by Levana Kirschenbaum
Romaine lettuce hearts are very tender and crisp. They cost a little more than whole heads of romaine, buut they are worth it, especially because no leaves get discarded. This is the salad of choice in my home, and romaine hearts are the only salad greens I ever cut with a knife because […]

by Levana Kirschenbaum
Although the flavors are rich and complex, this soup is ready in about 15 minutes–no joke. Miso adds its intriguing fermented flavor and a bulky, but not starchy texture to the broth. It is important to add the Swiss chard at the very end of the cooking process, so that it retains […]

by Levana Kirschenbaum
French cooking uses escarole lettuce quite often, not just in salads, but cooked, which highlights its pleasant bitterness and pairs beautifully with milder ingredients such as peas and zucchini. Peas and mit have a natural affinity. This soup is luscious, even if it sounds unpretentious. Do not hesitate to serve it to distinguished […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as spinach, swiss chard or kale, rinsed, trimmed and sliced crosswise
1 leek, halved lengthwise, rinsed and sliced
2- 3 tablespoons olive oil
3 teaspoons salt
Directions:
1. Preheat oven at 350. In a large baking pan, mix leek, greens with olive oil and salt. Bake until greens are crispy and wilted, […]

by Chana Citron
Ingredients:
1 bunch kale, collard greens or bok choy–washed, trimmed and sliced.
1 leek, halved lengthwise, rinsed and sliced
2 cloves garlic, minced
1 box mushrooms, sliced
3 teaspoons olive oil
1 tablespoon soy sauce
1 tablespoon Ume Plum or rice vinegar
Juice of ½ a lemon
Salt and pepper, to taste
Directions:
1. Bring 3 inches of water to boil in a […]

by Chana Citron
Forget starving yourself on the latest diet. If you want to get to your ideal weight, eat strategically. Last week, I told you about enjoying a protein-packed lunch. So when should you make greens your main meal? The night time is the right time to prepare something light, but also satisfying enough to […]

by Levana Kirschenbaum
This recipe for greens is elementary, my dear. No need to drown the salad in salty, chemically-seasoned dressing. Even those bottles marked as low-cal come packaged with all sorts of hidden ingredients that aren’t so benign after all. So, to further the metaphor, the proof is in the dressing. Or in this case, […]

by Poopa Dweck
A supply of eras b’ajweh is usually kept on hand to serve with tea or coffee to guests—particularly on Tu B’Shevat. Be sure to use Medjool dates—much of the flavor of this sweet depends on the quality of the dates. Avoid those with rigid meat or thick, tasteless skins. […]

by Chana Citron
If your sweet tooth is keeping you from sticking to your New Year’s resolution, take heart. There are ways to satisfy your craving while still eating healthy. What’s the secret? Try a winter squash. With more than 15 varieties to choose from, you won’t get bored sampling this satisfying […]

Who says kosher and Artisanal type cheeses don’t go together? Not us. Serve this array of soft, semi-soft and hard varities at your next shindig and turn your friends on to the finest kosher cheeses around.
All these cheese can be found at zabars.com. Follow the links below for easy one-stop shopping.

Barkanit Kadurim semi-soft goat cheese […]