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Tag: Kale

braised collards (collard greens)

kale

collards

stew

collard greens

winter greens

toast toppings

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I know my love of the heartier greens may not be shared by everyone, but this recipe is one that I think you’ll love. I really do think that you’ll be surprised by the sweetness of the greens if you make them this way—first boiled in salted water until they are tender, then braised with onions on low heat. Please give them a try—and then run back to the farmers’ market to stock up on more greens!! They just get sweeter and yummier as the season progresses.

When the rainy weather hits, I love to cook up these greens to eat on toast, or with beans or lentils on toast. I love the taste that the browned onions add to the greens—they really sweeten the greens up, so add the larger amount if you like. These greens freeze quite well—you can freeze them after the boiling in salted water step, or after they are completely done. They make a great side dish, are wonderful alongside garlic-roasted potatoes or baked sweet potatoes, on top of toast with or without beans, or as a stew (see recipes below).

4 bunches collards, long stems removed and leaves cut into 1” ribbons
sea salt or kosher salt
1-2 tablespoons olive oil
1-2 onions, chopped fairly fine
4-6 garlic cloves, minced
½ teaspoon red pepper flakes

1. Plunge the greens into a large pot of boiling salted water, and cook until tender. This could take as long as 10 minutes, but could be much shorter, depending on the age or toughness of the greens. Start tasting after 5 minutes, and cook until tender. (This boiling in salted water removes any bitterness.) Reserve one cup of the cooking water.
2. Drain the greens in a colander.
3. Heat the olive oil and sauté the onions with a teaspoon of salt until lightly browned. Add the garlic and red pepper flakes and sauté for another couple of minutes. Add the greens and the reserved cooking water (or use a cup of vegetable broth or bean-cooking liquid). Cook for 15 to 30 minutes on low heat, until they are lovely, soft and sweet, and taste again for salt. They can really use a lot of salt, so don’t be shy about adding it until it tastes nice and seasoned.

… on toast
Serve these greens on 100% whole wheat sourdough toast that has been scrubbed with a raw garlic clove and drizzled with olive oil. You can also add cooked beans (white, kidney, pinto, or whatever you feel like cooking) to the greens and put them on toast. Or you can layer beans on the toast, then top with the greens and a drizzle of oil. See the recipe for kale (or collards) and cabbage with white beans on garlic toast for my bean-cooking method.

… as stew
Add vegetable broth or bean-cooking water and beans to make it into a soupy stew. You could add a can of tomatoes, too.

processing kale to freeze

freezing

kale

winter greens

several bunches of kale—red Russian, lacinata, or curly kale

1. Bring a large pot of water to boil, and salt it well.
2. Separate the leaves from the stems. If you’re using curly kale, or lacinata or black kale, you can usually just grasp the bottom of the stem firmly with one hand, then strip the leaf off the stem by pulling your clenched fist along the stem with your other hand. If this doesn’t work, though, just use a knife to cut the stem from the leaves.
3. Plunge the greens into the pot of boiling salted water, as many will fit at one time, and cook until tender. This could take as long as 8 or 10 minutes, but could be much shorter, depending on the age or toughness of the greens. Start tasting after 5 minutes.
4. Remove the greens to a colander, rinse with cold water and let drain for a bit. Squeeze gently to remove some of the water, and chop them coarsely.
5. Transfer to a freezer ziplock bag or a recycled yogurt container (label it first) and pop it in the freezer.

tuscan white bean stew with greens

carrots

kale

chard

beans

celery

collards

rosemary

soups

stew

porcini mushrooms

I think you’d have to be crazy to make a single batch of this recipe, since it freezes so well, and because it’s SO DELICIOUS and it tastes even better the next day… In fact, if you make it the day before, and saute up a pile of fresh chard with garlic to put in it right before you eat it, I’m betting you’ll swoon with joy. I think this might be the best soup I’ve ever made. But anyway, about the double batch… it does take a pretty large pot, so do what you think is best. And then go out and buy a REALLY BIG POT (with a heavy, stout bottom) for next time!

This recipe is loosely based on one from a recent Cook’s Illustrated magazine. The interesting twist that they’ve found to get really tender, perfect white beans is to soak the beans in salt water! I was really excited to try this, because often times my white beans don’t come out perfectly. Some will be disintegrating and others in the pot will be hard and crunchy still, or have hard, tough skins. This brining the beans really works! I’m completely sold!

The other key to perfectly beautiful beans is to keep them from boiling hard, which tends to explode the beans. So you cook the beans over very low heat. The Cook’s Illustrated people do it in a 250 degree oven, but I think it works just fine in a big, covered pot in the stovetop, turned way down so the soup is just barely bubbling.

kosher salt or sea salt
1 pound dried large white beans (about 2 cups), like Great Northern or cannellini
½ ounce dried porcini mushrooms
1 tablespoon olive oil
1-2 large onions, chopped medium
3 carrots, peeled and cut into 1/2-inch pieces
3 ribs celery, cut into 1/2-inch pieces
8 garlic cloves, peeled and crushed
2 bay leaves
--------------------------------------
1 (15-ounce) can diced tomatoes
1 large or 2 small sprigs rosemary
---------------------------------------
1-2 medium bunches kale or collard greens, or chard
ground black pepper

1. Rinse the beans in a colander. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak, at room temperature, for at least 8 and up to 24 hours. Drain and rinse well.
2. Place mushrooms in a heat-proof bowl and pour boiling water over them to cover. Cover the bowl with a plate so it stays hot, and let sit for at least 10 minutes, while you chop the vegetables.
3. Pour the mushrooms through a fine-mesh strainer lined with cheesecloth (saving the liquid!), then lift mushrooms out of the strainer and mince them. Set mushrooms and liquid aside.
4. Heat oil in large soup pot or Dutch oven over medium heat until shimmering. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in 8 cups of water, bay leaves, soaked beans, and reserved mushrooms and their cooking liquid. Increase heat to high and bring stew to simmer. Turn the heat down, cover the pot, and keep the pot at a bare simmer (you’ll have to take the lid off and check occasionally) until beans are tender, 40 minutes to 1 hour, or longer, depending on the age and type of bean.
5. Stir in the tomatoes and their juice.
6. Strip the rosemary leaves off their stems and chop them very, very finely. The easiest way to do this is to pulverize them in a coffee grinder. It really works! Stir the rosemary in, too.
7. Taste the stew for salt, and add as much as needed to perfectly flavor it. Add pepper, too, to taste. After the soup sits, you may need to add more salt.
8. If you’re making the soup ahead (my recommendation—it always tastes even more divine then), just let it cool and refrigerate until the next day.
9. When you’re ready to eat the soup, prepare the greens. Trim the stems from the leaves and chop them into 1-inch pieces. Sauté them in a pan in a little olive oil and a sprinkle of salt (add minced garlic, if you like) over medium-high heat. If you’re using mature kale or collards, after you’ve wilted the leaves, you’ll need to add ½ cup of water or so and cover the pan, letting the leaves steam and simmer until they are completely tender. The chard will cook much more quickly, and probably won’t need water added. Add salt to taste as you cook them.
10. Reheat the soup if it’s not already hot, and decide if you like the consistency of the soup. Do you want to add more liquid? Just add a bit more water. I like it soupy, while others may like it more like a stew. Do what seems best to you!
11. When the greens are tender, stir them into the stew, taste once again for salt and pepper, and serve. This soup is fantastic served with hearty sourdough whole-grain bread or toast, dipped in some really nice extra-virgin olive oil.

kale (or collards) and cabbage with white beans on garlic toast

cabbage

kale

beans

collards

This is one of my favorite recipes, believe it or not. The ingredients are so unassuming and humble, but when you cook them all together, they become wonderfully good. The onions are sweet, the garlic and greens are savory, the parsley is fresh and vibrant, and the cabbage is tender. You don’t have to put this on toast, but I love it that way. If you add lots more bean broth, this is a good soup, as well. It’s a meal on its own.

It makes a big batch, but I’m betting you won’t have any trouble finishing it off as leftovers. It tastes even better the second day, after the flavors have had time to meld. This recipe is a variation of one in Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets.

beans:

2 cups white beans, soaked for 4 hours or overnight
1 onion, peeled and quartered
4 garlic cloves, peeled but left whole
2 bay leaves
sea salt or kosher salt

vegetables:

2 large onions, finely diced
2 bunches dino or Tuscan kale or collard greens, leaves stripped from the stems and sliced into ½” slices
1 small cabbage, either Savoy or green cabbage, quartered, cored, and sliced thinly
4 plump garlic cloves, minced
1 cup of chopped parsley
1-2 tablespoons olive oil
sea salt or kosher salt and freshly-ground pepper

toast:

thick slices of hearty whole-wheat bread (1 or 2 per person)
garlic
extra-virgin olive oil

1. Drain the soaked beans, then put them in a pot and cover with cold water by at least an inch. Add the quartered onion, garlic, and bay leaves and make sure the water covers the onions. Bring to a boil, then lower the heat and simmer, partially covered, until the beans are tender. This could take 45 minutes to 1 ½ hours, depending on the size of the beans and how old they are. When the beans are tender enough to easily squish between your tongue and the roof of your mouth, turn the heat off. If you have time, let the beans sit in their liquid with the aromatics until cool. Remove the quartered onions and whole garlic and discard. Add salt to the beans to taste.
2. While the beans are cooking, chop all the vegetables and bring a large pot of salted water to a boil. Add the kale or collards and boil them until tender. The boiling time could be as short as 3 minutes in the summer, or as long as 10 or 12 minutes in the fall, depending on how big and old the greens are—just keep tasting them. Drain the greens.
3. Warm the olive oil in a heavy, wide skillet or pot (non-stick works especially well). Add the onion and cook over medium heat with 1 teaspoon salt until the onion is soft and golden brown, about 12 minutes. Add the kale or collards, cabbage, garlic, parsley, and 2 more teaspoons salt. Cook over low heat with the pan covered until the vegetables are soft and the volume greatly reduced, about 15-20 minutes.
4. When the beans are done, add them, along with a cup or two or their cooking liquid, to the pot. Simmer until the greens are completely tender. Taste for salt and season with pepper. (You may have to add quite a bit of salt—kale and collards need a lot of salt, as do beans.) Save the rest of the bean broth for vegetable stock in soups and stews—just freeze it until you need it.
5. Toast the bread slices. Rub the toasts with a peeled clove of garlic. Spoon the beans and greens over the toast and serve, drizzled with a little olive oil, if desired.

potato and kale casserole

potatoes

kale

parmesan cheese

potato and kale casserole

This wonderful recipe comes directly from I Heart Kale and their blog at http://iheartkale.blogspot.com

3 large red waxy potatoes, very thinly sliced
4 tablespoons melted salted butter
10 leaves kale (the curly-edged green or purple kinds are good here), washed, stemmed and finely chopped
freshly ground black pepper
5 tablespoons grated parmesan cheese

1. Preheat oven to 375.
2. In a large bowl, drizzle melted butter over the potatoes and mix well with your hands, making sure each slice is coated.
3. Grease a large cast-iron skillet and arrange a layer of potatoes on the bottom. Top with kale, black pepper and 1/3 of the parmesan cheese. Repeat until you run out of kale, then top with a final layer of potatoes and a sprinkling of parmesan.
4. Cover skillet with aluminum foil and bake for 30 minutes, then remove foil and bake for another 15-30 minutes, until potatoes are cooked through.

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Tag: Kale

braised collards (collard greens)

processing kale to freeze

tuscan white bean stew with greens

kale (or collards) and cabbage with white beans on garlic toast

potato and kale casserole

potato and kale casserole

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