Anonymous wrote:I really liked this soup https://www.washingtonpost.com/food/2021/03/31/collard-greens-soup-recipe-cornmeal-dumplings/ but not the dumplings (just eat cornbread with it). You could do kale instead of collards. I have also made it vegan, with field roast spicy chipotle sausage.

That soup was great!!!!

Look for a palak paneer recipe, not necessarily from the post but it is a good way to use up a lot of greens. You can put kale in smoothies or lasagna too

Thanks 22:59
Collards often come with CSA, so need reliable suggestion for these too! Feel terrible throwing away food, especially leafy greens. Need to make it interesting!

I really liked this soup https://www.washingtonpost.com/food/2021/03/31/collard-greens-soup-recipe-cornmeal-dumplings/ but not the dumplings (just eat cornbread with it). You could do kale instead of collards. I have also made it vegan, with field roast spicy chipotle sausage.

I don't always get around to making things that look easy/good. Tonight was an exception - I made Shrimp & Kale with Smoked Paprika that was recently published and it was so good. Very fast, flavorful and gave me something to do with CSA kale - 15-yr old even said it was worth repeating (we are not kale people, it often goes unused and in the compost bin)

https://www.washingtonpost.com/food/2021/09/16/shrimp-kale-recipe-garlic-paprika/

Clipped (yes clipped) the one-pan pasta over the summer, but have not made it. anything else i should try? will say that nothing in their published cook book appealed to me.
TIA!