Wilted Kale Salad with Creamy Chipotle Dressing

Serves 4-6

For the wilted kale

5 handfuls of Phocas Farms kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds

For the dressing
3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a cooked texture. Rinse off most of the salt and squeeze out the water very well.

Add the tomatoes and hemp seeds to the bowl and mix in by hand.

Blend all dressing ingredients in a high-speed blender until creamy and mix into kale by hand.


Pistachio and Apple Kale Salad

2 Servings


1 bunch kale

1 lemon, juiced

1 T. extra virgin olive oil

1 t. sesame oil

2 t. Dijon mustard

1 1/2 t. honey or agave

1/4 t. salt

1 Granny Smith apple, cored and diced

1/4 c. pistachio kernels, roasted and salted

  1. Wash and dry kale and remove stems with a sharp knife.  Cut or tear leaves into large, bite-sized pieces and place in a large bowl.
  2. In a small bowl or shaker bottle, combine lemon juice, oils, mustard, honey or agave and salt.  Whisk or shake until fully combined.
  3. Pour dressing over kale and toss for 2 – 3 minutes to distribute dressing. Refrigerate and allow kale to soften for several minutes.
  4. Meanwhile, prepare apple and pistachios.
  5. Add diced apples to kale and toss.  Plate each serving and top with pistachios.

Brussel Sprout, Kale and Turkey Bacon Salad

Serves 6


1 lb Brussel Sprouts, trimmed and shredded

3 – 4 cups Kale, stems removed and shredded

2 tablespoons Olive Oil

1 teaspoon Garlic, minced

4 tablespoons fresh Lemon Juice

dash of Red Chilli Pepper Flakes

Salt and Pepper to taste

6 pieces of Turkey Bacon, Real Bacon or Veggie Bacon

Toasted Almonds (Optional)

In a large skillet over medium heat, add olive oil and garlic.  After 1 – 2 minutes, mix in the kale and shredded brussel sprouts and continue to toss until it’s slightly wilted.  Remove from heat and season with salt and pepper.  Add lemon juice and red pepper flakes and mix together.  Cover to keep warm.

In a separate skillet over medium heat, spray with cooking spray.  Once the pan is hot, add two to three slices of the turkey bacon at a time.  Cook the bacon until it’s golden brown on both sides.  Once it’s cooked, place on a bed of paper towels and dab off any excess oil and grease.

Once the bacon has cooled, crumble onto the greens.  Transfer greens and bacon to a large serving bowl and sprinkle with toasted almonds if desired.

Roasted Beet and Greens Salad with Balsamic Reduction

Serves 6


6 Large Beets (vary the colors for a beautiful salad – golden, red, white)

8 Ounces Crumbled Goat Cheese

3 – 4 Cups Washed Spring Greens or Salad Greens of your preference

3 Teaspoons Champagne or White Wine Vinegar

3 Teaspoons Fresh Squeezed Lemon Juice

3 Teaspoons Extra Virgin Olive Oil

Kosher Salt and Fresh Ground Pepper

2 Tablespoons Balsamic Vinegar Reduction


Preheat oven to 400 degrees.  Wash and wrap each beet in aluminum foil.  Set in a roasting pan lined with aluminum foil.  Roast for one hour.

While beets are roasting, whisk together vinegar, lemon juice, olive oil, salt and pepper in a small bowl.  Toss together with the greens and arrange on a serving platter.  Set aside.

After one hour, remove the beets from oven and check with a fork for doneness.  If tender when prodded with a fork, allow beets to cool in the pan atop the stove, still covered with the foil for 15 – 20 minutes.  Open the foil and cool for five more minutes.  Peel and slice the beets into 1/4 inch rounds.  Arrange beets on the platter, atop the greens.  Crumble goat cheese on top of the beets and drizzle with balsamic reduction.  Serve warm.

*Balsamic reduction can be purchased in high-end grocery stores, or you can make your own by reducing balsamic vinegar yourself.  Pour 2 cups of balsamic vinegar into a sauce pan and bring to a boil over medium heat.  When the liquid thickens to the consistency of molasses (1/5 the original volume), remove from the heat to cool.  This glaze is delicious over roasted beets, salads, breads and many other foods.

Emeril Lagasse’s Sautéed Greens


1 teaspoon olive oil

1 clove garlic, finely chopped

1 pound fresh kale, Swiss chard, spinach, and/or beet greens, washed, rinsed, and stems removed

2 cups vegetable stock (if you don’t have veg. stock, chicken will work too)

salt and pepper

1 teaspoon crushed red chili flakes


  1.  In a large skillet, heat the oil over medium-high heat.
  2. Add the garlic and cook for 30 seconds. Stir in the greens, add the vegetable stock, season with salt, pepper, and chili flakes.
  3. Cover and cook for about 5 minutes or until the greens are wilted and tender.  Serve immediately.

Courtesy of Martha Stewart Living Omnimedia, Inc.