01 Jul Beyond Kale
Beyond Kale
Cook with lots of leafy greens
We all know we should eat more leafy greens, but if you find yourself in a dark green rut (we’re looking at you, kale!), there’s a world of ways to make greens delicious. These recipes will help you diversify your greens by showing off each at its best, with substitutions for just about any leafy option.
Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso
Both black cod and turbot have incredibly tender, buttery texture and rich flavor that pairs perfectly with miso and maple.
Ingredients
- 2 tablespoons miso paste
- 2 tablespoons water
- 1 tablespoon maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 3 teaspoons toasted sesame oil divided
- 1 pound skinless black cod or turbot cut into 4 pieces
- 4 green onions, bottoms trimmed the rest cut into 2 inch pieces
- 1 pound mini bok choy cut in half lengthwise
- 2 teaspoons lime juice
Instructions
- Preheat oven to 400°F.
- In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
- Line 8 x 11 in (20 x 28 cm) baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp sesame oil.
- Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
- Enjoy!
Wraps with Thai Basil, Tempeh, and Peanut Sauce
These wraps are naturally gluten-free and can be extra crunchy, juicy, or savory depending on your wrapper choice.
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ¼ cup water
- 1 teaspoon toasted sesame oil
- ½ inch piece fresh ginger root grated
- 2 teaspoons maple syrup or organic palm sugar to taste
- ¼ cup unsweetened, plain peanut butter powder (substitution: regular, unsweetened peanut butter, and skip the sesame oil)
Wraps
- 8 ounces package of tempeh cut into ¼ x 2 inch pieces
- 1 bird's eye chili pepper thinly sliced (optional)
- 1 red or yellow bell pepper julienned
- 1 cup julienned cucumber or jicama
- ½ cup julienned (unpeeled) apple
- ½ cup thai or holy basil leaves
- ½ cup fresh mint leaves
- 1 head lettuce or 1 bunch collard greens
Instructions
- In medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
- Return pot with remaining marinade to stove and add tempeh pieces. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
- To assemble, place small amounts of tempeh and fillings in lettuce or collard leaves. Tuck in sides of leaves and roll up to seal, or leave open like tacos. Serve with peanut sauce.
- Enjoy!
Cilantro Rice with Chicken and Mint Sauce
Inspired by Peruvian arroz con pollo, this dish blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green.
Ingredients
- ½ cup tightly packed cilantro leaves and stems stems coarsely chopped
- 1 cup tightly packed spinach leaves
- 1½ cups homemade or low-sodium chicken broth
- 1¼ cups almond, soy, or other plant-based milk, or cow's milk
- 1 teaspoon ground cumin
- 1 small hot green chili pepper optional
- 1 teaspoon salt divided
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 onion or 2 shallots minced
- 1 garlic clove minced
- 1½ cups cooked long-grain brown rice well rinsed and drained
Mint Sauce
- 2 jalapeños optionally seeded
- 1 cup tightly packed cilantro, stems and leaves coarsely chopped
- 1 cup tightly packed mint leaves
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons tightly packed chopped green onion
- ¼ teaspoon salt
Instructions
- In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and 1/2 tsp salt.
- In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
- Add onion and garlic to pan. Cook for 3 minutes, stirring frequently. Add a little water to prevent sticking if necessary. Add rice and stir for 30 seconds to coat.
- Add contents of blender along with reserved chicken. Stir and bring to boil. Cover, reduce heat to low, and cook for 20 minutes. Stir and cook for 5 minutes more if necessary. Remove from heat and leave covered, 10 minutes.
- For mint sauce, in blender, blend all ingredients.
- To serve, divide chicken and rice among plates and drizzle with mint sauce.
- Enjoy!
Sauteed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies
This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. (Don’t be scared off by the anchovies! It disappears into a rich, silken sauce infused with garlic and a hint of spice.)
Ingredients
- 10 ounces spaghetti
- 2 tablespoons anchovy oil
- ½ fresh red chili pepper finely chopped
- 4 garlic cloves peeled but kept whole
- 1 bunch rapini stems diced, leaves torn into small pieces
- 10 anchovy fillets in oil
- ¼ cup walnut halves
- ¼ cup finely chopped fresh parsley
- 1 tablespoon anchovy paste optional
Instructions
- In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
- While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.
- Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.
- Enjoy!