By now, we're all used to hearing about the things we can do to lessen our impact on the Earth and slow down global warming, but going green can be good for us as individuals as well! With the days getting shorter and the nights getting cooler, we're heading into the fall harvest season, which means leaf greens - such as kale, collards, beet, and mustard - will be filling the shelves of the groceries and farmers' markets.

The cooler the weather, the higher the sugar content in the leaves, and the plants are usually frost resistant, meaning that the sweetest, most delectable kale and collard leaves are yet to come. Don't cringe and turn your nose up just yet! Those of you who have only been exposed to frozen spinach or cooked-too-long greens will be pleasantly surprised at the flavors of kale and collards. Adding to their unique earthy flavor is their unmatched nutritional value.

The greens are high in calcium, B vitamins, vitamin C (although cooking may lessen the amount) and beta-carotene. In addition, they are perfect for those of us trying to lose or maintain weight, as they are very low in calories, fat and carbohydrates and contain high amounts of protein and dietary fiber.

Kale and collard greens differ little, with kale having curlier leaves and tougher stems. Both are near-primitive forms of cabbage that humans have been devouring for more than 2,000 years. More recently developed relatives include the "decorative" cabbages we line our walkways with (and that are perfectly edible), head cabbages, Brussels sprouts, broccoli, and cauliflower. All of these cabbages are versatile, able to be boiled, steamed, sautéed and sometimes roasted.

Try some of these recipes on unsuspecting family members or guests – they (and you!) will want to go green more often!

Savory Kale and Roasted Garlic Cheesecake
Serves 10-12 as an appetizer

This is a great recipe, in its base form, which can be very versatile. You can make it as is, in a large cheesecake pan, or in smaller or individual spring form pans, if available. You can also easily halve the recipe. If you have left over kale, you can freeze it in freezer bags – just ensure it's cool before you seal the bag.

One tip: make sure you double or triple wash the kale. I usually bathe it in a sink full of water twice, then rinse it again, rubbing the leaves well, and spin it in the salad spinner before cooking.

Ingredients:
1 cup ricotta cheese (8 ounces) – can substitute part skim ricotta
1 cup cream cheese (8 ounces) – can substitute Neufchatel cream cheese (1/3 less fat)
1⁄2 cup goat cheese (4 ounces)
2 eggs
1 head roasted garlic (see recipe below)
1⁄2 teaspoon kosher salt
1⁄2 teaspoon of fresh cracked pepper
1 bunch kale, washed and de-stemmed

Preheat the oven to 350°.

To blanch the kale, bring a large pot of salted water to a boil. While boiling, place the kale in the water and push it down into the water so it's covered. Simmer the kale for about 6 minutes, until crisp tender ("al dente"). Remove the kale from the water and drain (a salad spinner works very well). When the kale is mostly drained, spread it out on a baking sheet covered in paper towels and place in the refrigerator to cool.

Meanwhile, wrap the outside of an 8" round spring form pan with two layers of heavy-duty aluminum foil. Put the spring form pan in a roasting pan. Place the ricotta, cream cheese, and goat cheese in a food processor and pulse until evenly combined. Add the eggs, roasted garlic, salt and pepper and pulse again until the eggs are combined. Remove the kale from the fridge. In several bunches, finely chop the kale. Measure out 1 1⁄2 cups of chopped kale. Place the measured kale in an approximately 12" x 12" piece of cheese cloth or a clean (but old) dish cloth, and ring it out over the sink in order to drain as much of the remaining water from the kale as possible. Place the drained kale in the processor and pulse just until mixed.

Pour the mixture into the spring form pan. Next, pour enough hot water into the roasting pan (being careful not to get any in the cheesecake mixture) to go halfway up the side of the spring form pan. Carefully place the roasting pan in the oven and bake the cheesecake until it is golden around the edges and moves slightly in the center when agitated, or about 45 minutes. Remove the roasting pan from the oven, and move the spring form pan to a cooling rack for at least one hour.

Refrigerate the cheesecake for at least 3 hours or up to 2 days. Garnish with parsley leaves and cherry tomato halves; serve with crackers (try the Starr Ridge brand, available at Mello Out), sliced baguette or pita chips.

Roasted Garlic
1 head garlic
Fresh rosemary, thyme, sage, basil or parsley (whatever is on hand – not necessary)
1⁄4 teaspoon kosher salt
Fresh cracked pepper
1 1⁄2 tablespoons olive oil

Preheat the oven to 350°. To roast the garlic, place two approximately 8" x 8" sheets of heavy-duty aluminum foil on the counter, shiny side up. Drizzle some of the olive oil on the top sheet, place the garlic head on the oil and drizzle more of the oil over it. Sprinkle the head with salt and pepper. Place the whole herbs on top of the garlic. Carefully wrap the garlic and herbs in the first sheet of foil, sealing the seams tightly and being careful not to poke any holes in the edges. Wrap that package in the second sheet of foil, again sealing the seams tightly. Place the foil packet on a baking sheet and bake for about 45 minutes. Let the garlic cool for at least 15 minutes before unwrapping it. Be careful not to burn yourself on the steam! Gently squeeze the cooked garlic cloves from their coverings. (This is also delicious spread on toasted bread or stirred into soups.)

Spanish Tapas-Style Collard Greens with Toasted Almonds
Serves 4-6 as a side dish

This is my version of a spinach dish that is traditionally served in Spain. You can omit either the garlic or the hot pepper, if desired. The dish is wonderful served with pork and a yummy starch side, such as creamy polenta or mashed potatoes. This dish turned my cooked-greens-hating husband on to collards!

Ingredients:
2 bunches collard greens, washed and de-stemmed
1 clove garlic, finely minced
1 teaspoon crushed red pepper
1⁄4 cup olive or grapeseed oil
1⁄2 cup slivered almonds or pinenuts, lightly toasted
Salt and pepper to taste

Put a large pot of heavily salted water on the stove to boil. In a separate glass or plastic container, place the garlic and red pepper in the oil and let it sit while you're preparing the collards. Take the cleaned collards and julienne the leaves, or cut them into strips. The easiest way to do this is to stack several leaves on top of one another, roll them up lengthwise and start cutting about 1⁄2 inch strips across the leaves, moving from one end to the other.

When the water has come to a boil, place all the collards in the water, pushing down so they are all submersed. Cook the collards for about 8-10 minutes, or until the bitterness is lessened and the leaves are more tender. (Cooking time will depend on the age/size of your leaves – the younger and smaller leaves will not need as much time as the older, larger leaves).

Drain the leaves and run them under cold water to stop the cooking. If available, spin the collards in a salad spinner in several batches. This step can be done ahead of time and the collards refrigerated at this point.

To finish, heat the garlic chili oil in a pan over medium high heat. Add the collards and sauté for 2-3 minutes, just until heated through. Add the nuts and salt and pepper to taste.

Oven-Roasted Brussels Sprouts with Warm Bacon Vinaigrette and Bleu Cheese Crumbles
Serves 4-6 as a side dish

This is a wonderful Fall accompaniment to grilled or roasted meats, such as beef, pork, venison or lamb. Get those people who think they hate Brussels sprouts to try this – they might be surprised!