CORNMEAL AND KALE SPOON BREAD WITH RED PEPPERS

Posted on by October 13, 2017

1 pound kale (about 2 bunches), ribs & stems cut away
1 tablespoon olive oil
1 1/2 cups sliced green onions
1 cup frozen (or fresh) corn, thawed, drained
1/2 cup chopped, drained, roasted red peppers
1 garlic clove, minced
2 cups water
1 1/2 cups yellow cornmeal
2 1/2 cups reduced-fat (2%) milk
1 teaspoon salt
Nonstick vegetable oil spray
4 large eggs
1 cup reduced-fat (2% milk; 1/3 less fat) sharp cheddar cheese
1 teaspoon hot pepper sauce

Cook kale in large pot of boiling salted water until tender, about 10 minutes. Drain; cool. Squeeze dry. Finely chop kale. Heat oil in large nonstick skillet over medium-high heat. Add onions, corn, red peppers, and garlic; stir 3 minutes. Mix in 1 1/2 cups kale. Remove from heat. Whisk 2 cups water and cornmeal in bowl to blend. Bring milk and salt to simmer in heavy large saucepan over medium heat. Gradually whisk in cornmeal mixture. Stir until mixture boils and thickens, about 5 minutes. Cool slightly. Preheat oven to 350°F. Spray 13x9x2-inch baking dish with nonstick spray. Whisk eggs in large bowl to blend; gradually whisk in warm cornmeal mixture. Stir in kale mixture, cheese, and hot pepper sauce. Transfer to prepared dish; smooth top. Bake until set and golden, about 35 minutes. Serve warm.
Makes 8 servings.

(from Bon Appétit, Nov. 2001, “Cooking for Health”)

REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE

Posted on by October 13, 2017

1 1/2 c. dried red kidney beans, soaked overnight
2 bay leaves
1/2 tsp. thyme leaves
1 1/2 tsp. sea salt
1 white onion, finely diced
1 large bunch kale (any variety or collards)
2 Tbs. olive oil, plus extra to finish
3/4 c. chopped cilantro, divided
3 oz. feta cheese, crumbled

Drain the beans, cover with plenty of water, and bring to a boil. Remove scum from surface, then add herbs, salt, and all but 1/2 c. of the onion. Lower the heat and simmer until tender, about 1 1/2 hours. Slice the kale leaves from their stems with a knife. Chop coarsely into bite-size pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5-7 minutes, and then pour into a colander to drain. Heat the oil in a skillet. Add the remaining 1/2 cup onion and 1/2 cup cilantro. Cook over medium heat until the onion softens, about 10 minutes. Then add the kale and beans with enough of the cooking liquid for plenty of sauce. Simmer together for at least 10 minutes; then serve garnished with crumbled feta and the remaining cilantro. Serves 4.

(from Local Flavors, by Deborah Madison)

AUTUMN MINESTRONE

Posted on by October 13, 2017

2 Tbs. vegetable oil
1 c. chopped onions
2 garlic cloves, minced or pressed
2 1/2 c. peeled and cubed winter squash (such as acorn, delicata, or kabocha)
2 celery stalks, diced
1/2 c. peeled and diced carrots
2 1/2 c. cubed potatoes
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. black pepper
6 c. water
4 c. chopped kale/collard greens
1 1/2 c. cooked (or 15-oz. can) cannellini beans

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water; cook for 10 minutes or until potatoes are almost done. Add the kale and beans (drained) and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot. Yields 12 cups. Serves 6 to 8.

(from Moosewood Restaurant Daily Special, by the Moosewood Collective)

KALE PESTO

Posted on by October 13, 2017

1 bunch raw kale, chopped and stemmed
2 cloves garlic
1/4 c. oil
2 to 3 good-sized Tbs. dark miso

Put half of all ingredients in a blender or food processor to mix well. When blended, add the other half of your ingredients until you have a thick paste. Add more oil (or even water), if it is too thick to move the blade). Let sit for 1 hour or more so flavors can blend. Serve over pasta or as a dip with veggies.

(from Mad Mares Cookbook)

SCALLOPED KALE AND POTATOES

Posted on by October 13, 2017

1 lb. kale
5 medium potatoes, thinly sliced
2 garlic cloves, minced
1 1/2 cups grated Swiss cheese
6 Tbs. butter
1/2 tsp. salt
1 1/4 cups milk

Clean and pull the stems from the kale leaves. Cook about 7 minutes. Drain and cool. Chop and set aside. Preheat oven to 425 degrees. Generously butter a 10x10x2-inch baking dish or other shallow baking dish. Spread half the potato slices on the bottom of the dish. Spread on all of the kale; then sprinkle on the garlic and half of the cheese, butter salt and pepper. Top with the remaining potato slices, cheese, butter, salt and pepper. Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned.

(from Quick Vegetarian Pleasures, by Jeanne Lemlin)

KALE GRATIN AND BASMATI RICE

Posted on by October 13, 2017

2 c. vegetable stock
1 c. diced red pepper
1 c. corn kernels
1 1/4 c. uncooked basmati rice
1 tsp. dried thyme
4 lb. kale or other greens (mustard, turnip, collards)
1 1/4 c. skimmed ricotta
2/3 c. grated Parmesan cheese
1/2 tsp. salt
fresh ground pepper to taste
1/2 c. fresh bread crumbs
olive oil spray

Combine stock, pepper, corn, rice, and thyme in saucepan. Bring to boil. Cover and simmer on low until rice is tender, about 15 minutes. Set aside. Preheat oven to 400 degrees. Wash greens and remove stems. Cover and cook in large pot over medium heat until greens wilt, about 5 minutes. (Water on leaves should be enough.) Drain and coarsely chop. Fluff rice. In large bowl, combine greens, rice mixture, ricotta, half of the Parmesan, salt, and pepper. Place in oiled, 2-quart gratin dish. Sprinkle with remaining Parmesan and bread crumbs and spray well with oil. Bake 30 minutes until golden.

(from Mad Mares Cookbook)

STIR-FRIED KALE WITH GINGER

Posted on by October 13, 2017

1 Tbs. minced ginger root
1 tsp. soy sauce
1/2 Tbs. safflower oil
1/4 cup water
1/4 lb. kale, chopped
1 tsp. toasted sesame seeds (optional)

In a medium skillet, cook the ginger root in oil, stirring over medium heat for 1 minute. Add the kale and turn heat up to medium high. Add the soy sauce and water. Then stir-fry until the kale is wilted, but still slightly crunchy (about 3 minutes). Sprinkle with sesame seeds. Serve warm or cold.

(from Vegetarian Times Complete Cookbook)

KALE CHIPS

Posted on by October 13, 2017

kale
olive oil
sea salt or tamari

Preheat oven to 350 degrees. Destem kale and chop it into 1-2 inch pieces. Put in bowl and coat lightly with olive oil and sea salt or tamari (soy sauce). Place on cookie sheet and bake for a 2-3 minutes, then flip leaves over and bake another couple of minutes until crispy, but not brown. (Keep an eye on it, since it can burn quickly!)

ITALIAN PEASANT SOUP

Posted on by October 13, 2017

1/4 c. white wine
1 c. finely chopped onions
1 c. finely diced celery or celeraic
1 c. finely diced carrots
1 1/2 c. peeled & diced potatoes
1 1/2 c. peeled & diced parsnips
8 c. vegetable stock or water
1/2 tsp. thyme
2 tsp. crushed garlic
1 Tbsp. soy sauce
2 c. chopped kale

Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer. Makes 8 1/2 cups.

(from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, by Madison Area Community Supported Agriculture Coalition)

ANDREA REYNOLDS’ KALE SALAD

Posted on by October 13, 2017

1 bunch kale, stems removed, torn (about 3 cups)
2 cloves garlic, crushed
1/2 tsp. kosher salt
2 Tbs. balsamic vinegar
1/4 c. olive oil

Bring 6 cups water to a boil in a large saucepan. Add kale and boil until it is bright green and wilted, about 5 minutes. Remove kale with a slotted spoon and plunge into cold water. Drain kale and pat or spin dry. Set aside. Put garlic, salt, balsamic vinegar, and olive oil in a serving bowl and mix thoroughly. Add the blanched kale and toss to coat. Serve warm, at room temperature, or chilled. Makes 4 servings.

(from Learning to Eat Locally)