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Cannabis and Greens

Arugula, chard and kale have a lot in common. They’re all considered “superfoods” that deliver superior nutrition and health benefits. They’re versatile vegetables with slightly bitter, earthy flavors that offset a wide variety of other ingredients.

Make Your Bed with Greens

When weed partners with arugula, chard and other greens

Arugula, chard and kale have a lot in common. They’re all considered “superfoods” that deliver superior nutrition and health benefits. They’re versatile vegetables with slightly bitter, earthy flavors that offset a wide variety of other ingredients.

Raw or cooked, they work as a bed for proteins or can easily stand on their own. Packed with vitamins, minerals, fiber and antioxidants, these nutritionally dense greens can be made even more powerful with the healthy addition of cannabis, arguably the world’s most underrated superfood.

Arugula

Also known as rocket, this aromatic plant’s forward flavor and distinctive peppery essence can enhance a wide variety of foods, from simple salads to cheesy pizza and even cocktails. Rich in lutein and Vitamin A, calcium and potassium, arugula weighs in at just four calories per cup.

Kale

Kale packs antioxidants, vitamins, minerals, beta carotene and protein into its deep-green leaves. Its earthy, somewhat bitter flavor and sturdy texture allow it to hold its own against rich or strongly flavored ingredients and longer cooking times.

Chard

Especially rich in magnesium and iron, chard varieties are characterized by the colors of their stems, which can be white, yellow, or red. They can be used interchangeably in recipes.

By Cheri Sicard

Photography by Eva Kolenko

Garlic and Lemon Kale with Cannellini Beans and Pine Nuts

Photo by Eva Kolenko Garlic and Lemon Kale with Cannellini Beans and Pine Nuts 3 tablespoons olive oil 1 large shallot, minced 1 tablespoon garlic, minced Rind of 1 lemon, cut into thin strips 2 bunches kale, ribs removed and coarsely chopped 1 cup cannellini beans,...

Cannabis Infused Chard with ‘Nduja and Wild Spring Mushrooms

Photo by Eva Kolenko Chard with ‘Nduja and Wild Spring Mushrooms 1½ pounds chard 2 tablespoons olive oil ¼ cup ‘nduja, diced ¼ cup shallot, minced 8 ounces morels, porcini, oyster, hen of the woods or other wild mushrooms, sliced 1 tablespoon garlic, minced 2...

Infused Arugula, Mango and Avocado Salad

Photo by Eva Kolenko Arugula, Mango and Avocado Salad with Sorrel Vinaigrette 2 cups sorrel, stems removed 1 small shallot, finely chopped 2 tablespoons canna oil ½ cup extra-virgin olive oil ¼ cup plain yogurt ½ teaspoon kosher salt ½ teaspoon freshly ground black...