kale

CSA members, Newsletters, Recipe

Ginger Sesame Pok Choy


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  • Servings: 2-4
  • Difficulty: easy
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Ginger Choi

Ingredients:

  • 1 bunch Pak Choi
    + Pick other greens from your box to sauté as well! Kale or radish/turnip greens…
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1 inch piece lemongrass, sliced (optional)
  • 1 tsp. raw sugar
  • ¼ tsp. sesame oil
  • 2 Tbsp. soy sauce
  • Sesame seeds for garnish

Directions:

  1. Steam pak choi 2-3 minutes, set aside
  2. Saute garlic, ginger and lemongrass in olive oil
  3. Stir in the sugar, sesame oil and soy sauce and cook 1-2 minutes
  4. Increase the heat to medium-high, drain the pak choi and add to glaze.
  5. Continue to cook until pak choi reaches your desired tenderness (1-2 min)
  6. Sprinkle with sesame seeds and eat!
Recipe

Sautéed Kale with Kohlrabi


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Recipe of the week, June 14:
Sautéed Kale with Kohlrabi

Ingredients:

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  •  2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped

Directions:

  • 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.
  • Read more on epicurious.com
CSA members, Recipe

Spicy Coleslaw with Cumin-Lime Dressing and Kale Rice


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A new recipe with using this week’s Kale and Cabbage—submitted by CSA Member Jamie Trudel!

Spicy Coleslaw with Cumin-Lime Dressing
Note from Jamie: I halved the onion and it was plenty and I thought I had cumin, but I didn’t so I subbed in some cayenne and pepper flakes and it was yummers!

Slaw:
3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro

Dressing:
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil

Instructions:

  1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage,bell pepper, onion and cilantro.
  2. Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
  3. Toss salad with enough dressing to coat. Season with salt and pepper; serve.

Spicy Rice and Kale
2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed)

Instructions:
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

CSA members, Recipe

Crispy Kale and Kohlrabi Fries


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Submitted by CSA Members Aerin & Craig!

Hello Friends!

Here are two recipes we made from this week’s produce box. Delicious!

CRISPY KALE

  • Chop up the kale into one inch, four to five inch long slivers, toss with olive oil and salt and bake for 10 minutes (or until crispy) at 350 degrees.
  • You can eat this plain or with a sprinkle of parmesan cheese or some kind of seasoning like spike or gomasio (sesame salt). Delicious!

Kohlrabi Fries

  1. One of vegetables used to make fake French fries is Kohlrabi. This vegetable looks similar to a turnip when it comes to size.
  2. It also has more water content than potatoes so be sure to drain the slices on paper towels prior to frying.
  3. Slice the Kohlrabi like you would cut potatoes forFrench fries.
  4. Heat some oil in the frying pan and gently immerse the Kohlrabi slices into the oil.
  5. Fry until the slices brown or resemble real fries.
  6. Drain to get rid of excess oil.
  7. Sprinkle salt and serve them to the family.
  8. Kohlrabi fake French fries are not as crisp as real fries but they taste similar to real fries. The fries should be served warm.