“Artichokes are abundant at our winter markets. This is adapted from a dish that I used to make at Chez Panisse.” ~ Chef Andrew Cohen INGREDIENTS: 4-5 large Yukon Gold potatoes 2 cups thinly sliced artichoke hearts, 3/16ths of an inch (either hearts from large artichokes, or, preferably, sliced little ones) 4 cloves of garlic-peeled...Read More

INGREDIENTS: 1 bunch of collard greens 1 half of a spring red onion 1 teaspoon bacon fat 2 cloves of garlic 2 tablespoons white balsamic vinegar 1 cup dense chicken stock 2-4 tablespoons olive oil 4 ounces orange juice Salt and fresh ground pepper to taste METHOD: Bring a 3-quart sauté pan of water to...Read More

My daughter inspired this dish when she was going through her mermaid phase and I was tired of endless broccoli. I wanted collards and needed a hook to get her to try these. It was wildly successful, and spawned variations. INGREDIENTS: 1 small bunch of collards, cut into a fine chiffonade Water to cover by...Read More

INGREDIENTS: 9 baby artichokes 1/2 cup dry white wine Juice from one lemon 1 clove garlic, minced 1 teaspoon garlic salt 3 tablespoons olive oil 1 cup water Freshly grated Parmesan cheese METHOD: Rinse baby artichokes. Using a sharp knife, trim the artichoke stem, leaving one inch of the stem. Trim one inch of tip...Read More

This is an easy cooking alternative to boiling artichokes. INGREDIENTS: 2 large artichokes, rinsed and trimmed (remove the entire stem) 1 whole lemon, cut in half 4 cloves of garlic, cut into slivers 4 tablespoons olive oil Sea salt to taste 4 sheets of heavy-duty foil wrap METHOD: Preheat oven to 425°F. Squeeze the juice...Read More

Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the collards and uses the stems that would usually be discarded, which bothered me. When I first made this recipe, I was tossing the stems...Read More

INGREDIENTS: 1 bunch of curly kale 1 tablespoon extra virgin olive oil +1 tablespoon more 2 cloves of garlic, minced 1 cup red wine or white wine Salt and freshly ground black pepper METHOD: Strip the kale leaves from the stems. Meanwhile, bring a quart of water to a boil in a 2-quart saucepan. Chop...Read More

INGREDIENTS: 1 bunch chard (Rainbow, red, or Swiss) 1 medium brown onion 2 cloves garlic, peeled and de-germed 2 ounces cream sherry or Marsala Salt and fresh ground pepper to taste 2 teaspoons fresh thyme 1/2 cup homemade bread crumbs (or store-bought) 2 tablespoons olive oil plus more as needed Optional: 2-4 tablespoons of grated...Read More

Exotic, warm Indian spices raise cauliflower from a “blah” to spectacular. INGREDIENTS: 4 tablespoons ghee or olive oil 1 teaspoon cumin 1 tablespoon Garam Masala or a tandoori spice blend 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, optional 1 head cauliflower, rinsed, cored, and cut into 2-inch pieces METHOD: Preheat oven to 425°F. In a...Read More

Although Frizzled Leeks sounds like a silly name, these are commonly used in restaurants as a garnish for soups, salads, and things like a chop or chicken breast. I have cooked these up for wait staff who ate them like potato chips after shift with beer or glasses of white wine and in one case,...Read More