Try these new recipes featuring Kale, SuperKALE, Rainbow Chard, Spinach and Beet Greens.
Recipe and photo by Alanna Waldron RD, Eat Real Food
Start with Organic SuperKALE Salad as the base, and add Granny Smith apple for tart texture, raisins for a sweet bite and almonds for crunch and healthy fat. Dress lightly with your favorite vinaigrette.
Liz Schmitt, Liz the Chef
When fresh figs flood the market, it’s time to make this seasonal, low-salt kale, spinach and beet greens salad dotted with almonds and apple and drizzled with honey-infused vinaigrette.
Recipe and photo by Kelly Page, Tasting Page
Super grain quinoa added to SuperKALE Salad makes for a super nutritious dish full of protein and fiber, not to mention iron and potassium. Garlic and ginger add zippy flavor, making this a good choice for vegetarian lunch or dinner.
Recipe and photo by Gerry Speirs, Foodness Gracious
A savory croissant bread pudding studded with rainbow chard, perfect as a side dish for a holiday meal, or as a brunch offering. It goes well with roasted poultry, ham or beef, and can stand alone as a vegetarian option.