Hail to the Kale

You’re probably familiar with the kale dilemma.   The nutrient-dense, leafy greens are perhaps one of the best foods you can eat, packed with anti-oxidants, vitamins, calcium and phytochemicals.  Yet, kale doesn’t exactly inspire cravings.  For many, kale is the “it” vegetable, while others colorfully describe it as something resembling the skin of a dragon. 

Kale is prolific at Restoration Farm and a part of every distribution, although sometimes, you do hear CSA members grousing just a little bit about all the bales of kale.   (The summer the geese got the kale, it was hard to tell if members were devastated or relieved.)  It's crazy how much we get.   It's like some pervasive alien life force.  There were probably 25 giant leaves in the last distribution.  Truth be told, I’ve learned to love it, but with kale, timing is everything.  If you don’t seize the moment and cook, all those greens can get a little soft sitting in the crisper. 

This year I vowed to have a better kale strategy then past summers.   My goal is to plan at least one kale recipe for each distribution, so nothing goes to waste.  With a recipe selected in advance, I might actually reap the benefits of this healthy, power food.   This recipe for Shredded Chicken with Kale and Lentils from Everyday Food is a delicious, weeknight meal.  Using canned lentils for a fast shot of protein, it’s a quick and easy pantry special and I’ve modified the recipe to use a package of cooked diced chicken, so I can have it ready to eat in minutes.   

I’m a card-carry member of "Team Kale" now.  I’m committed.  I swear.

©2012 T.W. Barritt All Rights Reserved

A Kalestrom

While the Northeast has been battered with rain this summer, there is a healthy “kalstrom” underway at Restoration Farm.

I confess that I am a “kale convert.” It took me quite a while to warm up to some of these leafy greens. I’m pretty adventurous, but I just didn’t know what to expect. So I’d always default to what I knew. Was I missing out!

Kale has an earthy, almost “meaty” flavor. I have found that a simple stir fry of kale in garlic and oil makes a satisfying meal. Kale is a member of the cabbage family, and has been around for a while. It was a favorite in ancient Rome. Kale is rich in vitamins A, C and calcium and high in protein.

Now, I’m hoarding kale. I don’t want a bit to go to waste. So, if I’m not going to eat it immediately, I steam the deep green leaves for no more than three minutes, and then shock them in cold water.

Next, roll the leaves in a clean dish towel to absorb the excess water, place them in a zip lock bag and store them in the freezer. That means there is plenty of kale on hand to add a wild touch to recipes like this rich, flavorful frittata:

Frittata with Onion, Kale and Italian Dry Sausage

3 tablespoons extra virgin olive oil
1 medium onion, sliced
1 clove garlic, sliced
¼ pound Italian Dry Sausage or other hard sausage, sliced in rounds
1 bunch kale, cleaned, stems removed and leaves coarsely chopped
Salt and fresh ground pepper to taste
1 cup grated Pecorino Romano cheese
8 eggs
Chopped, fresh parsley

Preheat the broiler. In a large, non-stick, oven-proof skillet, heat oil over medium heat. Sauté onion and garlic until golden. Add sausage and continue to sauté until softened.

Add the kale and sauté briefly until bright green and wilted. Meanwhile, whisk eggs, cheese and chopped parsley in a separate bowl. Turn the heat on the frying pan to medium-low and add the egg mixture. Let the eggs set between 5 to 6 minutes. Turn the pan slightly from time to time to allow the eggs to set. Reduce heat to low, cover the pan and cook until the eggs are completely set for 10 to 15 minutes. Finish the frittata under the broiler, and heat 1 to 2 minutes until golden brown. Serve warm, or at room temperature.

Hang on for the inevitable kalestrom. Your taste buds won’t know what hit them!

©2009 T.W. Barritt All Rights Reserved