The Leafy Greens Cookbook

leafy greens

When you are losing weight, everybody tells you to eat more greens! There is more to life than just salads and this cookbook is here to help you add more greens to your life!

The Leafy Greens Cookbook features 100 easy to make recipes that use kale, chard, spinach, bok choy, collards, and more! Why eat more greens? They are full of vital minerals, vitamins, and antioxidants. They are also free of fat and cholesterol!

The Leafy Greens Cookbook turns the spotlight on greens for any meal of the day!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Pomegranate Kale

A sweet preparation for a tasty, heart-healthy green.

Pomegranate Kale side dish recipe from Cooking Planit

click to try this recipe free on CookingPlanit.com

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Kale – 8 Cups
  • Pomegranate Seeds – 1/4 Cup
BEVERAGES
  • Pomegranate Juice – 1/3 Cup
SPICE &
BAKING
  • Kosher Salt
  • Black Pepper
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons

PREP STEPS

  1. Separate the leaves of kale from the stems and tear into bite-size pieces.
  2. Soak the kale leaves in a large bowl of cold water for a few minutes.
  3. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.

COOK STEPS

  1. Heat a large saute pan over medium heat. Add olive oil and warm.
  2. Once oil is warm, add the kale. Season with salt and pepper and cook until the kale starts to soften. Pour in the pomegranate juice and cover loosely with foil.
  3. Let the kale cook until the pomegranate juice is absorbed and kale is very tender, about 4-6 minutes. Stir often to prevent burning or sticking. Once tender, stir in the pomegranate seeds and remove from heat.
  4. Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Kale Salad with Parmesan and Balsamic Syrup

Kale salads are rich in nutrients, big on flavor, and sure to satisfy.

30 Holiday Sides in 20 Days from Cooking Planit: Kale Salad

click to experience this step-by-step recipe on Cooking Planit

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)
PRODUCE
  • Fresh Lemon Juice – 2 Tablespoons
  • Kale – 5 Cups
CHEESE &
LUNCHMEAT
  • Parmesan Cheese, Grated – 1/4 Cup
DRY GOODS &
PACKAGED GOODS
  • Pine Nuts – 1/4 Cup
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons
  • Balsamic Syrup – 2 Tablespoons

PREP STEPS

  1. Separate the leaves of kale from the stems. Discard the stems. Shred the leaves into bite-sized pieces to measure the indicated amount, and place in a large bowl of cold water. Agitate the water to help release any dirt from the kale.
  2. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean. Place leaves in a large mixing bowl or serving bowl.
  3. Squeeze lemon juice and drizzle olive oil over the kale. Season with salt and pepper, and toss to combine.
  4. Let the kale sit as you prepare the rest of the meal. The lemon juice will help tenderize the leaves as it sits.

COOK STEPS

  1. Heat a small saute pan over medium heat.
  2. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a small dish to cool.
  3. Sprinkle grated Parmesan cheese over the kale salad. Add the toasted pine nuts, and drizzle balsamic syrup over the top. Toss to combine.
  4. Transfer the kale salad with Parmesan and balsamic syrup to salad bowls.