tablespoons olive oil

2

bay leaf

1

cloves garlic, smashed and roughly chopped

2

teaspoon crushed red pepper

¼

small red onion, sliced

1

pounds Tuscan kale,* rinsed, patted dry, and cut crosswise into 1-inch-wide slices

1½

teaspoon freshly ground black pepper, plus more if needed

¼

15-ounce cans no-salt-added cannellini beans or white beans, drained and rinsed

2

cup canned no-salt-added diced tomatoes, with their juices

1

cup vegetable stock or canned low-sodium vegetable broth

½

teaspoon kosher salt

½

Extra-virgin olive oil, for drizzling

1. Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes, and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste and season with up to ½ teaspoon salt.
2. Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil. Serve hot.

Per Serving:

• Calories: 410
• Total Fat: 16 g (Sat Fat 2 g)
• Protein: 17 g
• Carbohydrates: 53 g
• Fiber: 13 g
• Cholesterol: 15 mg
• Sodium: 410 mg

*Tuscan kale is also known as lacinato kale, black kale, and dinosaur kale.

Lagasse, Emeril (2010-05-14). Farm to Fork: Cooking Local, Cooking Fresh (p. 143). HarperCollins e-books. Kindle Edition.

tablespoons olive oil

2

small onion, chopped

1

tablespoons chopped scallions, white and light green parts, plus more for garnish

3

tablespoon chopped garlic

½

pound smoked turkey thigh or smoked turkey sausage, diced

½

pounds fresh cooking greens – a mix of spinach, collard greens, turnip greens -tough stems removed, leaves rinsed and coarsely chopped

1½

pound green cabbage, cored and coarsely chopped

½

quarts chicken stock or canned low-sodium chicken broth

3

cups wild rice

2

small bay leaves

2 or 3

teaspoon cayenne pepper, more to taste

¼

Pinch of ground thyme

teaspoon kosher salt

¼

tablespoon filé powder,* or more to thicken (optional)

1

Chopped fresh parsley leaves, for garnish

1. Heat the oil in a large soup pot. Add the onion, scallions, and garlic, and cook until tender, about 3 minutes. Add the turkey and cook for 2 minutes. A handful at a time, add the spinach, collards, turnip greens, and cabbage, stirring them until wilted before adding the next bunch. Then add the stock, wild rice, bay leaves, cayenne, and thyme. Bring to a boil. Reduce the heat to a simmer and cook for 1 hour.
2. Taste and add up to ¼ teaspoon salt-the greens should be tender and slightly spicy. The wild rice should be tender and puffed.
3. If you wish to thicken it, stir 1 tablespoon filé powder into the simmering gumbo. Add more filé, a little at a time, until thickened. Simmer for 3 minutes more. (Do not allow the gumbo to boil once you have added the filé.)
4. Serve garnished with chopped parsley and scallions.

Per Serving:

• Calories: 350
• Total Fat: 7 g (Sat Fat 1 g)
• Protein: 21 g
• Carbohydrates: 53 g
• Fiber: 9 g
• Cholesterol: 15 mg
• Sodium: 440 mg

*Filé powder is a spicy ground herb traditionally used to thicken and flavor gumbo.

Lagasse, Emeril (2010-05-14). Farm to Fork: Cooking Local, Cooking Fresh (p. 143). HarperCollins e-books. Kindle Edition.

tablespoons olive oil

2

tablespoon butter

1

large heads kohlrabi, peeled and cut into ½-inch-thick wedges

3

leeks, white and light green parts, well rinsed in several changes of water and sliced into ¼-inch-thick rounds

2

large bulb fennel, cored and sliced

1

cup dry white wine

¼

cup vegetable stock, or canned low-sodium vegetable broth, more as needed

1

sprigs fresh thyme

4

sprigs fresh fennel fronds, plus 1 tablespoon chopped

3

teaspoon freshly ground white pepper

¼

teaspoon kosher salt

¼

1. Combine the olive oil and butter in a large, deep sauté pan. Once the butter has melted and the foam has subsided, add the kohlrabi. Cook for 4 to 5 minutes, browning the kohlrabi on both sides. Add the leeks, fennel, and wine and cook until wine has reduced by half. Then add the vegetable stock, thyme, and fennel fronds, and season with the pepper. Cook, partially covered, for 20 minutes, or until the vegetables are crisp-tender, adding more stock as needed.
2. Remove the thyme sprigs. Serve the vegetables in a shallow bowl with some of the braising liquid, garnished with the chopped fennel fronds. Season with up to ¼ teaspoon salt.

Per Serving:

• Calories: 110
• Total Fat: 5 g (Sat Fat 1 g)
• Protein: 2 g
• Carbohydrates: 12 g
• Fiber: 5 g
• Cholesterol: 0 mg
• Sodium: 140 mg

Lagasse, Emeril (2010-05-14). Farm to Fork: Cooking Local, Cooking Fresh (p. 138). HarperCollins e-books. Kindle Edition.