Oven Risotto with Kale Pesto

-Preheat your oven to 350°.

-Toast ½ cup walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

-Finely chop 1 onion.

-Heat 2 TBS olive oil in a large ovenproof saucepan over medium heat.

-Add onion and cook, stirring often, until softened and translucent, 5–8 minutes.

-Stir in the following:

1 cup Arborio rice

A pinch of sea salt

Some fresh black pepper

-Cook, stirring, until some grains are translucent, about 5 minutes.

-Add ½ cup dry white wine, bring to a simmer and cook until pan is almost dry, about 3 minutes.

-Add 2 cups very hot water.

-Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).

-Meanwhile, pulse the following together in a food processor until very finely ground.

1 large clove of garlic

Half of the toasted walnuts

-Take the stems out of 1 bunch of kale.

-Add the following to the garlic/walnut mixture:

2 TBS extra virgin olive oil

Half of the kale  

¼ cup cold water

-Process until smooth, season pesto with sea salt and pepper.

-Set saucepan over medium heat.

-Add ¾ cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes.

-Stir in pesto along with the following:

2 TBS butter

1.5 cups of grated Parmesan

And the remaining kale

-Adjust consistency with water, if needed; season with salt and pepper.

-Serve topped with remaining walnuts and more grated Parmesan cheese.

Mixed Greens with Cilantro

-Stem 2-3 bunches of greens (any combination of chard, kale, beet greens or amara will do).  

-Set the greens in a steamer, with the tougher ones on the bottom and the most tender on top.  

-Steam for about 7-10 minutes until well done, then drain and chop.  

-Finely chop the following:

4 large cloves of garlic

1 bunch of cilantro

-Warm the following in a wide skillet for a few minutes:

3 TBS olive oil

2 tsp paprika

2 tsp ground cumin

-Stir in the garlic, the greens and the cilantro and cook until any moisture has evaporated and the cilantro is wilted.

-Taste for salt and then garnish with the following:

Oil-cured black olives

Lemon wedges

Mario Batali’s Kale with Garlic and Anchovies

-Wash 1 bunch of kale.

-Cut the leaves into ½ inch wide ribbons.

-Thinly slice 2 cloves of garlic.

-Heat a 10-12 inch sauté pan over medium-high heat until hot.

-Add the following:

2 TBS olive oil

3 rinsed anchovy fillets

the sliced garlic

-Cook until the garlic is light brown, about 1 minute.

-Add the kale and cook stirring constantly until wilted, about 5-6 minutes.

-Season with salt and pepper to taste and serve with the following:

½ lemon squeezed overtop 

Some grated Parmesan if desired