Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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TIP To wash greens, fill a large bowl with cold water and swirl the greens around to dislodge dirt. When they float to the top and come to a standstill, raise greens out of the water. Spin or pat dry.

Greens are the best buy on produce shelves right now: They are plentiful, inexpensive and packed with nutrition. Prewashed greens needn't be washed again at home.


3 tablespoons extra-virgin olive oil, divided

2 cups chopped onion

4 cloves garlic, thinly sliced

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1 (16-ounce) bag prewashed kale (10 cups torn)

2 tablespoons balsamic vinegar, divided

1 pint grape cherry tomatoes

1 (15.5-ounce) can low-sodium chickpeas, drained and rinsed

1/2 teaspoon salt

1/4 cup toasted pine nuts

1. Heat 1 tablespoon oil in large, nonstick skillet over medium high. Add onion and cook, stirring occasionally, until lightly browned and softened, about 7minutes. Add garlic and cook 1minute. Add kale in batches and 1 tablespoon of the balsamic, tossing frequently, until the kale is wilted and brightly colored, about 4 minutes.

2. Add tomatoes, chickpeas and salt, and cook, stirring occasionally, 4 minutes. Add remaining 1 tablespoon balsamic and 2tablespoons olive oil and cook until the tomatoes just begin to split, about 8 to 10 minutes longer. Stir in the pine nuts and remove from heat.

Makes 8 side-dish servings.

Nutritional analysis per serving 161 calories, 5 g protein, 18 g carbohydrates, 4 g fiber, 9 g fat, 1 g saturated fat, 2017 mg sodium

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1 (16-ounce) bag washed collard greens (about 10 cups)

6 slices center-cut bacon

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes (or to taste)

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1. Cook greens in a large pot of lightly salted boiling water until tender; about 10 minutes. Drain and press out excess moisture.

2. Cook bacon in a large saucepan. Transfer bacon to a plate lined with paper towel; add the greens, salt and crushed red pepper to the pot; cook, tossing, until the greens are heated through and tender. Crumble the bacon, toss with the greens and serve.

Makes 4 servings.

Nutritional analysis per serving 65 calories, 5 g protein, 5 g carbohydrates, 3 g fiber, 3 g fat, 2 g saturated fat, 511 mg sodium


1/3 cup walnut halves

1/4 teaspoon salt

1/4 teaspoon Dijon mustard

1 shallot, minced

1 tablespoon raspberry vinegar

2 tablespoons walnut oil or extra-virgin olive oil

3 cups torn chicory or escarole

3 cups torn Swiss chard

6 Italian plums, quartered

1. Place nuts in a dry, nonstick skillet over medium heat. Cook, stirring, until the nuts just begin to darken and become aromatic, about 5 minutes. Transfer to a plate to cool.

2. Whisk together salt, mustard, shallot, vinegar and oil. Toss with greens, plums and walnuts. Serve immediately.

Makes 4 servings.

Nutritional analysis per serving 157 calories, 3 g protein, 11 g carbohydrates, 3 g fiber, 12 g fat, 1 g saturated fat, 221 mg sodium