Wednesday, October 24, 2007

More Kale...

Today's pickup will feature green tomatoes, squash, and more Kale!

More Kale?!?! OK, so my last attempt at posting Kale recipes was a flop because I am still new to this blog thing, I have since learned the trick, so try some of these!

Dried Kale Chips and more
Freezing Kale
Kale Pesto
Simpler Kale Pesto
Roasted Kale
Kale Soups

Oh, and one of our members (Thanks Kari and William) sent these recipies to try it too! I tried this first one and very yummy! I used some of our good balsamic vinegar (which we got in Italy) but I'm sure it will be good with whatever you have...

Braised Greens with Balsamic Vinegar

This method works exceptionally well with beets, chard, and similarly-flavored greens, as well as with bitter greens like radicchio and endive. The amounts are entirely variable, but by way of comparison, these are the approximate ratios I use:

mess o’ greens (1 largish bunch)
generous splash of olive oil (4 T. or so)
Garlic (3-4 cloves, though lots more would be just fine)
Onions (1 large)
Balsamic vinegar (2 T.)
Sugar (1 T.)
Crushed red pepper flakes (1/2 t.?)

Wash the greens well to get rid of all that grit. Stack leaves and chiffonade – slice once lengthwise and then roll tightly into a bundle, then slice the bundles cross-wise in ¼ ” strips. Cut stalks in ½” chunks.

Dice onions and crush or mince or sliver the garlic.

Heat oil over medium heat. Toss in the onions, garlic, and pepper flakes until the onions have browned a little, but don’t let the garlic scorch or it will turn the whole affair acrid. Throw in the greens and toss until evenly wilted, then cook until desired degree of doneness, maybe 10-15 minutes or so.

Stir the sugar into the vinegar, and toss with the greens. The liquid in the vinegar will evaporate quickly, but in the process will deglaze some of the browned bits on the bottom of the pan.

Remove from heat and serve. It’s fine as is, but also works well mixed with eggs for a frittata or tossed over pasta. It pairs well with winter squash, and if you want to add cheese, a tangy, salty feta is the way to go. If you want to add meat, something along the crumbled bacon or bits of pancetta line would do nicely. And if you happen to have access to a smoked paprika, it’s really lovely in place of the crushed red pepper flakes.

They also sent this one... William advices "As always, heavy on the garlic, and even heavier on the parmesan make this even better. " I agree, and why not try it with kale instead of spinach?


6 ounces cavatappi or other spiral-shaped pasta1 small butternut squash (about 1 pound)5 cups packed spinach leaves (about 1 bunch)2 garlic cloves1 tablespoon olive oil2 teaspoons fresh lemon juice1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for cooking pasta.
Quarter, seed, and peel squash. Cut squash into 1/2-inch cubes. Coarsely chop spinach and mince garlic.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté squash with salt to taste, stirring occasionally, until almost tender, about 7 minutes.
While squash is cooking, cook pasta in boiling water until al dente. Reserve 1/2 cup cooking water and drain pasta in a colander. Add spinach and garlic to skillet with squash and cook over moderately high heat, stirring, until any liquid is evaporated. Add pasta and reserved cooking water and bring to a boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan.

If you have a recipie please send it to me, and I will try to post it...

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