Tag Archives: kale

14 August 2016: Tuscan Kale Salad

Here in the Northeast, local farmers have had a lot of difficulty bringing greens to market 2016-Aug-14_kalesalad_1194throughout this prolonged drought. So when I scored some kale at this week’s market, I wasn’t too particular whether or not it was Tuscan, Lacinto, or any other tasty variety; I was just happy to be able to purchase some locally grown greens! 

This tasty salad comes from Melissa Clark, a contributor to the New York Times Cooking Column. The original recipe can be found here and downloaded from the Times on the web. The only change I would make is a personal one: both of us found the lemon juice a bit overpowering. Our adjustment would be to use the juice of half a lemon, but keep all the other proportions the same.

Ingredients

  • 1 bunch Tuscan kale (or any other variety you enjoy)
  • 1 slice country bread OR 1/4 cup homemade bread crumbs (coarse)
  • 1/2 garlic clove, finely chopped
  • 1/4 cup finely grated pecorino cheese, more for garnish
  • 3 TBSP extra virgin olive oil (more for garnish if desired)
  • Freshly squeezed juice of 1 lemon (see above suggestion to halve this amount)
  • 1/4 tsp kosher salt
  • 1/8 tsp red pepper flakes
  • Freshly ground black pepper, to taste

Method

  1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
  2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
  3. Using a mortar and pestle OR with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 TBSP oil, lemon juice, salt, pepper flacks and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
  4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

29 August 2015 Moroccan Stew With Kale

posted by Plant-Based Cooking. Copyright 2011-2015 by Diane Smith and plantbasedcooking.com. All Rights Reserved.

Moroccan Stew With Kale

You would have to be living in a vacuum to have missed out on the popularity of kale over the last several years. This stew from Diane Cook takes advantage of kale but also a spice melange from Morocco. Listed separately, the spice mixture makes the ingredient list seem large, so I’ve lumped these together. The rest of the ingredients went together very quickly making this stew a candidate for a busy week night.  This recipe serves 6; as we are a two-person household, I cut everything in half and still had plenty of leftovers.

Ingredients:

  • Spice Mixture: 2 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp ground tumeric, 1/2 tsp curry powder Moraccanstew
  • 1 tsp salt (I generally cook without adding salt, saving that addition for a final adjustment)
  • 1 sweet onion chopped
  • 2 cups rough chopped kale
  • 1 qt vegetable stock (more if you want this to be more soup-like)
  • 1 14.5 oz. can diced tomatoes, undrained
  • 1 TBSP honey
  • 4 large carrots, chopped
  • 2 sweet potatoes, peeled and diced
  • 3 large potatoes (used Yukon gold), peeled and diced
  • 1 15-oz. garbanzo beans, rinsed and drained
  • 1 cup dried lentils, rinsed
  • 1 tsp ground black pepper to taste
  • 1 TBSP cornstarch (optional)
  • 1 TBSP water (optional)

Method

  1.  Cook onions on medium high heat in a little water or broth until soft and just beginning to brown (5 to 10 minutes). Stir in the spices and cook until they are fragrant.
  2. Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, apricots, and lentils. Bring to a boil and reduce heat to low.
  3. Stir in the shredded kale.
  4. Simmer stew for 30 minutes until the vegetables and lentils are cooked and tender. Season with salt and black pepper. If desired, combine cornstarch and water and stir into stew. Simmer until stew has thickened, about 5 minutes

04 Jan 2014 Kale Chips

2014-01-05-foodie-022We finally got an opportunity to visit the Chelmsford Agway Winter Farmer’s Market this weekend.  Not only was a great excuse for breaking out of the house after the end-of-week snowstorm, it was reinvigorating to visit with and buy from local farmers and businesses.

And it was the perfect catalyst for getting both Adrien and me back on track with our food collaboration project, Four Nights a Week. Check out Adrien’s blog for more great photos.

This week the kale looked great so we bought a bunch from local farmer, 2014-01-05-foodie-013Jones Farms and some very tasty salsa from Town Farm Gardens in Brookfield, MA.

Kale Chips (adapted from many many recipes)

Ingredients

  • Bunch of kale
  • Olive oil
  • Coarse Salt

Method

  1. Thoroughly wash the kale leaves. Cut the thick spines off the leaves and rip into bite-sized pieces.
  2. Dry the kale (water and oil don’t mix). I used my salad spinner for this. Put the kale in a large mixing bowl so you can toss the olive oil and salt with the leaves.
  3. Drizzle on the oil – enough to coat (not drench). I’m guessing a couple of tablespoons were enough. Now sprinkle on the coarse salt.
  4. Spread the kale in a single layer on baking sheets. Don’t make the mistake of putting all the kale on one sheet or the leaves won’t crisp up.
  5. Bake at 325 F for 10 minutes or so — watch the leaves so that they dry and crisp but don’t brown.  Also, I know there are some bloggers recommending using a microwave, but I would not….. too easy for leaves to catch on fire.
  6. Take the pans out and let things cool off until you can handle. Serve and enjoy.

2014-01-05-foodie-089


27 Mar 2011 Greens with Carrots, Feta Cheese and Brown Rice

Adapted from Whole Foods Market. Greens with carrots, feta cheese and brown rice. Downloaded from the web on 3/26/2011.

My Comment: About 6 months ago, I received a bunch of kale as part of our CSA share. Having

Greens with carrots, feta cheese

Copyright © 2011. Adrien Bisson.

never had kale before, I hadn’t a clue what to do with it. Over time I’ve discovered I actually like it — and how nutritious and inexpensive it is. This recipe is no exception; it’s quick and delicious. Only use the frozen rice if you’re pushed for time.

Ingredients

2 carrots shredded
2 bunches dark leafy greens, stems removed and leaves very thinly sliced (her’s where I used kale)
1/2 red onion
1/4 tsp sea salt
1/2 tsp ground black pepper
1/4 pound feta cheese, crumbled
1 (20-oz) package Whole Foods frozen whole grain brown rice (here’s where I use dry rice and cook it myself — the frozen is a timesaver)

Method

1. Put carrots, greens, onions, 1/4 cup water, salt and pepper into a large deep skillet and toss well. Cover and cook over medium heat, tossing once or twice until greens are wilted and tender — 10 to 15 minutes.

2. Toss with feta cheese and spoon over cooked brown rice.

Serves 4. Weight Watcher Points = 8.


7 Mar 2011 Whole Wheat Pasta with Kale & Sundried Tomatoes

Adapted from Whole Foods Market. Whole wheat pasta with kale and sundried tomatoes. Downloaded from the web on March 6, 2011.

My comment: Kale is a great green and generally pretty inexpensive! I used a red kale with this recipe and changed from Great Northern Beans to Black Beans because that is what I had on hand. Very filling…. I would venture to say this recipe could easily serve 6, but the Points were computed for the suggested serving of 4.

Ingredients

Whole Wheat Pasta with Kale

Copyright © 2011. Adrien Bisson.

1/2 cup sundried tomatoes (not packed in oil)
1 medium yellow onion, thinly sliced
1 pound kale – thick stems removed and leaves chopped
1 (15-ounce) can no-salt-added Great Northern or other white bean, drained and rinsed
8 ounces whole wheat pasta

Method

1. Soak sundried tomatoes in hot water to cover for 15 minutes to soften them. Then drain and thinly slice.

2. Bring large pot of water to boil for cooking pasta. In separate high-sided skillet, bring 3/4 cup water to simmer. Add onion and cook for 10 minutes or until tender. Stir in kale, beans and 3/4 cup water. Reduce heat to medium, cover and cook 8 minutes. Uncover and continue cooking 4 to 5 minutes or until most of the liquid has evaporated, greens are wilted and tender and beans are heated through.

3. Add pasta to boiling water and cook according to package directions. Add the sliced sundried tomatoes about 2 minutes before the pasta is done. Drain pasta and tomatoes and add to skillet with greens. Stir to combine.

Servings = 4. Weight Watcher Points = 7.


The Fab Five

My Comments: This week I’ve been down and out with yet another virus, one of the hazards of working in an elementary school. So what do we do when no one is in the mood — or otherwise able — to cook? We eat leftovers that we’ve frozen from past meals. At Adrien’s suggestion then, are the “Fab Five” – with apologies to the Beatles (you know, Paul McCartney BEFORE Wings and BEFORE that hideous Superbowl performance).  These are our favorites from January:

Senegalese Peanut Sweet Potato & Spinach Stew

Copyright © 2011. Adrien Bisson.

 

 

Senegalese Peanut Stew with Spinach and Sweet Potatoes

I had a lot of feedback on this recipe. It’s just as good as a leftover as it was on the first night.

No creamy peanut butter – use crunchy. Don’t use or like ginger, try something else.

Vadouvan spiced Red Lentil Soup

Copyright © 2011. Adrien Bisson.

 

 

 

 

 

Vadouvan Spiced Red Lentil Soup

When I originally found this recipe, I had no idea how hip it was to cook something with Vadouvan spicing.  In fact, I used Garam Masala curry in place of the Vadouvan – which I was unable to find pre-made. Duh.  Here’s a link to a couple of recipes for making the mixture yourself.

Copyright © 2011. Adrien Bisson.

 

 

Quinoa with Balsamic Roasted Mushrooms

When is a grain a protein? When it’s Quinoa — and it’s a complete protein. How cool is that?

The dressing, made with pear and balsamic vinegar provides a nice contrast to the nuttiness of the quinoa.

 

Kale Lasagna Diavolo
Copyright © 2011. Adrien Bisson.


 

 

Kale Lasagna Diavolo

I love kale for two reasons – number one it’s inexpensive (currently $1.56 for a very large bunch) and number two it’s tasty… in all of the varieties I’ve seen around here. Even quicker, it’s available frozen, which makes this a quick fix meal on a weeknight.

While I favor Muir Glen tomato products, my mother also mentioned that Pomi makes a good diced tomato – available in a cardboard carton. Whatever your preference, this is an excellent twist on lasagna.

 

Hot from the oven

Copyright © 2011 by Adrien Bisson.

 

 

Home baked pizza

Sometimes you just need to have pizza – and this is definitely worth the wait. There’s not much effort to it, especially when mixing the dough in a stand mixer with a dough hook.

Are there fancier dough recipes? Sure. But this one can be on the table in 90 minutes to 2 hours…. mostly spent waiting for the dough. A glass of your favorite beverage makes the time fly.


20 Jan. 2011 Kale Lasagna Diavolo

Adapted from Asbell, R. “One food five ways: Kale“. Vegetarian Times. (January/February 2011). Issue 382, Vol. 37, No. 2. p 79.

My Comments: In college, I was known as the person who knew how to make lasagna — when we got together with friends, that was the dish I always made for our group dinners. In those days, the lasagna was full of ground beef, pork, sausages and the cheeses were made of whole milk.  While I still keep the structure of that particular stand-by recipe, I’ve adapted it to our current eating habits: usually filled with spinach and less cheese! Still good.

I’m always on the look out for some new twist to a familiar dish so when I spotted this recipe in Vegetarian Times, I knew immediately that we were going to give it a try.  I don’t economize when using canned tomato products – not a big fan of the stem or blossom ends thrown into the chopped tomatoes.  I usually try to use Muir Glen – worth the extra money.

Ingredients

1 tsp oil oil (plus oil or spray for the pan)
1 8-0z bunch of kale, stems removed (Whole Foods makes a good frozen Kale which is what I used here)
1 15-0z pkg. fat free ricotta cheese
4 oz chevre or soft goat cheese, softened
2 cloves garlic, minced
2 cups prepared tomato puree (Muir Glen recommended)
1/2 tsp red pepper flakes
6 no-cook lasagna noodles (or do it the hard way: use 6 regular noodles and cook them)
1/4 cup grated Parmesan cheese

Kale Lasagna Diavolo

Copyright © 2011. Adrien Bisson.

Method

1. Preheat the oven to 400 F. Coat 8-inch square baking pan (I used an enamel oval baker – no big deal) with oil.

2. IF YOU USE THE FROZEN KALE YOU CAN SKIP THIS PART:. Cook kale in large pot of boiling salted water for 2 minutes. Drain and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper if desired, set aside.

IF USING FROZEN KALE:  thaw the kale in a strainer under cold water. Squeeze it dry, toss it in a bowl with salt and pepper if desired.

3. Mash together the ricotta and chevre in bowl. Set aside.

4. Heat 1 tsp oil in small saucepan over medium-low heat. Add garlic, and cook for 15 seconds or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes or until thickened.

5.  Assemble:  Spread about 1/4 cup sauce in prepared baking dish. Place 2 lasagna noodles on top of the sauce. Top with half of the cheese mixture, half of the Kale, and 1/3 cup sauce. Top with 2 more noodles, remaining cheese, and remaining kale. Top with the remaining 2 noodles and cover with remaining sauce. Sprinkle with Parmesan and bake 40 minutes or until cheese has melted and lasagna is bubbly.

Serves 8. Weight Watcher points = 5.


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