I Need Recipes For Hearty Greens

In this week’s episode of Dinner SOS, Kitchen director and host Chris Morocco, along with Test Kitchen editor Kendra Vaculin, assist Natalie in expanding her culinary horizons beyond salads and into the world of leafy greens. Natalie and her husband are experienced in the kitchen but seek creative ways to incorporate hearty greens like kale, chard, spinach, and collard greens. Chris and Kendra advocate for their favorite greens and present recipes that showcase the versatility of leafy greens as a foundation for meals, not just as a side dish. Natalie eagerly embraces the challenge.

Chris suggests Charred Kale with Citrus and Green Tahini, while Kendra recommends her Mostly Chard Tiny Pasta Salad and Salmon Rice Bowl With Green Curry Creamed Spinach. Tune in to see if Natalie’s relationship with leafy greens evolves with Chris and Kendra’s guidance.

In the show, Chris and Kendra help Natalie explore different recipes using leafy greens like kale, chard, spinach, and collard greens. Natalie shares her cooking habits and pantry stock, and they come up with a plan to incorporate greens into her meals. Chris picks collards and kale, while Kendra opts for spinach and rainbow chard. They suggest recipes like garlic and Parmesan braised collard greens, charred kale with citrus and green tahini, and mostly chard tiny pasta salad to help Natalie diversify her meals.

Natalie tries the salmon rice bowl with green curry spinach, charred kale with green tahini, and mostly chard tiny pasta salad recipes. She successfully incorporates frozen spinach into her cooking and enjoys the flavorful dishes. The recipes provided her with new cooking ideas and inspired her to continue experimenting with leafy greens like collards in her future meals.

The episode concludes with Natalie expressing her newfound appreciation for leafy greens and her excitement to try more recipes incorporating different vegetables like collards. Chris and Kendra commend Natalie for her successful cooking endeavors and offer suggestions for her next culinary experiments.