Archive for the 'Kale' Category

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.

Raw Kale and Cantaloupe Salad

Monday, December 7th, 2009

Ms. Dallas Scott, Tucson CSA

Add to a medium bowl:

1 bunch kale, de-ribbed and cut into thin strips chiffonade style. *Take the leaves and pile them on top of one another until you have ten or so stacked up. Roll them up long ways into a tube then thinly slice into circles. They will slightly unravel into curls once cut.
1/2 lemon, juiced
2 teaspoon Braggs
2 tablespoons olive oil
1/2 teaspoon sea salt

In order to tenderize the kale you need to squeeze it gently, continuing to knead the leaves until wilted. Add in and toss gently together:

1 cup cantaloupe or other melon of choice, medium diced
1/2 cup walnut pieces or other nut as desired

Panade

Monday, April 13th, 2009

Lorraine Glazar, Tucson CSA

4 servings

1 ½ pounds onions, halved and thinly sliced (about 6 cups)
2 tablespoons olive oil (divided use)
Salt and pepper
1/2 teaspoon dried thyme or 1 tablespoon fresh
6 cloves garlic, slivered
1 pound kale or chard, stemmed and cut into wide ribbons
10 ounces stale, hard peasant type bread, torn or cut into one inch chunks
2 cups cheese, shredded
3-4 cups vegetable stock

Heat one tablespoon olive oil in a sauté pan and slowly cook the onion until translucent and tender. Sprinkle with thyme while cooking and add salt and pepper. Remove the onions and add one more tablespoon of oil to the pan. Add the greens and the garlic and a sprinkle or two of salt and cook for three or four minutes, just until the greens soften a bit.

In a 2 quart casserole with a lid, or a Dutch oven, begin layering the panade: first the onions, then a loose layer of bread cubes, then greens, and top with cheese. Continue this way until the ingredients are all used.

Bring the vegetable stock to a simmer and add salt to taste. Add stock to the casserole up to 1 ½ inches below the rim of the dish (you can go a bit higher in a shallower casserole dish). Cover and bake in a 325 degree oven for 1 to 1 ½ hours, or until it is hot and bubbly and slightly brown around the edges. Then increase heat to 375, remove lid, and bake for 10-20 minutes or until top is evenly brown.

Note: If the bread you have on hand is not hard, you may bake it in a 300 degree oven for about 20 minutes to dry it out. Most any greens or combination of them will work with this recipe with the exception of spinach (for some reason, it got slimy in the baking process).

A delectable summer variation of this recipe is to substitute sliced raw tomatoes and torn basil leaves for the greens.

Baked Greens “Chips”

Thursday, February 12th, 2009

Nicole Baugh, Tucson CSA member, Adapted from 28 Cooks food blog

For people like me who really don’t like stewed or sauteed greens, here’s a different (and crunchy!) way to prepare a lot of greens. More of a method than a recipe, I’ve tried this with kale, collard greens and chard, but I imagine it would work with various leafy Asian greens as well. All amounts are adjustable to taste, and you can use your favorite seasonings instead of salt and pepper, or replace the oil and vinegar with (non-creamy) salad dressing.

3-4 cups greens
2-3 teaspoon olive oil
1 teaspoon apple cider vinegar
salt and pepper to taste

Preheat the oven to 325 F. Wash and dry the greens. If the leaves are large, de-stem and tear into 2 or 3 pieces. Place in a bowl or plastic bag and add the other ingredients, tossing to coat thoroughly. On a non-stick cookie sheet (or one lined with parchment), spread the greens into a single layer. If desired, you can wait to add the seasonings until this stage instead. Bake for 10-20 minutes, checking often after the first 10 minutes to ensure that they don’t burn. You may want to stir the leaves a little halfway through to keep them from sticking, but it shouldn’t be necessary to turn them. The leaves should be crisp but not thoroughly browned, as they will become bitter if overcooked.

‘Bruised’ Raw Curried Kale Salad

Monday, March 10th, 2008

Sara Jones, Tucson CSA

You can use any type of kale, or collards in this recipe. Salting and bruising the greens is a technique that will give the raw greens a ‘cooked’ taste and texture. The greens should be finely sliced for best results. To do this, trim the thick stems off of the leaves, lay several leaves on top of each other and roll up tight like a cigar. Use a sharp knife to cut the roll into thin slivers. Sprinkle the cut greens with salt and use your hands to rub the salt into the leaves, squeezing to release some of their juices.

1 bunch kale or collards, sliced fine
1 carrot, grated
2 small turnips, grated
1 cup cooked or sprouted grains
1 cup cooked or sprouted lentils
½ cup sunflower or pumpkin seeds
½ yellow onion
2 tablespoons apple cider vinegar
2 tablespoons apple or orange juice
1 tablespoon oil
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon salt, for bruising greens, then add to taste to
finished salad

Mix salted, bruised greens with the carrot and turnip and set aside. In a food processor or blender, puree onion, vinegar, oil and spices. Pour spice mixture over vegetables and toss to coat. Add grains and lentils, toss, and season to taste with salt and pepper. Let sit at least one hour, then garnish with seeds and serve.

Easy Tuscan Kale

Monday, January 28th, 2008

Crooked Sky Farm

At the farm visit this past Saturday, farmers Kelsey and
Tania treated us to this tasty, and super easy, kale dish.
They used Tuscan Kale, but you can use any hearty green
that you have available. The greens are cooked quickly,
until just barely wilted.

1 bunch kale, 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.

Barley, Kale, and Kidney Bean Stew

Saturday, December 22nd, 2007

Contributed by Lorraine Glazar, Tucson CSA
From Vegetarian Planet by Didi Emmons.

1 ½ tablespoons olive oil
2 cups sliced onions
3 garlic cloves minced
1 cup pearled or hulled barley
2 teaspoons chopped fresh sage or 1 teaspoon dried sage
½ teaspoon salt, or to taste
10 cups water or stock
1 large potato, peeled and chopped into 1 inch cubes
2 cups turnips, cut into ½ inch rounds or cubed if they are large
1 bunch kale
1 ¼ cups cooked and rinsed kidney beans
2 tablespoons fresh lemon juice
Fresh ground black pepper
1/3 cup Parmesan cheese
Olive oil

In a large saucepan, heat the olive oil over medium heat, and add the onions. Cook the onions for 5 to 6 minutes, stirring occasionally, then add the garlic, barley, sage, ½ teaspoon salt, and 7 cups water or stock. Cover the pan, bring the stew to a boil, then turn the heat to low. Let the stew simmer for 25 minutes, then add the potato, turnips, and 2 cups more water or stock. Cover the pan again, and let the stew simmer for 10 minutes more

Cut the steam and inner stalk from the kale. Coarsely chop the leaves (there should be about 6 cups), and add them to the stew with 1 cup water or stock. Simmer for 10 minutes more, adding more water or stock if the stew becomes dry.

Add the kidney beans, stir well, then add the lemon juice. The stew should be similar to a pilaf, but slightly less dry. Taste the stew, and add salt and pepper, keeping in mind that you’ll also be adding Parmesan cheese. Ladle the stew into bowls, sprinkle the Parmesan over, then dribble a teaspoon of olive oil over each bowl. Serve the stew hot.

Mustard Greens Gratin

Tuesday, December 18th, 2007

Sara Jones, Tucson CSA

Another easy favorite that can be made over and over with
rewarding results.

Mustard greens or other spicy greens will mellow with fat
and cream, so this recipe is a good one if you find their
taste too strong. You will probably need at least two
bunches of mustard or other spicy greens for this recipe,
but use whatever you have on hand and adjust the other
ingredients accordingly.

1 bunch or 2 CSA-share bags of mustard or other spicy
greens, washed and roughly chopped
1 cup sliced mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 cup ricotta cheese
1/4 cup parmesan cheese
3 eggs
1 cup cracker crumbs
Salt and pepper to taste

Sauté mushrooms and garlic in butter, over medium heat,
until mushrooms soften. Stir in greens and cook until
wilted. Combine greens and mushrooms with ricotta
cheese, eggs and salt and pepper.

Spread into a baking pan and cover with parmesan cheese and crackers.

Editor’s Note: Spread into a greased baking pan for easier clean up.

Bake in a 375 degree oven for about 35 minutes, until cooked through.

Winter Greens Lasagna

Tuesday, December 18th, 2007

Adapted from RealSimple.com

2-3 bunches or bags of fresh kale, Swiss chard, endive,
mustard greens, spinach, or another fresh green
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
1 tablespoon all-purpose flour
1 1/2 cups milk
1 cup grated Parmesan or Romano, or a combination of the
two
1 15-ounce container ricotta
1 egg, beaten
1/4 teaspoon ground nutmeg
1 16-ounce box no-boil lasagna noodles

Discard any tough stems and chop the leaves. Rinse and
shake gently to remove most but not all of the water. Place
1 tablespoon olive oil in a large stockpot with the garlic
and cook over medium-high heat. As soon as the garlic
begins to brown, add the greens and toss. Add 1/4
teaspoon of the salt.

Cover immediately and cook over
medium heat, stirring occasionally, for 10 minutes or until
very tender. Remove from heat and set aside to cool.

Meanwhile, in a medium saucepan over medium heat,
combine the remaining olive oil, the flour, and the
remaining salt. Cook, whisking constantly, for about 3
minutes. Add the milk and increase heat to medium-high.
Cook, stirring constantly, until the sauce thickens and
boils, about 10 minutes. Stir in all but 1/2 cup of the grated
cheese.

Heat oven to 350º F. Coat a 13-by-9-inch baking pan with
oil. Blend the ricotta, eggs, and nutmeg into the greens.
Spread about 1/4 cup of the cheese sauce in the bottom of
the baking pan. Place 2 sheets of pasta on top. Spread on
1/4 of the spinach filling and 1/4 cup sauce, then another 2
sheets of pasta. Make 3 more layers. End with the pasta
and sauce, and sprinkle with the remaining cheese.

Cover with foil and bake 45 minutes. Remove the foil and cook
15 minutes more or until golden. Let stand 10 minutes
before serving. (Can be made up to one day ahead. Cover
and refrigerate. Reheat in a 325º F oven for 20 minutes or
until a knife inserted in the center comes out hot.)

Sauteed Kale with Fresh Tomatoes

Sunday, October 29th, 2006

Lisa Janz, TCSA
(side for one person)

1-2 tbsp olive oil
1 large clove of garlic
½ teaspoon cumin seeds
¼ teaspoon kalonji seeds (optional – available in Indian spice section of 17th Street Market)
½ share of kale
pinch of salt
1 tomato
1-3 radishes, depending on size (I used 3 tiny ones)

Cube tomato and radishes and season with salt. Set aside. Crush garlic and cook in olive oil with seeds until all three are fragrant. Add kale and cook for a minute until it begins to wilt. Add a few tablespoons of water and cover tightly. Cook until kale is tender. Serve topped with tomatoes and radishes, and a bit of extra olive oil if desired. This recipe can easily be increased – just add extra kale and a few more seeds if you want a stronger flavour.


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