Kale

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

Roasted Butternut Squash, Jerusalem Artichoke and Kale…with Eggs (of course!)

A “from my garden” post in the middle of winter!!! Tonight’s dinner was a combination of my newly harvested Jerusalem artichokes and the last of my butternut squash with Farmer Kim’s eggs.

I harvested an amazing crop of Jerusalem artichokes Big, beautiful tubers that you will be seeing much of over the next few weeks.

One of the best ways to cook them is a simple roasting with olive oil, salt and pepper. So I used that for all the vegetables. I am always amazed at how many roasted vegetables we will eat. It is hard to resist the sweet flavor and crisp-soft texture that roasting brings out.

Comfort food…another happy meal.

RoastedButternut Squash, Jerusalem Artichokes, Kale and Eggs

½ Butternut squash (from the garden), peeled and chopped

½ – 3/4 lb Jerusalem artichokes (from the garden), scrubbed and chopped

1-2 Leeks, sliced ½” thick

2 1/2 Tbsp Olive oil, separated

Kosher salt & freshly ground pepper to taste

1 bunch Kale, stems removed and leaves torn

4-6 eggs, from Farmer Kim

Directions

Preheat the oven to 400F.

Toss the butternut squash, leeks and Jerusalem artichokes with 1 Tbsp oil and season with salt and pepper. Spread in a single layer on a rimmed baking sheet.

Roast for 45 minutes, stirring and turning the vegetables every 15 minutes.

Meanwhile, toss the kale with 1/2 Tbsp of oil, a little salt and pepper. Spread in a single layer on a second rimmed baking sheet.

Add the the oven for the final 15 minutes of roasting the root vegetables.

Mix all the cooked vegetables together.

Heat the final Tbsp of oil in a skillet over medium high heat.  Cook the eggs (in batches if necessary) either sunny-side up or over easy (until the yolks are just cooked, but still soft and runny).

To serve – place the vegetables on each plate and top with 1 or 2 eggs. Enjoy!

Serves 2 – 4.

Categories: Butternut Squash, Jerusalem Artichokes, Kale, Kosher, Leeks, Main Dish, Recipe, Vegetarian | 2 Comments

Kale and Sweet Potato Taco Salad – Vegetarian

Finally, a kale salad that is definitely worth writing home about! I will be honest, I had low expectations of this, but it was great, really fun and enjoyable to eat. IMG_2456

I think there were 2 key points, how well massaged the kale was and the crunch of the tortilla chips.IMG_2452

The big surprise was how well the avocado and sweet potato went together.

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Kale and Sweet Potato Taco Salad

Very slightly adapted from Betsy Life’s Vegetarian Kale Taco Salad

3 tablespoons taco seasoning

1 medium sweet potato, peeled and diced (from my neighbor)

3 tablespoons olive oil, divided

½ of a 14oz can of black beans, drained and rinsed

1 head of kale, stems removed and torn into small pieces

2 tablespoons green onions, finely chopped

1 avocado, diced

¼ cup shredded cheddar or Mexican cheese mix

Crumbled tortilla chips

Salsa, optional

Directions

Preheat oven to 375 degrees.

Toss sweet potato with 1 tablespoon of taco seasoning and 1 tablespoon olive oil. Spread on a baking sheet in an even layer and bake for 25-35 minutes, stirring occasionally until softened.

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Meanwhile, in a large bowl, toss kale with remaining olive oil and taco seasoning. Massage for 3-5 minutes until kale begins to soften.

Toss black beans and onions with seasoned massaged kale.IMG_2452

Mix with avocado warm sweet potato, shredded cheese.IMG_2454

Serve with tortilla chips and salsa.  Enjoy!

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

Japanese Vegetable Pancake Latkes

I make these latkes when I am craving vegetables and still feeling the need to do the Hanukah olive oil ‘thing.’ I love them.  The recipe comes from Smitten Kitchen, to make it more latke-like and less pancake-y I have reduced the eggs to 4.  The original recipe calls for 6, I like that as well.

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I like making them large, so you eat 1 large plate-sized latke/pancake. And I love the okonomiyaki sauce!

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Yes, that’s boxed mac and cheese with the latke – the joys of having a 6 year old around.

The colors while mixing this were beautiful – cabbage, carrots, kale and scallions…

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While I grow carrots and kale, my kale is all gone and my carrots are too small still. So, the main veggies are not local.

Japanese Vegetable Pancake Latkes

very slightly adapted from smittenkitchen.com 

Pancakes
1/2 small head cabbage, very thinly sliced (5 to 6 cups shreds) (a mandoline is useful here)
4 medium carrots, peeled into ribbons with a vegetable peeler or sliced extremely thin on the mandoline
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
4 large eggs, lightly beaten (locally raised)
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake (I used white wine)
1 teaspoon soy sauce
1 tablespoon honey (local)
1/8 teaspoon ground ginger

Directions

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl.

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Toss mixture with flour so it coats all of the vegetables. Stir in the eggs.

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Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2 – to 3/4-inch pancake. Gently press the pancake down flat.

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Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

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Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

Make the okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

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Serves 4.

Categories: Carrot, Hanukah, Kale, Recipe, Vegetarian | Tags: , | 2 Comments

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