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Ingredients
2 tablespoons extra virgin olive oil 1 bunch fresh kale with stems removed and leaves chopped Pinch of sea salt ½ cup sliced pickled beets* ¼ cup crumbled feta cheese 1/4 cup toasted pine nuts (optional) Preparation
*Pickled beets recipes. Canning method compliments of Janet Baker Ingredients 4 lbs. beets 3 cups onions, thinly sliced 2 cups white vinegar 2 cups water 1 tsp salt 2 cups sugar 1 Tbsp mustard seed 1 tsp whole cloves 3 sticks cinnamon, broken 1 Tbsp whole black pepper 1 bay leaf Preparation 1. Wash and drain beets. Place in large pot, cover with boiling water and cook until tender. 2. Let cool until you can skin comfortably. Slice. 3. Combine remaining ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 5 mins. 4. Add beets and cook until hot throughout. 6. Remove cinniamon sticks. 7. Pack hot beets into 4 hot pint jars, leaving 1/4 inch headspace. 8. Ladle hot pickling liquid over beets, leaving 1/4 inch headspace. 9 Remove air bubbles. Cap with two-piece caps. 10. Process 30 minutes in a boiling water canner. Quick pickled beets recipe Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack! Ingredients 4 medium roasted beets , cooled, peeled, and sliced (<< click that link for how to make roasted beets) 1 cup cider vinegar 1 cup water 1/3 cup granulated sugar 1 teaspoon kosher salt 1/4 teaspoon (dry) ground mustard 5 whole black peppercorns Instructions 1, Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit. 2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets. 3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator. Notes-This particular recipe will keep up to 6 weeks in the refrigerator.
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 Serves: 4
⅓ cup extra virgin olive oil 4 ounces pancetta, diced ¼ cup Champagne vinegar ¼ cup pure maple syrup ¼ teaspoon salt ¼ teaspoon ground black pepper 1 small head radicchio, shredded 1 (8-ounce) bunch kale, stems discarded, leaves shredded 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks ¾ cup pecans, pan-toasted if desired
 Serves 2
1 large bunch of Tuscan kale, approximately ½ - ¾ pound 1 tablespoon extra-virgin olive oil 1 tablespoon of finely chopped fresh ginger 1 tablespoon of chopped or pressed garlic Salt and Pepper to taste
Recipe by Kay Carroll, adapted from Eating Well magazine
8 servings • 1 tablespoon extra-virgin olive oil • 10 ounces turkey Italian sausage, halved and sliced or crumbled • 1 cup chopped onion • 1 cup chopped carrot • 2 tablespoons miinced garlic • 6 cups low-sodium chicken broth or stock • 1 14-ounce can diced tomatoes, or fresh equivalent • 1 tablespoon chopped fresh marjoram or thyme • 1 pound boiling potatoes, cubed • 1 pound , stems removed and chopped • 1 15-ounce can kidney beans, rinsed (or dried and cooked equivalent) • Salt and –pepper to taste 1. Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. 2. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. 3. Stir in garlic and cook 1 minute more. 4. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. 5. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes. 6. Stir in the reserved sausage, kale and beans. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. 7. Season with salt and pepper and serve. Recipe by Anna Gill
Serves: 5 ¾ teaspoon kosher salt, divided, plus more 1 pound Tuscan kale, fibrous center ribs and stems removed ¼ cup plus 2 tablespoons good olive oil ½ sprig rosemary 1 dried red chile de arbol, broken into 3 or 4 large pieces 1 large onion, cut in half and then sliced 2 medium cloves of garlic, pressed Freshly ground black pepper 1. Bring a large pot of salted water to a rapid boil. Working in batches as necessary, blanch the kale for 2 minutes. Drain and let cool. Squeeze out the excess liquid. Chop coarsely and set aside. 2. Heat a large sauté pan over medium heat for about 2 minutes. Add ¼ cup of the oil, the rosemary sprig and the chile. Let the ingredients sizzle, shaking the pan often, for about one minute. 3. Reduce the heat to medium low and and the onions, ½ teaspoon of salt and a twist of pepper. Sauté, stirring often, for about 2 minutes. 4. Add the garlic and continue to cook, still stirring, until the onion begins to brown, approximately 5 to 7 minutes. 5. Add the remaining oil and the kale. Stir until the kale is coated. Test for salt and if necessary add up to ¼ teaspoon of salt. Continue to cook and stir until the kale turns nearly black and the edges begin to crisp, about 30 minutes. 6. Discard the rosemary sprig and the pieces of chile. Let cool slightly and serve.  Recipe by Anna Gill
Serves: 4 ½ cup olive oil 1 carrot diced 1 onion, diced 1 celery stalk, diced 3 fresh or canned plum tomatoes, peeled 2 potatoes, skin on, coarsely chopped 1 sprig of fresh thyme 7 ½ cups Tuscan kale, shredded 1 cup white cannellini beans (if dried, soak overnight in water and drain) 4 thick slices country bread 1. Heat oil in a large sauce pot. 2. Add carrot, onion and celery. Cook over a low heat, stirring occasionally, for about 5 minutes. 3. Add tomatoes, potatoes and thyme sprig and mix together. Cook gently for an additional 5 minutes. 4. Add the beans, kale and a little salt. Mix together. 5. Add the water and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 2 hours. 6. Preheat oven to 350o. 7. Place bread slices in the bottom of a large casserole or oven-proof container. Ladle in the soup and cook in the oven for 10 minutes. 8. Season with pepper and serve. Recipe by Lisa Fielding
Adapted from Food & Wine, November 2013 Makes 24 Crostini 1 lb. Tuscan Kale, stems discarded. Roll leaves together and chiffonade 1 cup heavy cream 3 tablespoons butter 3 garlic cloves slivered 2 tablespoons Marsala wine ¼ teaspoon red pepper flakes 1/3 cup chopped walnuts toasted (in a skillet over medium heat for two to three minutes) 1/4 cup crumbled Gorgonzola cheese 1/4 cup Parmiggiano-Reggiano 1 baguette Olive oil for brushing crostini Sea salt 1. In a large pot of boiling, salted water, blanch the kale until tender. Three to five minutes. Drain in a colander and cool. 2. In a large skillet melt the butter and add the garlic. Saute over medium heat for two minutes until golden. Don’t brown or garlic will taste bitter. 3. Add the kale and Marsala. Toss and cook for two minutes allowing the wine to mostly evaporate. 4. Add the pepper flakes and toasted walnuts. Toss together. 5. Add the cream and bring to a simmer. 6. Add the Parmiggiano-Reggiano and cook for two more minutes until cheese is incorporated into the cream. 7. Remove from heat and add the crumbled Gorgonzola, give it a few stirs and allow to sit. Taste and season with salt and black pepper if desired. 8. Preheat oven to 400 degrees. Slice the baguette on the diagonal into ¼” slices. Place on baking sheet. Brush with olive oil. Dust with sea salt. Bake for eight to ten minutes until golden. Serve “fondue” in a bowl surrounded by crostini and spoon generously on top. |