini beans. Simmer. Serve. Satisfy. Have heard it’s also good with Italian sausage stirred in.