No Kale Recipes?
- Candy Sep 23, 2006 09:56 PM
I picked up some beautiful dark gren kale this afternoon thinking surely Marcella would have a recipe and it would be a good green to go along with the Osso Bucco Bianco I am making from Essentials tonight and the Risotto Milianese. But no! I am really surprised. Neither of my books by her mention it at all. None of my Italian cookbooks except my good old 70's Guiliano Bugialli The Fine Art of Italian Cooking mentions it. I wonder why. Anyway I went to Epicurious and found Tuscan Kale with Pancetta and Caramelized Onions. The onions are cooking right now and I wll report with a photo of it all. I just found it very odd that there were no Calvo recipes!
Your greens recipe looks great as do the others you have on the same page. Whole wheat ginger bread sounds much too good to just read about, I'll be baking some soon. Also, the winter squash with gruyere tempts me. I've bookmarked your recipe page. Thank you!
This may sound weird, but I love kale chips. You wash and dry the separated leaves; spray with oil and season to taste; bake at 350 for a few minutes until they get crispy.
It's a guilt-free snack and a great way to get your greens.
That cavolo nero is great stuff, especially for soup - it even winters over here in my garden in NYC. I suspect that Marcella's books dont discuss it for a couple of reasons - first because I think its primarily a tuscan specialty and second, because her books were prepared for the american market, and its still a very rare ingredient in this country.
Bugialli's minestrone recipe with tuscan kale is excellent.
Another Luso technique is to tear the kale leaves off of the stiff midrib, chop them fine with some chard for sweetness, steam both together, then serve with whole garlic cloves to be sliced by each person over their bowl of greens to taste, then splashed (flooded) with olive oil and wine vinegar and sprinkled (doused) with salt and pepper (to taste, did I say?).
In case anyone is interested; Caldo Verde:
- 4 large starchy potatoes, peeled, cut into chunks
- 1 small yellow onion, finely chopped
- s&p to taste
- 1 lb/450g galegas (or curly kale or collard greens) (or 1.5 lbs before the trimming), rinsed and trimmed of their central stem
- 4 tbsp olive oil
- 1/4 pound chourico or linguica, sliced thin
1. In a large stockpot, combine the water, potatoes, and onion. Cover and bring to boil over high heat. Reduce heat to med-low, season with salt, simmer until poatoes are tender (bout 20 to 30 minutes)
2. Meanwhile, trim the kale leaves of their stems. Rinse leaves in cool water. Chiffonnade the leaves until you have about 6 cups. Set aside.
3. When the potatoes are cooked, puree the contents of the soup pot to a smooth consistency. Return to boil.
4. Add the greens and olive oil. Simmer until the greens are bright green and tender, but not mushy (about 5 mins)
5. In a skillet, brown the sausage slices and reserve.
6. Serve the soup with one or two slices of sausage added to each bowl. Any extra sausage is traditionally served on the side.
Note: The soup will thicken because of the starch. Reheating will loosen it up again. You can add water if you like. Also, the amount of potatoes and kale can be adjusted to preference; every Portuguese mom seems to do it different.