Mustard Green Pesto

4 garlic cloves 

1 cup walnuts
2 cups packed fresh mustard greens, washed & dried 

1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3-4 tablespoons extra virgin olive oil

Directions:

1. Place garlic in food processor and mince. Add walnuts and process until finely ground.
2. Add mustard greens, garlic powder, and salt. Process until a thick paste forms.
3. Drizzle in olive oil while processing until smooth.

Curried Mustard Greens with Beans from Allrecipes.com

Serve on its own or over rice

Ingredients

• 1 bunch mustard greens
• 1 tablespoon ghee or olive oil
  
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 teaspoons curry powder
• 1/2 cup half and half (or coconut milk)
  

Directions

1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
   
2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.

Curried Quinoa Greens with Coconut Dressing

From "The Healthiest Meals on Earth" by Johnny Bowden
-contributed by Becca

We like to double this recipe! 

Ingredients:
2/3 cup quinoa
2 cups chicken broth
3 cups (tightly packed) young kale or mustard greens ( if you use mature kale just remove stems, blanch, and coarsely chop) 

1 tsp curry powder
pinch sea salt
3 tbs unsweetened coconut milk
2 tsp fresh squeezed lime juice
1/4 tsp curry powder
1/4 tsp honey
1/3 cup unsalted dry roasted peanuts

Directions:

In a dry, 4 quart nonstick pan over medium heat, toast the quinoa for 5-6 minutes until fragrant, gently turning the grains over from time to time.

Add the broth, kale, curry powder, and salt; cover and raise the temperature to high and bring to a boil. Lower heat and simmer until the quinoa and kale are tender and the liquid is absorbed, about 15 minutes. Remove the pan from heat and transfer the mixture to a large bowl.

In a small bowl, place the coconut milk, lime juice, curry powder, and sweetener and whisk together briefly. Pour this mixture over the grains and toss to combine well.

May be served warm or chilled over night. Add peanuts just before serving.

Yield: ~ 6 1/2 cup servings

We like to double this recipe and eat it as an entree with something like roasted carrots on the side! This is quick and easy once you've made it once.

Tuscan Soup (Ribollita Con Verdure)

Adapted from Rachel Ray
Servings: 4

Ingredients:
3 tablespoons olive oil (plus some for drizzling)
4 slices bacon or pancetta
2 sprigs fresh rosemary (fine chopped)
4 garlic cloves chopped
1 medium onion, finely chopped
2 medium carrots, diced
1 medium zucchini, cut into thin slices
salt and pepper
1/2 cup dry red wine
1 (15 ounce) can crushed tomatoes (or diced)
6 cups beef or chicken broth
1/2 lb stale bread, torn into pieces
1 can small white beans such as navy (sometimes we use 2 cans)
4 cups chopped Kale or other cooking green such as mustard
1/2 cup grated Parmesan-reggiano cheese

Directions

1. Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.

2. Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.

3. Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency.

4. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil

Braised Mustard Greens adapted from Rachel Ray

Ingredients

• 2 slices bacon, chopped
• 1/2 pound mustard greens, slightly chopped (1 bag Grandson's Gardens)
  
• 1 tablespoons white vinegar
• 1 teaspoons sugar
  
• Coarse salt (optional)
  
• 3/4 cup low sodium chicken broth

Directions

In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 10-12 minutes then serve.