Kale with Apples, Raisins, Feta and Walnuts

Allandale’s Jenny Hauf shared this with us, via Cammy Watts, partner of apple historian John Bunker, who is scheduled to speak in Boston on October 23rd. He will be speaking on the Roxbury Russet, America’s oldest apple. More on that here. 

Kale with Apples, Raisins, Feta and Walnuts
From “Wild Flavors” by Didi Emmons
(Serves 3)

Tasty on quinoa or millet.

Ingredients:
1-2 TBS olive oil
1 onion – thinly sliced
1 large tart apple (Maiden Blush, St. Lawrence, Wealthy), skin-on and diced
8 cups kale – thinly sliced
1/4 cup raisins, currents or dried cranberries
3 garlic cloves – minced
1 1/2 TBS balsamic vinegar
1/4 cup chopped walnuts or pecans – toasted
2-3 TBS feta cheese – crumbled
1/2 tsp smoked paprika or 1 tsp adobo sauce from canned chipotles (optional)
salt and fresh cracked black pepper

Directions:
1. Heat the oven to 350 degrees. Place the nuts on a rimmed baking sheet, and toast in the oven for 7-8 minutes until brown. Stir at least once. It is easy to burn them, so keep an eye on them.
2. Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onions, and cook, stirring every few minutes for 10 minutes. Reduce heat to low, and add the apple. The onions will start sticking to the pan; that’s ok since it is good to let them brown, but stir them before they burn. Cook 10 minutes more until the onions are quite brown.
3. Add the kale, raisins, garlic and 3/4 cup water. Turn the heat to high, and cook for 20 minutes, stirring frequently.
4. Add the vinegar, and continue to cook, stirring periodically until the liquid has evaporated, about 5 minutes. Add the nuts and feta and paprika. Stir well and season with salt and pepper to taste.

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Deolinda’s Vegetarian Portuguese Kale Soup

This recipe was submitted by CSA member Suzette Caverly.

Ingredients: 
1 SMALL HEAD CABBAGE, CHOPPED
1 BUNCH KALE (BLANCHED AND SHOCKED; CHOPPED)
1 LARGE CAN KIDNEY BEANS
3 MEDIUM POTATOES (DICED, SKIN ON)
2 CONTAINERS OF LOW SODIUM VEGETABLE STOCK (OR WATER)
2 T RED PEPPER FLAKES (WET. PORTUGUESE BRAND IS GONZALVES, BUT PASTENE ALSO MAKES IT)
1 T PORTUGUESE SEASONING (I THINK PAPRIKA WOULD WORK OK)
SALT & PEPPER
SMALL PASTA (DEOLINDA USED PASTA STARS, BUT I CAN’T FIND A GOOD SIZE SO I USE ANY SMALL PASTA)

Directions: 
ADD ALL THE VEGETABLES TO A LARGE STOCK POT AND COVER WITH THE STOCK OR WATER. (I USE 2 BOXES OF STOCK, THEN WATER IF I NEED MORE BROTH) ADD SEASONING AND KIDNEY BEANS AFTER SOUP HAS BOILED. (IF YOU DON’T LIKE SPICE, CUT BACK ON WET RED PEPPER FLAKES) COOK UNTIL POTATOES AND CABBAGE ARE TENDER BUT NOT MUSHY. IF SERVING RIGHT AWAY, ADD THE PASTA, BUT WITH A LARGE POT LIKE THIS, I ADD THE PASTA TO EACH SERVING. OTHERWISE IT GETS TOO MUSHY.

THE ORIGINAL RECIPE FOR THIS HAS 1 STICK “GASPARS” HOT CHOURICO SAUSAGE CUT IN TO ½ MOONS AND USES WATER, NOT STOCK. MY MOTHER IN LAW SAID “JUST TAKE THE CHOURICO OUT” WHEN SHE FOUND OUT I WAS A VEGETARIAN. I TOOK HER ADVISE AND MADE A VEGETARIAN VERSION. DELICIOUS FOR A COOL FALL NIGHT, AND VERY HEALTHY.

Portuguese Kale and Potato Soup

From Gourmet, 1990

Makes about 10 cups, serving 8 to 10

sausage-kale-and-potato-soup

Ingredients:

1 pound russet potatoes
2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces (The Portuguese sausage linguica is also great in this recipe and easy to find in the Boston area)
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes

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Peruvian Tart with Chard and Kale

Submitted by CSA Member Catherine Cappelli

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Pastel de acelga (Chard tart)
Author: Peru Delights
Prep time:  1 hour 30 mins
Cook time:  1 hour
Total time:  2 hours 30 mins
Serves: 6-8
Ingredients
  • 2½ cups all-purpose flour
  • ½ cup butter
  • ½ cup vegetable shortening
  • Salt
  • 1 teaspoon sugar
  • 5–6 tablespoons iced water, for blending
  • 2 bunches swiss chard (and/or kale!)
  • 1 bunch spinach
  • 2 garlic cloves, chopped
  • ½ medium yellow onion, diced
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • Pinch nutmeg
  • ½ cup grated Parmesan cheese
  • 6 eggs
  • Egg wash (1 beaten egg with 1 tablespoon water)
  • 4 limes, cut in quarters
Instructions
  1. For the pie crust:
  2. In a food processor combine flour, butter, vegetable shortening, 1 teaspoon salt, and sugar. Pulse the mixture until it resembles oatmeal. Add 5–6 tablespoons iced water, one at a time, and pulse until a dough forms. Wrap in plastic film or put in a plastic bag and refrigerate at least 30 minutes.
  3. You can do this by hand: place flour, butter and vegetable shortening, salt and sugar in a bowl, and work with a pastry cutter or two knives until it looks like oatmeal. Add the iced water, mixing with a fork.
  4. (Dough can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.)
  5. For the filling:
  6. Trim the chard by removing the tough vein through the middle and keeping the tender leaves. Chop the chard into small pieces. Trim the spinach leaves by removing the stems and then chop into small bits as well.
  7. Rinse them under cold water and set aside.
  8. In a medium-sized sauce pan set over medium-high heat, warm the oil and then toss in the onions, and garlic. Sautee until soft and translucent, about 3 minutes. Add in the chard and spinach, salt, pepper, and nutmeg. Toss together and cook for another 2-3 minutes or until the greens have cooked down and wilted. Take off the heat and mix in the grated Parmesan.
  9. Taste for seasonings. Sometimes as this sits, the mixture gets juicy from the water from the greens.
  10. Be sure to drain the extra juice before putting the filling into the pie (otherwise it will get soggy).
  11. Preheat the oven to 375 degrees. Grab a pie dish and set aside.
  12. Take half of the pie crusts out of the fridge and take off the plastic wrap. Throw some flour onto your working surface and put the crust on top, dusting some extra flour on the pie crust and your rolling pin. Working quickly, roll the pie crust until it’s about the size of the pie dish, turning it over, dusting it with flour occasionally to ensure it doesn’t stick to your work surface. Transfer onto your
  13. pie dish. Use your fingers to gently tuck it inside the dish allowing the rest to drape over. Use a fork and prick the pie crust all over.
  14. Pour the chard and spinach filling over the pie dough and flatten. Make 6 small holes (1 in each direction) in the filling and gently drop one egg into each
  15. one, being careful .
  16. Grab the rest of the pie crust from the fridge and repeat the process. Drape it over on top of the filling and eggs and gather the edges to seal the pie in a rustic way.
  17. Brush egg wash all over the top and place into the middle rack of the oven and bake for approximately 45-55 minutes or until the top crust is golden brown.
  18. Let cool for about 10-15 minutes before slicing and serving with lime wedges.

Kale Salad with Quick-Pickled Watermelon Radish

Reposted from The Kitchn

1/2 cup white wine vinegar
1/4 cup sugar
Kosher salt
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted

Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.

Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.

In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

Drain the radishes. Toss with the kale – OR – arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.