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Make Ahead FOOD & GAT H E R I NG S
4 Delicious Ways to Go Green 1. Kale-Sesame Salad Whisk together 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, and 1 teaspoon toasted sesame oil. Season with coarse salt. Toss with 2 cups chopped blanched kale; sprinkle with sesame seeds.
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SALAD
SAUTÉ
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FRITTATA
FRIED RICE
3. Mostly Greens Frittata Melt 2 tablespoons unsalted butter in an 8-inch cast-iron skillet. Add 1 tablespoon minced garlic; cook until soft, 1 minute. Add 1½ cups chopped blanched spinach; heat through. Season 8 whisked eggs with coarse salt and freshly ground pepper. Add to skillet and cook, pushing eggs into center to create curds, until almost set, 3 minutes. Sprinkle with ½ cup grated Gruyère. Bake at 400° until set and golden, 12 minutes.
R EC I PES A N D FO O D ST Y LI N G BY SA R A H CA R E Y; W H IT E WA R E OVA L PL AT T ER , BY M A RT H A ST E WA RT C O L L ECT I O N , M ACYS .C O M
2. Chard-Tomato Sauté Heat 3 tablespoons extravirgin olive oil in a large skillet. Add 2 thinly sliced garlic cloves, 1 chopped large tomato, and 2 tablespoons drained capers; cook, stirring, 2 minutes. Add 2 cups chopped blanched Swiss chard and ¼ cup sliced fresh basil; heat through. Season with coarse salt and freshly ground pepper. Drizzle with more oil; top with basil leaves and grated Parmesan.
4. Fried Rice With Collards Heat 3 tablespoons coconut oil in a large skillet. Add 1 tablespoon each minced garlic and minced peeled fresh ginger and ¼ cup sliced shallot; cook 1 minute. Add 2½ cups cooked rice, 1 minced Thai chile, and 1½ cups chopped blanched collards; heat through. Stir in 1 tablespoon fresh lime juice and 1 teaspoon fish sauce. Top with cilantro; serve with lime wedges. MARTHASTEWART.COM
