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Thursday, 25 July 2013
Three Types of Kale and Two Super Easy Recipes
Topic: Garden
KALE!
 
More Summer Color from the Garden
 
 
 
A few weeks ago, I posted a picture showing the three types of kale I have growing in my garden: Russian Red Kale, Blue Curly leaf Kale, and the dark-green Italian Kale.
 
Here they are to remind you.
 

 

 

 
 
 
 
 
 
 
 
 
 All of these varieties are interchangeable in recipes. If you look back to the posts before my garden was growing, you'll see some recipes for Sweet and Savory kale and for a Salad with baby kale.
 
This post will give you two very easy recipes to use kale in--
 
BUT,  I also want to remind you: KALE can readily be chopped and tossed into soups, stews and quiches-- Try KALE cooked with other vegetables for a potent vegetable stock--and, of course, KALE is great when sauteed with other veggies and herbs in olive oil and garlic, thinned with a bit of pasta water and then tossed together for an amazing Pasta Primavera.
 
 
 
 
Today's recipes are:
 
Sauteed Kale with Garlic
 
Prep kale leaves by immersing  in cold water in a pre-sanitized sink or large bowl--and spinning or patting dry with paper towels.  (See earlier posts on how to pick and clean greens for more details.)
 
Remove coarse stems, chop leaves into rough strips.  
 
Heat 3-4 cloves of garlic, chopped in 3-4 T bsp olive oil.
 
Add about 6-8 cups of chopped kale leaves.
 
Toss to coat with oil and saute until limp.
 
Salt and pepper to taste.
 
Simply--very good and seen on the plate below at 10:00.
 
 


 

Now focus your attention on the item at 2:00 on the plate above. 
 
Here's the easiest recipe you'll ever get from me.
 
Scalloped Potato and Kale Casserole 
 
Prep fresh kale leaves as above,  to yield 1 packed cup of chopped kale leaves.
 
Open a box of Scalloped Potatoes, 4 serving size.
 
Follow directions on the box, adding kale leaves.
 
Prep a, 8x 8 Pyrex baking dish with spray oil. Bake the entire mixture together at 350 degrees for 1 hour.
 
I promise you the following:
  • no one will complain about the presence of kale
  • no one will leave any on their plate
  • everyone will think it was the best potato dish they ever ate
  • everyone will think you made it from scratch.
And, indeed, until your OWN potatoes are ready to harvest, box potatoes might be healthier than any "fresh" potato you buy at the store. At least the dehydrated potatoes in the box are not treated with chemical growth retardants like "fresh" commercial potatoes are. And this recipe can easily be doubled--I've even quadrupled it for a large party. (Yes, this is the potato dish I served on Bastille Day).
 
Of course, you can make this same dish with your freshly harvested potatoes soon enough! 
 
 
 


Posted by Karen at 09:19 CDT
Updated: Friday, 26 July 2013 15:56 CDT
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