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Posts from the ‘Kale’ Category

Jan 7

Winter Kale Frittata
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Winter Kale Frittata with Gruyère and Nutmeg

Aren’t frittatas the absolute best? No matter what time of year they are one of the go-to vehicles for transforming on-hand ingredients into a delicious dinner. In the spring, young spinach, garlic scapes and Parmesan feel right. In summer, thin cross sections of tomato with basil and goat cheese make the grade at our house. This time of year we go for hearty winter kale paired with the nuttiness of Gruyère cheese and a touch of earthy, ground nutmeg. Nutmeg seems to enhance any dark, leafy green – if you can find whole nutmeg, try adding it freshly ground to your recipes with a little help from a small Microplane. The best frittatas often happen by chance – I call them “Kitchen Sink” frittatas, because they include everything but… left over roasted vegetables, snips of herbs hanging around, greens that are otherwise soup-bound. I don’t think I’ve ever met a frittata I didn’t like.

WINTER KALE FRITTATA WITH GRUYERE AND NUTMEG

2 tablespoons good-quality olive oil

1/4 cup thinly sliced red onion

10-12 large kale leaves, tough stalks and ribs removed, chopped

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon sea salt (or to taste)

freshly ground black pepper, to taste

8 eggs, room temperature

2 tablespoons half and half or milk

3 ounces, Gruyère cheese, finely sliced or grated

Preheat broiler on low, if your oven gives you the option.

In a large oven-proof skillet or cast iron pan, heat olive oil over medium-low heat. Add red onion and cook, stirring occasionally, until onions begin to soften, about 3 minutes.

Add the chopped kale to the pan along with the nutmeg, salt and pepper. Saute until the kale has reduced in size and is soft, about 5 minutes. Lower heat to low. Distribute the vegetables somewhat evenly across the bottom of the pan.

Pour the egg mixture over the kale and tilt the pan gently to evenly distribute. Lay or sprinkle the Gruyère on top of the top.

Cook over low heat until bubbles begin to rise though the top of the frittata and the rim of the eggs seem just set.

Place the frittata under the broiler to finish cooking. I prefer using a low setting on the broiler and placing the pan on the middle rack of the oven as to not blast the frittata with intense heat. Check the oven every minute or so to gauge how fast the top is browning. My broiler takes about 3 minutes total.

Remove from oven and let the frittata set for a few minutes before serving.

Serves 4 as a main.

Dec 31

Risotto
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Winter Squash, Carrot and Kale Risotto

Alrighty then – one last creamy offering before the healthy resolutions. This one has its merits though featuring a trio of delicious and nutritious veggies alongside the Parmesean cheese and butter. This soul-soothing dish is wonderful on its own, paired with roast chicken or, better yet, seared scallops as our family prepared on Christmas Eve.

The Good Bowl’s resolutions include both new contributors and new dishes. Be sure to contact us if you have something to add to our collective health and consciousness. To you and yours in 2012…

Happy New Year!

WINTER SQUASH, CARROT AND KALE RISOTTO

1 cup peeled acorn or butternut squash, roughly chopped

1 cup peeled carrots, roughly chopped

1 tablespoon minced giner

5 cups warmed vegetable (or chicken) stock, divided

3 tablespoons olive oil

1 medium Vidalia onion, chopped

4 garlic cloves, minced

1 cup Arborio rice

1/2 cup dry white wine

1 cup kale, tough stems removed, finely chopped

1/2 cup Parmesean cheese

salt and pepper to taste

Place squash, carrots, ginger and 1 cup of stock in a large saucepan. Add enough water to cover and cook until tender. Using a slotted spoon, remove the veg from the pan and transfer to a food processor. Pulse into a puree.

Repurpose the boiling liquid, if desired, and heat the olive oil in the same (now dry) saucepan over medium heat. Add the onion and garlic and cook until softened, but not golden, about 4 minutes. Add the rice, stir again and let cook for 2-3 minutes. Add the white wine and then the finely chopped kale leaves. Give it a nice stir then begin to add the remaining 4 cups of stock, one ladle at a time, until the rice is al dente. This process takes attention – cook each ladle of stock until the majority of it has cooked through the rice, then add an additional ladle-full until finished.

Mix in the squash puree, Parmesean, and salt and pepper to taste. (If you desire extra creaminess, a pad of butter could be added as a finish. Talk about decadence!)

Serves 5-6 as a side.

Jul 15

CSA Week 7

Kale Slaw (Week 7 CSA Recipe)

Kale has always been a veg I turn to when summer is winding down and I want a comforting sautéed green to accompany a warm meal. If I were ever to get out my juicer, kale could also play a role there. Last week, I was at the beach and a friend told me she had just found a recipe for a “kale slaw” that was made with a raw kale, veggies and a peanut dressing. Since this inspiring conversation, I’ve tried a couple of variations and this is the version I’m creating these days. Terrific for lunch on its own as it packs all the vitamins and nutrients from the produce and extra protein from the peanuts. Whip up a batch and make it your own!

1 large bunch of curly kale, center ribs removed and sliced VERY thinly crosswise

half an apple, peeled and cut into thin match sticks

half a sweet bell pepper, cut into thin match sticks

1 carrot, peeled and cut into thin match sticks

DRESSING

1/4 cup canola oil

1/8 cup cider vinegar

1 tablespoon honey

a handful of unsalted peanuts

pinch of sea salt

Toss the vegetables and the apple together in a large bowl. Combine all dressing ingredients in a food processor and process until very smooth. Pour dressing over the slaw and mix thoroughly with your (clean) hands. Adjust seasoning and serve at room temperature or chilled.

Serves 4 as a side, 2 as a main.

Jun 6

Sausage and French Lentil Soup with Kale (Week 2 CSA Recipe)

My husband is German and Cuban, therefore pork is in residence year-round at our house. This soup is wonderful in the fall and winter, but when I saw the beautiful kale in this week’s CSA basket I knew I had an opportunity to make my husband very happy.

French lentils (dried, uncooked)

1 pound sweet italian sausage, casings removed

1 medium sweet onion (such as Vidalia), chopped

4 garlic cloves, finely chopped

2/3 cup French lentils, picked through and rinsed

6 cups chicken stock

1 small bunch kale, trimmed of stems and center ribs (about 2 cups packed)

1 tablespoon balsamic vinegar

salt and pepper to taste

Place the sausage in a medium, heavy-bottomed pot (such as a dutch oven) and cook the sausage, breaking it up with a spoon, until nicely browned. Transfer the sausage bits with a slotted spoon to a paper towel. Pour off any excess fat from the pot so that only 1 tablespoon remains.

Cook the onion in the reserved fat until translucent, about 5 minutes. Add the garlic and continue to cook until just golden, about 3 minutes more.

Return the sausage to be pot, along with the lentils and the chicken broth. Give it a nice stir, bring to a boil and then simmer, covered, for about 1 hour until the lentils have softened*.

Add the chopped kale to the pot and allow to simmer, uncovered, until tender, about 7 minutes. Stir in the balsamic vinegar and season to taste with salt and pepper. (Remember the sausage contains seasonings so I suggest tasting before adding anything additional.)

*A note about French lentils: this variety of lentil retains more of its shape and texture than other lentils once cooked.

CSA Week 2 included Kale, Radishes (french breakfast), Mixed Greens/Salad Mix, Mustard Greens, Dill, Spinach, Chinese Cabbage, Romaine Lettuce (red & green), Mixed Bean Sprouts (lentil, mung, adzuki, garbanzo), Bok Choy & Spring Onions

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