On Green Leafy Stuff

[desoto_hia873]

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?

Comments

[brunettepet.livejournal.com]

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.

[desoto-hia873.livejournal.com]

Moosewood! Of course, silly me. I have a couple of their books. I should have thought to look there. Thanks!