kale

CSA members, Recipe

Red Kuri and Kale Bowls

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Ingredients:

  • 1 red kuri squash
  • Sea salt
  • Paprika
  • 2 cups Basmati rice (white or brown)
  • 3 TBSP coconut oil
  • 2 shallots, thinly sliced
  • 1 bunch green kale, sliced thin
  • 2 TBSP toasted coconut flakes
  • 2 to 4 lime wedges
  • 1/3 cup hazelnuts
  • 1/3 cup dried cranberries

Directions:

  1. Heat over to 375.
  2. Cut squash into “melon” slices (1-inch thick) and layout on baking sheet. Sprinkle with salt and paprika.
  3. Bake for 30-40 minutes, flipping halfway through, until soft.
  4. Meanwhile, prepare rice to package instructions.
  5. Heat oil in pan and sauté shallots. Add kale and cook until soft.
  6. (Optional) Lightly toast coconut and hazelnuts while squash is roasting.
  7. To serve, add rice in large bowl. First top with kale/shallots, then squash and sprinkle with hazelnut/coconut garnish and cranberries.
CSA members, Newsletters, Recipe

Tuscan kale and fava bean soup

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  • Servings: 4-8
  • Difficulty: medium
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Ingredients

  • 2 tablespoons olive oil
  • 1 bunch tuscan kale, cut into 1/2 strips
  • Fava beans, shelled
  • 1 onions, coarsely chopped
  • 1 carrot chopped
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 TBSP tomato paste
  • 1/4 cup finely chopped parsley (save some for topping at the end)
  • 5 cups vegetable or chicken broth
  • 2 qt water
  • Parmesan
  • Salt and pepper to taste
  • 1 lb Italian sausage (optional)

Directions

  1. Heat oil over medium heat in large pot. Add onions, carrots and salt. Sauté until tender, about 5-8 minutes depending on how finely you’ve chopped them.
  2. Add garlic and tomatoes and return to fragrant simmer.
  3. Add water + broth, tomato paste, parsley. Bring to a boil and simmer 10 minutes.
  4. (Optional) For added protein, sauté Italian sausage in skillet while water is heating. Add to soup during last few minutes.
  5. Add kale and fava beans, then simmer 5-10 minutes more until al dente.
  6. Serve and top with grated parmesan and fresh parsley.
CSA members, Newsletters, Recipe

Grilled chicory and kale greens

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Grilled chicory and kale greens
  • Servings: 2
  • Difficulty: easy
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Grilled Chicory

Ingredients:

  • Chicory heads, sliced in half lengthwise
  • Tuscan kale
  • 3 cloves garlic, crushed
  • 3 TBSP olive oil
  • 2 TBSP balsamic glaze (Trader Joe’s has a great one!)
  • salt and pepper to taste

Directions:

  1. Heat BBQ grill (or griddle) to high heat
  2. Cut chicory in half (or quarters), lengthwise. Break kale into individual leaves
  3. Whisk olive oil with garlic. Use a brush to lightly coat or drizzle garlic oil over the greens.
  4. Place greens on the grill. Turning all the pieces every few minutes and remove once the edges are charred (per your grilling preference).
  5. Note: We added our greens to the grill during the last 10 minutes of grilling our proteins for dinner.
CSA members, Newsletters, Recipe

Summer omelettes

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Summer omelettes
  • Servings: 2
  • Difficulty: easy
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Summer Omelette

Ingredients

  • 4 eggs (2 eggs per omelette)
  • 3 tbsp butter, separated
  • 3 garlic scapes, tough ends and flowers discarded, then halved lengthwise and sliced into 1/2″ pieces
  • Kale leaves, washed and sliced
  • Salt and pepper to taste
  • 1/ 2 cup sharp cheddar cheese, grated
  • Chive blossoms, crumbled and used to top

Directions

  1. Melt 2 tbsp butter in skillet over medium heat. Add garlic scapes.
  2. Cook for a few minutes, remove 1 tbsp for garnish, then add kale, salt, and pepper.
  3. Toss, and cook until kale is wilted. Remove from pan and wipe skillet clean.
  4. Whisk eggs and pour into skillet. When eggs are just about cooked through, layer garlic scape mixture and cheese over half the omelet, then fold over.
  5. Allow cheese to melt for about a minute, then remove from pan. Garnish with reserved garlic scapes and chive blossoms.
Recipe

Braised Kale, Baby Summer Squash and Beet Pasta

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Braised Kale, Baby Summer Squash and Beet Pasta

  • Servings: 1-2
  • Difficulty: super easy
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Braised Kale and Beet Pasta
Ingredients:

  • 1 bunch of kale (Green or red curly, red russian, tuscan…whichever variety you have in your fridge will do for this recipe!)
  • 1-2 garlic cloves
  • Olive oil, salt and pepper to taste
  • 2-4 baby summer squash, sliced into coins
  • 1 package fresh beet pasta
  • Parmesan cheese

Directions:

  1. Start by preparing your pasta (you’ll want to have this ready to go as soon as your kale is finished!)
  2. To prepare kale: rinse leaves, destuff and rough chop into bite-sized pieces.
  3. Sauté garlic in deep pan with olive oil until it starts to brown.
  4. Add kale, squash, salt and pepper. Sauté for 3-5 minutes or until coated and soft.
  5. Top with parmesan cheese curls and enjoy!