• 2 bunches collard greens or a mixture of collards, kale, chard, spinach, turnips tops, etc.

    sea salt and freshly ground pepper

    3 medium yellow potatoes, scrubbed and diced

    3-4 strips bacon, cut into small pieces (optional)

    2 Tbs. olive oil

    1/2 onion or 1 bunch scallions, chopped

    1-2 garlic cloves, minced

    pinch of red pepper flakes

    hot pepper sauce or vinegar for the table

     

    • Strip the collards from the stem and wash. Bring a few quarts of water to a boil. Add salt and the greens and simmer for 5 minutes. Scoop collards into a bowl. Add potatoes to the cooking water and simmer until tender, 7-10 minutes.
    • Meanwhile, cook the bacon in a skillet or in the oven. Set aside to drain.
    • Heat oil in a pan (you can use a little bacon grease, too). Add the onion and sautee about 5 minutes.
    • Chop the cooked greens, then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan so that everything cooks in a little moisture.
    • When potatoes are tender, scoop them out and add them to the greens. Add the bacon, toss everything together. Season to taste with salt and pepper. Serve and season to taste with hot sauce and/or vinegar.

     

  • Sesame Kale Salad

    Serves 4-6

     

    1 bunch fresh kale

    2 Tbs soy sauce

    2 Tbs toasted sesame oil

    1 Tbs toasted sesame seeds

    1 clove garlic, minced

    2 tsp honey or other sweetener

    1 Tbs apple cider vinegar

    dash of black or red pepper to taste

     

    Strip kale leaves from stems. Chop stems and greens. Steam stems a couple minutes then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to the greens. Mix, chill and serve.

  • A really different, simple recipe for all the green stuff:

    Braised Greens with Dried Fruits and Nuts

    1/2 lb (about 5 cups) fresh green such as kale, chard, nappa cabbage
    2 T. olive oil
    1 shallot, finely chopped
    1/4 c. raisins
    1/4 c. chopped apricots
    1/2 c. pine nuts
    2 cubes veg. or chicken bouillon
    1/4 c. dry white wine
    1 cup hot water
    1 t. salt
    Freshly ground black pepper.

    1.  Wash greens and coarsely chop, removing thick stems.

    2.  Heat oil in large, heavy saucepan over medium heat.  Add shallot and saute until fragrant.  Add raisins, apricots and pine nuts.  Saute 5 minutes.  Add bouillon cubes, smashing them into mixture.  Add white wine.  Boil 1 94 2 minutes.  Add greens and toss.  Add hot water, salt and pepper.  Stir and cook over low heat until greens are wilted and liquid has thickened, about 8 - 12 minutes.  Serves 6.

    Note:  I made this with water instead of oil.

    • 1 1/2 pounds turnip greens or other braising greens (see cooks’ note, below), tough stems discarded and greens torn into small pieces
    • 1 (1/2 to 3/4-pound) ham hock, rinsed
    • 3 1/2 cups water
    • 2 Gala apples
    • 3/4 pounds turnips, peeled and cut into 1/2-inch pieces
    • 1 1/2 teaspoons cider vinegar
    • 1 1/2 teaspoons sugar
    •  1 1/2 tablespoons unsalted butter, cut into pieces

    Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
    Meanwhile, peel apples and cut into 1/2-inch pieces.
    Add turnips and apples to greens with vinegar, sugar, and 1/4 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
    Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
     •Any braising green such as kale, collards, or beet greens can be substituted for or combined with the turnip greens. Cooking times will vary.
    •Dish can be made 1 day ahead and chilled.
    Adapted from epicurious.com

  • A squeeze of citrus and some crunchy nuts take this simple preparation into the "super-yum" category.
     

    • 2 kohlrabi, bulbs peeled
    • 1/2 teaspoon grated lime zest
    • 2 tablespoons fresh lime juice
    • 1/4 cup extra-virgin olive oil, divided
    • 1 big bunch kale or chard, chopped
    • 5 garlic cloves, finely chopped
    • 1/3 cup salted roasted pistachios, chopped

     

    • Equipment: an adjustable-blade slicer



    Very thinly slice kohlrabi with slicer.
    Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
    Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

  • I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
     
    I buttercup winter squash, peeled and cut into 1" cubes
    any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

    • brussels sprouts, halved
    • hakurei turnips, quartered
    • carrots, cut into 1" chunks
    • parsnips, cut into 1" chunks
    • celeriac, cut into 1/2" chunks
    • kale or chard, cut into ribbons
    • onions or leeks, diced

    1 can coconut milk
    dash of fish sauce
    Thai curry paste, to taste
    salt, to taste
     
    Sautee all your veggies in a large saucepan coated in olive oil, starting with your onions/leeks, celeriac and squash. Cook for 5-10 minutes on medium heat. Add carrots and parsnips and other hearty veg. After everything has begun to soften slightly, push the veggies to the corner of the pan and pour the coconut milk into the skillet. Stir in the Thai Curry paste to taste and fish sauce. Get a good even coconut milk slurry going, then mix all the veggies up with it. Simmer together until the veggies are tender. At the last minute, add the chard or kale and cook just long enought to wilt it down. Add salt to taste.
     
    Serve over rice or quinoa. Tastes great with a cashew garnish.

  • A Spanish tortilla is essentially a frittata, hearty and protein-packed.
    Serves 6
     
    1 pound fingerling potatoes
    1 cup olive oil
    2 shallots, chopped
    1.5 tsp salt
    1 bunch kale, center ribs discarded
    7 large eggs
     
    Scrub the potatoes and dice them into 1/2 inch cubes to measure 2.25 cups. Heat oil in a non-stick skillet over moderate heat until hot but not smoking. Reduce heat to moderately low, add potatoes, shallots and 1 tsp salt. Cook, stirring occasionally, until potatoes are tender - about 20 minutes.
     
    Meanwhile, cook the kale in a 4-6 quart pot of boiling salted water (1 Tbs. salt per every 4 qts. water), uncovered, until wilted, 2-3 minutes. Drain, then immediately transfer to a bowl of cold water to stop the cooking. Drain again and squeeze out the water from handfuls of kale. Chop coarsely.
     
    When potatoes are tender, add kale and cook, stiring occasionally, until tender, about 5 minutes. Drain veggies in colander set over a bowl, reserving the oil, and let cool for 10 minutes.
     
    Lightly beat the eggs in a large bowl. Stir in the veggies, 1 Tbs. reserved oil, and remaining 1/2 tsp. salt.
     
    Add 1 Tbs. reserved oil (save the rest for use another time) to same skillet, then add egg mixture, cover and cook over low heat until edges are set but center is still soft, about 12 minutes. Remove from heat and let stand, covered, for 15 minutes; eggs will continue to cook slightly.
     
    Shake skillet gently to make sure tortilla is not sticking to it (if it is, loosen it with a heat proof plastic spatula) and slide tortilla onto a large flat plate. Invert skillet over tortilla and, using pot holders to hold plate and skillet together tightly, flip it back into skillet. Round of edges of tortilla with plastic spatula and cook over low heat, covered, for 10 minutes more, or until cooked through. Slide tortilla onto a plate and serve warm, cut into wedges.

  • THE RECIPE STATES THAT THE CHIPS ARE AN KIND OF ADDICTIVE WITH A NUTTY BRINY TASTE.  LIKE A GOOD SCOTCH, YOU MUST TAKE A SECOND BITE.  I FOUND THEM TO BE INTERESTING AND FRAGILE.  VERY ATTRACTIVE IN A CLEAR TALL GLASS.
    12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
    1 TBSP. Olive oil
     
    Oven 250 F.  Toss leaves in a large bowl with oil.  Sprinkle with salt and pepper.  Arrange leaves in a single layer on 2 large baking sheets.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.  Transfer to rack to cool.
    bon appetit  February 2009
     
     
     

  • Kale and White Bean Soup

    yield: Makes 6 main-course servings
    active time: 1 hr
    total time: 3 hr

    Ingredients

    • 1 lb dried white beans such as Great Northern, cannellini, or navy
    • 2 onions or leeks, coarsely chopped
    • 2 tablespoons olive oil
    • 4 garlic cloves, finely chopped
    • 5 cups chicken or veggie broth
    • 2 qt water
    • 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
    • 2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1 bay leaf
    • 1 teaspoon finely chopped fresh rosemary
    • 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
    • 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
    • 1 lb kale, stems and center ribs discarded and leaves coarsely chopped

    Preparation
    Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
    Cook onions/leeks in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
    While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
    Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
    Cooks'notes: •Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

  • Fall is when the wild mushrooms, particularly Chanterelles, start mysteriously popping out of the dark forest duff around here. It's also when the corn is ripe, making a perfect marriage. This soup would go great with a pile of steamed kale, drizzled in olive oil and a splash of cider vinegar and salt.
     
    Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

    Ingredients

    • 4 ears fresh yellow corn
    • 4 cups chicken or veggie broth
    • 3 cups whipping cream (or milk or milk substitute if aiming for a lower fat soup)
    • 2 tablespoons olive oil
    • 7 bacon slices, cut crosswise into 1/4-inch-wide strips (optional)
    • 1 1/2 cups finely chopped onion
    • 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
    • 3/4 cup finely chopped celery (i didn't have any and went without - it was fine)
    • 1 teaspoon fennel seeds
    • 1 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes
    • 1-2 colored sweet peppers, diced
    • 2 tablespoons (1/4 stick) butter
    • 6 ounces fresh chanterelle mushrooms, thickly sliced
    • 2 tablespoons dry Sherry
    • 1 teaspoon fresh thyme leaves, or 1/2 tsp. dried
    • 1 pound fresh crabmeat (optional)
    • 2 tablespoons chopped fresh parsley

    Preparation
    Cut kernels off corn cobs. Set kernels aside and put the cobs into a large heavy saucepan. Peel the potatoes. Set diced spuds aside and add peels to saucepan. Chop the leeks. Save the butt ends and the leaves, chop up, rinse and combine with the corn cobs, broth, and cream. Simmer 5 minutes, being careful not to scorch the cream. Remove from heat.
    Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes and sweet peppers. Strain cobs, leek leaves and potato peels from cream mixture; add strained stock into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
    Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
    Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

  • This is a somewhat-involved soup, made entirely from scratch, but it relies on all your current veggies, plus a few that are still to come.

    Vegetable broth

    • 3 tablespoons olive oil
    • 3 large carrots, peeled, sliced
    • 2 medium onions, sliced
    • 1 medium fresh fennel bulb, sliced
    • 1 medium celery root (celeriac), peeled, sliced
    • 1/2 head of garlic, crushed (with peel)
    • 6 large fresh Italian parsley sprigs
    • 3 bay leaves
    • 1 large fresh rosemary sprig
    • 2 large tomatoes, chopped
    • 2 tablespoons tomato paste
    • 16 cups water

    Garlic croutons

    • 2 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 3 cups 1/2-inch cubes baguette or rustic country-style bread

    Vegetable soup

    • 1 cup dried cranberry beans or cannellini (white kidney beans)
    • 4 small carrots, peeled, sliced
    • 3 large shallots, thinly sliced
    • 3 garlic cloves, minced
    • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
    • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
    • 1 cup 1/2-inch cubes peeled celery root (celeriac)
    • 1/2 cup chopped red bell pepper
    • 4 kale leaves, thinly sliced crosswise
    • 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
    • 1/2 cup chopped fresh Italian parsley
    • Freshly shaved parmesan or asiaggo cheese

     
    Preparation
    For vegetable broth:
    Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
    Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
    for garlic croutons:
    Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
    For vegetable soup:
    Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
    Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
    Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
    Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

  • When we make kaleslaw - which is alot, especially in the fall and winter when the lettuce is gone but the kale, cabbage and carrots still persist - we kind of just wing it each time, using whatever we have on hand. The basic trio is kale, cabbage and carrots, but it's great to add apples, nuts, feta or anything else to jazz it up.
     
    Slaw
    1 bunch kale, stems trimmed, leaves finely chopped
    1/2 of a red cabbage, thinly sliced
    1 bunch carrots, grated
    Handful of currants, pumpkin seeds, dried cranberries, toasted pinenuts (or any other nut) or any other treats you like
    Optional: chopped apple, celery, onions or any other veggies you're fond of
     
    Dressing
    1 cup olive oil
    1/3 cup rice and/or cider vinegar
    splash of tamari or soy sauce
    splash of sesame oil
    spoonful of tahini
    a few big spoonfuls of mayo or vegenaise
    2 tsp. grated fresh ginger
    dash of chile flakes or fresh minced chiles
    Tbs. of sesame seeds
    Glug of maple syrup, or a heaping Tbs. of brown sugar
     

    • Prep the slaw and mix together
    • Make the dressing, pour it over the slaw and toss.
    • YUM.

     

  • Someone told me kale was good scrambled with eggs.  So this was dinner last night.
    kale, spinich, zuchini, butter, olive oil, sea salt, pepper, eggs, cheese
    On medium high heat saute' kale spinich and zuc in herb butter (I made it from the aragula and organic butter in the food processor),salt/pepper, and a little olive oil.  Add eggs (Trick. mix the egg just as you pour it into the pan. It wil avoid the rubbery problem.) and scramble the whole thing until the eggs are just done.  Remove from the burner and sprinkle on some shredded cheese.