RECIPES 

This is my favorite salad to make with our tender kale.
Link for recipe from:  Sweet Love & Ginger

Massaged Kale Salad with Maple Balsamic Dressing

Ingredients
  • 1 bunch kale, stalks removed and leaves chopped
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 small apple, cored and sliced
  • ¼ cup unsalted almonds
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons pure maple syrup

Instructions
  1. In large serving bowl, add the kale, a drizzle of oil (less than a tablespoon) and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes.
  2. Add the apples and nuts.
  3. In a small bowl combine the rest of the oil, balsamic and maple. Whisk until well blended. Drizzle over the top of the salad and toss well to coat.
  4. Serve immediately.​​
I love making this with our fresh sage.

Garlic Sage Brown Butter Sauce - delicious with ravioli
Link for recipe from:  The Spruce Eats

Ingredients
  • 4 ounces (8 tablespoons) unsalted butter
  • 1 clove garlic, crushed and chopped
  • 1/4 cup coarsely chopped fresh sage leaves
  • 1/8 teaspoon ground black pepper
  • Kosher salt, to taste
​​
Instructions
  1. Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
  2. Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
  3. Season the sage brown butter sauce with ground black pepper and salt.
  4. Serve and enjoy.
I love making this with our fresh swiss chard.

Caramelized Onion and Swiss Chard Quiche 
by: Joy Huang | The Cooking of Joy
Link for recipe from:  Food 52

Ingredients
  • 1 whole wheat pie crust, chilled
  • 2 yellow onions, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)
  • 1 cup half and half
  • 4 large eggs, beaten
  • 1 teaspoon salt, plus more for seasoning
  • 1/4 teaspoon black pepper, plus more for seasoning
  • 1 pinch fresh ground nutmeg

Instructions
  1. Heat a large non-stick pan to medium high and add chopped onions. Cook until browned but not burnt, about 6 minutes. Add a tablespoon of butter, the fresh thyme, and sprinkle with salt and pepper. Lower the heat to medium and continue to stir while cooking. Add the remaining tablespoon of butter when the onions become dry and start sticking to the pan, about another 5 minutes.
  2. Once the onions are evenly caramelized, about another 5 minutes, add the chopped chard and sauté until wilted, about 2 minutes. Remove from heat and cool.
  3. Preheat to 425°F. In a medium bowl, whisk the half and half, beaten eggs, salt, pepper, and nutmeg together.
  4. Mix in cooled onion and chard mixture. Pour filling into crust. Place the quiche on a baking sheet to make it easier to transport and in case the filling overflows in the oven.
  5. Bake quiche for 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 10-15 minutes longer. Transfer to rack and cool 10 minutes. Serve hot or at room temperature.
  6. You can freeze the quiche after it has cooled. To reheat, place in a preheated 350°F oven for about 30 minutes, until heated through.