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By Sommer Berg, on June 22nd, 2010
 One way to make a larger quantity of pesto is by including other greens, which also ups the nutritional value. This recipe includes Kale, but you could try broccoli or another leafy green such as spinach. If you don’t have walnuts or pine nuts, unsalted roasted peanuts are a budget friendly alternative. Tip: you can make the pesto and put in the freezer in ice
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By FloraMora, on June 17th, 2010
This is based on a Bobby Flay recipe. Cranberry beans work well, but if you have difficulty finding them, try a different dried bean. Kale is a wonderful addition to soup.
1/2 pound Spanish chorizo, cut into 1/4-inch thick slices
1 large onion, coarsley chopped
4 cloves garlic, finely minced
1 large carrot, peeled and sliced
1 stalk celery, sliced
1/2 pound kale, coarsely chopped
1 cup white wine
8 cups chicken stock
2 cups cranberry beans, soaked overnight
Brown chorizo in a medium saucepan over high
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By FloraMora, on June 17th, 2010
●2 pounds coarsely torn kale
●3 tablespoons unsalted butter
●3 tablespoons finely chopped onion
●3 tablespoons all-purpose flour
●3 cups milk, scalded
●¼ teaspoon freshly grated nutmeg
●Salt and freshly ground pepper
● 3 caramelized Shallots, recipe follows
Heat the butter in a medium sized saucepan.
Add onions and simmer until soft.
Stir in the flour and cook for 2 to 3 minutes.
Do not allow mixture to brown.
Whisk in the warm milk. Simmer until thickened.
Season with nutmeg and salt and pepper.
Keep warm until ready to use.
Steam kale
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By FloraMora, on June 17th, 2010
The earthy taste of the kale blends perfectly with the sesame and ginger.
●2 tablespoons toasted sesame oil
●1 tablespoon ginger – peeled and minced
●1 bunch kale
●3 cloves minced garlic
●1 tablespoon roasted sesame seeds
Tear kale into coarse sized pieces.
In a large covered skillet, heat 2 teaspoons of sesame oil on medium heat.
Add garlic and sauté until fragrant, about 1 minute. Do not brown.
Add ginger and sauté for another minute. Do not brown.
Remove ginger and garlic from skillet. Set aside.
Heat
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By FloraMora, on June 17th, 2010
Smoked paprika is my new favorite spice.
●1 pound fresh kale leaves – coarsely torn
●2 tablespoon olive oil
●1 medium onion – chopped
●½ teaspoon smoked paprika
●Pinch of dried crushed red pepper
●Salt
Wilt kale in boiling salted water. Drain and set aside.
Heat olive oil in a large sauté pan on medium heat.
Sauté chopped onion until translucent.
Add kale, smoked paprika, and crushed red pepper to the onions.
Sauté for several more minutes.
Sprinkle with additional salt and smoked paprika to taste.
Serves 4.
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By indilynx, on February 2nd, 2010
This is a great introduction to eating leafy greens – kale, collards, mustard, turnip, dandelion, etc. (It’s how I became hooked on kale.) The spices take the bitter edge off the greens. You can increase the coriander or add yogurt also. The recipe is from The Ayurvedic Cookbook, by Amadea Morningstar (Lotus Press).
Ingredients
1 bunch dark leafy greens
1/2 to 3/4 cup water
1 teaspoon sunflower oil or ghee (or your favorite oil)
1/2 teaspoon whole cumin seeds
1 teaspoon
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Growing your Food. Growing your Mind! Insights from a fearless farmer.
Based on Actual Events This blog is an acurate betrayal of life on our Community Supported Agriculture farm. It includes events, happenings, upcoming produce, witty commentary, snazzy pictures, wonderful aromas (once I get the smell widget working) and anything else we deem worthy of posting.
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One way to make a larger quantity of pesto is by including other greens, which also ups the nutritional value. This recipe includes Kale, but you could try broccoli or another leafy green such as spinach. If you don’t have walnuts or pine nuts, unsalted roasted peanuts are a budget friendly alternative. Tip: you can make the pesto and put in the freezer in ice
