This is a great way to enjoy a new green that you might be wary of cooking. I’m using a combo of beet greens and kale, you can really do any combo of kale, chard, collards, or beet tops. I like making 2-3 inch little pancakes…they feel more like a party. (You can also half the recipe if you want to use only 1 bunch.)
I’m soooo excited that Spring is almost here…we’re already starting to see signs of it like spring garlic in the market! In this recipe I’m pairing it with kale to add flavor and crunch to my take on a deli classic. I prefer vinaigrette dressings to mayonnaise to keep my salads lighter.
Add some spice to this dish with harissa, paprika and cumin. This is not an overly sweet carrot dish so don’t be afraid!
Radishes are such an underused vegetable and I want to fix that! Time to move it out of the salad bowl and make it a star ingredient in an entrée!