We officially met Leslie Myers when she asked if she could throw our name out on TV. Nice of her to ask, don’t you think? Because really, all this press can get rawther tiresome.
Leslie is a private chef and culinary educator, who runs a sweet-as company called Foodsense Now! One of her frequent gigs is a seasonal class at the Center for Healthy Lifestyle in Solana Beach. Basically, she teaches people how to shop at the farmers’ market and cook with its ingredients.
Before you snicker, hearken back to the days when all you knew about fresh produce was limited to the grocery store clone wars. When “fresh spinach” called to mind an underfilled plastic box for $6. When you thought kale and cabbage were ornamental lawn plants.
Everybody starts somewhere. That’s why we’re grateful for people like you and Leslie. People who will take the new kids by the hand and reassure them that they’re going to love this new town, and invite them to sit with you and your friends at lunch.
Leslie has another class coming up next week. Click here to learn more and reserve your spot!
This kale salad of hers is rocking my world. Try some tonight!
Ginger and Garlic Sauteed Greens with Coconut and Walnuts
Preparation Time: 10 minutes
Note: This recipe is one of my favorites! You can also substitute green beans for the greens.
A few things inspired this recipe: I had taken a cooking class in Bali and wemade a popular Balinese dish of long beans with shredded coconut and chiles.
Secondly, I had a ginormous amount of ginger in my house one day.
Finally, Suzie’s farm had such lovely braising greens at the farmers’ market in January that I couldn’t resist trying coconut sautéed kale.
I added walnuts because we get them at our local farmers markets well, but you could certainly substitute pecans or hazelnuts.
• 2 Tbsp coconut oil
• 6 garlic gloves, minced (about 2 Tbsp)
• 1 2” piece ginger; peeled and grated (about 2 Tbsp)
• ½ tsp crushed red pepper
• 8 Cups greens such as kale, chard, mustard greens, dandelion, whatever…cut into 1” pieces
• 1 Cup walnuts
• ½ Cup unsweetened dried coconut flakes or pieces
• ½ tsp sea salt
• Freshly ground black pepper to taste
• Heat coconut oil in large sauté pan
• Cook ginger and garlic until fragrant, about 2 minutes
• Add crushed red pepper and winter greens
• Sauté until kale is cooked down about 2/3 of the way
• Add 1 cup walnuts and saute another minute to a minute and a half
• Add coconut and sauté 30 seconds
• Season with salt and pepper and remove from heat
(note: this is even better if you throw in hefty bits of avocado. But what isn’t?)