Kale, Leeks, and Peppers

Kale is frequently paired with white beans and chicken broth in both Italian and Portugese cuisines to make a satisfying soup — sometimes including sausage. Stephen Cooks combined dinosaur kale (but any kale will do) with leeks, peppers, and garlic and used it very successfully as a side to a traditional Italian preparation of pork (braised in milk) for a casual Sunday supper.

Kale with Leeks and Peppers
Ingredients
1 bunch Lacinato Kale
1 leek
2 cloves garlic
2 T olive oil
1/4 C white wine
1/2 C chicken broth or water
8 strips of roasted red pepper
salt, hot sauce to taste
Directions
1.Wash the kale and strip the leaves from the stalks, discarding stalks. Tear into pieces no more than about 4 or 5″ long. Clean the leek and cut the white and light green parts into strips about 1/4″ x 4″. Peel and slice the garlic.
2. Simmer the leeks about 5 minutes, covered, in the olive oil and wine, until the leeks are just starting to turn tender.  Turn up the heat, add the kale and toss to coat the kale with the liquid.
3. When the kale turns a darker shade, add the water or broth and garlic and cook, covered, about 8 more minutes. Kale should be tender but not mushy. Toss with the pepper strips and season to taste. May be prepared ahead and warmed gently for serving.

Squash and Sweet Potato Chili

by The Crepes of Wrath

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German Style Kohlrabi

Our long-time members are well versed in roasted kohlrabi, kohlrabi fries, and even kohlrabi chips. Putting kohlrabi in the oven in any form, tossed with a little olive oil and salt, always produces a delicious result. Ready to stretch your kohlrabi repertoire? Try this German style kohlrabi. It’s a simple, old fashioned, creamy take on kohlrabi. Continue reading

Leek Risotto

by Jocelyn Cook

Long time member Jocelyn whipped up a delectable Leek Risotto and shared the recipe with our members. Leeks are plentiful this time of year, keep the recipe on hand for when they show up in the Share. Raw leeks will stay fresh in the fridge for up to 14 days, or blanch and freeze for use up to 12 months later. Cooked leeks; however, only last a few days in the fridge. So do yourself a favor – make the risotto and eat it all in one sitting. Or maybe eat any (unlikely) leftovers for lunch promptly the following day. Continue reading