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
by Sally Azimat Schreiber-Cohn; finalized August 3, 2017
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)
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.
chili powder (optional)