Farm Direct Coop Recipesor. . . what you can do with your share!

From the FDC Newsletter archives (7/12/2007)…Originally submitted by Betsey Benagh.

• 1 bunch kale
• 1 avocado
• 1 medium tomato, diced
• juice from 1 lime (about 2 Tbl)
• olive oil
• salt
• chili powder

1. Cut the stems out of the kale and slice the leaves into thin ribbons.  Place in a large bowl.
2. Add in a slug of oil (about a Tbl) and some salt (1 tsp or so is a good starting point) and mix with your hands.  Add the avocado flesh, lime juice, and chili powder (to taste) and mix well, still with your hands ( this is great fun for kids – nice and squishy!).
3. Add the tomato, toss gently, and serve.

From the FDC Newsletter archives (7/5/2007)…Originally posted from “From Asparagus to Zucchini”.

• 1/3 lb penne or farfalle pasta
• 2-3 Tbl olive oil
• 1 small onion, diced
• 2 or 3 garlic cloves, minced
• 1/2 lb chopped kale leaves
• salt and pepper

1. Bring 6-8 cups salted water to boil; add pasta and cook until tender.
2. Meanwhile, heat olive oil in large skillet over medium heat, add onions and garlic, and cook until tender.
3. Add the kale and saute until wilted.
4. Drain the pasta and combine it with the onions, garlic, and kale.  Season with salt and pepper and serve immediately.

Serves 2.

From the FDC Newsletter archives (7/5/2007)…Originally posted from Whole Foods Market website.

• 1 Tbl olive oil
• 1 clove garlic, minced
• 1 small onion, halved and sliced thin
• 1 can (7 oz) water chestnuts, drained and thinly sliced
• 3 shitake mushrooms, sliced
• 1 lb kale, washed and cut into large pieces (any green can be substituted)
• 1 tsp mirin (or seasoned brown rice vinegar)
• 1 tsp tamari (or high quality soy sauce)
• freshly ground black pepper, to taste

1. Heat oil in large skillet over medium high heat.  Add garlic and onions and saute until onions are translucent.  Be careful not to brown the garlic or it will give a bitter taste.
2. Add water chestnuts and shitake mushrooms.  Saute for 3 minutes.  Add kale and saute for 1 minute.  Add the mirin, tamari, and pepper and saute until kale is tender.

I usually use Kale in soup, but it’s not exactly been soup weather lately!  This is from the Chez Panisse Cafe Cookbook by Alice Waters.

• 1 small baguette, cut crosswise into 1/4 inch thick slices
• 4 large cloves garlic
• 1 large head kale, stems removed, leaves torn or coarsely chopped
• olive oil
• salt & pepper
• pinch of crushed red pepper flakes
• splash of red-wine vinegar

1. Preheat oven to 350 degrees
2. Place bread on large baking sheet.  Transfer to oven until lightly toasted, about 10 minutes.  Remove from oven and rub cut sides of bread with 1 clove of garlic.  Set aside.
3. Chop remaining 3 cloves garlic; set aside.  Wash and drain kale – do not dry.  Heat 2 Tbl olive oil in large saucepan over high heat.  Add kale and cook, stirring until coated…season with salt.  Cover and reduce heat to medium, cook, stirring occasionally, until tender, about 4-5 minutes.  If leaves begin to scorch, add a splash of water.
4. Transfer kale to one side of skillet and add 1 Tbl olive oil to other side.  Add chopped garlic and red pepper flakes.  When garlic is fragrant, combine with kale.
5. Remove skillet from heat, add vinegar; stir to combine.  Season with salt and pepper; serve on toasted bread slices warm or at room temperature.

Serves 4.

Submitted by Jane Levine
This recipe can be made with kale, chard or most any of the other greens we receive from the co-op. It’s easy and v    versatile too; it makes a great side dish or a sauce served over pasta.

• 1 large onion, sliced
• 2-3 cloves garlic, chopped
• 3 Tbsp olive oil (or more as needed)
• 1-2 tsp. smoked Spanish paprika (sweet or hot, we prefer hot at our house, or you can use sweet and add
• some cayenne)
• 1 bunch kale (or chard, etc.) coarsely chopped
• 1 can white beans
• salt and pepper to taste

1. Sauté onion and garlic in olive oil until softened.
2. Stir in paprika and cook for another minute or two.
3. Add the chopped greens and cook until softened.
4. Add a can of white beans, undrained, or the equivalent amount of cooked beans with some of their cooking liquid. Cook partially covered until kale is the consistency you like. Add some water or broth (or pasta cooking water if you’re serving it with pasta) to keep it somewhat “saucy.”

1 large bunch of Kale
1-2 TB olive oil
1-2 TB Balsamic Vinegar
1 cup chicken broth (approximate – enough to steam the veggies and keep them from drying out)

Rinse Kale and shake or spin dry. Trim and cut off long stalks-keep separate. Cut leaves and stalks into course chunks or strips. Heat olive oil in Dutch oven or wok, medium-high heat. Add kale stalks (cut to about 1” long) and stir for about 3-5 minutes, then add kale leaves. Stir to coat. Add Balsamic Vinegar, stirring to coat. Cook until leaves are wilted, another 5-10 minutes. Add chicken broth, cover and cook over medium-low heat until kale is tender.

1 large bunch of Kale
3 cloves of fresh garlic, or 3 tsp diced or crushed garlic
2 15-oz cans diced tomatoes with spices, or add ½ tsp of basil and ½ teaspoon of oregano to regular diced tomatoes
1 TB olive oil
1 tsp. ground cumin (optional)

Rinse Kale and shake dry. Trim and cut off long stalks, rip or cut the leaves in to bite-sized pieces. Heat olive oil in a deep Dutch oven or wok over medium-high heat. Squeeze garlic through a garlic press (or use diced/crushed garlic) into the hot oil. When the garlic starts to brown, drop in kale. Stir frequently during the first minute or two to ensure that all the leaves are coated with oil and turn a brilliant green. Reduce heat to medium and cover, stirring occasionally, or until all leaves are wilted – about another 5-10 minutes. Pour in two cans of spiced diced tomatoes and sprinkle with cumin. Stir. Cook over medium low heat 10-20 minutes more or until kale is tender. This dish can be kept simmering for hours and is delicious when warmed as a leftover or after being frozen.
Adapted from Penzey’s One Magazine, Vol 1 Issue 5.

This recipe is from Raw Chef Chad Sarno via member Leah Jacobson.

One bunch kale
a bunch of plum tomatoes, chopped
lemon juice from 1-2 lemons
flax oil
1-2 avocados
sea salt (pinch)
cayenne (optional, to taste)

Wash and cut kale into small pieces.  Add flax oil and sea salt and rub it in with your fingers. It should now get a wilted/cooked look. Scoop out the avocado and blend it in well with your hands. Next add the lemon juice, toss again. Add tomatoes and cayenne (optional) toss again.  Enjoy!

At today’s pickup, there seemed to be quite a few people who weren’t familiar with Delicata squash. I found this recipe by Amy and it looks delicious – and as a bonus, it uses more greens! Visit Eggs on Sunday for more information about how this recipe was developed (scroll down to the bottom) and to see some beautiful photos of its preparation.

Roasted Delicata Squash Stuffed with White Beans, Garlic and Sage

• 2 delicata squash, halved and seeds scooped out
• 1 large garlic clove, minced
• extra-virgin olive oil
• 1 15-ounce can small white beans (such as navy beans), drained and rinsed
• about 4 large handfuls of greens – baby spinach, chopped chard, chopped collards, etc – washed and spun dry
• 1 tablespoon minced fresh sage leaves
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated parmesan cheese

1.  Heat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surface with some olive oil, season with salt and pepper. Bake in the oven until tender when pierced with a fork, about 1 hour. Remove from the oven and set aside.

2.  While squash bakes, make the filling: heat 1-2 tablespoons olive opil in a saute pan over medium heat, then add garlic and saute for 30 seconds. Add the greens and saute until wilted. Add the drained, rinsed beans and cook until the beans are heated through. Stir in the sage, seson to taste with salt and pepper, and set aside to cool slightly.

3. Raise oven temperature to 425 degrees. Mix the breadcrumbs and grated parmesan in a small bowl. Stir half of this mixture into the beans-and-greens filling. Divide the filling evenly between the cooked squash halves.

4. Sprinkle the remaining breadcrumb mixture over the top of the filled squash halves. Return the pan to the oven and bake until the topping is golden, about another 15 minutes or so (check after 10 minutes so the topping doesn’t burn).

Makes 4 servings.

New Bedford Portugese Kale Soup

submitted by Laurie Barham

• 2 chorizo or linguica sausages, sliced
• 1/4 c. olive oil
• 1 large yellow onion
• 6 cloves garlic, peeled and crushed
• 8 cups chicken or pork broth
• 1 bay leaf
• 1/4 tsp garlic powder
• 1 hot pepper, seeded
• 1/3 tsp paprika
• 1 package frozen, or 1-2 lbs fresh kale
• 3 potatoes, peeled
• 1 can cannelloni beans, drained
• salt & pepper to taste

1. Slice chorizo or linguica and saute in olive oil with onion and garlic.  Do not allow garlic to brown, so add that last.  Sausage does not need to cook.  Add broth and seasonings and simmer for 10 minutes.

2. Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems.  Tear into bite size pieces.  Discard the stems.

3. Add kale and potatoes and simmer an additional 30 minutes.

4. Add beans.

5. Serve with Portugese pops (rolls) or Crown Pilot chowder crackers.