Pork with Kale and Apples

INGREDIENTS
2    tablespoons olive oil, divided
1    pound pork cut into 1 inch cubes
2    cups chopped white onion
½   cup low sodium chicken broth
¼   cup rice vinegar
2    teaspoons ground cumin
½   teaspoon ground allspice
4    cloves garlic, minced
5    cups chopped kale
 
1    tablespoon olive oil
2    apples, peeled, cut into ½ inch wedges
2    tablespoons cider vinegar
1    teaspoon brown sugar

METHOD

Heat a deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of oil, swirling to coat. Add the pork cubes and cook for 6 to 7 minutes, browning on all sides. Remove the pork and set aside. Add the remaining tablespoon of oil and the onions to the pan. Cook for 5 to 6 minutes until they begin to brown.

Add the broth, vinegar, cumin, allspice and garlic. Bring to a boil and scrape up any brown bits from the bottom of the pan. Add the pork back to the pan, lower the heat to a simmer, cover and cook for 12 minutes, stirring twice. Add the kale to the pan, stirring to combine, re-cover and cook for 6 to 8 minutes until the kale is soft and the pork thoroughly cooked.

Meanwhile, in a medium skillet over medium-high heat, add the tablespoon of olive oil, swirling to coat. When warmed, add the apples and cook, stirring, for about 3 minutes until the apples are almost soft. Add the vinegar and sugar and cook, stirring,  for 1 to 2 minutes until the sugar dissolves and the liquid almost evaporates completely. Serve the apples with the pork and kale when it is done.

Adapted from a recipe in Cooking Light magazine.

Vegetable and Greens Hash

INGREDIENTS
2    cups peeled sweet potato cubes, ½ inch
2    cups peeled Yukon Gold potato cubes, ½ inch
2    tablespoons olive oil
1    medium red onion, quartered, sliced
4    cloves garlic, minced
½   cup dry white table wine
2    cups chopped kale or Swiss chard, stems removed
3    cups chopped spinach (5 ounces)
1    tablespoon dried thyme
4    large eggs

METHOD

Place the potato cubes into a medium sauce pan, cover with water and boil for 10 to 12 minutes until they are tender. Drain and set aside. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Add the onions and cook for 5 to 6 minutes until tender. Add the garlic and cook for 30 seconds.

Add the wine, kale, spinach, thyme and Worcestershire sauce; cook for 6 to 8 minutes, stirring  to mix the onions with the greens, until both greens are well wilted and tender. Add the cooked potato cubes, reduce heat to low and simmer for 2 to 3 minutes.

Meanwhile, grease 4 one-cup ramekins and break an egg into each. Microwave each for 30 to 40 seconds depending on your desired amount of doneness. Serve 1 ¼ cups of hash onto each individual serving plate and top with a poached egg.

Kale Cauliflower Casserole

INGREDIENTS
1    small head cauliflower, cut to florets
1    tablespoon olive oil
1    medium leek, sliced lengthwise, sliced small crosswise
2    tablespoons butter, divided
1    bunch Lacinato kale, deveined, roughly chopped*
1    cup whole or 2% milk
2    tablespoons sour cream
½   cup grated white cheese
¼   teaspoon ground nutmeg

METHOD

Grease the sides and bottom of a 3 quart baking dish. Steam the cauliflower until crisp-tender, about 6 to 7 minutes. Also grease an edged baking dish and place the steamed cauliflower on it. Broil on high until the cauliflower begins to brown, about 6 to 8 minutes. Remove and set aside. Preheat the oven to 350 and move the oven rack to the middle of the oven.

In a large skillet over medium high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chopped leeks and cook for 5 to 6 minutes until soft... Place into the baking dish. Add 1 tablespoon of butter and half of the chopped kale. Stir and cook until the kale is well wilted and tender. Remove to the baking dish and repeat with the second tablespoon of butter and the remainder of the kale.

In a medium bowl, whisk together the milk, sour cream, cheese and nutmeg. Pour into the baking dish and mix well with the leeks and kale. Add the reserved cauliflower to the baking dish and mix into the other vegetables. Place the casserole into the oven and cook for 25 minutes. Remove to cool slightly before serving.

*NOTE: Can also use spinach or Swiss chard

Based on a recipe from the Food Network by James Deen

 

Kale, Pepper and Olive

INGREDIENTS
1    bunch Lacinato kale, destemmed
1    tablespoon olive oil
4    cloves garlic, minced
1    teaspoon granulated sugar
12  Kalamata olives, pitted, chopped
1    jar (4 ounces) roasted red bell peppers, chopped
1    tablespoon aged Balsamic vinegar

METHOD

Cut the kale into bite-sized pieces. Rinse and drain. Warm the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the kale and, stirring, cook for 4 to 5 minutes. Add ¼ cup of water, cover, lower the heat to medium-low and cook until the kale becomes tender, about 10 to 12 minutes.

Uncover, add the sugar, olives and peppers. Continue to cook over medium heat until the liquid has evaporated. Spoon the kale into a serving dish and drizzle with the Balsamic vinegar. Serve warm or at room temperature.

Based on a recipe from Real Simple magazine.

Bulgur, Kale and Eggs

This recipe will make six servings and can be reduced successfully in half or thirds.

 INGREDIENTS
2   teaspoons olive oil
1    medium white onion, chopped (1 ½ cups)
4    cloves garlic, minced
3   cups chicken or vegetable broth
2   cups water
¾  cup uncooked bulgur
¼  teaspoon salt
1   bunch Lacinato kale, stripped, chopped
1   tablespoon lemon juice
1   tablespoon white vinegar
6   large eggs

METHOD

In a large skillet or Dutch oven, heat the olive oil over medium high and add the onions. Cook until almost browned, about 7 to 8 minutes, stirring occasionally. Add the pepper and garlic and cook 1 minute. Add the broth, water, bulgur and salt. Cover, lower heat to simmer, and cook for 8 minutes. Add the chopped kale, cover and cook for 12 minutes. Stir in the lemon juice and remove from the heat. Evenly divide the stew into 6 shallow bowls.

In a large skillet, add water 2/3 full and bring to a boil. Reduce heat to a simmer and add the vinegar. Break each egg into a small bowl and then pour each egg gently into the skillet. Cook until the desired level of doneness and remove the poached eggs carefully with a slotted spoon, placing an egg into each stew bowl. Serve immediately

As an alternative method of cooking the eggs, use a flat shallow dish about 3 to 4 inches wide and lightly butter the dish. Break an egg into the dish and cook for 45 seconds (+- for done-ness) Loosen the edges of the egg with a knife and slip it onto the bulgur/kale mixture

Adapted from a recipe in Cooking Light magazine

Kale Cauliflower Casserole

INGREDIENTS
1   small head cauliflower, cut to florets
2   tablespoons olive oil, divided
1   medium leek, sliced in half lengthwise, sliced small crosswise
4   tablespoons butter, divided
1   bunch Lacinato kale, de-veined, roughly chopped
1   cup whole or 2% milk
½  cup sour cream
¼  cup grated Parmesan cheese
1/8  teaspoon ground cloves

METHOD

Grease the sides and bottom of a 3 quart baking dish. Steam the cauliflower until crisp-tender, about 6 to 7 minutes. Oil an edged baking dish with 1 tablespoon of olive oil, place the steamed cauliflower on the baking dish and broil on high until the cauliflower begins to brown, about 6 to 8 minutes. Remove and set aside. Preheat the oven to 350 and move the oven rack to the middle of the oven.

In a large skillet over medium high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chopped leeks and cook for 5 to 6 minutes until soft and beginning to brown. Place into the baking dish. Add 1 tablespoon of butter and half of the chopped kale. Stir and cook until the kale is well wilted. Remove to the baking dish and repeat with the second tablespoon of butter and the remainder of the kale.

In a medium bowl, whisk together the milk, sour cream, cheese and cloves. Pour into the baking dish and mix well with the leeks and kale. Add the reserved cauliflower to the baking dish and mix into the other vegetables. Add the remaining butter as slices on the top of the casserole and place into the oven. Cook for 30 minutes and remove to cool slightly before serving.

Based on a recipe from the Food Network by James Deen

Kale Braised in Salsa

INGREDIENTS
1    large bunch (organic) kale
1    tablespoon olive oil
1    cup tomatillo salsa*
½   cup water
¼   cup crumbled Mexican styles cheese or similar

METHOD

Remove the tough stems and veins from the kale and coarsely chop it (about 14-16 cups.) In a large, heavy skillet, heat the olive oil over medium-high heat and add the kale. Toss constantly until it becomes bright green. Add the salsa and the water, reduce the heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 12 to 15 minutes. Serve immediately, sprinkled with the crumbled cheese.

NOTE: See the recipe for tomatillo salsa in this blog or purchase XXX Garlic Survival Tomatillo Salsa at the winery.

Based on a recipe in Eating Well magazine

Black Bean, Kale, Hominy Stew

 

 INGREDIENTS
2    poblano chilies
½   pound tomatillos, de-husked, chopped
2    teaspoons olive oil
1    medium white onion, chopped (1 ½ cups)
3    cloves garlic, minced
2    teaspoons ground cumin
2 ½   cups low sodium vegetable or chicken broth
1    pinch red pepper flakes (optional)
1    can (15 ounces) black beans, rinsed, drained
8    ounces kale, tough stems removed, chopped (about 4 cups)
1    can (15 ounces) hominy, rinsed, drained

GARNISH

      sour cream
      chopped fresh cilantro

METHOD

Preheat the broiler to high and place the poblanos on a foil lined baking sheet. Broil for about 7 minutes on each side or until blackened and charred. Place them into a paper bag, close it tightly and allow them to sweat for 10 to 12 minutes. Peel the chilies and cut them in half. Discard the seeds and membranes. Coarsely chop them and set aside.

Place the tomatillos into a food processor or blender and process until they are a smooth puree. Set them aside.  In a large, heavy sauce pan, heat the olive oil over medium-high heat and add the onion. Cook for 5 minutes or until tender, stirring occasionally, and add the garlic. Cook 1 minute and add the cumin, broth, pepper flakes, black beans and kale, stirring to combine. Cover, reduce the heat and cook for 10 minutes or until vegetables are tender. Add the chopped poblano chilies, tomatillo puree and hominy. Cook the stew for 2 to 3 minutes until heated throughout.

Ladle into 4 to 6 serving bowls and garnish with 1 to 2 tablespoons of sour cream and a sprinkle of cilantro leaves.

From a recipe in Cooking Light magazine

Kale and Cannellini Soup

INGREDIENTS
2    cans (15 ounces) Cannellini beans, rinsed, drained, divided
3    cups low sodium chicken broth, divided
2    tablespoons olive oil
1    medium white onion, finely chopped
4    cloves garlic, minced
4    cups chopped kale with stems removed
1    can (15 ounces) diced tomatoes with juice
2    teaspoons dried oregano
2    teaspoons dried basil
1    teaspoon salt
      Parmesan cheese for garnish

METHOD

In a blender or food processor, combine 1 cup Cannellini beans with 1 cup broth and process to a puree. Set aside.

In a large sauce pan, heat the olive oil over medium-high heat and add the onions. Cook the onions, stirring occasionally, for 6 to 7 minutes until they become translucent and add the garlic. Cook for 1 minute and add the kale. If the kale is not wet, add 1/8 cup water. Cook the kale, stirring, until it wilts, about 4 to 5 minutes.

Add the diced tomatoes, the remainder of the beans, the oregano and basil, and the salt. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Add the broth/beam mixture and simmer for another 5 to 6 minutes. Remove from the heat, ladle into serving bowls, sprinkle the Parmesan on top and serve.

Kale Salad

Just one more kale recipe. I promise to stop now, but this turned out really great.

INGREDIENTS
1          bunch Kale
1          medium shallot or small white onion, diced 1/8 inch
¼         cup lemon juice
¼         cup olive oil
1          cup ricotta cheese  

METHOD

Remove the central stems from the kale. Bunch 4 or 5 leaves together and roll them into a cigar-like form. Cut them into ½ inch strips width-wise and then cut the strips into two parts length wise. Continue with all the kale. You should have 5 to 6 cups of cut kale.

In a large pot, bring 5 inches of water to a boil and then blanch the kale for 30 seconds. Remove to a strainer with a slotted spoon and run cold water over the kale to stop the cooking. Place the kale into a salad spinner to remove as much water as possible. Put the kale into a salad bowl and add the diced onion or shallots.

In a medium bowl, mix the lemon juice, olive oil and ricotta. Whip the mixture until it is smooth. Taste for a mild lemon flavor – if it is too weak, add another tablespoon of lemon juice and stir. Put 2/3 of the salad dressing into the salad and mix well. Taste again. The lemon flavor should be subtle, not overpowering. Add more dressing as to your taste. This salad will make 5 to 6 servings.

Kale with Bacon and Apples

INGREDIENTS

8          cups chopped kale (about 1 pound)
2          slices bacon, cut to ½ inch pieces
1          small onion, chopped
2          cloves garlic, minced
½         cup apple juice
1          tablespoon apple cider vinegar
1          teaspoon dried thyme
1          small apple, peeled and diced to ½ inch (optional)

METHOD

If you purchased pre-chopped kale and it is rather tough, first remove all the stems, cut it to 1 inch pieces and cook the kale in a large pot of boiling water for about 10 minutes. Drain and reserve. If you have found young, tender kale, remove the tough inner stems, chop it to 1 inch pieces and set aside.

In a large skillet over medium heat, cook the bacon until it is crisp. Remove the bacon to a paper towel to drain and discard all but 2 tablespoons of the bacon fat. (Dump it in the garbage, not down the drain.) Add the chopped onion to the skillet and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute.

Add the apple juice, the vinegar and the thyme and mix well, soaking up any brown bits from the bottom of the pan. Add the kale and cook for about 5 minutes. Add the optional apple pieces and cook for 5 minutes. Mince the cooked bacon and serve the kale with a garnish of bacon bits. Will serve four as a side dish.

HOW TO BUY KALE

My customer wanted some Kale recipes. so I did some hunting and found two ideas. Of course, neither of them looks like what I found - there is always room for improvement.

I also found out how NOT to buy kale while working on these recipes. Chopped Kale in a bag looks real convenient but has two major problems. One; it may not be young, fresh and tender. Two; they may not remove the tough stems before chopping.

I had to pick it out of the bag piece by piece, remove the stems where necessary, and chop it further to the recipe specifications. I think I had more work than if I had bought bunches of kale. The brand was Cut and Clean and it was all of that, but not a lot more

The photo shows the size of some of the stems I removed from the bag of Kale.You could cook those for weeks and they would never get tender.

Kale Soup

A creamy soup made in the Italian crema style

 INGREDIENTS

3          tablespoons olive oil
1          medium onion, chopped
2          stalks celery, diced
4          cloves of garlic, minced
4          cups low sodium chicken broth
1          medium Yukon potato, peeled and diced
2          teaspoons dried sage
2          teaspoons dried thyme
4          cups young, fresh kale, de-stemmed and chopped to 1 inch pieces, divided
            About 1 pound or 1 large bunch

METHOD

In a large sauce pan over medium heat, add the olive oil and warm. Add the onion and celery and cook for 6 to 7 minutes. Add the garlic and cook for 1 minute. Pour in the broth; add the potato, spices and 3 cups of the kale. Cook, covered, for 10 to 12 minutes until the potatoes and kale are tender, stirring every 3 to 4 minutes.

Working in batches if necessary, remove the soup to a blender or food processor and process to a puree. Rinse out the sauce pan and return the soup puree to the pan. Add the remainder of the kale cover and cook for 5 to 6 minutes until the added kale is tender.

This recipe will serve 4 to 6 people.

Kale Saute

A simple and tasty method of serving this very healthy green.

INGREDIENTS
1          bunch of fresh young kale
2          tablespoons olive oil
4          cloves of garlic, minced
2/3       cup low sodium chicken broth
2          tablespoons white wine vinegar
½         teaspoon dried thyme
½         teaspoon dried sage

METHOD

Prepare the kale by removing the hard stems in each leaf, then chop the kale into about 1 inch square pieces and set aside. Using a large skillet, add the olive oil over medium heat. Add the garlic and cook for 2 to 3 minutes – do not let it brown. Remove and discard the garlic.

 Add the chicken broth, the vinegar and the spices and stir to mix them. Add the kale, cover and cook for 6 to 7 minutes, stirring several times. Test the kale to see if it is soft and if the liquid is absorbed. If the kale needs more cooking and the pan is dry, add ½ cup water and continue to cook for another 5 minutes, covered.

Serve immediately garnished with freshly grated Italian hard cheese such as Parmesan, Parmigiano-Reggiano or Asiago. This dish will serve well as a side dish for four people.

Greens Soup

This is a tasty green puree that does well as a first course in small batches. That way, every person gets their servings of vegetables with no hassle. By varying the greens used, you can make a different soup every time. Statistically, over 150 times.

INGREDIENTS

½         bunch each of three different greens, chopped (about 2 ½ cups each)
            (see the list of greens below
2          tablespoons olive oil
1          medium white onion, chopped
4          cloves garlic, mashed
2          medium white potatoes, peeled and cubed ½ inch
2          cups low sodium chicken broth

Greens: Pick any three. Collard, bok choy, mustard, arugula, spinach, Swiss chard, kale, curly endive, escarole, dandelion greens, beet greens

METHOD

When preparing the greens, remove the tough inner stems and tear the greens into small pieces. Wash and drain or spin dry. If using mustard greens, cut back on the quantity – they are pretty strong flavored. For Bok Choy, use some of the white stem, also.

In a large sauce pan, add the olive oil and heat over medium. Add the chopped onion and cook for 4 to 5 minutes until it becomes translucent. Add the garlic and cook for another minute. Add the greens in handfuls and stir them in. As each batch wilts, add another handful until all the greens are added.

Add the chopped potatoes and broth, increase the heat until the soup begins to boil. Reduce to a low simmer and cook for 10 to 12 minutes until the potatoes are soft. Working in batches if necessary, transfer the soup to a blender or food processor and blend to a puree. Serve immediately in small (4 to 5 ounce) portions.