Some greens are, well, just greens: spinach, tat soi, bok choy, collards, kale, Asian greens, etc. A whole bunch of other greens are also "greens" even though they come attached your vegetables: the greens from radishes, kohlrabi, beets, turnips, parsnips. These should be pulled or cut off your vegetables as soon as you get them home. Wash them in a big bowl of water so that any remaining soil falls off, and crisp them in a bowl or bag in the fridge.
Within a day or two you can use these greens for a very fast and tasty simple stir-fry.
1-4 T Olive Oil
1-5 garlic cloves or spring garlic bulbs and scapes
2-8 cups of greens, any that you have, washed and chopped either like confetti or in thin (1/4-1/2") short strips (2-4")
Put the olive oil and garlic in a shallow pan, heat them together.
Add the greens.
Stir all together for 4 - 10 min.
Serve as a side dish, over rice or pasta, or any other way you like.
P.S. As a bonus, especially if you don't have quite enough greens to serve, you can chop up some broccoli of any other vegetable you'd like to add in to the pan.
Submitted by Patti Andrews
Showing posts with label Kale. Show all posts
Showing posts with label Kale. Show all posts
15-Minute All-Greens Soup
Serves: 4
¼ cup olive oil plus 1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, smashed
3 zucchini, trimmed and cut into ½-inch pieces
2 celery stalks, trimmed and cut into ½-inch pieces
1 cup snow peas, trimmed and cut into ½-inch pieces
½ bunch loosely-packed kale, stemmed and coarsely chopped
2 cups fresh spinach leaves
1 cup loosely-packed fresh parsley or basil
About 2 cups vegetable broth, chicken broth or water (NOTE: Add more or less liquid to reach your desired consistency.)
Salt and pepper
¼ cup olive oil plus 1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, smashed
3 zucchini, trimmed and cut into ½-inch pieces
2 celery stalks, trimmed and cut into ½-inch pieces
1 cup snow peas, trimmed and cut into ½-inch pieces
½ bunch loosely-packed kale, stemmed and coarsely chopped
2 cups fresh spinach leaves
1 cup loosely-packed fresh parsley or basil
About 2 cups vegetable broth, chicken broth or water (NOTE: Add more or less liquid to reach your desired consistency.)
Salt and pepper
1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Prepare a large bowl with ice water. In a large pot of boiling water, blanch the zucchini, celery and snow peas until fork-tender, 3 to 5 minutes. Dunk into the prepared ice water bowl; drain and pat dry. Blanch the kale, spinach and parsley until bright green, about 45 seconds; drain and pat dry, then squeeze out any extra liquid. Place the onion mixture and half of the blanched vegetables and parsley in a blender; process until smooth. With the motor running, drizzle in the remaining ¼ cup olive oil in a slow, steady stream. Return to the pot, stir in the broth, remaining vegetables and season to taste with salt and pepper; cook over medium heat until heated through, about 5 minutes.
Author's comments:
When I make this soup, I use whatever green vegetables and herbs I have in my fridge’s vegetable drawer. I’ve used kale, asparagus, green beans, sugar snap peas, snow peas, spinach, zucchini, celery, basil, parsley, cilantro. The list goes on and on, really. Please improvise with this recipe. The only ingredient you’ll need to adjust is the broth. Just add enough liquid until you reach your desired consistency. If I have any leftovers and I’m feeling decadent, I’ll melt in some shredded cheddar in the last few minutes of cooking.
But the beauty of blanching goes beyond the superficial. Blanching only takes a few minutes at most and will actually save you time in the long run. After blanching, all you need to do is blend the vegetables with a few more ingredients and cook the soup on the stovetop just until heated through.
So what is blanching exactly? All it means is that you’re going to bring a large pot of water to a boil, add vegetables and cook until bright green and fork-tender, then you’ll dunk them into a big bowl of ice water and drain.
from Silvana's Kitchen
http://www.silvanaskitchen.com/gluten-free-dairy-free-greens-soup/
Kale Salad - Love it!
1 or more bunches of kale (for a party, 2-3 large bunches is good)
Olive oil
Fresh lemon juice from at least 1/2 a lemon (or bottled)
salt & freshly ground pepper
Chopped nuts (1/4 to 1 c.)
Dried cranberries and raisins (or either one) (1/4 to 1 c.)
Gorgonzola cheese (1/4 to 1 c.) (or blue cheese, or cheddar in a pinch)
Aim to have enough cheese, nuts, and dried fruit to be part of most bites of the salad
1) Quick Kale Prep (5 min.)
Wash enough kale to over-fill your salad bowl.
Strip the leaves off the stems by holding the stem in one hand, and using the fingers and thumb of your other hand, slide your second hand "up" the kale stem to pull off the leaf.
Wash by putting in a large bowl of water, swishing around, and lifting out.
If it's still sandy, repeat.
Spin dry or wrap in dishtowel to remove most of the water on the leaves.
Stack several leaves of kale on top of each other and cut both lengthwise and crosswise to make confetti-size pieces. (about 1/2" square).
Put into your salad bowl (they'll take up much less room now.
2) Massage the Kale (1 min.)
Sprinkle on olive oil and massage it into the kale with your hands.
As you do, the kale will "wilt" a bit and soften up - a good thing!
3) Complete the Dressing (1 min.):
Sprinkle on lemon juice, salt and freshly ground pepper.
Toss it with the kale, or massage it all together one more time
4) Add in the Special Toppings (2 min):
Crumbled gorgonzola cheese (you can choose another cheese if you prefer).
Mixed dried cranberries & raisins (or some other dried fruit)
Chopped walnuts (or pistachios or some other nuts)
5) Toss it all together (1 min)
Serve (or chill for later)
and get ready for the ooohs and aahhs!
Even those who insist they "hate" kale, are taken by surprise and love this salad!
And it's so very easy to make. After you assemble your ingredients, you can make this in just 10 min.
Submitted by Patti Andrews
Kale and Walnut Pesto
1/4 cup chopped walnuts
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper
Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper
Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot
From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson
Kale, Swiss Cheese, and Bacon Casserole
Makes 4 servings
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
Sue's Portuguese Kale Soup
6 Servings
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
Kale Crunch
a little bit of olive oil spray for the baking tray
big bunch of kale, roughly cut into 2” x 2” pieces
3 Tbsp Parmesan cheese
Preheat oven to 350 degrees. Line a cookie tray with foil. Spray the tray with olive oil spray or spread a thin layer of olive oil across the pan with fingers. Spread kale across the pan.
Bake 10 minutes, mixing once or twice.
Sprinkle parmesan over kale, and bake for a few more minutes, to taste. Cool on another plate or tray. The kale should be crisp and crunchy. Store in container in refrigerator.
Sprinkle “Kale Crunch” over salad all week for extra flavor and texture.
From One United Harvest
big bunch of kale, roughly cut into 2” x 2” pieces
3 Tbsp Parmesan cheese
Preheat oven to 350 degrees. Line a cookie tray with foil. Spray the tray with olive oil spray or spread a thin layer of olive oil across the pan with fingers. Spread kale across the pan.
Bake 10 minutes, mixing once or twice.
Sprinkle parmesan over kale, and bake for a few more minutes, to taste. Cool on another plate or tray. The kale should be crisp and crunchy. Store in container in refrigerator.
Sprinkle “Kale Crunch” over salad all week for extra flavor and texture.
From One United Harvest
Cannellini Beans & Wilted Greens
Serves 6 to 8
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil
Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.
While the beans are cooking, trim and chop the greens.
Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.
This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.
From Chez Panisse Vegetables by Alice Waters
Garlic Potatoes with Greens
Makes 6 servings
4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes
Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.
While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.
When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.
From The Farmhouse Cookbook by Susan Herrmann Loomis
4 large potatoes, peeled and cut into eighths
2 tsp salt
1 large bunch collard greens, kale, or turnip greens, stems removed, rinsed and coarsely chopped
6 Tbsp extra-virgin olive oil
4 cloves garlic, peeled and thinly sliced crosswise
1/2 tsp dried red pepper flakes
Place the potatoes in a large saucepan or stockpot, and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until they are nearly tender but still firm in the center, about 12 minutes. Add the greens, cover the pot, and cook, stirring occasionally, until they have cooked down and turned dark green, about 15 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.
While the potatoes and greens are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat, and cook until the garlic turns a very pale gold, 10 to 15 minutes. Remove from the heat, stir in the hot pepper flakes, and set aside.
When the potatoes and greens are cooked, transfer them to a warmed serving bowl, with any remaining cooking liquid, and either pour the garlic mixture over all, or serve it on the side.
From The Farmhouse Cookbook by Susan Herrmann Loomis
Garlicky Greens
(with Collard Greens or Kale)
1 1/2 to 2 pounds collard greens (or other greens) steamed until tender
3 to 4 tablespoons olive oil or vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the oil until it just begins to brown. Add the drained greens. Season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
1 1/2 to 2 pounds collard greens (or other greens) steamed until tender
3 to 4 tablespoons olive oil or vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the oil until it just begins to brown. Add the drained greens. Season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
Kate's Kale
1 Tbsp. olive oil
1 medium onion, chopped
1 large bunch of kale, rinsed & chopped into strips (stems are optional)
1 tsp. balsamic vinegar
2 Tbsp. Parmesan cheese
Salt and pepper to taste
Sauté the onion in olive oil on high heat. Add the kale and cook on medium-high for about 5 minutes (until it turns bright green). Remove from heat and toss with vinegar, parmesan, salt and pepper.
You can also use this recipe with Swiss Chard or Collard Greens.
(A note from Kate: This is the way I prepare kale when I’m serving it to someone who tells me they don’t like it. Sometimes they change their mind!)
1 medium onion, chopped
1 large bunch of kale, rinsed & chopped into strips (stems are optional)
1 tsp. balsamic vinegar
2 Tbsp. Parmesan cheese
Salt and pepper to taste
Sauté the onion in olive oil on high heat. Add the kale and cook on medium-high for about 5 minutes (until it turns bright green). Remove from heat and toss with vinegar, parmesan, salt and pepper.
You can also use this recipe with Swiss Chard or Collard Greens.
(A note from Kate: This is the way I prepare kale when I’m serving it to someone who tells me they don’t like it. Sometimes they change their mind!)
Sausage, Kale, and Tomato Soup
2 Tablespoons vegetable oil
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
Hot Sicilian Salad
Serves 4
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Wash and drain the vegetables:
2 medium red potatoes
1 medium carrot
1 large bunch fresh kale
Pour about 1" water into medium-sized skillet; bring to boil over high heat. Cube the potatoes into 1/2" pieces, leaving on the skin. Put them in the boiling water, cover and reduce heat to medium. Cook for 5 minutes.
While potatoes are cooking, cube carrots into 1/2-1" pieces and chop the kale in 3/4-1" sections. Add the carrot and kale to the potatoes and cook for another 7 minues covered, on medium heat.
While the vegetables are cooking, make the dressing (easy):
Put into a small bowl
1 Tbl rice vinegar
Whisk into it, in order:
1-1/2 tsp dry oregano
1 tsp dry basil (or 3-4 sprigs fresh basil, minced)
1/2 tsp thyme (optional)
1/4 tsp dry rosemary
1/2 tsp sea salt
black pepper to taste
1-2 tsp apple concentrate
Stir in 2T olive oil.
When vegetables are cooked, tender but not mushy, drain them. Pour the dressing over the salad and toss. Serve at room temperature (or chill it).
Notes: We had this slightly warm and should have made more, this was such a hit -- especially with the fresh minced basil. We used a hand electric mixer to blend the dressing together thoroughly. This makes up fast. It is handy to keep frozen apple concentrate in the freezer and then just scoop out any amount as it is needed. It is also fine to add 2 cloves of garlic to the cooking vegetables if desired.
submitted by Patti Andrews; from The Ayurvedic Cookbook by Amadea Morningstar
Delicious Bradley Kale
1) Stir-fry 3 onions (whites and greens) in olive oil & fresh garlic.
2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.
3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.
4) Add 4 leaves chopped kale (more if you wish).
5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.
6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.
7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.
Submitted by Wilhemina and Charles Bradley
2) Add 1 lb. ground beef to the skillet. Also add 2 cloves fresh garlic (also from Kingston Market) to skillet and keep simmering.
3) Add about 1 tsp. chili powder and 1/4 tsp. ground cumin.
4) Add 4 leaves chopped kale (more if you wish).
5) After about 10 min., add 1 can stewed tomatoes, 1/2 jar salsa. and 2 cans drained and rinsed dark kidney beans and simmer a few more minutes.
6) Add in 1 bag boil-in-bag brown rice (empty bag) or add 1 cup cooked rice.
7) Simmer 20 minutes, and add lots of Farmer Kate's cilantro (chopped) - simmer another couple minutes and serve.
Submitted by Wilhemina and Charles Bradley
Carolina Kale
submitted by Margery Prazar; from the Moosewood Restaurant Low-Fat Favorites
Serves 4 to 6
1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.
Serve separately as a side dish, or put over brown rice.
Serves 4 to 6
1 ½ lbs. kale, collards, chard, beet greens, or mustard greens
2 cups chopped canned tomatoes and their juice
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced
1 tsp. Tabasco
1/2 tsp. salt
ground black pepper to taste
Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise in 1/8 inch strips.
Combine the tomatoes, onions, cumin, garlic, tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. Add pepper to taste and serve.
Serve separately as a side dish, or put over brown rice.
Kale Skillet Cakes
Serves 4-6.
1 cup flour 2 large eggs
1 cup fine yellow cornmeal
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
from golden earthworm website
1 cup flour 2 large eggs
1 cup fine yellow cornmeal
2 tablespoons melted butter or olive oil
2 cups milk
1 cup diced onion (optional)
1 teaspoon salt, or to taste
Butter or oil for frying
2 cups fresh or thawed frozen corn
2 cups finely chopped, firmly packed kale
In a large bowl, mix the flour, cornmeal, salt, corn and kale. In a medium bowl, lightly beat the eggs, melted butter or oil, and milk to combine. Pour wet ingredients into dry and mix briefly. Heat butter or oil in a large frying pan. Add the onion, if using, and saute until golden. Add the sautéed onion to the batter, mix again, then drop about 1/4 cup batter per cake into the hot skillet, adding more oil or butter as needed to keep cakes from sticking. Cook until cakes begin to bubble, about 3 minutes, then flip and cook until the other side is golden, 1 or 2 minutes longer. Serve warm.
from golden earthworm website
Penne with Kale and White Beans
1 ½ lbs Kale
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock
Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.
from Main-Course Vegetarian Pleasures by Jeanne Lemlin
1 16 oz. can cannellini beans, rinsed and drained
3 Tbs. olive oil
½ tsp salt
6 garlic cloves, minced
½ lb. penne
¼ tsp crushed red pepper flakes
¼ cup grated Parmesan cheese
1/3 cup vegetable stock
Bring water to a boil in saucepan (~ 3 quarts). Prepare kale by ripping leaves from stems, bite size pieces (~12 cups). Rinse by immersing in cold water. Drain in colander. Heat oil in large skillet over medium high heat. Add the garlic and red pepper flakes and sauté for 2 min.. Stir in kale, veg. stock and cover pan. Cook until wilted and still bright green (~ 7 min.). Gently stir in beans and salt and keep warm over low heat. Cook pasta in boiling water (al dente). Drain carefully and stir into kale mix along with Parmesan cheese. Serve immediately.
from Main-Course Vegetarian Pleasures by Jeanne Lemlin
Colcannon
1 lb. potatoes, peeled for boiling
¼ c. milk
1 bunch kale ( or use cabbage)
¼ c. vegetable or chicken broth
1/2 onion, chopped finely for sauteing (optional)
butter
salt and pepper
pinch of nutmeg
Peel and boil potatoes until tender enough to mash. While potatoes are boiling chop kale into bite size pieces, discard stems. Put kale into pan and add broth and cover. Cook on medium heat until tender. Mash potatoes well, add cooked kale. Add milk (not too much, until moistened). Add a pinch of nutmeg. Add butter, salt and grated pepper to taste. Bake in oven 15 minutes at 350 degrees.
You could also substitute 2 c. sauteed cabbage for the kale along with 1/2 c. sauteed onion to the potatoes for a different vegetable.
submitted by the Cadwell Family
¼ c. milk
1 bunch kale ( or use cabbage)
¼ c. vegetable or chicken broth
1/2 onion, chopped finely for sauteing (optional)
butter
salt and pepper
pinch of nutmeg
Peel and boil potatoes until tender enough to mash. While potatoes are boiling chop kale into bite size pieces, discard stems. Put kale into pan and add broth and cover. Cook on medium heat until tender. Mash potatoes well, add cooked kale. Add milk (not too much, until moistened). Add a pinch of nutmeg. Add butter, salt and grated pepper to taste. Bake in oven 15 minutes at 350 degrees.
You could also substitute 2 c. sauteed cabbage for the kale along with 1/2 c. sauteed onion to the potatoes for a different vegetable.
submitted by the Cadwell Family
Sauteed Greens
3 Tbl oil
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari
Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!
Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.
Variation: Sliced radishes are good to add in too!
Patti Andrews
Greens & Tofu
1-1/4 c firm silken tofu, cut into 1" cubes
oil (as needed)
dark leafy greens, such as chard, kale or beet greens, or spinach torn into bite-sized pieces
2 tsp sesame salt (gomasio) or toasted sesame seeds
2 Tbl tamari
3 c cooked brown rice
Oil a large frying pan or wok. Sauté tofu cubes about 5 min. Push the cubes to the center of pan and spread torn greens around edges. Sprinkle the tofu with sesame salt of seeds and 1 Tbl of the tamari. Cover pan to steam the greens until it is just wilted. Be careful not to overcook
it. Remove from heat and drain excess liquid. Sprinkle the remaining Tbl of tamari over greens and serve with rice.
Patti’s Notes:
This is a very fast recipe, and can be done and ready to serve in the time it takes to cook the rice, plain sesame seeds work fine, varying quantities work fine. If the greens are large or a bit tough, it helps to be sure they are chopped into small pieces and that they are sautéed until tender. We just put the sesame seeds in without bothering to roast -- and we've always used kale (I am only noticing now that we could use just about any green or even broccoli and it will still be yummy.)
submitted by Patti Andrews From: Ecological Cooking by Joanne Stepaniak & Kathy Hecker
oil (as needed)
dark leafy greens, such as chard, kale or beet greens, or spinach torn into bite-sized pieces
2 tsp sesame salt (gomasio) or toasted sesame seeds
2 Tbl tamari
3 c cooked brown rice
Oil a large frying pan or wok. Sauté tofu cubes about 5 min. Push the cubes to the center of pan and spread torn greens around edges. Sprinkle the tofu with sesame salt of seeds and 1 Tbl of the tamari. Cover pan to steam the greens until it is just wilted. Be careful not to overcook
it. Remove from heat and drain excess liquid. Sprinkle the remaining Tbl of tamari over greens and serve with rice.
Patti’s Notes:
This is a very fast recipe, and can be done and ready to serve in the time it takes to cook the rice, plain sesame seeds work fine, varying quantities work fine. If the greens are large or a bit tough, it helps to be sure they are chopped into small pieces and that they are sautéed until tender. We just put the sesame seeds in without bothering to roast -- and we've always used kale (I am only noticing now that we could use just about any green or even broccoli and it will still be yummy.)
submitted by Patti Andrews From: Ecological Cooking by Joanne Stepaniak & Kathy Hecker
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