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
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.