This is one of my go-to meals all year long. It’s my favorite way to cook Bok Choy, but you can easily substitute any green you would cook, such as Arugula, Chard, Spinach, Kale, Spicy Greens Mix, Cabbage, etc. Quick and easy! Green & Beans By Bob Cat Makes 2 servings. Estimated prep time: 5-10 minutes. Estimated cook time: 10 minutes. Ingredients: 2 tbsp Olive Oil 1-2 medium Onions, chopped 2-3 cloves garlic, minced 1 bunch Greens of choice, chopped finely (Chop greens as fine as you can, and they will cook faster and more evenly.) 1 (15-oz.) can Beans of choice (I usually use a can of Black Beans.) Seasonings to taste (Soy Sauce, Salt, Pepper, Garlic Powder, Chili Powder, etc.) Instructions: Sauté Onions and Garlic until soft. Add Greens. Add Beans. Season to taste. Enjoy! Image courtesy of: http://www.elizabethminchilliinrome.com/2013/05/beans-greens-fagioli-badda-di-polizzi/.
Roasted Cabbage Wedges By Briel Driscoll Makes 4 servings. Ingredients: 2 Caraflex Cabbages, cut into 4 wedges each (or 1 larger head of Cabbage with stem removed, cut into 8 wedges) 1 Tablespoon Olive Oil 1/2 cup Goat Cheese (We love 2 Kids Goat Farm!) 1/8 tsp. Salt Freshly ground Pepper to Taste Instructions: Preheat Oven to 400º degrees. Lay Cabbage wedges in pan or on baking sheet with rim, drizzle with Olive Oil, Salt, and Pepper. Roast in Oven for 30 minutes. Sprinkle with Goat Cheese. Enjoy!