desoto_hia873 (
desoto_hia873) wrote2007-12-06 07:24 pm
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On Green Leafy Stuff
By The Bushel is a relatively new company in Peterborough that delivers local organic produce to your door once a week. What produce you actually get changes each week, depending on what's available, what looks good, etc. My sister had similar deliveries when she lived in Peoria a few years ago--she said it was like getting a Secret Santa present every week because you never knew what was going to be there.
I signed up last week and got my first order yesterday. This week's produce included golden delicious apples, tangerines, red pears, a head of cauliflower, a zucchini, an acorn squash, romaine lettuce, and, um, kale.
I know what to do with most of that (first task: give the cauliflower to Jim's brother because I can't stand the stuff :-) except for the kale. I've never had kale.
Any ideas? Recipes? Please?
I signed up last week and got my first order yesterday. This week's produce included golden delicious apples, tangerines, red pears, a head of cauliflower, a zucchini, an acorn squash, romaine lettuce, and, um, kale.
I know what to do with most of that (first task: give the cauliflower to Jim's brother because I can't stand the stuff :-) except for the kale. I've never had kale.
Any ideas? Recipes? Please?
Here is a Kale recipe - very good for you and V. tasty
* 4 cups firmly-packed kale
* 1 Tbsp. extra virgin olive oil
* 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake
Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.
Makes 2 servings.
Per serving: 186 calories, 14 g fat (2 g saturated fat), 0 mg cholesterol, 13 g carbohydrate, 3 g fiber, 4 g protein, 412% vitamin A, 268% vitamin C, 18% calcium, 13% iron
Re: Here is a Kale recipe - very good for you and V. tasty
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http://allrecipes.com/Recipes/Everyday-Cooking/Winter/Kale/Top.aspx
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2 Servings; Can Be Doubled.
4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
2 3/4 cups canned low-salt chicken broth
3/4 pound small red-skinned potatoes, thinly sliced
1 cup dry white wine
5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch)
1/4 teaspoon caraway seeds, lightly crushed
Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.
Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.
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sounds good and uses ingredients most would have on hand:
1 1/2 pounds kale
2 cups chopped canned tomatoes and their juice (or three cups fresh tomatoes, chopped)
1 cup minced onions
1 1/2 teaspoons ground cumin
2 garlic cloves, minced or pressed
1 teaspoon Tabasco or other hot pepper sauce or 1/4 teaspoon ground red pepper
1/2 teaspoon salt
ground black pepper to taste
Wash the greens. Remove the stems and any discolored leaves. Stack the leaves and cut them crossways in 1/8" strips.
Combine the tomatoes, onions, cumin, garlic and Tabasco in a saucepan, cover and cook on medium heat for 5 minutes. Add the greens, cover, and gently simmer for 10 to 15 minutes, stirring frequently, until the greens are tender. Add pepper to taste.
The cooking time will vary with the tenderness of the kale, If necessary, add a little water during cooking to maintain liquid in the pan.
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