Submerge the kale, chard, mustard greens, and beet greens in water ... Remove from pan and reserve. (Recipe may be prepared to this point one day in advance.) In a large, shallow, heavy-bottomed ...
Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes. MEANWHILE, MAKE THE MEATBALLS In a bowl, soak the bread in the milk until the milk is ...
beet stems, shallot, herbs and olive oil in a bowl and mix. Season with lemon juice, salt and pepper, then serve with fresh picked herbs on top. Add this salad to a grain bowl or leafy-greens ...