The deep flavor and color of kale are perfect for a winter soup. Wash the kale and remove the leaves from the stems. If the leaves are small and the stems are not thick—except at the base—you can include them in the soup. 1 bunch of kale, chopped 1 medium onion, peeled and diced 1 large carrot, peeled and diced 3-4 potatoes, peeled and chopped into ½ inches pieces 2-3 TBS tomato paste 1 tsp dried thyme 1 bay leaf salt and pepper 3-4 TBS olive oil Heat the olivemore
Tag Archives: kale
Shred enough kale to make two cups. Blanche the kale in boiling salted water for 2-3 minutes. Refresh in ice water and dry. Peel and slice an apple. Slice two or three cooked beets. Make vinaigrette: 2 TBS orange juice and/or Balsamic vinegar; or lemon and Balsamic 1 TBS olive oil Salt and pepper Toss the kale, apple and beet with the vinaigrette.more
Don’t hesitate to include some of the smaller leaves in a salad. Combine braised kale with boiled potatoes seasoned with salt and pepper and drizzle with olive oil. Add some bacon that is has been cooked slowly over very low heat. I like to braise or wilt the entire bunch of kale and then use it in other dishes. Wash the kale and remove very thick ribs/stems. Place the leaves in a heavy bottom pan and cover. Set over low heat.more
From Joanna R, Here is a recipe for Zuppa Soup which you kindly provided most of the ingredients. I substituted Chorizo for Italian Sausage because that is what I had. I got this recipe from email@example.com 8 ounces hot or mild Italian sausage 1 small onion, diced 1 teaspoon table salt 1/4 cup vermouth or dry white wine 2 cloves garlic, minced or pressed through garlic press 2 large red potatoes, scrubbed and cut into 1/2 inch cubes 2 cups low-sodium chicken broth (preferably homemade) 2 1/2 cups water 1more
In his book, Cooking by Hand, Paul Bertolli writes extensively about the many kinds of flour and combinations of flour, eggs and water that create the vast Italian pasta repertoire. One of these is spelt pasta. It is great that we are now learning about these products here in our own food and farm community and thanks to Fresh Fork Market we are bringing them into our kitchen. Pasta with Kale in Olive Oil 1 lb spelt flour and rosemary linguini 1 bunchmore
Prepare the kale: start with a large non-stick sauté pan set over medium-low heat. Add 4-5 tablespoons of olive oil to the pan. Add the onions. While the onions are softening—not browning, remove the leaves from the stems of the kale. Wash the leaves thoroughly and dry. Add the kale to the olive oil and onions. Cook until the leave are soft and pull apart easily—from 15 to 20 minutes. The time depends on the type of kale and the levelmore
This tasty salad is found on High Ground Organics' website. With the sweet dressing, it would be tasty with kale instead of spinach. It would do well with a crumbly cheese, too like feta. INGREDIENTS: 3 cups red leaf or red butter lettuce, washed, dried, and torn into bite-sized bits1 bunch spinach, stems removed, well washed and dried, torn into bite-sized bits1 pound filet beans, yellow or green, topped and blanched in boiling salted water until crisp-tender, then plunged into ice-water to stopmore
This email came from one of our customers. She used a hot lettuce soup as her inspiration and I have added that below. Thanks to Patricia W for this great way to use up greens!
I saute some onion in olive oil. ( I don't like a lot of onion and I don't care for garlic but I would recommend for those who like it.) I do this in my stock pot, which I am pretty sure is 8 quarts.
If you haven't tried kale chips, here is another version. Any type of kale will work. <iframe width="420" height="315" src="http://www.youtube.com/embed/QGesrS_YrQc" frameborder="0" allowfullscreen></iframe>more
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