kale, any type, any size leaf, is very good and is easily “swallowed up” in your smoothie – most especially in a smoothie which is on the sweeter-fruiter side. the kale “disappears” into the flavors. a very healthy addition to your smoothie! (cut out the stem first. use the leaves. Yum!)
Try this with your baby kale
using Christine R’s awesome kale salad recipe:
Christine’s Kale Salad
Little did I know how much Christine R. enjoys her kale salads, until one week she was willing to trade her basil (what!?) for kale. My mind was pleasantly blown. To be frank, she has been “forced” into this favorite kale salad by the non-stop frequency of kale coming in your CSA crates. But she now enjoys it so much that she’s “even bought some kale at the grocery store, and it wasn’t as good as yours, Chris.”
Thursday, on the curbside, she explained to Cheryl B. how to make her kale salad. I eaves dropped.
here it is
Rip and Tear the leaf off the stem.
Chop the leaf very fine.
To ease the inherent tough nature of the kale leaf, Poke and Stab repeatedly with a fork. Pierce it again and again, throughout. Ouch to the Kale, (Christine, did I get the sequence correct?)
Dress with your favorite dressing Now.
The pokes and stabs will help the dressing “marinate” the leaf, infusing and tenderizing it.
(Our girls have really enjoyed Caesar dressing on their kale salads. Me too.)
Store in an airtight container in the fridge, you’ve got salads marinating, ready to eat on a moment’s notice.
(Info below gathered from From Asparagus to Zucchini MACSAC. 2004.)
fresh, raw “greens”
- wash well in cool water bath to remove fine grit. (spin dry in your salad spinner. dry is good!)
- try a salad mix of varied baby greens with no lettuce at all, or dilute down a pungent blend by tearing in extra lettuce.
- many salad greens taste excellent lightly braised, sauteed, or stir-fried. Watch out! They cook very quickly.
- Use sdalad greens to decorate a platter.
- Toss green salad with dressing at the last minute to avoid sogginess.
- toss salad with your choice of fresh herb leaves, such as basil, cilantro, dill or parsley.
- pile your favorite salad greens into sandwiches, tacos, burritos, or omelets.
- cook and add greens to quiches, lasagna, or other baked goods.
be careful not to overcook. overcooked greens will be mushy, tasteless, and significantly reduced in nutrition.
greens will cook down approx. 1/4 to 1/8 original volume.
boil greens 2-4 minutes, or steam 5-8 minutes, depending on maturity and toughness of greens. watch for the color to brighten; this signals cooking is complete or nearly complete. colors will darken and fade in vibrancy when overcooked.
baby greens are excellent for sauteeing, larger, more mature greens for stir-frying – add them toward the end of the cooking time – anywhere from 2-5 minutes is usually adequate for both.
most greens are interchangable, though pungency does vary.
greens add color, texture and flavor to soups and stews.
serve cooked greens simply. Toss with red wine vinegar, olive oil, salt and pepper. Or, toss with sesame oil, rice vinegar, and soy sauce. Or, toss with a lemon vinaigrette. Or, top with a pat of butter or totally plain!
mix greens into omelets, quiches, lasagna, and casseroles.
saute pre-cooked greens in garlic butter and onion.
baby greens make an excellent raw salad.
“Most garden greens love cool weather. They grow quickly and will be among the first vegetables of the season in spring and the final leafy ones in the fall.
Their vibrancy and freshness are a gift of flavor and health. Greens are packed with nutrition. Properly prepared, greens offer generous amounts of vitamins A and C, some B vitamins, and folic acid, as well as minerals such as calcium and iron. Greens are very high in dietary fiber and low in calories. In the health world, dark leafy greens also receive attention for their roles in disease prevention.”
this is a hyperlink, click on it!
Beet, Apple and Feta Cheese Salad Nestled in Winterbor Kale
- 6 beets, cleaned
- 2 cups water
- 1 apple, cored and diced
- 2 ounces feta cheese, crumbled
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- Sea salt
- Freshly ground black pepper
- 1 teaspoon dill, minced
- 2-3 kale leaves, cleaned and chopped
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Cook 35-40 minutes or until beets soften.
Remove beets, peel and dice.
Combine diced apple, beets and feta cheese.
Whisk olive oil, vinegar, dill and a pinch of sea salt and black pepper. Mix into the salad.
Steam kale leaves until bright green and soft (5-7 minutes). Place kale on a plate and top with Beet Apple Feta Salad.
By the way, that’s beautiful Winterbor kale at the farmers market.Garlicky Braised Kale
3 tablespoons extra virgin olive oil
4 to 6 cloves garlic, minced
Generous pinch red chile flakes
10 ounces kale
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
Heat a large, heavy pot over medium-high heat until hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the garlic and chile flakes and sauté for about a minute, or until fragrant. Add the kale and sauté for another 2 to 3 minutes, or until just wilted. Add the water. Cover, reduce the heat to medium-low, and cook, stirring occasionally, for 8 to 10 minutes, or until the kale is tender. Stir in the lemon juice and season to taste with salt and pepper. Transfer to a bowl and serve immediately.
Serves 2 to 4. A fantastic side dish that will go with just about anything. Toss with pasta and grated Parmegiano-Reggiano to turn it into a simple and delicious complete meal.
Salad Greens with John’s Oil and Vinegar DressingZephyr Community Farm
1 cup red wine vinegar
1 cup olive or canola oil
1 tablespoon horseradish mustard
5 tablespoons tahini
1 tablespoon honey
1 pinch salt
1 pinch pepper
Chop fine, one large handful (approx 10 stems) garlic scapes. Mix all other ingredients (except greens and garlic scapes). Toss scapes, greens, and dressing together. This recipe was inspired by Rob Summerbell. Makes about 3 cups dressing. (source: From Asparagus to Zucchini)
Green Gumbo: or, or “How can we eat all those greens!”
Cooking time: 90 minutes, plus 30 minutes prep.
4 cups vegetable stock
6 Tbs olive oil, or 1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
1/2 medium yellow onion, chopped
1/2 green bell pepper, seeded and chopped
2 celery stalks, chopped
2-3 garlic cloves, minced
1 1/2 tsp dried thyme
1 tsp dried oregano
1/2 tsp cayenne
1/2 tsp smoked paprika
1/4 tsp white pepper (optional)
1 chipotle chili in adobo sauce, diced
2 pounds (about 8 cups) greens, cleaned, stemmed and roughly chopped, of any combination: collard, mustard, beet, kale, chard
1 1/2 to 2 tsp salt
ground black pepper
4 cups cooked basmati rice, made from 1 1/3 cups uncooked rice
Keep the stock warm over low heat in a covered saucepan.
Prepare the roux: In a large pot that will eventually encompass the whole gumbo, heat the fat over high heat just until either the oil smokes or the butter bubbles actively. Lower heat to medium, add flour, stirring til completely blend.
Stand by the pot at least 15 minutes, constantly stirring as it changes color from blond to a shade of burnt orange.
Remove from heat and add onion., bell pepper, and celery ( known as “the trinity” in Creole cookery), plus the garlic. Stir to combine, return to medium heat, and cook until softened, about 10 minutes.
Slowly add simmering stock to the roux., while stirring. Bring mixture to a boil, cover and reduce heat to low.
Stir in the dried spices and chipotle chile, followed by the greens, which will wilt and shrink. When the greens are wilted, add salt gradually, plus black pepper, then taste and re-season as needed. Cook over medium-low heat for about 40 minutes, until greens reach desired tenderness.
Serve gumbo over rice.
Yield: 6 to 8 servings
source: The Meat Lover’s Meatless Cookbook. Kim O’Donnel. 2010.