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Garlic and Greens Sauté 2 tablespoons olive or safflower oil
3-4 tablespoons minced garlic
1 bunch greens, rinsed and cut
Salt and pepper, to taste Place large lidded skillet or wok over medium high heat. Add oil and garlic. Lower heat and sauté garlic for several minutes until golden. Add greens and cover with lid. Leave lid on for 5 minutes. Greens will drastically reduce in volume during this time. Remove lid and add salt and pepper. Stir to coat greens with garlic oil mixture. Serves 2-4 Kale and Roasted Vegetable Soup Recipe 
I'm not usually a big fan of kale; I find it bitter. But in this recipe, the kale provides a compliment to the sweet carrots and squash resulting in a delicious winter soup.
3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Spray rimmed baking sheet with nonstick oil spray. Arrange carrots, tomatoes, onion, squash, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are brown and tender, stirring occassionally, about 45 minutes.
2 Transfer carrots and squash to work surface. Cut into 1/2 inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add beans, carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead. Serves six.
More recipes can be found at Simply Recipes
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