Kale? [split from SF Bay]
large onion, chopped
1 head garlic, cloves peeled and crushed
1 large carrot, chopped
2-3 hot peppers, chopped
1 large or 2 small andouille sausages, halved or quartered lengthwise, then sliced 1/4" thick
1 large can Swanson's chicken broth (or 1 quart homemade)
1 cup Pomi tomato chunks or chopped Italian tomatoes
2 bunches kale, spines removed, coarsely chopped
Saute first four ingredients in olive oil until onion is transparent. Add andouille and saute for a few minutes. Add the broth and tomato and bring to a boil. Add kale, turn heat to very low, simmer until done, stirring occasionally. Serve with crusty bread to dunk in the pot liquor.
re: Robert Lauriston
Vegetable dishes flavored with pork products are easier to fit into a balanced, healthy diet than hunks of meat.
My recipe is plenty healthy. Andouille is lean sausage, there's virtually no fat in it, hence the olive oil. Two small sausages is six ounces, less than an ounce per serving.
Actually, and I'm not trying to refute the information in your link lidia, I just got this list on fats last week from someone I know who is a registered dietician...so this chart is very much from a health and nutrition perspective and I just thought I'd offer it also:
If you don't like kale today, be sure to start with kale from a farmers' market, when it's freshest. A few ideas:
Dino kale chips: spray oil (I use a can from TJs) then put in a 350 degree oven 15 minutes until toasty. Sprinkle with sesame seeds if you like.
Dino kale salad (I used to get this at the Whole Foods salad bar): cut up raw with red onion, toasted sesame oil, soy sauce, lemon. WF adds avocado. A friend uses orange slices. Let it marinade 20 minutes before eating.
Tomatoes as noted in Robert's recipe are a good addition to kale because they balance the bitterness. I make a pasta dish with chopped kale, sauteed onion, black olives, and tomatoes (fresh, canned, or sun-dried) and then stir in whole wheat pasta. The original recipe was in Mark Bittman's excellent Food Matters, which focuses on how to increase fiber and whole grains without sacrificing flavor.
And of course caldo verde, Portuguese soup with kale, chicken broth, sausage, and potatoes cooked and mashed into the pot. Joy of Cooking has a nice recipe.
Chard was an easier sell for me at first. It's milder and more spinach like. But I've come around to kale, and it's so good for you.
I found bags of baby kale at Costco a couple of days ago. I wilted some of them a little in a skillet with butter and garlic, and mixed lightly with cooked black eyed peas. The baby kale was very good. The only other time I had kale, I sauteed onions in olive oil, and then added chicken broth and coarsely chopped kale. I braised until I thought it was done. I like to top greens with grated cheese, or add bacon bits while they cook.
I admit I've never cooked turnip greens, but I do like mustard greens.
Get a pan screaming hot. Pour in a tiny bit of evoo and dump kale in. Toss around until you see some parts of the kale blacken. Lower heat, add more evoo and chopped garlic and chili flakes and toss around some more.
Once the garlic is fragrant add some chicken stock and cover and boil until stock is gone. Cook until it's as tender as you prefer. (I like mine with a little crunch) Finish with pepper and grated parm.
No way you can not like this. Also works with just about any hearty green, fabulous with broccoli rabe.
It works suprisingly weel as a spinach replacement in gomae. cut the big ribs out, wash and cut into bite-ish size pieces, blanche in boiling water then shock, drain thouroughly and mix with gomae dressing.
Also like kale chips. devein and toss with favorite oil (i like many including grape seed, olive, peanut etc.) and a very small amount of salt, flavored or plain. it takes very very little. Then pop them in the dehydrator till crispy. I don't really like them done in the oven.
Cheers and good luck.
How well kale works raw in salad depends on how young the plant is. As the plants get older, the spines become inedible. As the leaves get tougher, it can help to briefly blanch them or wilt them with a hot dressing.
In restaurants I've had some great kale salads where they salted, rinsed, and dried the leaves, so they were wilted but not cooked.
Pan-fried Corona Beans & Kale
A few notes related to the recipe - be sure to wash the kale well, so you don't end up with grit in your beans. I use dried beans (that I've cooked myself) here, and would highly recommend using them over canned beans - they brown up better and are less likely to go to mush. I used giant corona beans, but you could use runner cannellini, or something similar. I like the white beans because they take on a lot of color in the pan. Alternate recipe - I'm confident you could do this preparation with gnocchi (don't boil the gnocchi first) in place of the beans.
1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems
2 tablespoons extra virgin olive oil
2 - 3 big handfuls of cooked large white beans (see head notes)
1/4 teaspoon fine grain sea salt
1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese
Finely chop the kale, wash it, and shake off as much water as you can. Set aside.
Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.
Serves 2 - 4.
101 Cookbooks http://www.101cookbooks.com/
Kale is delicious. It is on the opposite end of spinach in the greens directory, holding up very well to heat and being a bit tough. Flavor (at least all varieties I have tried) is sweet and refreshing, never bitter.
Here is a very basic recipe, that I make practically every other day (works also with collards, beet tops, chard...)
Slice up your Kale into thin strips and then a couple of times across.
Put about 1 Tb of good-quality olive oil, or a little more, simmering over medium-high, and add a clove (or two!) of minced garlic. Let it cook for just a minute, and then throw in the kale, turning to cover it in garlic and oil.
Throw the lid on the pot (or skillet), and mix up the following liquid:
1 - 2 Tb tamari (I suppose soy sauce would work)
1 tsp dijon mustard
plus water or chicken broth, up to 1/4 cup depending on how "Saucy" you like your greens. I use the chicken broth paste they sell in jars and add water. Be careful not to overdo it or you will get super salty greens.
Throw the liquid onto the now-wilting greens, stir up, and cook until they are the texture you like. For Kale, I like to go about 5 - 6 minutes. Greens like spinach need much less.
Two REALLY easy things:
---Kale Chips: Wash, dry, cut into 2" x 2" pieces, discarding stems/central veins. Lightly drizzle with olive oil and toss. put on a baking sheet, salt lightly, and bake at 425 degrees for about 10 minutes, or until lightly crisp.
---Sauteed Kale: Wash, dry, and roughly chop, discarding stems/central veins. Heat a bit of butter in a skillet. Throw in the kale and toss to coat. Salt it a bit. Cook gently over ML heat, tossing occasionally. Throw in some chopped walnuts after a few minutes. I don't know how long I cook it for; about 15 minutes, perhaps.