Kale or Swiss Chard Fries

Kale Fries



Kale what? Kale fries. Yes, I battered and fried up some kale stems, and they were delicious. So yes, Kale Fries!

I usually relegate the stems from all my greens to the compost bin, but in this instance I went for something a little bit different. The stem of greens such as chard, kale and collard greens are edible, but they do take a little longer than the leaves to get tender. Which is why we often discard the stems.

Kale Fries

Look how beautifully gorgeous and colorful the stems of chard and kale are? Yes, they will add lots of nutrients to your compost, but they can also add lots of nutrients to your dinner!

I developed this recipe for Cut ‘N’ Clean Greens, so please head over to their website for the full recipe for Kale Fries.

It will be so worth it. If you are serving kale or chard with dinner, consider these Kale Fries your appetizer. Nothing goes to waste, and your guests think you are a genius for serving those lovely tempura vegetables!

Kale Fries


Greens N Grits

Greens N Grits



Southerners eat them. A lot.

Some like them sweetened with sugar and drowning in butter.

Some like them with salt and pepper and drowning in butter.

Some don’t have a clue what they are.

I tend to laugh when some snobbish foodie goes on and on about how wonderful polenta is, then if they are asked about grits, all you hear is crickets. Grits and polenta are both ground corn, with a few differences. Think of them as cousins. What you can do with polenta, you can do with grits.

Polenta is often served as a base for a stew or braise. So are grits. And that is where my recipe comes in.

I am doing some recipe development work with Cut ‘N Clean Greens, and wanted to make a comforting dish. A dish that reminds me of home.

If you are looking for a great recipe for a lazy Sunday brunch, this is it.  Sauteed Chard and Tuscan Kale with Andouille Sausage on a bed of Cheese Grits.  All you need are some biscuits and a glass of champagne.

Click here for the recipe for Greens N Grits.



I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

Pesto Tortelonni with Pancetta and Greens

Tortelonni with Pancetta and Greens | Black Girl Chef's Whites


Some days all you want to cook is something simple and easy. Something that tastes good, but only takes you a few minutes to throw together. This is that recipe.

This is basically a one dish meal (if you don’t count having to cook the pasta beforehand.) And there are only 5 ingredients, some even already prepped for you! Such as the pancetta, which you can buy already diced. And the greens, which are salad greens but are also wonderful cooked. And practically every market has fresh packaged pasta.

You know what? This is barely a recipe! I really just tossed a few high quality pre-packaged ingredients together, and made a fabulous meal! But what’s really important is that the six year old asked for seconds.

If you can’t find pesto tortelonni, use a plain tortelonni or tortelinni. The only difference between tortelonni and tortelinni is size. Tortelonni are bigger.

This pasta would be just as good using only baby spinach, or even arugula. Try different variations until you find the one that you like the best.


Tortelonni with Pancetta and Greens | Black Girl Chef's Whites


Recipe: Pesto Tortelonni with Pancetta and Greens


  • 1 4 ounce package fresh pesto tortelloni
  • 4 ounces diced pancetta
  • 1 10 ounce package organic mixed baby kale, baby chard and baby spinach
  • ½ cup Pinot Grigio wine
  • 1 tablespoon cold butter, cut into pieces


  1. Cook the pasta according to package directions. Drain and set aside.
  2. Meanwhile, in a large skillet over medium high heat, cook the pancetta until crispy and cooked through. Remove the pancetta from the pan, set aside.
  3. Drain all but a tablespoon of fat from the pan.
  4. Add the greens, stirring often. Cook 1 – 2 minutes, until wilted.
  5. Add the wine, reserved tortelonni and pancetta. Cook for 3 – 4 minutes, or until the wine is almost completely evaporated.
  6. Remove the pan from the heat and stir in the butter pieces.
  7. Season to taste with salt and pepper.

Cooking time: 10 minute(s)

Copyright © Cheryl D Lee.

Tortelonni with Pancetta and Greens | Black Girl Chef's Whites