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KALE
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Greens Adobo (from Katie Z.)
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1/4c. peanut or safflower oil
2 cloves garlic
2 1/2c. kale stems removed and leaves chopped
3c. spinach
1 TBS vinegar
2 TBS soy sauce
Freshly ground pepper to taste
Heat the oil over high heat in a wok until very hot. Add the garlic and cook until golden but not blackened. Remove the garlic with a slotted spoon and set aside. Quickly cook the kale in the hot oil until wilted but still a vivid green. Turn off the heat. Place the spinach on top of the kale and allow it to wilt. Stir once or twice to prevent the kale from scorching on the hot wok. In a cup, combine the vinegar, soy sauce, pepper and the reserved garlic cloves. Pour the vinegar mixture over the greens, toss and serve.
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Cranberry Beans and Kale
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This was a popular recipe in last winters's CSA
(adapted from Barb Beck)
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes - adjust to your tastes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin (a little better if freshly toasted and ground)
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish - optional
Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer another 15 minutes. Garnish with chopped green onions and/or fresh cilantro.
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