Here are a few of my favorite "green" recipes from Food & Wine. Wilted Kale with White Beans and Sausage
Directions: Saute sliced spicy andouille sausage, then add chopped kale and cook just until it's wilted. Coarsely mash cooked white beans with lots of butter. Stir in the andouille slices and kale and season with salt and pepper.
Broccoli Rabe with Lemon Butter Tangy ricotta salata, a rich and tart lemon butter and toasted pine nuts embellish pleasantly bitter broccoli rabe.
Ingredients: 6 pounds broccoli rabe, thick stems discarded 1 stick plus 1 tablespoon unsalted butter, softened Finely grated zest of 2 lemons Salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1/2 cup pine nuts 5 garlic cloves, minced 1 1/2 tablespoons fresh lemon juice 3/4 cup ricotta salata, crumbled
Directions: In a large pot of boiling salted water, cook half the broccoli rabe until tender, 3 minutes. Using a slotted spoon, transfer to a colander to drain. Repeat with the remaining greens. Squeeze the excess water from the broccoli rabe and coarsely chop. In a bowl, blend the butter with the lemon zest; season with salt and Pepper. In the large pot, heat 1 1/2 tablespoons of the olive oil. Add the pine nuts and cook over moderate heat until golden, about 4 minutes. Using a Slotted spoon, transfer the pine nuts to a plate. Heat the remaining 1 1/2 tablespoons of olive oil in the pot. Add the garlic and cook over moderate Heat until sizzling, about 3 minutes. Add the chopped broccoli rabe and toss well. Add the lemon-butter and lemon juice and stir well. Season with salt and pepper and transfer to a serving bowl. Top with the pine nuts and ricotta salata and serve. Note: Make it Ahead! (The recipe can be prepared 1 day ahead through Step 2; refrigerate the butter and broccoli rabe separately.)