Kales and collards are good year-round but are best after a cold spell. They develop sweetness after the cold. The leaves should be supple and seem succulent rather than leathery. For Russian kale, choose bunches that have the largest leaf-to-stem ratio you can find while avoiding “mature” plants with leathery leaves. Stemming Russian kale can...Read More
INGREDIENTS: 2 tablespoons olive oil 3 cloves garlic, sliced 1 medium red onion, halved and thinly sliced 2 bunches (1 lb.) curly kale, washed, de-stemmed and dried 2 tablespoons white balsamic vinegar 1 cup chicken or vegetable broth 1/8 teaspoon kosher salt 2 pippin apples, peeled, cored, and sliced 1/8″ thick METHOD: In a braising...Read More
We eat this salad all year round, but we think the winter kale is much sweeter. The tangy citrus salad dressing also helps to tenderize the kale. This can easily be an entree salad served with a piece of smoked or poached salmon on the side. The ‘add-ins’ are quite versatile too — no nuts?...Read More
This healthy summer salad is made with kale and a tangy-sweet poppy seed dressing that goes wonderfully with fried chicken or barbecued ribs. INGREDIENTS: For the dressing: 3 tablespoons cider vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 2 teaspoons poppy seeds 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons vegetable oil...Read More
This pasta dish is a delightful melange of earthy flavors. INGREDIENTS: 1/4 cup olive oil 4 cloves garlic, finely chopped 1 small red onion, finely chopped 1 teaspoon crushed red chile flakes 1 lb. sweet Italian sausage, (no casing) 1 bunch kale, washed, stemmed, and roughly chopped 2 1/2 cups half and half 1/2 teaspoon...Read More
INGREDIENTS: 1 bunch of curly kale 1 tablespoon extra virgin olive oil +1 tablespoon more 2 cloves of garlic, minced 1 cup red wine or white wine Salt and freshly ground black pepper METHOD: Strip the kale leaves from the stems. Meanwhile, bring a quart of water to a boil in a 2-quart saucepan. Chop...Read More
Any beets will do, but the golden beets are lighter tasting than red and look lovely with the kale. Much of the success of this dish relies on really tender kale. Scotch kale was used, but Russian would work as well. INGREDIENTS: Salad 1 bunch of golden beets, tops removed with 1 inch of stem...Read More
