Recipes from Swank Farms: Sauteed Kale w/ Feta; Leafy Green Salad
Categories: Cook This: Recipes
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| Jodi Swank |
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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