Lacinato Kale Salad with Pecorino Romano

Here’s a yummy kale salad recipe from Chef Pat:
Lacinato Kale Salad with Pecorino Romano

Toasted bread crumbs
2 T butter
1/2 c bread crumbs (fresh is best)

Melt 2 T melted butter in skillet, add 1/2 c coarse bread crumbs, salt and pepper and cook until toasted

Dressing
1 lemon, juiced
1 smashed garlic clove
Pinch of crushed red pepper flakes
1/4 c extra virgin olive oil

Salad
1/4 c crumbled Pecorino Romano (can use parmesan reggiano)
4 c shredded kale

Toasted bread crumbs (above) Dressing (above) Salt and cracked black pepper. Dress the kale with vinaigrette, salt and pepper and let sit 10 mins or so. Top with lots of bread crumbs and pecorino.

Raw Tuscan Kale Salad With Pecorino

Raw Tuscan Kale Salad With Pecorino

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.

Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.

If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).

Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Kale Quinoa Salad

The following recipe comes from a chef friend of ours and member:

Kale Quinoa Salad

For the dressing:
1 clove garlic
1 small shallot
3 tablespoons soy
1 tablespoon brown miso
1 tablespoon tahini
1/4 cup rice wine
1/2 lemon (if you have it)
3/4 cup olive oil

For the salad:
4 cups shredded kale
1/4 cup sliced red onion
1/2 cup sliced apple 1/2
cup tomato chunks
1/4 cup dried cranberries
1/2 cup cooked quinoa (cooled)

Combine all of the dressing ingredients in a blender and purée. In a large bowl assemble the salad ingredi- ents and toss with the dressing. Let it stand for at least 15 minutes for the kale to tenderize. Serve. Keeps well for the next day as well.

Sesame Kale

Sesame Kale

1 bunch kale
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons chicken stock or water
2 teaspoon soy sauce
1 teaspoon sherry
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons black or white sesame seeds, toasted
freshly ground black pepper to taste

Wash the kale. Cut off and discard the tough stems. Slice the leaves once down the middle, then cut them crosswise into 1 inch wide strips. In a bowl combine the soy, sherry, vinegar and sesame oil. In a wok, heat the olive oil. Add the garlic. Sauté for 10 seconds. Add the kale and the stock. Cover and steam for 3 minutes until the kale wilts, longer if you like your kale well cooked. If you’re cooking it longer you’ll need more stock or water. Add the soy/vinegar mixture to taste. Top the kale with sesame seeds and fresh ground pepper. Serve.

Fresh Kale Salad in Soy Miso Dressing

Fresh Kale Salad in Soy Miso Dressing

For dressing:
1 cl garlic
1 shallot
3 T soy
1 T brown miso
1 T tahini
1/4 c rice wine
1/2 lemon (if you have it)
3/4 c canola or olive oil

For salad:
1 qt finely shredded kale
1/4 c sliced red onion
1/2 c sliced apple
1/2 c tomato chunks
1/4 c dried cranberries
1/2 c cooked quinoa (cooled)

Combine dressing ingredients in a blender and blend well. Mix together the salad ingredients and toss with dressing. Let stand for at least 15 minutes before serving, the dressing will tenderize the kale.

Quick Kale with Bacon

Quick Kale with Bacon

2 slices good quality bacon, diced
1 bunch red russian kale, stems stripped out, washed and coarsely chopped
1 tablespoon olive oil
1 small onion or 2 shallots, finely chopped
1 clove garlic, chopped
1 tablespoon red wine vinegar
salt, pepper and fresh thyme to taste

Cook the bacon in a large skillet until crisp, remove to paper towels to drain. Pour off all but 1 tablespoon of drippings then add the olive oil, onion and garlic. Cook over medium heat until the onions are golden, then add as much kale as will fit and sprinkle with salt. Stir as the kale cooks down and add the rest. Cover and cook over medium heat until the kale is tender, 10–15 minutes. Toss with the bacon and vinegar and season with salt, pepper and thyme to taste.

Braised Kale with Bacon and Onions

Braised Kale with Bacon and Onions

1 bunch kale, thick stems and ribs removed, leaves chopped
6 bacon slices, cut into 1/2-inch pieces
2 cups chopped onions
1/4 cup red wine vinegar

Cook kale stems and ribs in large pot of boiling salted water until tender, about 10 minutes. Drain. Set aside.

Cook bacon pieces in heavy large pot over medium heat until brown and crisp, about 4 minutes. Transfer bacon to a paper towel to drain. Add chopped onions and sauté until tender, about 8 minutes. Add kale leaves, ribs and stems and sauté until leaves are crisp-tender, about 10 minutes. Cover and cook until kale is very tender, stirring often, about 15 minutes. Stir in vinegar and bacon. Cook mixture 2 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowl and serve.

Steamed Savoy Cabbage and Greens with Bacon

Steamed Savoy Cabbage and Greens with Bacon

3/4 pound sliced bacon
1 large head Savoy cabbage (about 2 pounds)
2 bunches mustard greens (about 2 1/2 pounds total), you could also use kale or turnip greens
6 large garlic cloves
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil

Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.

Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, cov- ered.

Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mix- ture over vegetables, tossing to distribute evenly, and season with salt and pepper.
Transfer vegetables to a serving dish and serve topped with bacon.

Pasta with Kale and Feta

Pasta with Kale and Feta

6 T. olive oil
2 c. chopped onions
1 bunch kale, stems removed and chopped
12 oz. Penne or rigatoni
8 to 12 oz. Crumbled feta cheese
salt to taste
black pepper to taste

Heat the olive oil in a deep skillet or dutch oven. Add the onions and cook for about 10 minutes over medium heat, stirring occasionally. Put the pasta water on to boil. Add chopped greens to the skillet, salt lightly, and stir until the greens begin to wilt. Cover and cook 10 to 15 minutes over medium-low heat. Cook the pasta until just tender. Drain the pasta. Add the feta to the skillet and add the pasta. Mix thoroughly. Continue to cook the completed dish for just a minute or two over low heat to combine the flavors. Adjust the salt and add a generous amount of black pepper. Garnish with a few fresh crumbles of feta or some kalamata olives and serve.

Pasta with Kale, white beans and sausage

Pasta with Kale, white beans and sausage

8 oz rigatoni or other small tubular pasta
1 bunch kale
1 TB olive oil
2 cloves garlic, minced
1 TB anchovy paste
3/4 tsp salt
1/4 tsp cayenne pepper
2 cups canned white beans (cannellini), rinsed and drained
1/2 cup sliced almonds
8 oz. organic Italian pork sausage, if they have Pastures A Plenty sausage at your co-op use it, it’s excellent

In large pot of boiling water, cook pasta according to package directions. Drain, reserving 3/4 cup pasta cooking water.

Remove the thick rib stem of the kale leaf by cutting along either side. Stack the remaining leaves in a pile and roll them tightly into a cylinder. Chop the cylinder of leaves into 1/8 inch strips.

In large skillet, heat oil over high heat. Add the pork sausage and cook until done. Remove the sausage from the pan, turn the heat down to medium-low and add the garlic and cook 2 minutes or until soft. Add anchovy paste and kale leaves, salt, and cayenne and cook, stirring occasionally, 5 minutes or until tender.

Add beans, almonds, cooked sausage and reserved pasta cooking water, and bring to a boil. Add pasta, toss until heated through and serve.

A variation of this is to make a béchamel sauce and add the kale and cooked sausage to it and skip the beans. Béchamel is a simple white sauce made with butter, flour and milk. Take about 3 T. of butter and melt in a saucepan, sprinkle in about 2 heaping T. of flour and stir to combine with the melted butter. Next whisk in 2 c. of milk gradually to dissolve the butter/flour mixture into the milk. Turn the heat on med-high and stir almost constantly so that you don’t scorch the milk. If the milk begins to boil, turn the heat down so that it doesn’t. Cook until the sauce thickens, stirring regularly, from 10-15 minutes. When thick you can add some parmesan, the kale, sausage and salt to taste. Homemade mac and cheese and creamed eggs on toast all begin with béchamel, and with good milk like Cedar Summit available nowadays it’s just a good thing to know how to do.

Caulifower Potato Soup

Caulifower Potato Soup

1/2 pound boiling potatoes
1/2 cup chopped lacinato kale
1/2 cup chopped onion
1/4 teaspoon caraway seeds
2 cups 1-inch cauliflower flowerets
2 T. high quality extra-virgin olive oil
freshly grated Parmesan to taste

In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the kale, the onion, the caraway seeds, 1 cup of the flowerets and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor purée the mixture coarse. In the pan combine the purée and the other cup of flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, salt and pepper to taste. Serve the soup sprinkled with the Parmesan and drizzled with olive oil. This is a very basic soup that can easily be scaled up. For more flavor use a stock instead of water, or toss a couple of good bullion cubes in when you add the water. The kale will give it a pale green color, you can omit that if it’s going to scare off your family, but it’s a good way to get some kale by them.

Braised Greens

Braised Greens

1 bunch collards or kale, coarse stems removed
1 onion, diced
1 clove garlic, thinly sliced
½ t. red pepper flakes
¼ c. butter
Salt

Plunge the greens into a large pot of boiling salted water, cook them for 10 minutes, then remove to a bowl. Reserve ½ cup of the cooking water. Melt the butter in a wide skillet over medium heat until it starts to turn golden brown and smell a bit nutty. Add the onion, garlic and pepper flakes and stir occasionally until the garlic is light brown and the onion soft. Add the greens, reserved cooking water and 1 teaspoon salt. Cook for 30 minutes and taste again for salt, they can take a lot. Serve with a dash of Tabasco.

Pasta with Kale, white beans and sausage

Pasta with Kale, white beans and sausage

  • 8 oz rigatoni or other small tubular pasta
  • 1 bunch kale
  • 1 TB olive oil
  • 2 cloves garlic, minced
  • 1 TB anchovy paste
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 cups canned white beans, rinsed and drained
  • 1/2 cup sliced almonds
  • 8 oz. organic Italian pork sausage
  1. In large pot of boiling water, cook pasta according to package directions. Drain, reserving 3/4 cup pasta cooking water.
  2. Remove the thick rib stem of the kale leaf by cutting along either side. Stack the remaining leaves in a pile and roll them tightly into a cylinder. Chop the cylinder of leaves into 1/8 inch strips.
  3. In large skillet, heat oil over high heat. Add the pork sausage and cook until done. Remove the sausage from the pan, turn the heat down to medium-low and add the garlic and cook 2 minutes or until soft. Add anchovy paste and kale leaves, salt, and cayenne and cook, stirring occasionally, 5 minutes or until tender.

Add beans, almonds, cooked sausage and reserved pasta cooking water, and bring to a boil. Add pasta, toss until heated through and serve.

Barley and Kale Gratin

Barley and Kale Gratin

2/3 c. pearl barley, rinsed
1 large bunch kale, stems removed
2 T. butter
3 T. flour
1½ c. milk
¼ t. allspice
¼ t. grated nutmeg
½ c. grated cheese-any good melter will do

In a saucepan add the barley to 1 quart boiling water with ½ t. salt and simmer, uncovered until tender, about 30 minutes. Drain. While it’s cooking, cook the kale in a skillet of boiling salted water until tender, about 5 minutes. Drain, then puree with ¼ c. of the cooking water until smooth.Preheat the oven to 375. Melt the butter in a small saucepan, whisk in the flour, then add the milk. Cook, stirring constantly over medium heat until thick. Season with allspice, nutmeg, salt and pepper. Combine all the ingredients, check the seasonings, then transfer to a lightly buttered baking dish or ramekins. Bake until lightly browned on top, about 30 minutes.

Braised Tequila Kale

A kale recipe this week from member Lisa Genis. Half of a head of savoy cabbage would work well in this also. And with fresh tomatoes still around you could substitute a couple of fresh ones that you cut into wedges, toss in oil and oven dry at 250° for a couple of hours.

Braised Tequila Kale

½ cup dried tomatoes (not oil packed)
½ cup boiling water
2 tablespoons olive oil
1 cup sweet onion, cut into half moons
1 teaspoon cumin seeds
2 cloves garlic, thinly sliced
1 bunch Red kale, chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3/8 cup tequila
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice

In a small bowl, soak the dried tomatoes in the boiling water until softened. Cut them into thin strips. Save the soaking water.To make the braising liquid: mix together the tequila, white wine vinegar and enough of the tomato soaking liquid to equal ¾ cup liquid.

Heat the olive oil in a large skillet over medium heat. Add the onions. Sauté until they just begin to soften, about 3-5 minutes. Add the cumin seeds and garlic. Sauté for 1 minute, stirring constantly. Do not let the garlic brown, it will turn bitter. Add the chopped kale, salt and pepper. Stir until the kale is coated with the oil. Add the braising liquid and chopped dried tomatoes. Turn the heat down to low and simmer, partially covered, 5-7 minutes or until kale is tender. When the kale is done, stir in the lime juice. Serve at room temperature.For a hearty one-dish meal, add 1 cup cooked chickpeas and 2 cups cooked quinoa. Adjust salt and pepper to taste. This is not a soupy dish, so make 1-1/2 times the braising liquid if you like it juicier.

Sauteed Greens with Garlic and Red Pepper

Sauteed Greens with Garlic and Red Pepper

2 t. olive oil
2 garlic cloves, chopped
2 pinches red pepper flakes
1 bunch kale or 1 bag spinach, stems removed and blanched
salt
juice of ½ lemon, or a nice vinegar

Heat the oil with the garlic and pepper flakes in a wide skillet over medium-high heat until the garlic begins to color. Add the cooked spinach or kale and toss to coat it with the oil. Add ½ cup water and cook until it’s absorbed and the greens are heated through. Season with salt and a little lemon juice or vinegar.