Recipes from Swank Farms: Sauteed Kale w/ Feta; Leafy Green Salad


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Jodi Swank
Jodi Swank, from Swank Specialty Produce up in Loxahatchee, has concocted some tasty and healthy combinations from the hyrdo-farm she operates with her husband, Darrin. (Read our interview with him here.)

All those leafy greens they grow come together for some pretty unique recipes, which she shares with us this week:




Arugula, Frisse, and Beet Leaf Salad
4 bunches wild arugula 
4 bunches baby frisse 
4 bunches baby beet leaf 
Handful of chopped walnuts 
Handful of artisan bleu cheese 
1 asian pear, cubed 

Garnish with edible nasturtiums 
Dressing - extra virgin olive oil and aged balsamic vinegar 
Salt and pepper to taste


Sauteed mixed Baby Kale with Feta 
 1 bunch toscano kale 
 1 bunch red russian kale 
 1 bunch blue kale 
 1 bunch scarlett kale 
 1 large shallot, chopped 
 1/4 cup feta cheese 
 
Sautee shallot in olive oil, add kale and sautee until warm (not wilted). 
Salt and pepper to taste. 
Add feta and serve immediately.
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