Ingredients

8 skinless, boneless chicken thighs (about 2 lbs.)

2 tablespoons EVOO, plus more for drizzling

Sea salt and pepper

1 lemon, zested and juiced

4 cloves garlic, finely chopped

2 - 3 tablespoons finely chopped fresh rosemary (a few sprigs) or dried

2 tablespoons finely chopped fresh thyme or dried

1 head escarole, coarsely chopped

A little freshly grated nutmeg, to taste

1 cup chicken stock

1 large can (24 to 28 oz.) white beans, rinsed

 Parmigiano-reggiano cheese, for serving

Warm, crusty bread, for serving

 

Directions

Preheat an outdoor grill or grill pan to medium-high. Pat the chicken dry and drizzle with EVOO; season with salt and pepper. Grill the chicken, turning, for 12 minutes. Drizzle half of the lemon juice over the chicken as it comes off the grill. Heat 2 tbsp. EVOO, 2 turns of the pan, in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute. Add the escarole and wilt in the pan; season with salt, pepper and nutmeg. Add the stock and beans and simmer until the greens are tender, about 5 minutes. Add the lemon zest and remaining lemon juice. Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each. Sprinkle cheese on top. Serve with the crusty bread.

 

Roasted Beetroot with Sauteed Greens

Laura Calder/ CookingChannel

 

Ingredients

3 large beets, or 6 to 8 small ones, scrubbed clean with tops washed

Olive oil

Butter

Kosher salt and freshly ground black pepper

 

Directions

Heat the oven to 425 degrees F/220 degrees C. Chop the tops off the beets, leaving about 1 inch/2.5 cm of green on the bulb, and set aside. Remove the tail-like root end of the beet and discard. Cut each beet into about eight sections (or halve small beets), as you would cut an apple for pie, leaving a little green on the top of each wedge. Put the beets on a baking sheet. Drizzle over some olive oil and toss the beets to coat well. Dot with some butter and sprinkle with some salt and pepper. Roast until they are soft and well caramelized, about 1 hour, depending on the size of the beets (small beets will obviously cook faster). Just before the beetroots are done, heat a little more olive oil in a saute pan. Roughly chop the green beet tops along with the red stems, and saute until tender, about 5 minutes. Season with salt and pepper. Serve tossed with the roasted beets.

 

Roasted Beet and Goat Cheese Salad

All Recipes.com

 

Ingredients

4 medium beets - scrubbed, trimmed and cut in half

1/3 cup chopped walnuts

3 tablespoons maple syrup

1 (10 ounce) package mixed baby salad

½ cup frozen orange juice concentrated

¼ cup balsamic vinegar

1/2 cup extra virgin olive oil

2 ounces goat cheese

 

Directions

While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle with dressing

 

Kale Chips

Eating Well.com

 

Ingredients

1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

 

Directions

Position racks in upper third and center of oven; preheat to 400°F.

If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)

Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

(delish way to eat your greens, just like a potato chip!)

 

 

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

Food Network/ Giada De Laurentiis

 

Ingredients

1 tablespoon olive oil

2 onions, thinly sliced

2 bunches Swiss chard, trimmed and chopped (about 14 cups)

3 garlic cloves, minced

1 (14 1/2-ounce) can diced tomatoes with juices

1/4 cup dry white wine

1/4 teaspoon dried crushed red pepper flakes

Salt and pepper

8 ounces whole-wheat spaghetti

1/4 cup pitted kalamata olives, coarsely chopped

2 tablespoons freshly grated Pecorino cheese

2 tablespoons toasted pine nuts

 

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.