HUM...Kale, how can I explain how much I love this vegetable! I think it is responsible for Charlie being so big and healthy! There are many things you can do with Kale, our favorites:
Kale Tacos!- Saute garlic and onion in a little olive oil with any meat you like ( hot italian sausage, yum.) or no meat at all. ( we did chicken the other day with some chipotle peppers in adobo sauce found in the mexican isle) Chop the KAle and add it to the pan, put the lid on till the kale is wilted. Serve on soft corn tortillas ( also found in the mexican isle, heat them up in a dry skillet to make them softer) We top with cheese and sour cream.
Add chopped kale to spaghetti sauce.
Use sauteed KAle AS a topping for spaghetti.
and a recipe from a CSA member for Greens and Apples:
Saute an onion, sliced with red pepper flakes, until onion is
tender. Add 1 or 2 apples in small chunks. I also added bacon (2
slices) at this point. Cook a bit, then add chopped greens. Salt and
pepper, stir and add water and cook for 20 minutes or so. After this
is done, add a little sugar (tsp) followed by lemon juice (Tbsp?).
serve and eat.
Sometimes I add cooked sausage to this. It's nice for a change.
5 comments:
I made this with the first kale of the season. I don't know if it was because I hadn't eaten kale since the fall or whether this was just a great recipe, but it was so yummy that I ate the entire thing by myself.
1 T olive oil
1/3 sweet onion, chopped (or more)
1 clove garlic, minced (or more!)
1 bunch kale, washed, de-ribbed and shredded
1/4 c dry breadcrumbs,
italian seasoning, salt and pepper, to taste
Heat oil over medium-high heat in a large skillet. Cook onions and garlic until soft. Stir in kale and cook until wilted. Stir in remaining ingredients. Serve.
I had no idea how much I would like kale. For veggie-friendly tacos, Morningstar "beef" crumbles make a mighty tasty alternative.
I've been putting lots of our CSA greens into quiche crust using the following recipe modified from Molly Katzen's Enchanted Broccoli Forest.
Spinach (et al.) Crust
3/4 lb spinach - chopped very fine
(You may substitute any other cooking greens for spinach or use a combination of greens.)
3 Tbs butter (you'll need more butter if the greens are not juicy)
3/4 cup of your favorite flour
3/4 cup of wheat germ
1/4 tsp salt
nutmeg to taste (Molly calls for only a dash, but I like to use about 1 tsp in order to taste it later.)
a) Melt butter in a skillet; add greens & stir, cooking quickly on high heat until the greens are limp.
b) Remove from heat & mix in the other ingredients. Add a little milk or other liquid if the butter & greens do not provide enough moisture to wet all the dry ingredients.
c) Press into a greased 9 inch pie pan using a fork or your fingers.
d) Bake for 15 minutes at 375° then add your favorite quiche filling and bake according to the filling instructions.
This crust is very easy to make & doesn't involve a rolling pin. It is thick & yummy & good for you. It will end up being slightly porous and some quiche filling will sneak thru the crust; no worries.
Does anybody have the Kale Frittata recipe that the Sippels provided early last year (2006) when kale came out? It's one that start on the stove and finish off in the oven. It was GREAT but I've moved and can't find it...
thanks... Mary Ann.
Kale Fritatta:
in a small saute pan that can go from the stovetop to the oven:
Sautee 1 small onion and 1 clove of garlic in 2 TBS olive oil.
Add chopped kale and cook until wilted over med heat.
In a small bowl whip up eggs ( how many depends on the size of your pan and how many are eating...probably 2 eggs per person) add 1/4 cup of cheese
( any kind will do, parmesean and mild cheddar are good) per 2 eggs in the fritata.
Pour the whipped egg and cheese mixture in the hot pan on top of the kale mixture, season to taste with salt and pepper. do not stir. leave n stovetop for 1 minute.
Place the pan in the oven ( 400 ) and bake until the top is golden brown and the egg is cooked through, about 10 minutes. Serve hot
Post a Comment