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.

Gentle Sweet & Sour GREENS

by Sally Azimat Schreiber-Cohn; finalized August 3, 2017

Flowering Kale

Inspiration from Farm-Direct Coop items. This can be a relatively quick preparation, if you’ve got the ingredients handy. Can use greens of most any type.

Ingredients
Recipe for 2-3 people: [T = Tablespoon; t = teaspoon]
8 oz GREENS, Chard, kale, turnip greens, &/or collards. (Heavier stemmed need longer cooking.)
1/2 Smallish sweet apple, OR sweet, ripe peach, (often I peel), cut into ½” pieces
2 T+1t Maple syrup (I used Grade A amber)
1 T+2t Flavored vinegar (I used Herb FARMacy “Purple Basil” organic)
3/8t Salt (somewhat similar to 3 shakes, i.e. 1/4t + 1/8t)
2t Dried Dill (or 2 T fresh dill) (via www.healwithfood.org – 1 teaspoon dried dill equals 3 teaspoons fresh)

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Eat More Kale

I’ll admit it. I was slow to warm up to kale. Big flat and curly bunches with strange names like Dino would show up in my share. I’d dutifully bring it home and in my fridge it would sit. Until eventually I’d freeze it, where it would sit again. I’d watch community members share recipes and not only willingly but joyfully eat their kale. Then one day it happened, I cooked one recipe, made one smoothie, and now I welcome the abundance of this lush green veg. So if you’re a novice or a master, here are a few delicious kale recipes to try.

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Massaged Kale Salad

by Shelby Hypes
 
Farm Direct Coop Member Shelby Hypes from Salem would like to share this hit salad she originally learned from the Food Network a few years back. She says the key to kale salads is massaging the kale to tenderize it. This extra step that only takes a few added seconds really helps to remove the bitterness from the kale. Who knew vegetables enjoyed a good massage too?

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Guacamole Salad

FDC Member Betsey Benagh noticed a lot of Kale on the swap table and sent in this recipe to share. She says she’s tried kale lots of ways, but this is the only preparation everyone in her family eats willingly, and enjoys!
Originally, the recipe came from an FDC newsletter years ago, but she has since lost the original attribution. Her family calls it “Guacamole Salad”. Bestey implores, “If you think you hate kale, please give it a try!”

 

Ingredients:
1 bunch kale
1 ripe avocado
1 ripe tomato
olive oil
juice of one lime
kosher salt

chili powder (optional)

Directions:
Stem kale, and slice into ribbons about 1/4-1/2″ thick.  Place into large bowl.  Scoop the flesh of the avocado into the bowl.  Add a healthy glug of olive oil (about 1-2 Tbsp? – I don’t measure), the lime juice, about 1 tsp of salt, and a pinch of chili powder if using.  Mix well with your hands – get the avocado mushed evenly into the kale.   Dice the tomato and gently toss.  Enjoy!