lettuce - salad
chard - Lemony Chard & Sausage Pasta
kale - Braised Kale & Smoked Turkey
spinach - Teriyaki Mushroom, Spinach, and Chicken Salad (Cooking Light, September 2010)
strawberries - why would you do anything to these?
Lemony Chard & Sausage Pasta
2 teaspoons olive oil
2 Tablespoons minced garlic
1 large bunch chard, chopped
1/8 teaspoon salt
2 links cooked chicken sausage with pesto & sun-dried tomato, chopped
>zest & juice of 1 small lemon
4 ounces cooked rotini or other pasta
2 ounces crumbled feta
Heat the olive oil in a large pan over medium heat. Add the garlic, cook for 30 seconds. Add the chard and salt, cook just until the chard starts to wilt. Stir in the sausage, lemon zest, and juice. Stir in the pasta, cook until heated through. Turn off heat and stir in the feta.
Braised Kale & Smoked Turkey
2 teaspoons oil
2 Tablespoons minced garlic
1 small onion, chopped
1-2 small hot chile peppers, chopped (careful with the heat)
1 large smoked turkey leg, meat removed and chopped
1 large bunch kale, chopped
1/8 teaspoon salt
3/4 cup chicken broth<
2 Tablespoons cider vinegar
1 Tablespoon maple syrup
Heat the oil in a large pan over medium heat. Add the garlic and onion, cook until the onion starts turning translucent. Stir in the chili pepper, smoked turkey, kale and salt. Cook until the kale starts to wilt. Add the broth and bring to a simmer. Cover and cook for 20 minutes, until the kale is tender. Stir in vinegar and maple syrup.
