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Kale

Alfredo with Fresh Greens
Kim Rosenwinkel shared this recipe along with this note:
“I made this alfredo dish last night to try to get my kids to eat cooked greens. I used beet greens, but I think it would work with any other greens (kale, spinach, etc.) The greens were plentiful, but adequately disguised so everybody ate it (hee hee!).”

1 lb cooked spaghetti
1 1⁄2 cup 1% cottage cheese (fat free doesn’t melt right)
1⁄2 cup grated Parmesan cheese
2 Tbsp. olive oil
about 6 garlic scapes, finely chopped
about 6 green onions, white and green parts, chopped
a hefty bunch of fresh herbs to make 1⁄4 to 1⁄2 cup finely chopped (packed) (I was out so I used about 1 1⁄2 Tablespoons dried)
1 large bunch of fresh greens, finely chopped

Heat olive oil in skillet on medium heat. Add scapes and onions; sauté until aromatic. Add herbs; stir and sauté until soft. Add greens; sauté until wilted and done the way you like them. For my kids, I cooked them down as much as possible; I would normally like a little more body.

Meanwhile, blend the cottage cheese in a blender until creamy and consistent. Add Parmesan cheese to cottage cheese. Add cheese mixture to vegetable skillet. Cook on low heat until cheese melts.

Cook and drain pasta. Add pasta to cheese and vegetable mixture and toss. Serve hot. Watch with glee as the kids eat their greens!

Cooked Greens with Raisins & Nuts
This is a wonderfully tasty way to use your greens!

1 lb or so of fresh greens – you could use the spinach, broccoli raab, or Red Russian Kale
or a combination. You’ll just want to make sure and remove
the large stems from any of them

¼ cup olive oil
3-4 Garlic scapes – or 1 clove garlic, minced
¼ cup pine nuts or sliced almonds
¼ cup raisins – soaked for 10 minutes in warm water
Salt & Pepper to taste

Steam greens until tender – 5 minutes or so depending on the greens. When they have cooled a bit, squeeze out the water and chop.

Heat the olive oil and either sauté the scapes until tender or the minced garlic until it’s golden.

Add greens and cook over medium-high heat for 2 minutes. Drain the raisins and add them along with the nuts to the greens. Cook over medium head for a few minutes.

Salt and pepper to taste.

Kale Crunch
compliments of Paul Bucciaglia, Fort Hill Farm, New Milford, CT

A little bit of olive oil spray for the baking tray
Big bunch of kale, roughly cut into 2" X 2" pieces
3 Tablespoons of Grated Parmesan Cheese

Preheat the oven to 350 degrees. Line a cookie tray with foil. Spray the tray with olive oil spray or spread a thin layer of olive oil across the pan with fingers. Spread kale across pan. Bake 10 minute, mixing once or twice. Sprinkle Parmesan over kale, and bake for a few more minutes, to taste. Cool on another plate or tray. The kale should be crisp and crunchy.

Store in container in refrigerator. Sprinkle Kale Crunch over salad all week for extra flavor and texture.

Kale with sun-dried tomatoes
Beth Franzen sent along this recipe for kale. Take some from the "extras" and give this a try!:

I do like kale! I fixed it on Tuesday night like this:
I sautéed some garlic scapes and onions in olive oil and then added the kale. Just before it was
done, I added some sun-dried tomatoes, salt and pepper. When cooked, I
sprinkled the lot with raspberry vinegar. Mmmm, good!
Converted at last,
Beth

Kale & Garlic Scape Pizza

1 pizza crust
2 tablespoons olive oil
8-10 Kale leaves - washed, ribs removed, chopped
4 garlic scapes - cut into 1" pieces
½ cup (or to taste) Gorgonzola cheese crumbled
1 cup (or so)Pizza sauce - enough to spread thinly across one large pizza
½ lb Mozzarella cheese, grated

Heat olive oil. Add garlic scapes and saute until tender - about 5 minutes. Add chopped kale and stir. Cook for 1-2 minutes. Spread pizza sauce over crust. Spread kale/scape mixture on top of the sauce. Sprinkle grated cheese over the kale and crumble the Gorgonzola cheese on top. Bake at 425 for 10 minutes or until cheese is melted and lightly browned.

Risotto with Greens
No greens will be wasted! If you are not sure how to use your greens, make this for dinner! Double the recipe!

1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (spinach, collards, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional

Sauté onion in olive oil in a small stock pan. Add risotto and sauté until golden. Add greens and garlic; sauté until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.

Scalloped Potatoes with Kale
This is a great dish. Kim Laudert shared this recipe of Dayna Anderson’s with us several years ago. Beth Franzen brought is out last Tuesday. It may even make a kale lover out of you!

Preheat the oven to 425 degrees. Butter a 10x10x2 inch pan.

1 pound kale, rinsed and cooked about 7 minutes in ½ cup water until wilter, then drained, cooled, and chopped.

5 medium to large potatoes, thinly sliced
2 cloves garlic, minced (can use more)
1-1/2 cups grated gruyere cheese

6 tablespoons butter, divided, and cut into bits
salt and pepper to taste
1-1/4 cup milk (or cream)

Layer half the potatoes in the prepared pan. Top with the kale, garlic, ½ the cheese, butter and salt and pepper. Top with the remaining potatoes, cheese, butter and more salt and pepper. Pour the milk over all. Bake 50 minutes or until tender when pierced with a fork.

 Wilted Greens with Ricotta Salata
sent along by Mary Mitchell

2 bunches Swiss chard, or kale or one bunch each
(I’m thinking you could use spinach here as well but you might want to add the spinach half-way through the cooking since it cooks faster than the kale.)
3 tbsp olive oil
1 large yellow onion, peeled and thinly sliced.
4 garlic cloves, minced (scapes would be great)
1/2 cup chicken broth
2 tbsp soy sauce
1/4 tsp freshly ground black pepper
3 ounces ricotta salata cheese or feta can be used.
 
Wash the greens, but do not dry.  Trim the large stems and coarsely chop.  Set aside.
Warm 3 tbsp of olive oil in a large, heavy pot over medium-high heat.  Add the onions and saute for 4 minutes.  Add the garlic and saute for 4 minutes longer.  Add the greens, chicken broth, soy sauce, and pepper.  Cook, stirring often, until the greens have wilted and become tender about 7-10 minutes. 
 Transfer the cooked greens to a serving plate and crumble the ricotta salata or feta cheese over the top.