Archive for the ‘Kale’ Category

Kale and Quinoa Salad a la Erin (Video)

Marc and I have been inspired by this video to eat more greens.  Thus this Kale salad.  Lucky for us it’s DELCIOUS!!

http://www.youtube.com/watch?v=KLjgBLwH3Wc 

 

And here is the video instruction to accompany the recipe.

http://youtu.be/-KfV-LCByY4

 

Ingredients:

2 large bunches Kale

One cup raw Quinoa, prepared to package directions mixed with…The juice of one lemon, 1/4 cup olive oil, two cloves of garlic crushed

1/4 cup each slivered almonds, shelled pumpkin seeds, shelled raw sunflower seeds toasted in a medium hot pan until golden but not burned or blackened.

1/2 cup raisins or dried cranberries.

1/4 cup feta cheese, crumbled

4 sliced crispy bacon, crumbled (optional, but oh so yummy)

Method

De stem the Kale, Chop into bite sized pieces, wash very well and spin dry.  Place Kale in a big big salad bowl

Mix in the still hot quinoa/lemon with the kale.  Mix well until incorporated and Kale is slightly wilted.

Mix in the raisins/cranberries and feta cheese

Top with toasted seeds and crumbled bacon.  Serve!

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Food in a Pot with Kale, spring onion, tomatoes and pork sausage

As you may have noticed we can get really really busy at the store.   Not to get graphic, but there are some days where I have to hold a pee for 3 hours before I can find the time to go.  The phone is always ringing, orders are always being delivered, customers and staff always have questions that need an answer, and disasters always need averting.  This makes cooking a meal very challenging.   I see lots of busy working Moms and Dads at the store whose  lives must be as hectic as mine.  THIS is the meal for you.  It’s just food in a pot, and it is DELICIOUS and EASY!

Look in your fridge.  Have some green onions that are going wilty?  A yellow or red onion that is going soft?

Clean it up, chop it up and put it at the bottom of a heavy pot.

Chuck in a few cloves of garlic.  Sometimes I peel them, sometimes I don’t have the time.

Sometimes I then put a layer of baby potatoes, if I don’t have the time to wash potatoes, I leave out the potatoes.  But if you can, add them next, they are very tasty at the end.

I make my next layer Kale or Swiss Chard.  If I don’t have the time, I don’t de stem either the kale or chard.  Sometimes life is just too busy to destem things.

On top of the kale and/or Swiss chard I place whatever soft veg we have kicking around.  It could be zucchini, sweet peppers, whatever you have lying around that is looking a little less than prime.  Prime veg is great too, but this meal in a pot is also a great fridge clean out method.  Chop it up and layer it on top of your greens.

The next layer should be a pork sausage.  Bison and grass fed Beef are just too lean for this dish.  I used our Berkshire hot italian sausage, but any pork sausage will do.  We’re busy here at the market, so I just usually chuck them in the pot frozen.  I use 2 packs of sausage.

On top of the sausage, I pour 1-2 pints of cherry tomatoes.  This should bring your big pot to heaping full.  I drizzle a bit of olive oil on top of it all, add whatever herbs I have kicking around put the lid on and pop the pot in the oven at 350 degrees for about and hour and a half.  (At the store we have a convection oven, so this cuts down our cooking time to about 45 minutes)  After 45 minutes, I take the lid off of the pot, move my once frozen sausages into a better less clumped together position, and put it back in the oven, for another 30 minutes.  Then I remove the lid, and put it back into the oven until the tomatoes and sausages are slightly browned, about 10-15 minutes.

The tomatoes burst and drizzle down over everything, the sausage does the same thing.  At the end you end up with tasty potatoes in sauce at the bottom, delicious braised kale in the middle, veggies and meat!

It’s food in a pot.  It’s always delicious but especially so if you haven’t eaten for 13 hours that day.

Enjoy!

Erin

Caldo Verde (Kale and Potato Soup)

This delicious soup is really easy and taste great, even kids like and it is full of Kale.  This is adapted from the Good Housekeeping Cookbook.  You can substitute other greens, such as beet greens, collard greens, cabbage ect for the kale. Also adding a sausage to the soup is also very yummy.

2   tablespoons olive oil

1   large onion, chopped

3   large garlic cloves, finely chopped

2 1/2 pounds potatoes (8 medium), peeled and cut into 2-inch pieces

2 cans chicken or vegetable broth

3 cups water

1 teaspoon salt

1/4 teaspoon pepper

1 pound kale, tough stems and veins trimmed and leaves very thinly sliced

Heat oil over medium heat in a large pot, add onion and cook on low to medium until onions are nice and translucent (about 10 min).   Add garlic, cook for one more minute.    Add potatoes, broth, water, salt and pepper, heat to boiling.   Cover and simmer until potatoes are tender, about 20 minutes.

Mash potatoes in broth, keeping some lumpy.

Stir in kale, simmer, uncovered, until kale is tender, about 10 minutes.

Make 5 servings.

Greens with Peanuts

From Judy Gorman’s vegetable cookbook

.5 lb kale, swiss chard, spinach or beet greens, ribs removed if kale or chard

.5 cup peanuts, toasted if you would like

3 tbsp oil or butter.

Steam the greens until tender.  Beet greens, chard or spinach will take 5-10 minutes, kale will take longer.

Run the greens under cold water to stop them cooking.  When cool enough, wring out the excess water from the leaves.

Crush peanuts in a food processor (not too much), or put them in a plastic bag and smash with a rolling pin until in smaller pieces.

Heat oil or butter in s pan, add greens until heated through, stir continuously.

Remove pan from heat, sprinkle with peanuts, add salt and pepper to taste.

Enjoy!

Kale, Simply Sauteed

A simple healthy side dish.

Wash one pound Kale, remove leaves from stems.  Rip kale into bite sized pieces.

Heat 3 tbsp butter or oil in a skillet, add 2 cloves chopped garlic, saute for a minute.

Add your chopped Kale and one cup of water.  Cover and cook for 5 minutes.

Uncover and add salt to taste (this will also keep the greens green!)

Give your kale a good flip and stir.  Cover and continue to cook until they are bright green and tender.  Add more water if liquid boils away.

Season with pepper and olive oil to taste.

If you wish, top with grates cheese, toasted nuts, cream sauce, or a vinaigrette for a warm salad.

Kale and Walnut Pesto

You have Kale in your CSA, but your kids want pasta for supper.

Solution! Kale pesto!

.25 cups walnuts

.5 lb kale, coarsely chopped

2 cloves garlic, minced

.5 c olive oil (or our gmo free canola oil)

.5 c grated Parmesan cheese

Toast your chopped walnuts until they start to brown.  Place in a cold bowl as soon as they start to brown or they will burn.

Bring a pot of water to a boil, add 1 tbsp salt, then add the kale.  Cook until tender and drain (about 10 minutes)

Put garlic, walnuts, and kale in a blender or food processor, pulse until well combined.  With the processor running, then slowly add the oil in a steady stream.

When everything is combined, transfer to a bowl, stir in Parmesan, salt and pepper to taste.

Serve hot.

Kale Chips, all the cool kids are eating them

So you’ve tried steamed kale, my yam and kale pancakes, sauteed kale, and face it, your family just doesn’t like kale.  But it’s so nutritionally dense!  It’s the thing we should all be eating EVERY DAY to live a healthier life.

When in doubt, make chips.

Preheat your oven to 300.

De-Stem, wash, and dry your kale.  A salad spinner works best to get all of the water off.  Your kale has to be really dry to make good chips.

Rip or cut leaves into bite sized pieces

Spray your kale with olive or canola oil, easiest to use one of those pump spray oil bottles that are popular these days.  Don’t have a spray bottle? Put the kale in a large bowl with a couple of tea spoons of oil and toss it around until all of the pieces are coated.

Sprinkle with Parmesan cheese,  nutritional yeast, garlic salt, sea salt, seasoning salt, or some chili lime seasoning.  Use what your family likes.  Your family likes spicy food?  Make the chips spicy!

Warning, don’t over season.  When the kale is raw and ripped up it looks like big pieces.  But after the chips are done, the pieces are much smaller and thinner, thus concentrating the seasoning.  It’s easy to over salt.  Hold back a little.

Place kale on your cookie sheet and bake for 10-15 minutes until edges are brown but not burnt. Try not to overcrowd the pan which can lead to the chips not being crunchy.  Be certain to check on it often as they can go from perfect to over done in a very short time.

I make these up in our little toaster oven that has a convection option.  On convection in my toaster oven, the chips take 9 minutes.

The chips are done when they are crisp, crunchy, and the edges are slightly brown.

ENJOY!