1 post tagged “kale”
My friend Shannon@Five Gallon Bucket gave me some advice on how to cook kale. I took it a few steps further and ended up with the above. Kale, spinach, sliced potatoes, butter beans, spices and sesame seeds in broth. It was fantastic. Thank you, Shannon!
This is what she told me to do:
I like to use kale in combination with a sharper green, like chard or spinach. But you don't need them. Here's what I do for all-inclusive greens:
Chop onion and garlic. Saute in oil of your choice. Add spices of your choice. I like fenugreek, turmeric (just a bit), chili, ginger and cumin. You could go in any direction spice wise.
Onions soft? Add washed chopped greens, including stems. Have any stock? Throw in some of that. You are going to be almost stewing the greens in the liquid. If you haven't used chard or dock or spinach, or even if you have, it is important to add some vinegar. Not a lot, maybe 1/4 cup or less for one big bunch of greens. Add this early on so it can cook and mellow. If you make it a bit too sour, add a little honey, but I really don't like to sweeten my greens.
I am known to add root vegetables to this, but sliced, not diced. Sometimes I put in a piece of meat, or mushrooms. I love to add chopped nuts! Hazelnuts! Snflower seeds!
Now I cook it for a long time. Like 45 minutes even. I like the stems of the kale to be mushy. This doesn't turn out like yucky overcooked greeens, it has a real character, very yang, to me. Make sure to keep checking the liquid level, I like it to be a half an inch in the bottom of the pot.
It's good!
It is good.
So, Taking Stock of the CSA
it is thursday, what is left?
This is what she told me to do:
I like to use kale in combination with a sharper green, like chard or spinach. But you don't need them. Here's what I do for all-inclusive greens:
Chop onion and garlic. Saute in oil of your choice. Add spices of your choice. I like fenugreek, turmeric (just a bit), chili, ginger and cumin. You could go in any direction spice wise.
Onions soft? Add washed chopped greens, including stems. Have any stock? Throw in some of that. You are going to be almost stewing the greens in the liquid. If you haven't used chard or dock or spinach, or even if you have, it is important to add some vinegar. Not a lot, maybe 1/4 cup or less for one big bunch of greens. Add this early on so it can cook and mellow. If you make it a bit too sour, add a little honey, but I really don't like to sweeten my greens.
I am known to add root vegetables to this, but sliced, not diced. Sometimes I put in a piece of meat, or mushrooms. I love to add chopped nuts! Hazelnuts! Snflower seeds!
Now I cook it for a long time. Like 45 minutes even. I like the stems of the kale to be mushy. This doesn't turn out like yucky overcooked greeens, it has a real character, very yang, to me. Make sure to keep checking the liquid level, I like it to be a half an inch in the bottom of the pot.
It's good!
It is good.
So, Taking Stock of the CSA
it is thursday, what is left?
- little bit of lettuce
- A large onion
- Three bananas (will be smoothies on saturday)
- a sweet potato
- a minneola
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