Spinach Recipe

Serves 4 
2 large bunches of spinach, about 1 lb
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
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Simple Guisado de Quelite (greens stewed with tomatoes, onion, and garlic)

Serves 4 with rice or grain of your choice
With a guisado, there aren’t really any rules, but Mexican cooks tend to not go overboard on the onion. You just want the perfume of onion flavor — you don’t want onion por todas partes. And of course it helps to use the freshest vegetables you can find.
2 pounds quelites, or any other green of your choice, washed and thick stems removed
1/2 to 3/4 small onion, chopped
1 clove garlic, peeled and minced
1/2 to 1 jalapeño or serrano chile, seeded and minced (optional)
3 to 4 ripe tomatoes, chopped
Chicken or vegetable broth, or water
Heat a small amount of oil in a skillet over medium-high heat. Add the onion and cook until translucent. (In Spanish, this is called “acitronar.”) Then add the garlic and chiles and cook until aromatic, usually just a few seconds. Add the tomatoes and cook, lowering the flame a little so they don’t dry out too quickly. When tomatoes have softened, add the greens and about 1/2 cup of liquid. Bring to a boil and add salt to taste. The amount of liquid is really to taste here, too — you can make it as soupy or as thick as you like.
Simmer the mixture gently, covered, until the greens are tender and the flavors have mixed together. Serve with warm tortillas, rice, quinoa, or grain of your choice.
Please click here for an article about quelites and how to incorporate them. They're simply a green, treat them any way you would treat spinach or kale! 
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Spaghetti Squash 25 Ways

Click here for the website with many wonderful ideas for your squash eating!

Baked Greens Chips

Serves 4
6 to 8 ounces hearty greens, such as kale, chard, mustard, collards or spinach
1/4 cup olive oil (not extra-virgin)
1/4 teaspoon kosher salt
Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper. Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips. Lay the greens in a single layer on the half sheet pans, spritz lightly with the olive oil and sprinkle with the salt. Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.
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Sweet Potato Hash in Maple Glazed Acorn Squash

Serves 8 as a side
4 medium-large sweet potatoes
1-2 Tbsp. refined coconut oil or butter, melted
5 slices bacon, preferably nitrate-free, foraged pork (can sub beef or turkey bacon if you don’t eat pork)
1 tart large apple (ie. Granny Smith)
1/4 cup chives, chopped
1/4 cup celery, chopped
1/4 cup cranberries (fresh or dried), chopped
1/3-1/2 cup pecans, chopped
2 sprigs thyme, stems removed, chopped
1/4 tsp. cinnamon
1/8 tsp. turmeric
For Squash
4 Acorn Squash
maple syrup, preferably Grade B
butter
Preheat oven to 400F. Wash the acorn squash and slice in half lengthwise. Remove seeds and pulp. In a baking dish, arrange acorn squash, flesh-side up and add water about 1-2 inches deep in the pan (Keeps squash from burning). Melt some butter and drizzle over squash flesh. Then drizzle maple syrup over the squash flesh. Add a small pat of butter in the middle of each squash. Bake at 400F until fork tender. Wash and peel sweet potatoes. Dice the potatoes into 1 in. cubes. In a bowl, coat the sweet potato cubes with melted coconut oil or butter. Arrange on a baking sheet and put them in the oven along with the squash. Bake at 400F for 20 minutes. While the squash and sweet potatoes cook, fry the bacon in a large skillet over medium heat until the bacon is crispy. Once crisp, set bacon aside on a plate. Discard all but 2 tbsp. of bacon grease from the pan. After 20 minutes of baking, remove the sweet potatoes from the oven, but let the acorn squash continue to cook until fork tender. Transfer the sweet potatoes to the bacon-greased skillet. Add in the celery, green onions, apple, thyme, cinnamon and turmeric. Saute the vegetables over medium heat until soft. Once the vegetables are softened, remove from heat and add chopped cranberries and pecans. Once the acorn squash is ready, pour off the butter/maple syrup liquid that has settled in the pits of the squash into the sauteed vegetable mixture. Arrange the squash on a platter and spoon the sauteed vegetables into the pits of the acorn squash. Serve warm.
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Garlicky Ginger Joi Choi

Recipe slightly adapted from Steamy Kitchen
1 1/2 lbs joi choi, bok choy or pak choi
1 1/2 tablespoons light flavored olive oil
3 cloves garlic, minced
1 teaspoon fresh ginger, peeled and then minced
3 tablespoons water
course sea salt to taste
1/2 teaspoon sesame oil
Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) Rinse clean under cold running water. Drain and set aside. In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy!
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French Lentil Soup with Turnip, Parsnip, and Quelites

Serves 4
1 tbsp olive oil
1 large onion, diced
2 large carrots, scrubbed but not peeled, chopped
2 large celery stalks, chopped
1 turnip, peeled and chopped
2 large parsnips, peeled and chopped
1 clove garlic, minced
1 dried bay leaf
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp crushed red chili flakes
1 cup dry white wine (optional)   
1 cup French green lentils (lentilles du puy) 
1/3 cup tomato paste
6 cups water (or stock)
5 to 6 cups quelites (clusters of leaves only, no stems)
sea salt and black pepper
Before you start cooking, clean the quelites. Pick the soft leaves off the thick stems (discard the stems) and wash them well. The leaves can be extremely sandy.  
Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, turnip, and parsnips to the pot and cook, stirring often, for about 8 to 10 minutes or until the vegetables are soft and the onions are translucent. Add the bay leaf, oregano, cumin, chili flakes and garlic to the pot and cook for another 30 seconds but do not let the spices or garlic burn. 
If using, add the wine and deglaze the pan, scraping up any browned bits. Cook for a few more minutes until the wine has slightly reduced. 
Rinse the lentils well and add them to the pot along with the tomato paste and water (or stock). Turn the heat up to medium-high and bring the soup to a boil. Then reduce the heat to medium low and allow the soup to simmer uncovered for about 20 to 25 minutes. Taste the lentils for doneness and be sure not to overcook them. If the soups dries out too much as it cooks, add another 1/2 cup or so of water, as necessary, but a thick consistency is best.
Near the end of the cooking time, add the quelites to the pot. They only require a few minutes of cooking time and will reduce considerably as they wilt down.  
Take the soup off the heat and stir in the juice of half a lemon. Taste for seasoning and add in sea salt and cracked black pepper, to taste. Allow the soup to cool slightly and serve with additional lemon juice.
It will keep in the fridge for a few days and will only get better with time as the flavors develop. For long-term storage, freeze individual portions for up to 1 month. 
Note: Do not add salt until the lentils are fully cooked through. Adding salt too early in the cooking process ruins their texture. In fact, for the best texture and flavor, be sure to use French green lentilles du Puy. (I also do not recommend substituting canned or frozen lentils because they tend to be mushy). The lentilles du Puy are worth the investment and you should have plenty left over to make salads such as this one by David Lebovitz. 
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