Kale/Spinach Quiche

October 12th, 2010


10 ounces kale, spinach, collard greens or combination                                     1/2 onion, chopped
spices of your choice
1 pastry shell (9-inch)
shredded cheese, to taste, your choice
1 cup sour cream
3 eggs


Chop kale or other greens and saute with onion and spices. Into pastry shell layer the shredded cheese, then sauteed vegetables. Whip online casino sour cream with eggs and pour over vegetables. Bake at 350F until set, approximately 30-40 minutes (test center of quiche with a skewer).



Swiss Chard Quiche

September 7th, 2010
Swiss Chard/Kale/Spinach
4 eggs
1/4 cup milk
2 tbsp sour cream
1 clove of garlic, diced
3 strips of thick-cut bacon (optional)
1 oz of Gruyere cheese, shredded
Frozen Pie Crust or homemade pre-baked Crust
Cayenne Pepper
Sea Salt
Ground Pepper
Pre-heat the oven to 350. Wash the chard. Dry and slice the leaves into relatively bite-size pieces.

Cut the bacon into 1/2 pieces and saute in a large pan until crispy. Remove from the pan and set aside. Add the chard to pan and saute in the bacon fat until wilted. Add diced garlic and a pinch of cayenne to the chard. Sprinkle some sea salt over the greens and cook another few minutes. Remove from the heat and strain the liquid out in a colander.

In a mixing bowl, beat together the 4 eggs with the milk and sour cream. Add a pinch of nutmeg and some salt and pepper.

In the pie crust, spread the gruyere cheese around the bottom. Arrange the greens over the cheese and then the cooked bacon. Pour the egg mixture into the crust to cover the cheese, greens and bacon.

Put the quiche in the oven for about 40 minutes. Let cool for 15 – 20 minutes if eating that night. Otherwise, cool it and refrigerate it for another night.


Beet Greens with Bacon

June 15th, 2010

While this recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.  This recipe can also be used with kale, collards, or Swiss chard.

Beet Greens


  • 1 pound beet greens
  • 1-4 strips of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/6 cup of cider vinegar


1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)


More suggestions for Braising Greens and Dark Greens

May 12th, 2010

Braising greens, Kale, Broccoli Raab and Swiss Chard can be chopped and tossed into a stir fry in the last minute or two, or saute it on it’s own in butter or olive oil.  The greens can also be added to scrambled eggs, omelets or frittatas.  Greens can be prepared southern-style, like collards, with ham or bacon for a tasty side dish.