The Cruciferous family of vegetables are strong and durable, rich in bio-available (easliy assimilated) Calicum, Chlorophyll, Vitamin A, and are excellent for the Liver.

Steve Gagne, in his wonderful book Energetics Of Food, says about Collards and Kale. “These foods energetically manifest qualities of freshness and life. Leafy green vegetables physically effect the upper part of the body, especially lungs, heart and throat. They encourage cosmic rhythm, the breath of life and oxgenate the human body, feeding the cells as to produce hemoglobin.”

Here are two recipes that will make you feel great. Most people have never tried these hardy greens. If that is you, what are you waiting for? These two plants grow in the coldest conditions through the winter months, so imagine the strength they will give your body!

Tuscan Collards & Kale
Ingredients:
1/2 bunch of Organic Kale, chopped small
1/2 bunch collards, chopped small
1/2 teaspoon sea salt
4-5 ripe Beefsteak tomatoes
6-8 Sundried tomatoes in olive oil, drained and chopped
2 teaspoons Italian seasoning, fresh or dried

Procedure: Prep veggies, for collards, take out hard vein with a knife and roll up like a cigar then chiffonade (style of cutting), long strokes.
Blanch both greens in large pot of boiling water with sea salt for 3 mins, or until greens turn bright green, drain and set aside.
Pre-heat to 425 degrees, then cut tomatoes in half (leave seeds and body), take out core and rub with 2 Tablespoons of olive oil, 2 teaspoons of Italian seasoning, salt & pepper. On a baking sheet, place tomatoes face down and mix with the
sun-drieds. Cook 25 mins, let cool 5 mins. Chop tomatoes (they will be soft, can use hands)and save their liquid and blend with greens, adjust salt & pepper. serve warm, Serves 4.

Raw Kale with Avocado
1 big bunch of Organic Kale, chopped small
1 ripe avacado
3 ripe plum tomatoes, chopped
2 Tablespoons of olive oil
1 Tablespoon lemon or lime
1/2 fresh herbs as, cilantro, flat parsley, or basil (Can use all of them)
1 teaspoon Celtic Sea Salt
1/2 teaspoon of Herbamare
Procedure: Wash Kale well and drain, leaving some wetness. Prep veggies and mix with salt, herbs, oil and lemon.
With washed hands or gloves mix all of above with Kale for about 3 mins, actually massaging the Kale until it looks like it is cooked and soft. Taste for the seasonings and adjust. serves 2.
A fast and cooling dish for summer.

For Fall and Winter, email me for my Savory Stuffed Collard Greens with Yellow-Split peas, butternut, chopped figs and aromatic, fragrant spices. Blessings to all and keep cooking!


Chef Kathryn is a private health chef on Long Island available for coaching and teaching for your family’s nutritional needs. Please contact Chef Kathryn at www.thehealthchef.com or 516 818-0643.