Archives for posts with tag: kale

as winter melts into spring, i get excited when the produce at farmers markets starts changing, but here in southern california it seems as though beets and kale are here year round. that is just fine by me. this salad blends the merging seasons well with earthy wild rice, sweet golden beets, and crunchy green kale.

photo (9)

ingredients:

  • 1 cup uncooked wild rice, cooked yielding about 3 cups, let cool
  • 3 medium golden beets, roasted, peeled, let cool and diced
  • 1 bunch of kale (i prefer lacinato for this recipe), blanched, drained fully and chopped
  • 1/4 cup red onion, diced small or minced
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • salt
  • pepper

directions:

in a large bowl mix together the cooled wild rice and beets with the kale and onion. in a small bowl add a generous pinch of salt to the vinegar, and slowly whisk in the olive oil until it emulsifies. toss dressing into rice mixture. add salt and pepper to taste.

makes about 4-6 cups

tip: for breakfast the next morning, sauté a little and add to scrambled eggs with goat cheese.

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this could be another episode of ‘cleanin’ out my fridge.’ i found myself with a bunch of winter veggies, and because i will soon be leaving town i needed to use them up. this time i made a stew.

what i had in my fridge:

  • 2 wild boar italian sausage, about 6 oz each, casings removed
  • 3 small carrots
  • 5 stalks celery
  • 3 small fennel bulbs
  • 2 leeks
  • 1 bunch kale
  • a little garlic + shallot mix, minced (less than a tbsp)
  • 4 cups homemade turkey stock (which is likely more concentrated, flavorful and healthier than store bought, so take that into consideration when you add additional water, and seasoning.)

plus a few things from the pantry:

heat about a tbsp of oil to a large pot, and add sausage breaking apart with wooden spoon while cooking.

add carrots, celery, fennel, leeks, kale, garlic and shallot, with additional oil if needed. add a sprinkle of salt. let cook down until a bit soft, about 5-10 minutes. add several cranks from a peppermill.

add lentils and stock, plus 4 cups of water. bring to a boil. add kale and reduce to a simmer until the lentils are cooked, about 20-30 minutes depending on how tender you like your lentils.

s+p to taste. add a good splash of dry sherry, and mix in for a few minutes.

note: honestly before i added the sherry, i felt it needed some sort of acid, tang or just another level, and the sherry did it. i was thinking of even a citrus like lemon juice, or a vinegar, or maybe even brandy, but i think sherry was the right choice.

makes about 8-10 cups.

this is the kind of recipe that amounts really vary and ultimately are to your own taste, but put them all together and it’s a winner, winner great with a chicken dinner…or fish…or steak…or…

ingredients:

  • slivered almonds, toasted
  • olive oil
  • kale, chopped
  • green onion, white and green parts, sliced thin
  • wine, red or white
  • wine vinegar, red or white
  • s+p

toast the slivered almonds until golden brown, and set aside. heat some olive oil in a pan that has a cover. add the kale and onion and sauté until just coated with the oil, and sprinkle with some salt. add a decent splash of wine (just use whatever is open and/or have on hand) and toss. let it steam for a few minutes covered, stirring occasionally until the liquid is evaporated and the kale has softened a bit. toss in the almonds and add fresh cracked pepper to taste. finish with a light splash of wine vinegar, type dependent on what type of wine used to steam the kale and onions. serve immediately.

kale is one of the healthiest foods around, so i am continually looking for new ways to eat it. i first made this simple and delicious salad with raw kale, but i found that uncooked was just a bit too tough, and then i read that it actually has better cholesterol lowering benefits if it has been steamed. it is a great option for a meatless monday salad for lunch or a side dish for dinner.

for one serving:

  • 5-8 kale leaves, chopped 1-2 inch chunks
  • 1/2 small beet, cooked and sliced long into 1/8 inch wide pieces (see photo below)
  • 1 oz crumbled chevre goat cheese
  • 1 tbsp flax seeds (or sesame seeds)
  • olive oil
  • balsamic vinegar
  • black pepper, to taste

blanch the kale leaves buy putting them in boiling water for 1 minute and then transferring them to ice cold water and submerge for 3-5 minutes.
drain really well to get excess water off the leaves. i’d even recommend to put them in a salad spinner or toss them in a towel in order to dry them as much as possible. chop kale leaves into small pieces.

put the kale in a bowl. add beets, crumbled chevre, and toss in flax seeds. drizzle some olive oil and balsamic, and add black pepper to taste.

toss to combine.

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