Kale Chips

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Kale Chips

Kale Chips

http://www.connoisseur4thecure.com/2012/02/20/kale-chips/

Ingredients

  • 1 bunch Kale
  • 2 tablespoons extra virgin olive oil
  • ½ lemon, squeezed
  • kosher salt

Instructions

  1. Preheat oven to 200 degrees. Wash kale and dry thoroughly and dry with paper towels or a tea towel. Toss the kale with the olive oil and lemon juice and place on a baking sheet. Sprinkle with kosher salt. Check after 30 minutes and toss kale as necessary. Cook about 30 more minutes. Watch kale in the last 5-10 minutes carefully as it can burn easily.
http://www.knowyourfarms.com/kale-chips/

Still skeptical about eating local? Here are 10 reasons you should!

By |May 13th, 2013|Kale, recipe, Recipe Type, Side Dish, Snack|Comments Off
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Creamy Acorn Squash Soup with Kale

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Creamy Acorn Squash Soup with Kale

Creamy Acorn Squash Soup with Kale

http://www.connoisseur4thecure.com/2012/12/03/creamy-acorn-squash-soup-with-kale/

Ingredients

  • 4 strips bacon, 4 ounces, cut crosswise into 1/2-inch pieces (preferably nitrate free bacon)-optional
  • 1 teaspoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 1 can butternut squash or canned pumpkin (not pumpkin mix)
  • 1 quart chicken or vegetable stock
  • 1 acorn squash
  • Coarse salt and ground pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut acorn squash in half and clean out seeds by scraping with a spoon.
  3. Roast squash on a baking sheet for 15-20 minutes.
  4. Cook bacon and set aside.
  5. Heat a large pot and olive oil over medium heat. Sauté onion and cook until 2-3 minutes until softened. Add the kale and cook for another 2-3 minutes.
  6. Scrap squash from skin and process in a food processor to make a puree. Add some stock to make a smooth paste.
  7. Add squash puree, canned squash, and chicken or vegetable stock to the pot. Bring the mixture to a boil. Season generously with salt and pepper.
  8. Serve garnished with bacon
http://www.knowyourfarms.com/creamy-acorn-squash-soup-with-kale/

By |May 11th, 2013|Acorn Squash, Kale, recipe, Soup, Squash|Comments Off
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Braised Kale with Bacon and Cider

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Braised Kale with Bacon and Cider

Braised Kale with Bacon and Cider

http://www.myrecipes.com/recipe/braised-kale-with-bacon-cider-10000000577156/

Ingredients

  • 2 bacon slices
  • 1 1/4 cups thinly sliced onion
  • 1 (1-pound) bag chopped kale
  • 1/3 cup apple cider
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups diced Granny Smith apple (about 10 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
  2. Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.
http://www.knowyourfarms.com/braised-kale-with-bacon-and-cider/

By |May 9th, 2013|Bacon, Kale, Side Dish|Comments Off
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Kale Salad

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Kale Salad

Kale Salad

http://www.connoisseur4thecure.com/2012/02/04/kale-is-a-superfood/

Ingredients

  • ½ bunch kale, washed and torn into bite sized pieces
  • 2- 3 tablespoons toasted walnuts (pumpkin seeds, pine nuts, or almonds are also good)
  • 2 tablespoons pomegranate seeds
  • For the dressing:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice (I used a Meyer lemon)
  • 1 teaspoon Dijon mustard
  • Splash (about 1 tablespoon) pomegranate juice
  • Salt and pepper

Instructions

  1. Wash kale and dry and tear into bit size pieces. Make the dressing by combining the olive oil and lemon juice. Whisk in the Dijon mustard, pomegranate juice, and salt and pepper. Toss kale in dressing. Place kale in a serving dish and top with toasted walnuts and pomegranate seeds. Enjoy as a light dinner or lunch.
http://www.knowyourfarms.com/kale-salad/

Why eat local? 

By |May 1st, 2013|Kale, recipe, Recipe Type, Salad|Comments Off
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Spinach and Kale Turnovers

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Spinach and Kale Turnovers

Spinach and Kale Turnovers

http://www.myrecipes.com/recipe/spinach-kale-turnovers-10000001571423/

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 garlic clove, chopped
  • 3 cups chopped kale (about 1 small bunch)
  • 1 (6-ounce) package fresh baby spinach
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
  • Cooking spray
  • 2 1/2 tablespoons grated fresh Parmesan cheese

Instructions

  1. Preheat oven to 375°.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.
  3. Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
  4. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.
http://www.knowyourfarms.com/spinach-and-kale-turnovers/

By |April 24th, 2013|Entree, Kale, recipe, Recipe Type, Spinach|Comments Off
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Creamy Kale & Mushroom Chicken Pasta

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Creamy Kale and Mushroom Chicken Pasta

Creamy Kale and Mushroom Chicken Pasta

http://iowagirleats.com/2013/04/11/creamy-kale-mushroom-chicken-pasta/

Ingredients

  • 8oz farfelle pasta, or other short-cut pasta
  • 2 chicken breasts, cut into bite-sized pieces
  • 2 teaspoons extra virgin olive oil, divided
  • salt & pepper
  • 1 shallot, chopped
  • 1 Tablespoon butter
  • 8oz sliced button mushrooms
  • 6 cups chopped kale
  • 2 garlic cloves, minced
  • 1/2 – 3/4 cup chicken broth, divided
  • 4oz mascarpone cheese

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Drain then set aside.
  2. Heat 1 teaspoon extra virgin olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper then add to skillet and cook until no longer pink in the center. Remove to a plate then set aside.
  3. Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms, season with salt and pepper, and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
  4. Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add mascarpone cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken then taste and add more salt and pepper if necessary.
http://www.knowyourfarms.com/creamy-kale-mushroom-chicken-pasta/

By |April 22nd, 2013|Entree, Kale, Mushrooms, Pasta Dish, recipe, Recipe Type|Comments Off
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Creamy Mashed Potatoes and Kale

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Colcannon (Creamy Mashed Potatoes and Kale)

Colcannon (Creamy Mashed Potatoes and Kale)

http://www.simplyrecipes.com/recipes/colcannon/

Ingredients

  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream

Instructions

  1. Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
  2. Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
  3. Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.
http://www.knowyourfarms.com/creamy-mashed-potatoes-and-kale/

By |April 16th, 2013|Kale, Potatoes, recipe, Recipe Type, Side Dish|Comments Off
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