Kale

Tuscan Tuna with Beans & Kale

What came out of my garden today?

Sage

and Kale.

What came out previously?  Sun-dried tomatoes.

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Add cannellini beans, tuna, grape tomatoes, celery and olives and you have a bright, colorful and healthy dinner…

There was some discussion in the family about the need for the celery – or lack of need.  My daughter thought the celery was out of place, my husband was ok with it, but didn’t think it added, I found the celery added crunch – textural variety to what would have otherwise been a totally soft mono-texture dish.  So, you could substitute in something different for crunch if you would like, perhaps toasted almonds or pine nuts.

Tuscan Tuna with Beans & Kale

slightly adapted from Food Network Kitchens Tuscan Beans with Tuna

5 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

16 fresh sage leaves (8 chopped, 8 whole) (from the garden)

2 15-ounce cans cannellini beans

3/4 pound kale, stems and ribs discarded, large leaves torn in half (from the garden)

Kosher salt and freshly ground pepper

1 cup grape tomatoes, thinly sliced

3 inner stalks celery, thinly sliced

1/2 cup chopped pitted kalamata olives

1/2 cup chopped Sun-dried tomatoes 

1 12-ounce can solid white albacore tuna in water, drained

Directions

Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes.

Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 8 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper.

Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.

Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil.

Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt. Enjoy!

Serves 4.

Categories: Kale, Kosher, Main Dish, Recipe, Tomatoes | Leave a comment

Wheat Berries with Asparagus, Kale, Peas, Feta and Fried Egg.

Yes, it’s that time again… Kale bouquets!

If you are new to my blog, let me explain… I harvest my kale in the morning when it is cool and stick the leaves in a vase or glass of water to keep the kale fresh and crisp. And, it is fun to look at in my kitchen all day.

The other stars of this dish are the asparagus, the wheat berries (I love wheat berries) and, of course, Farmer Kim’s eggs. Each gets cooked on its own and then are brought together to make a delicious light and fresh dinner.

Oh, of course, I shouldn’t forget the feta.  We all agreed that our favorite part was when we would get a burst of feta flavor – it brightened everything!

Wheat Berries with Asparagus, Kale, Peas, Feta and Fried Egg.

Inspired by Yasmin Fahr’s Warm Farro Salad with Asparagus, Peas, and Feta

8 tablespoons + 1 teaspoon extra-virgin olive oil, divided

1 bunch asparagus, ends trimmed and cut into 2-inch pieces (from Fifer Orchards)

Pinch dried red chili flakes, or more as desired

Kosher salt and freshly ground black pepper

1 cup wheat berries

1 quart vegetable stock

1 cup frozen peas (or fresh if you can get them)

1 bunch kale, center stalks removed and cut into 2-inch ribbons (from the garden)

2 tablespoons fresh lemon juice from 1 lemon

1 tablespoon Dijon mustard

¼ cup slivered almonds (or chopped, blanched almonds)

4 scallions thinly sliced, white and light green parts only

1/2 cup crumbled feta

4 eggs (from Farmer Kim)

Directions

Heat 2 tablespoons olive oil in a Dutch oven until shimmering. Add 2 cups of asparagus and chili flakes, and cook until lightly browned, about 4 minutes. Season with salt and pepper, remove from the pot and set aside.

In the same pot, add the wheat berries and stock and bring to a simmer. Cook until wheat berries are tender, about 20-30 minutes (check them after 20 minutes, you don’t want to overcook them and end up with mushy wheat berries).  Drain the wheat berries and transfer to a large bowl.

While the wheat berries are cooking, in a medium bowl, whisk together 4 tablespoons olive oil along with the lemon juice and mustard. Season with salt and pepper.

Put the peas and kale in the pot with about a teaspoon of olive oil and cook over medium-high heat tossing, until the kale is wilted and peas are tender.

Fold vinaigrette into wheat berries, add the kale, peas, asparagus, almonds, scallions, and feta. Let stand while you cook the eggs.

In a large skillet over medium high heat, heat the last 2 Tablespoons of olive oil.  Fry the eggs until the yolks are just cooked.  To help the yolks cook a bit faster, you can spoon some of the hot oil from the skillet onto the yolks. Serve the wheat berry salad topped with an egg and enjoy!

Serves 4.

Categories: Asparagus, Kale, Kosher, Main Dish, Recipe | 2 Comments

Kale Salad with Gouda

The kale in my garden is ready for first harvest!

As you can see I am growing two different types of kale, curly and siberian.  The curly kale is still small, but the siberian has grown more quickly. I harvested enough to make a flavorful Caesar-type salad to have with our lasagna.

The flavor was rich, with a nice little kick from the touch of sriracha in the dressing. The roasted hazelnuts added textural interest.

Definitely another “keeper” recipe from the Monday Morning Cooking Clubs “It’s always about the food”! She includes anchovies, which I have omitted, but if you like anchovies, feel free to go ahead and add them back in.

Kale Salad with Gouda

adapted from Gabrielle Friedman in Monday Morning Cooking Club’s “It’s all about the food”

1 bunch (~ 1 lb) Kale (from the garden)

2 oz aged gouda, shaved or shredded

1/2 cup hazelnuts, roasted & roughly chopped

Dressing

1 egg yolk (from Farmer Kim)

2 tsp Worcestershire sauce

2 tsp sriracha

finely grated zest and juice of 1 lime

2 Tbsp sherry vinegar

2 cloves garlic, crushed and minced

1/4 tsp freshly ground black pepper

2 oz grated aged gouda

1 cup extra virgin olive oil

sea salt

Directions

Make the dressing – whisk together the egg yolk, Worcestershire, sriracha, lime zest and juice, vinegar garlic, pepper and grated cheese.  Continue to whisk and slowly drizzlein the olive oil until fully emulsified. Season to taste with salt and pepper.

Remove the large stalks from the kale and discard. Chop the kale and place in a large bowl. Toss with the dressing to coat lightly.

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Toss in the hazelnuts and cheese. If you use shaved cheese, you can add it on top of the salad as you serve it.

Enjoy!

Serves 4 – 8 as a side dish (depending upon how much salad you like to eat).

Categories: Kale, Kosher, Recipe, Vegetarian | Leave a comment

Quinoa with Roasted Sweet Potatoes, Kale & Feta

I still have PLENTY of sweet potatoes from our garden, about 1/2 a milk crate left (somehow I still have the crates we used to use when I grew up in NY in the 60’s and we still got milk deliveries). The crates are perfect for storing the sweet potatoes.

Our last CSA box included red russian kale. Combined with the sweet potatoes, quinoa and some feta – we had a great dinner! Healthy and light, yet really satisfying!

Quinoa with Roasted Sweet Potatoes, Kale & Feta

slightly adapted from Ann Watson Carl on Delish.com

3 sweet potatoes, peeled and cubed (from the garden)

5 tbsp. extra-virgin olive oil, divided

kosher salt

Black pepper

1 c. dried red quinoa

1/2 bunch kale, thinly sliced (about 4 cups)(locally grown)

1 tbsp. pear balsamic vinegar (you can use regular balsamic, but the pear balsamic added a nice sweetness)

1/2 c. Feta, crumbled

DIRECTIONS

Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.

Place the sweet potatoes in a bowl and toss with 2 Tbsp olive oil, salt and pepper.

Arrange sweet potatoes in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes, stirring after 15 minutes.

Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Let cool slightly.

In a large bowl, combine quinoa, sweet potatoes, and kale. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper.

Stir in the feta just before serving. Enjoy!

Serves 4

 

 

Categories: Kale, Recipe, Sweet Potatoes, Vegetarian | Leave a comment

Kale Chips

I have finally figured out how to not burn my kale chips!

It was a plentiful year for kale in my garden. I felt like I had kale coming out of my ears.

Kale chips are a fun way to use kale as a snack food… definitely worth a try. FOr this batch I used a mix of Tuscan kale and Russian Kale.

Kale Chips

1 large bunch kale (from the garden)

2 Tbsp olive oil

1/4 tsp Kosher salt

Directions

Heat the oven to 350F.

Wash the kale and let it dry.  Tear the leaves into approx. 1 – 2” pieces.

In a large bowl, toss the kale with the olive oil and salt. With your hands, massage the oil onto the kale pieces, the oil should be evenly distributed and the kale pieces shiny.

Spread the kale in single layers on 2 baking sheets. 

Bake unto the leaves are crips, about 12 – 14 minutes.

Remove from the oven and let cool. Taste and sprinkle with a little more salt if necessary. Enjoy!

Categories: Kale, Kosher, Recipe | Leave a comment

Tuscan Kale Salad

Tuscan kale is my favorite kale. The only one I really enjoy eating raw. It grew very nicely in my garden this year.

I won’t drag this narrative out…here’s the salad…

Topped with breadcrumbs I made from one of my sourdough breads and more parmigiano reggiano.

Tuscan Kale Salad

Melissa Clark

1 bunch Tuscan kale (also known as black or lacinato kale)

1/4 cup homemade bread crumbs (coarse)

½ garlic clove, finely chopped

¼ cup finely grated pecorino cheese, more for garnish (I used parmigiano reggiano

3 tablespoons extra virgin olive oil, more for garnish

Freshly squeezed juice of 1 lemon

¼ teaspoon kosher salt

teaspoon red pepper flakes

Freshly ground black pepper, to taste

Directions

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.

To make the breadcrumbs, toast a slice of country bread until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

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 tablespoons oil, lemon juice, salt, pepper flakes 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).

Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Enjoy!

Serves 2 -4.

Categories: Kale, Kosher, Recipe, Vegetarian | Leave a comment

Quinoa and Rice Bowl with Kale, Kimchi and Egg

The kale is going absolutely nuts in my garden! It is big, beautiful, and plentiful! The Russian kale is particularly healthy. I had thought the groundhog had killed most of the plants, so I planted more.  Guess what, they are all producing now!

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We discovered rice bowls last year, and I especially like Korean rice bowls (bibimbaps).  This is a riff on a bibimbap using a mix of quinoa and rice and using soft boiled eggs instead of fired or poached eggs. A few added ingredient treats: avocado and dried seaweed, take this over the top to be absolutely delicious!

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Most of the bowls have 1 egg, but my husband’s, with 2 eggs, just came out so pretty, that I decided to use that picture. Doesn’t it make you want to dig in?!

Quinoa and Rice Bowl with Kale, Kimchi and Egg

Melissa Clark

Kosher salt, as needed

cup brown rice (I used short grain brown rice)

cup uncooked red quinoa, well rinsed

2 tablespoons soy sauce

4 teaspoons finely chopped peeled ginger

1 tablespoon rice wine vinegar

¼ cup peanut oil (I used cottonseed oil)

1 teaspoon sesame oil

1 8-ounce bunch kale, thick ribs removed, leaves torn into large pieces (from the garden)

4 large eggs (from Farmer Kim)

1 avocado, peeled, pitted and sliced

1 cup coarsely chopped kimchi, or to taste

Sliced scallions, for serving (from the garden)

Sesame seeds, for serving

Crumbled dried seaweed snack sheets, for serving

Directions

Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork. (I then combined the grains)

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In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.

Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.

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Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.

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Place 1 cup rice & quinoa in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls. Enjoy!

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Categories: Kale, Main Dish, Recipe, Vegetarian | Tags: | 3 Comments

Orecchiette with Tomato Sauce with Kale and Mushrooms

Groundhogs don’t seem to like curly kale.  Or at least my groundhog doesn’t.  When it ate every other green in my garden, it left the curly kale.  We not have the electric fence protecting the other greens, but the kale has been growing all along.

I had some mushrooms in the fridge (a local food here in Delaware) and some red wine on the counter, so I decided to add an earthy note to the kale-tomato sauce.

All it needed was some fun pasta and a sprinkling of cheese. A happy dinner that even the 7 year old devoured (yes, he even ate the kale).

Orecchiette with Tomato Sauce with Kale and Mushrooms

Adapted from Martha Rose Shulman’s Orecchiette with Tomato Sauce and Kale

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

Pinch of red pepper flakes(optional)

1 (14-ounce) can tomatoes with juice, pulsed a few times in a food processor or mini processor

1 cup mushrooms, sliced and each slice cut in half (locally grown)

1/4 cup robust red wine

Pinch of sugar

Salt to taste

1/2 tsp dried basil (from the garden)

½ pound curly kale, stemmed (from the garden)

1 lb orecchiette

Freshly grated Parmesan, for serving

Directions

Heat the oil in a large skillet over medium heat.  Add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, mushrooms, wine, sugar, salt and basil. Bring to a simmer. Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes. Remove from the heat, taste and adjust seasoning.

Bring a large pot of water to a boil, salt generously and add the kale. Blanch 2 to 4 minutes, until tender but still bright green. Using a spider or slotted spoon, transfer the kale to a bowl of cold water. Do not drain the pot of water.

Drain the kale and squeeze out excess water and chop medium-fine.

Stir the kale into the tomato sauce.

Bring the pot of water back to a boil and add the pasta. Cook al dente, according to the cooking directions on the package. Drain and toss with the tomato and kale mixture .

Serve topped with grated parmesan.

Serves 4 – 6.

Categories: Kale, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | 1 Comment

Jerusalem Artichokes and Kale

This tastes way more exciting than it sounds. It actually is a great side dish. And, unlike most Jerusalem artichoke dishes, it was quick to make – 25 minutes start to finish.Start with well cleaned Jerusalem artichokes, like the ones from my garden.  Oh, did I tell you all that I actually sold 35 pounds of Jerusalem artichokes to a farm market?  I am so excited about it! It is one thing to grow enough to give away your extra, it is a whole other level when there is so much you can actually sell some and still have plenty left over to use and still give some away.IMG_2649I made this for 2 but you can easily double or otherwise multiply the recipe for more servings.

Jerusalem Artichokes and Kale

tablespoons olive oil, divided

pounds small Jerusalem artichokes, scrubbed, quartered (from the garden)

Kosher salt and freshly ground black pepper

1 clove garlic, sliced

1 small bunch kale, stemmed and torn into bite-sized pieces (from Highland Orchards)

Directions

Season the Jerusalem artichokes generously with salt and pepper.  Heat 1 Tbsp oil in a large skillet that has a lid (I prefer cast iron) over medium-high heat. Add the Jerusalem artichokes and 1 Tbsp water. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, about 8–10 minutes.Remove the lid and cook, stirring occasionally, until the water is evaporated and Jerusalem artichokes begin to brown and crisp, about 8 minutes longer. Remove the Jerusalem artichokes and set aside.Add the other Tbsp of oil to the skillet and return to medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.Add the kale, season with salt, and toss until just starting to wilt.  Cover for about 30 seconds.Toss the kale and Jerusalem artichokes, serve and enjoy!Serves 2.

 

 

 

 

 

Categories: Jerusalem Artichokes, Kale, Kosher, Recipe | 6 Comments

Pasta with Sweet-Roasted Butternut Squash and Kale

Thanks again to Highland Orchards for beautiful pesticide-free butternut squash and kale. 

The inspiration for this dish came from The Splendid Table’s Sweet Roaster Butternut Squash and Greens Over Bow-Tie Pasta. I really like the sweetness that recipe brings to the roasted vegetables, but not the very creamy sauce.  So, I adjusted the ingredients and technique to what works for me and came up with a lighter dish that received rave reviews at dinner!

I mean, really, how can you resist colors like these?

Pasta with Sweet-Roasted Butternut Squash and Kale

Adapted from The Splendid Table’s Sweet Roaster Butternut Squash and Greens Over Bow-Tie Pasta.

1 1/2 pounds butternut squash, peeled, seeded, and cut into bite-sized chunks (from Highland Orchards)

1 medium to large onion, cut into 1-inch chunks

3 cups kale, washed, dried, and torn into small pieces (from Highland Orchards)

4 large garlic cloves, coarse chopped

1/3 cup good-tasting extra-virgin olive oil

1/4 tsp red pepper flakes

1 Tbsp demerara sugar

Kosher salt and freshly-ground black pepper

12 oz bow-tie pasta

1 Tsbp high-quality extra-virgin olive oil

1 – 2 Tbsp half and half.

1 cup Balsamic BellaVitano cheese, shredded

Directions

Preheat the oven to 450 F. Bring a large pot of salted water to a boil.

In a large bowl, toss together the squash, onion, kale, garlic, !/3 cup oil, pepper flakes, sugar salt and pepper.

Spread the vegetables in a single layer on a baking sheet.

Roast for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Remove the kale.

Meanwhile, cook the pasta according to package directions. Drain in a colander.

Turn on the broiler to caramelize it the squash. Watch the vegetables closely, turning as needed. Anticipate about 5 – 8 minutes under the broiler. You want crusty brown edges on the squash.

Place the vegetables and pasta in a large serving bowl. Add 2/3 of the cheese.

Drizzle with the high-quality oil and half and half.  Taste and adjust seasoning.

Serve topped with some more cheese. Serve hot and enjoy!

Serves 4    

 

Categories: Butternut Squash, Kale, Kosher, Main Dish, Pasta, Recipe, Vegetarian | 1 Comment

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