desoto_hia873: (Spike - Devil - awmp)
desoto_hia873 ([personal profile] desoto_hia873) wrote2007-12-06 07:24 pm
Entry tags:

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?

Here is a Kale recipe - very good for you and V. tasty

[identity profile] halfmoon-mollie.livejournal.com 2007-12-07 01:36 am (UTC)(link)
Roasted Kale with Sea Salt

* 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

[identity profile] desoto-hia873.livejournal.com 2007-12-08 03:02 am (UTC)(link)
Wow, that stuff's quite high in fibre. Thank you!

[identity profile] cindergal.livejournal.com 2007-12-07 03:15 am (UTC)(link)
I can't say that I've used a lot of kale, but I do like to saute most any kind of green with garlic and olive oil and sometimes sausage and peppers, then toss it with some pasta and parmesan. Also, here are some recipes:

http://allrecipes.com/Recipes/Everyday-Cooking/Winter/Kale/Top.aspx

[identity profile] desoto-hia873.livejournal.com 2007-12-08 03:03 am (UTC)(link)
Your pasta idea sounds pretty good. And thanks for the link!

[identity profile] styrofoam-guy.livejournal.com 2007-12-07 03:42 am (UTC)(link)
I like the idea of this company

[identity profile] desoto-hia873.livejournal.com 2007-12-08 03:04 am (UTC)(link)
They seem to be popping up in a lot of cities. Here's one in Toronto: Green Earth Organics (http://www.greenearthorganics.com/). :-)
Edited 2007-12-08 03:04 (UTC)

[identity profile] styrofoam-guy.livejournal.com 2007-12-13 03:33 am (UTC)(link)
Thanks. Bookmarked

[identity profile] petzipellepingo.livejournal.com 2007-12-07 09:30 am (UTC)(link)
Smoked sausage, kale and potato soup

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.


[identity profile] desoto-hia873.livejournal.com 2007-12-08 03:05 am (UTC)(link)
Ooo, that sounds yummy. And Jim usually has some kielbasa in the fridge. Thanks!

[identity profile] brunettepet.livejournal.com 2007-12-07 06:53 pm (UTC)(link)
I've never cooked kale before, but this recipe from Moosewood Restaurant Low-Fat Favorites
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.







[identity profile] desoto-hia873.livejournal.com 2007-12-08 03:06 am (UTC)(link)
Moosewood! Of course, silly me. I have a couple of their books. I should have thought to look there. Thanks!