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Cornbread and Kale Stuffing
Cornbread and Kale Stuffing
Adapted from Epicurious.com. I like adding about a pound of sausage. The Winding Brook Farm in the share would be ideal. Serves 8.
1 lb. mild breakfast pork sausage, crumbled (optional)
2 large onions, chopped (about 4 cups)
1 small turnip or rutabaga, chopped fine
8 tablespoons unsalted butter
1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
about 4 cups corn bread for stuffing
1 tablespoon crumbled dried sage (or 2 TB minced fresh)
If including sausage, fry until mostly brown in a large skillet over medium heat. Drain, remove from pan and reserve. In the same pan, cook the onions and the turnips with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetables are softened. Add the kale in batches, stirring until each batch is wilted, and cook the mixture until the kale is bright green. In a bowl combine the mixture with the corn bread and reserved sausage, stir in the sage and salt and pepper to taste, and toss the stuffing gently until it is combined well. Let the stuffing cool. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth, do not stuff the turkey in advance.)
To cook, either stuff the bird, or place in a well-buttered casserole dish. You may find that you fill the bird and still have enough to bake in a casserole dish. Drizzle stuffing in dish with 2/3 cup stock and 1/2 cup of turkey pan juices. Bake in a 325F oven for approximately an hour.
Crispy Kale
Crispy Kale
This is so easy and makes a nice light snack that won't interfere with anyone's appetite for the main event. Serves 6.
1 - 2 bunches of kale, washed and spun dry
1 - 2 tablespoon olive oil
kosher salt
Preheat oven to 300F. Remove kale ribs and chop into bite size pieces. Wash kale and spin dry. On a large cookie sheet or sheet pan toss kale with oil and a generous sprinkling of kosher salt. Place in oven and toast kale for 25-45 minutes, tossing occasionally, until kale is crispy. How long kale will take to dehydrate depends on both the variety of the kale as well as how dry it is when it goes into the oven. Serve as an appetizer or side dish.
Spinach-Rice Casserole
Spinach-Rice Casserole
Straight from the Moosewood Cookbook by Mollie Katzen, 1977. I love this recipe. It's basic but oh so good. When greens are abundant as they are now, I make it a lot. It packs in the greens and brown rice. You can modify the recipe by skipping the cheese & eggs and making it vegan. It's hearty and healthy and the brown rice gives it a great chewy texture. Serves 4 - 6.
4 cups cooked brown rice (2 cups dry makes approx 6 cups cooked rice)
2 lbs. raw, chopped spinach (amount doesn't have to be exact)
(or a combo of spinach bok choy, mustard greens, turnip greens, swiss chard, kale)
2 cloves minced garlic
3 tablespoons butter (or 2 tablespoons olive oil)
4 beaten eggs (or egg substitute)
1 cup milk (skim or whole OK)
1 1/2 cups grated cheddar (less than this works great too)
1/4 cup chopped parsley
2 tablespoons tamari (optional)
1/2 teaspoon salt (or more, to taste)
a few dashes each - nutmeg, cayenne (I like a little more than a dash of cayenne)
1/4 cup sunflower seeds
paprika
Saute onions and garlic with the salt in butter (or oil). When onions are soft, add spinach or greens. Cook 2 minutes.
Combine the onion/greens mixture with the brown rice, eggs, milk, cheese, parsley, tamari, nutmeg, cayenne, sunflower seeds, paprika. Spread into buttered casserole and sprinkle on top.
Bake, covered, 25 minutes at 350 degrees F. Uncover and bake 10 more minutes. I like it best when it is a little browned on top.
Braised Winter Greens w/ Garlic and Balsamic Vinegar
Braised Winter Greens w/ Garlic and Balsamic Vinegar
Beet Greens, Mizuna and Kale are ideal for this recipe but some Pac Choi leaves would work in nicely too! From the Rebar Modern Food Cookbook by Audrey Austerberg and Wanda Urbanowicz.
1 large bunch 0f Greens
1 TB olive oil
2 garlic cloves
1/4 tsp red chile flakes
1 TB balsamic vinegar
cracked pepper to taste
Stem and wash the greens. Heat a skillet over medium heat, add oil, then garlic and stir until lightly golden. Add the chiles and greens. Toss with tongs, sprinkle with salt, and cover to allow volume to steam down. Uncover and continue to toss on high heat until greens are wilted. Add vinegar. Remove greens from pan. Return pan to burner. Reduce any remaining juices and drizzle over greens. Crack pepper over the top and serve immediately.
Serves 2
Kale-Potato Soup
Kale-Potato Soup
This is a classic recipe from The New Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.
1 large onion, chopped
1 TB butter
1 clove minced garlic
3-4 Nicola potatoes (cut into 1/2 - 1 pieces)
1 bunch of kale, stemmed and chopped
5 cups hot water or stock or combo
1/2 tsp salt, more to taste
black pepper, to taste
In a large sauce pan saute the onion in the butter until softened and slightly golden. About halfway, add the garlic. Add the potatoes and 2 cups of water. Simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash the kale, remove stems, chop and steam them (although you can add them to the potatoes, this will result in a much stronger flavored soup). When the potatoes are really well done, puree half of them with the remaining water or stock and the salt and pepper to taste. Then combine all and heat gently, correcting the consistency by adding hot water or milk. Taste and adjust seasonings.
Tuscan White Bean Soup with Rosemary and Kale
Tuscan White Bean Soup with Rosemary and Kale
This is a classic Northern Italian Dish, simple, flavourful, wholesome, and healthy. Navy beans make a nice substitute if you don't have cannelini. You can also add 1/2 cup of small dried pasta like orzo tp this soup. Serve with a nice crusty bread.
From the Rebar Modern Food Cookbook by Audrey Austerberg & Wanda Urbanowicz
2 cups dried cannellini beans soaked overnight (or 3 cans cooked)
10 cups water
4 Bay leaves
2 tsp + 1 tsp salt
1 TB minced rosemary
1 TB olive oil
1 yellow onion, diced
8 garlic cloves, minced
1/4 tsp crushed red pepper
2-3 medium tomatoes
1/2 tsp black pepper
2 TB balsamic vinegar
1 small bunch of kale
parsley
Drain and rinse the soaked beans and place them in a large pot with Bay leaves, 2 tsp rosemary, and cold water. Bring to a boil, reduce heat, and simmer until the beans are tender. In the last 15 mins, add 2 tsp salt to the beans.
When beans are tender, heat olive oil in a soup pot and add onion, remaining 1 tsp salt and chile flakes. Saute until onions are lightly golden, then add the garlic and remaining rosemary. Cook several minutes, then add the cooked beans and their cooking liquid (or the canned beans). Bring to a simmer, add the tomatoes and simmer gently for 20 minutes.
Remove the stems from the kale, tear or roughly chop the leaves and rinse well. Add the leaves to the soup and cook until wilted. Season the soup to taste with balsamic vinegar, cracked pepper, and more salt. Garnish with fresh parsley.
Pasta with Caramelized Onions and Kale in Blue Cheese Sauce
Pasta with Caramelized Onions and Kale in Blue Cheese Sauce
This recipe came from the blog Blazing Hot Wok. Serves 3
1 large onion, sliced
1 bunch kale, stems removed and roughly chopped
2/3 cup cream
4 oz of blue cheese, plus some for crumbling on top
a little milk, if necessary
1/2 lbs pasta like spaghetti, linguine or fettuccine
Salt and pepper to taste
1 cup pecans or walnuts , toasted on a pan or under a broiler for about 5 minutes and lightly crushed (optional, but will add another delicious layer to the dish)
Start by caramelizing the onions in a large pan with a little olive oil. When they are just about done (about 20 minutes or so), add the kale and sauté until wilted. Remove to a bowl and keep warm.
Once your onions are going, put on your pasta water. You’ll want to cook the pasta at least 2 to 3 minutes less than the package directions, since they will get additional time in the sauce.
In the same pan you used for the onions, add the cream and cheese. Once the cheese is melted, add the onions and kale back in and mix well. Turn off the heat until the pasta is ready. Don’t worry if the sauce seems thin. It will thicken up once you turn the pasta in it.
Once you are ready to dump the drained pasta in, put the pan back on the heat and mix everything together. The pasta will finish cooking and absorb some of the liquid and at the same time, the sauce will thicken. If it gets too thick or dry, add a little milk to loosen it. Season with salt and pepper to taste. Serve immediately, topping each serving with some of the crushed pecans and crumbled blue cheese.
