Archive for the 'Kale' Category

Grilled Kale Salad

Monday, July 25th, 2016

Sara Jones, Tucson CSA

In warm weather, kale and other greens can have a stronger flavor and firmer texture and aren’t as good to eat raw. If you like kale salads, you could grill your kale, this will give the greens a smoky flavor and soften the texture a bit. Use any dressing you like, the greens are especially delicious with this tahini Caesar dressing. While you are cooking the greens you can add a few slices of bread to the grill to use as croutons.

1 bunch kale, cleaned and dried

1 tablespoon olive oil

1/2 teaspoon red chile flakes, if desired

1/4 cup tahini

1 tablespoon red wine vinegar

1 tablespoon lemon juice

2 tablespoon warm water

4 garlic cloves

2 teaspoons capers

1/2 teaspoon Dijon mustard

Salt and pepper to taste

1 cup croutons

Rub oil onto kale leaves and sprinkle with red chile flakes, if using. Place leaves onto a HOT grill, cook for about 1-2 minutes, then flip and continue cooking for an additional minute or 2 until leaves are lightly wilted and have some grill marks. Let leaves cool, remove and discard stems and roughly chop. To make the dressing combine the remaining ingredients in a food processor or blender and pulse to combine. Process until well blended. Toss greens with about half of the dressing and taste. Adjust seasoning and add more dressing, if needed. Garnish with croutons and serve.

Easy Tough Greens

Monday, July 11th, 2016

Crooked Sky Farms

You can use kale, collard greens or any hearty greens that you have available. The greens are cooked quickly, until just barely wilted.

1 bunch tough greens, cleaned, tough stems removed and chopped

2-3 cloves garlic, minced

2 teaspoons olive oil

Lemon juice to taste

Salt

Heat oil in heavy skillet and add garlic, stir quickly, then
add kale. Cook, stirring often, for about two minutes until
kale is slightly wilted. Drizzle with fresh lemon juice and
a pinch of salt, stir to coat and serve hot.

Bruised Kale

Monday, July 11th, 2016

Philippe, Tucson CSA

1 bunch kale (or collard greens)

Juice of 1 lemon

Drizzle of olive oil

2-3 garlic cloves, minced

Salt and pepper, to taste

Remove the central ribs from the leaves. Stack the leaves and roll them into a bunch. Slice the bunch thinly. Place sliced greens in a bowl and add remaining ingredients. Massage with your fingers for a 2-3 minutes or until the greens are wilted or start to break up.

You can eat this salad as is, or fold it into a potato or root vegetable salad. Or you can use it as a base with added toasted walnuts or pecans, roasted chicken pieces, avocados, apples, peaches, pinto beans, or a mix of the above.

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.

 

 

Spicy Kale with White Beans and Orzo

Monday, May 12th, 2014

By Kusuma Rao, www.Ruchikala.com

Makes 2 servings

4 oz orzo pasta
1 tablespoon extra virgin olive oil
¼ – ½  teaspoon crushed red pepper
4 garlic cloves, grated finely on a microplane
1 bunch of kale, coarsely chopped
½ cup cooked white beans (such as cannellini, white kidney, navy or garbanzos)
2 oz shaved Parmigiano Reggiano or Asiago cheese
Juice and zest of 1 lemon

Cook the pasta: Cook the orzo pasta in heavily salted water.  Drain the pasta just before the pasta is al dente. Drain, reserving ½ cup of the pasta water in a separate cup for later use. Toss the drained pasta with two tablespoons of olive oil, toss to coat, ensuring the pasta is thoroughly coated. Set aside

Making the sauce

In a large skillet, add a tablespoon of olive oil to the pan on low heat along with the crushed red pepper.  Allow the peppers to infuse the oil for 1-2 minutes. Add garlic and sauté for about 25 seconds.  Increase to medium-high heat and add kale.  Saute for 1-2 minutes with a hearty pinch of salt, cook until the kale turns bright green and just starts to gently wilt.  Add white beans, another pinch of salt, as well as lemon juice and zest.  Add ¼ cup of the pasta water, stir to combine. Turn off the heat. Add orzo pasta, stir to combine.

To serve: top with shaved Parmesan or Asiago as well as (optional) a fresh drizzle of extra virgin olive oil.

Cabbage and Kale Salad

Monday, April 15th, 2013

Philippe, Tucson CSA

1/2 head of a small cabbage (or 1/4 head of a large cabbage), cored and thinly shredded
1/2 bunch kale, sliced in very thin ribbons
1 good pinch of salt
1 good pinch of red pepper flakes
juice of 1 lemon
salad dressing

Place kale in a bowl with lemon juice and pinch of salt.  Bruise the kale with a bare hand for a 1 minute.
Add shredded cabbage, red pepper flakes and salad dressing.
Toss.
Cool in refrigerator for 1/2 hour and serve.

Spring Greens Gumbo

Tuesday, April 9th, 2013

From Kripalu, http://kripalu.org/article/521/

2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar

Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

Chorizo & Kale Soup

Monday, January 21st, 2013

Submitted by Chase Barnes, Tucson CSA.
Adapted from http://www.bbcgoodfood.com/recipes/3438/kale-and-chorizo-broth

3 tablespoons olive oil
1.5 onions, finely chopped
4 garlic cloves, crushed
2-3 cooking chorizo sausages, sliced
6-7 small red potatoes, cut into small chunks
6 cups chicken stock
2/3 bunch red Russian kale, coarsely chopped

Heat 2 tablespoons of the oil in a large saucepan.  Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few minutes more. Pour in the stock and bring to the boil. Cook everything for 10 minutes until the potatoes are on the point of collapse.

Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 minutes until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

Risotto with Greens

Monday, December 5th, 2011

Philippe, Tucson CSA

Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor.

1 bunch (or bag) greens, chopped
1 cup arborio rice
1 cup dry mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken stock, heated
1 teaspoon thyme
1/2 cup grated Parmesan
salt (or dried chile flakes) and pepper to taste

Serves 2.

Place dried mushroom in a bowl, cover them with 1 cup of boiling water and soak for 5 minutes. Drain and reserve the drained water.

In a skillet, heat oil to medium hot and sauté mushrooms and onions until onions are translucent, about 5 minutes.
Add rice and stir. When rice is hot, adding 1/4 cup reserved mushroom water. Add thyme and garlic. Stir gently and continuously until liquid is almost absorbed.
Repeat the process, 1/4 cup at a time, with the rest of the mushroom water and heated stock, stirring the rice continuously.  The rice should be kept to a mild simmer throughout this process which will take about 20 minutes.  Add more stock if necessary. Never let the rice dry entirely, nor make it swim in stock.
When rice is almost cooked (it should still be al dente), add the greens and fold them into the rice.  Add a little more stock if the mixture becomes too dry. Continue to stir until the greens are cooked (another 5 to 10 minutes, depending on the greens).  At that point, the rice should be soft and ready.
Add grated Parmesan and salt and pepper to taste.

Kale and Potato Soup

Monday, February 1st, 2010

Sara Jones, Tucson CSA

Fennel seeds, red chile flakes and paprika lend the traditional
flavor of Italian Sausage to this vegetarian soup. You can
always add the sausage back in if you like, but the soup is plenty
hardy without it.

1 medium size bunch kale, cleaned, with thick stems removed,
roughly chopped
3-4 red potatoes
1 can white beans, drained
4-5 cloves garlic, minced
1 teaspoon fennel seeds, crushed
1-2 teaspoons red chile flakes, to taste
2 teaspoons paprika
1 tablespoon olive oil
1/4 cup cream or whole milk
Salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add spices and
garlic and sauté until fragrant. Stir in potatoes and cook briefly
before adding about 1 quart of water. Bring to a simmer and
cook until potatoes are almost tender. Add greens and beans and
cook for about 10 more minutes. Remove soup from heat, stir in
cream and season with salt and freshly ground pepper.


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