On Mon, 16 Dec 2013 11:51:59 -0600, zxcvbob >
wrote:
>I bought a big bag of frozen kale; it's chopped pretty fine. What's it
>good for besides adding to white bean soups? that's reason enough to
>buy it, but not 5 pounds...
>
>I like fresh kale in salads, or steamed and maybe mixed with broccoli.
>This is cut too fine for steaming. I put a handful in a smoothie (a
>very trendy thing to do) and it was awful. :-P
>
>Any suggestions how to use this up?
>
>Next year I'll grow my own "dinosaur" kale. And I'll probably freeze
>some, but it won't be minced.
>
>Bob
Here are a few ideas,
http://www.kokoscornerblog.com/mycor...d-pudding.html
or
http://tinyurl.com/otdatsv
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Beer Batter-Fried Kale
vegetables
1 cup plus 2 tablespoons beer
1 cup all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon freshly ground pepper
1 veg. oil for deep-frying
12 small kale leaves; washed well, spun dry
1 coarse salt
1 lemon wedges
In a blender blend the beer, the flour, the table salt, and the pepper
for 20 seconds, or until the batter is smooth, transfer the batter to
a bowl, and let it stand, covered, for 1 hour.
In a large deep skillet heat 1 inch of the oil until it registers
360F. on a deep-fat thermometer. Dip each leaf into the batter,
coating it thoroughly and knocking off the excess batter on the side
of the bowl, and fry it in the oil for 30 seconds on each side, or
until it is golden. Transfer the kale as it is fried to paper towels
to drain and sprinkle it lightly with the coarse salt. Serve the kale
with the lemon wedges.
Gourmet February 1992
Notes: Jim Weller on afa
Yield: 6 servings
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Kaleenka's Green Sauce
vegetables
1 bunch Italian Parsley; stems removed
6 green onion
3 medium stalks celery
1 cucumber; peeled and seeded
5 cloves garlic; coarsely chopped
1/4 cup dried dill weed
1 cup lemon juice
1 cup vegetable oil
1 tsp sugar
1 tsp salt
Coarsely chop the parsley, green onions, celery, cucumber and garlic.
Put into blender and chop finely.
Add the dill weed, lemon juice, oil, sugar and salt. Blend thoroughly,
until light and creamy.
Transfer to jar, cover and refrigerate.
- - - - - - - - - - - - - - - - - -
Serving Ideas : dressing for salad and potatoes
NOTES : From the late, great restaurant on First Ave in Seattle. Serve
over boiled potatoes and sausage.
--
Alan
"Bread is the soul of civilization"
Notes: Kaleenka Restaurant(Seattle)
Yield: 3 servings
Preparation Time: 0:00
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Olive Garden Toscana Soup
soup/stew
1 1/2 cup spicy sausage links -- 12 links
2 med potatoes -- cut in half lengthwise; then cut into 1/4'
slices
3/4 cup onions -- diced
5 pieces bacon
1 1/4 tsp minced garlic
2 cup kale leaves -- cut in half, then sl; iced
2 tbsp chicken base
1 qt water
1/3 cup heavy whipping cream
Preheat oven to 300 degrees. Place sausage links onto a sheet pan
and bake for 25 minutes, or until done; cut into half lengthwise, then
cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium
heat until onions are almost clear. Add garlic and cook an additional
1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add
sausage, kale and cream.
Simmer 4 minutes and serve.
Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm
protein, 18 gm
fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium.
From Sonia Borges, guest relations for Olive Garden Italian
Restaurant.
Yield: 5 servings
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Linguine With Sausage And Kale
italian dishes, pasta
1/2 pound fresh whole-wheat linguine
2 tablespoons kosher salt
1 tablespoon olive oil
3 links sweet Italian sausage
local, pasture-raised; preferred
1 teaspoon chili flakes, evenly divided into 2; portions
1/2 yellow or red onion, chopped
1 bunch kale, trimmed,; chopped
1/2 cup freshly grated parmesan (parmigiano; reggiano)
1/4 cup heavy cream
1 preferably from grass fed cow
Bring a large stockpot full of water to a boil. * Add the salt and the
pasta and cook according to the package instructions. * Before
draining the pasta, reserve 1 cup of the cooking water. * Drain the
remaining water from the pasta and set pasta aside. Heat a large
skillet over medium heat and add oil. Add the sausage and cook 2 to 3
minutes, breaking it up with the back of a spoon. * Sprinkle the chili
flakes over the sausage and press them into the meat. * Add the onions
and cook 2 minutes more until the onions are soft. * Add the kale and
reduce the heat to low. * Cook 2 minutes more, stirring often until
the kale is tender. * Add the cream, and scrape up any bits of sausage
clinging to the inside bottom of the pan. *
Add the linguine and half the Parmesan, toss well. * Add half of the
reserved pasta water and toss again, adding a few tablespoons more if
the mixture is too dry. * Divide the pasta between four plates or
bowls and garnish with remaining chili flakes and Parmesan.
If you haven't been satisfied in a long time, maybe you need some real
meat. Flavorful sausage is high in thiamine needed for long bursts of
vitality. Whole-wheat pasta gives you a longer burn of energy, that
means tantalizing stamina plus more trace nutrients like iron and
calcium, important for your blood and bones.
Nutritional Stats Per Serving (about 2 ½ cups): 430 calories, 18 g
protein,
53 g carbohydrates, 18 g fat (7 g saturated), 35 mg cholesterol, 6g
fiber,
510 mg sodium
Ramsey, Drew; Iserloh, Jennifer (2012-09-01). 50 Shades Of Kale:
Delicious
& Nutritious Kale Recipes – How To Cook Kale Salad, Kale Chips, Kale
Soup
(Kindle Locations 297-307). Minerva Salus Publishing. Kindle Edition.
Notes: 50 Shades Of Kale Cookbook
Yield: serves 4
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Ribollita, Tuscan Twice-Boiled Soup
soup/stew
3 cups dried cannellini (white kidney) bea; ns
8 cups cold water
1/2 cup extra-virgin olive oil, plus more f; or drizzling over the sou
2 medium onions, chopped (about 2 cups)
1 tablespoon tomato paste
1 pound kale, washed and cut into1/2-inch s; trips (about 8 cups)
4 cups savoy cabbage, cored and cut into '; /2-inch strips (about 8 o
1/2 pound swiss chard leaves washed and cut i; nto1/2-inch strips
(about
cups)
2 large yukon gold or idaho potatoes, peele; d and cut into 1/2-inch p
(about 3 cups)
4 medium carrots, peeled and grated (about 2; cups)
2 medium stalks celery, with leaves, chopped; (about 1 cup)
salt
freshly ground black pepper
2 cups 1/2-inch pieces day-old country bre; ad, crusts removed
1 medium red onion, chopped
Dump the beans into a 2- to 3-quart container and pour in enough cold
water to cover them by at least 4 inches. Let soak in a cool place at
least 8 hours or up to 24 hours. Drain thoroughly. (Alternatively you
may quick-soak the beans as follows: Place the beans in a large
saucepan of cold water.
Bring to a boil, boil 1 minute, and remove from the heat. Let stand 1
hour, then drain and continue with the recipe.)
Pour 8 cups of cold water into a 4- to 5-quart pot and add the beans.
Bring to a boil, adjust the heat to simmering, and cook until the
beans are tender, 45 minutes to 1 hour.
Fish out the tender beans from the cooking liquid with a wire skimmer
or slotted spoon, and cool them as described on page 91. Put about
three-quarters of them into a food-processor bowl or blender. Add a
ladle or two of the cooking liquid and process the beans until smooth.
Stir the bean puree into the cooking liquid. Set aside the remaining
whole beans.
Heat the oil in an 8- to 10-quart stockpot. Stir in the onions and
cook, stirring, until wilted, about 4 minutes. Stir the tomato paste
and 1/2 cup water together in a small bowl, and stir into the wilted
onions. Pour in the bean puree, then add the kale, cabbage, Swiss
chard, potatoes, carrots, and celery. Pour in the beans and their
cooking liquid. Bring to a boil, then adjust the heat to simmering.
Season lightly with salt and pepper and cook 45 minutes. Let rest at
least 30 minutes, or cool completely and refrigerate until the next
day.
Stir the bread into the soup. Taste, adding salt and pepper if
necessary. Cook until thickened and dense, about 30 minutes, or longer
if the soup has been refrigerated. Remove from the heat, stir well,
and let stand about 15 minutes before serving.
Ladle the soup into warm bowls. Sprinkle some of the chopped red onion
over each serving and drizzle a little olive oil on top.
To reheat leftover ribollita in the oven: preheat the oven to 400° F.
Ladle the soup into individual 10- to 12-ounce ovenproof crocks
(French onion-soup crocks work well). Scatter some of the chopped
onion over each serving.
Drizzle a little olive oil over each, set the crocks on a sturdy
baking sheet, and bake until the soup is bubbling around the edges and
the onions are golden, about 20 minutes. Let the crocks of soup rest
about 5 minutes before serving.
Yield: 12 servings
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Sesame Kale
vegetables
1 lb kale
1 1/4 teaspoon sesame oil
2 garlic cloves; minced
2 tablespoon chicken stock; plus 2 tsp
2 teaspoon soy sauce
1 1/4 teaspoon sesame seeds; toasted
Wash the kale, but let the water cling to it. Cut off and discard the
tough stems. Slice the leaves once down the middle, then cut them
crosswise into 1 inch wide strips. In a wok, heat the oil. Add the
garlic. Saute for 10 seconds. Add the kale and the stock. Cover and
steam for 3 minutes until the kale wilts. Add the soy sauce. Top the
kale with sesame seeds and fresh ground pepper. Serve.
Recipe by: American Diabetes Association's Diabetic Meals in 30 Minute
Formatted by Barb at Possum Kingdom
Notes: Jim Weller on afa
Yield: 4 servings
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Hope that helps
koko
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com