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May 13, 2017
Kitchen Magic: Mastering Kale
A Note from the Farmer's Wife
CSAs have what some might consider a bad reputation, others might argue good, for sending a lot of kale to their customers. If you are a kale lover, you can probably stop reading here, since you likely know all your favorite ways to consume large amounts of the nutrition-packed green. But if your taste buds balk at a big green pile of mushy brassica, you might want to read on.
Here are some tips on preparing a tasty feast out of your kale bonanza:
- First, be aware that while spring kale is quite tender, as the season progresses it gets a little tougher and the cooking time lengthens. If undercooked, it often remains on the dinner plate.
- Second, the bitterness of this green can deter some palates which proper seasoning can overcome.
Let’s look at three recipes that are simple and tasty for those who have been intimidated by kale in the past. Mind you, I’m often a hurried cook, and work in the kitchen from the seat of my pants, more than from a recipe book. I’m also partial to using seasonal, local veggies whenever possible, so if I use a recipe, I often adapt it to suit what’s in my CSA box. At the end of each recipe, I offer a link to a “real” more formal version, for those who want more detailed instructions.
1. Portuguese Kale Soup
Ingredients:
2 large yellow onions diced fine, or chopped as you wish!
2 TBS butter or olive oil
8 cups chicken or vegetable stock
2-4 potatoes sliced 1/8 inch thick, or peeled and cubed if you prefer
1 bunch, or bag of kale, stripped from the stems, torn or chopped into bite size, and steamed for 10 minutes.
1/2 lb of chorizo, or mild sausage if spiciness is an issue for your crowd. Feel free to sub a vegan sausage.
Cannellini beans, 16 oz can, drained and rinsed
1-2 sprig rosemary, or 2 tsp dried
1-2 sprig thyme, of 1 tsp dried
Salt, pepper to taste
A dash of turmeric and paprika (optional)
Fresh basil for garnish, or sliced of lemon
In bottom of sturdy soup kettle, saute onions in butter, on medium heat, just until clear. Add stock and bring to a simmer. Add potatoes and simmer 5-10 minutes. I often take a potato masher and loosely crush the potatoes into smaller pieces. Add kale and sausage. Simmer 15-20 minutes. Add beans, rosemary and thyme and seasoning to taste. Simmer 5-10 minutes. Serve with garnish. Double the recipe for fantastic leftovers.
2. Kale Pesto - I have yet to try making this, but plan to use it to make a nutrition-packed pizza. Spread the pesto on a prepared crust (preferably homemade) and top with your favorites: cheese, artichokes, sun-dried tomatoes and garlic top my list.
3. Kale Salad with Hemp Seeds: The key to a successful kale salad is to massage it and let it marinate. This tenderizes it and gives it time to soak up some great flavor to counteract it’s bitterness. Take 1 bunch of kale, stripped from the stems and torn into bite size pieces and place it in a large salad bowl. Drizzle olive oil, the juice of 1 lemon, salt to taste and add crushed garlic. Massage until the leaves turn oil and darker green. Let sit for at least an hour if possible. Add dried cranberries, hemp seeds, grapefruit and radishes. Drizzle a small amount of date balsamic vinegar, toss and enjoy.
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