Currently viewing the tag: "kale"
This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness and loft. You could also use mayonnaise instead of cream for a similar effect. The honey used initially for this dressing was from Keith Kimes’ hives on the Lewis Road High Ground Organics farm. It is a light bodied grade “C” with a high moisture content, so it mixes into the dressing readily, and is not super sweet, but very aromatic. Perfect for dressings.
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This recipe calls for cooking the kales separately first so the greens keep more individuality. If you like the idea of the greens integrating into the lentils and melting down more, skip the part about removing them from the pot. Most recipes do not call for soaking lentils, but you can. This helps them cook faster, which means they don’t explode before they are tender, as well as making minerals more bio-available to the body. If you do not wish to soak your lentils, just rinse them and start the dish. This dish makes enough for generous servings plus some leftovers for lunch.
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Braising mix is a variety of baby cooking greens. One of our favorite mixes includes mizuna mustard greens, tatsoi, red russian kale, and green kale. The tender baby greens can be sauteed quickly for a delicious side dish.
Here’s a riff on a favorite from the 2012 Harvest Fair. Here I use Chioggia beets, but golden beets would work as well. The red beet beets would do okay, but are “earthier” tasting. The dressing has a very little cream in it to offset the acid of the apple and the tannins of the greens.
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I was fishing for recipes at our family reunion and my auntie gave me this easy soup recipe. She says it is a big hit with her household. Instead of using canned beans, try it with your braised cranberry shelling beans or other white beans.
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The uncut turnips reminded me of eggs, the fluffy kale the nest. Sweet maple syrup with the slightly sharp turnips and the tart vinegar with the earthy kale and turnip greens (if you get them) combine to make a complex sweet and sour dish of humble origins. Try playing with the vinegars and sweeteners for variations to match other dishes in the meal.
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This is something that was inspired by a bag of frozen black-eyed peas I bought on an impulse one time. I have since made it using dried beans and canned beans as well. I have varied it using various beans and different pork products, changing the seasonings as well. I have even substituted mushrooms for the meat. This version goes great with cornbread. Pass the Tabasco, please.
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from Culinary Adventures with Camilla
I usually make a potato salad with caramelized leeks and pancetta, but I needed a vegetarian version for this weekend. I had some lacinto kale in my High Ground Organics CSA box, so I decided to add that.
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This is another result of a Tour du Fridge. I usually have extra grains in the freezer just for dishes like this. When I cook grains I always make more than I think I’ll need so I can freeze some for dishes like this, or just for a mixed grain pilaf. Defrost gently in the microwave or float the bag in warm water. This dish is great with sausage.
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INGREDIENTS:
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INGREDIENTS:
1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned saltContinue reading »
This is a basic recipe for cooking up “Braising Mix”, which is typically a mixture of things like curly kale, lacinato kale, collards, chard and sometimes I see mustard greens in the mixes as well. Many people just sauté these greens, but I prefer them cooked longer. This method softens the greens themselves, and helps add nuance of flavor and mitigates the earthiness greens have.
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This is the long cooked version of kale, and it results in very tender, succulent greens with a smooth flavor. You can use the same recipe, only blanch the greens until they have just wilted and then cook them with the wine and finish the recipe. This provides a more toothsome dish with a more assertive flavor.
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