Tag Archives: kale

Kale Berry Smoothie

I used to be afraid of kale. I definitely used to be afraid of the idea of putting greens in drinks. I like green foods, but there is just something about green liquids that make me want to run in the other direction.

It’s a good thing I changed my mind about kale. It’s not just fantastically healthful; it’s extremely versatile. I eat it in everything now, from soups to pasta to simply sauteed for a side dish. And even, yes, in smoothies.

kale berry smoothie

As you can see, these smoothies aren’t green, which helps get my entire family past the weird factor and on their way to drinking up a treat. But don’t be fooled – each smoothie has two cups of raw kale, giving you lots of potassium, calcium, iron, and vitamins A and C. Plus, the sweetness comes from the fruit, not from the added sugar many smoothie businesses sneak in.

A kale berry smoothie a day keeps the doctor away? Well, it couldn’t hurt.

Kale Berry Smoothie
serves 1

1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 tablespoon ground flax seed
2 cups torn raw kale
1 cup cold water

Layer ingredients in a blender and blitz for about 5 minutes, until smooth. Enjoy and conquer the world.

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Spiced Coconut Kale

coconutkale_t

This sounds awesome, right? It’s just as good as it sounds, too. You get sweet flavors of coconut and curry seasoning some greens that are cooked just right – not tough but not soggy.

I riffed off of this recipe, changing it to use kale instead of spinach and modify for other ingredients I had on hand.

UPDATE: I made another batch of this tonight and used lime juice instead of lemon. Heaven! I think I like it better this way. Also, I dare you to make this dish and not sing this song as you cook.

Spiced Coconut Kale (adapted from 101 Cookbooks)

1 small spring onion (or shallot)
1 large clove of garlic
1/4 teaspoon salt
1 tablespoon olive oil
1/4 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
1 bunch of kale, chopped
squeeze of lemon
1 1/2 tablespoons unsweetened coconut flakes, lightly toasted

Place the onion and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.

Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the garlic-shallot paste and all of the kale. Stir until the kale starts wilting and brightens up in color. Cook 2-3 minutes, stirring often, until kale is tender but not mushy. Drizzle with lemon juice and sprinkle with coconut.

Local Box Meal Plan: May 9-13

Have y’all seen Yummly yet? It’s a database that searches all (or at least most) recipes online. You can sort by a ton of factors, including ingredients, tastes (sweet, salty, etc.), food allergies, diets, and so on. It’s the best database of its kind that I’ve come across. Check it out if you get a chance – I came up with most of the recipes in today’s meal plan using that site.

Yellow Beans – Animal Farm
Kale – Green Collar
Carrots – Acadian Family Farm
Red Beets – Massey Farm
Purple Top Turnips – Gundermann Acres
Watermelon Radish- Tecolote Farm
Radicchio – Tecolote Farm
Red Leaf Lettuce – Acadian Family Farm
Spring Onions – Bar W Ranch & Farm
Garlic – Fruitful Hill Farm

 

Portuguese kale-carrot soup–This version calls for soy chorizo, but sub the real thing (the Spanish smoked kind) if you wish.

Sweet and sour beets

Radish and pine nut salad – An easy, but not boring, salad.

Grilled sausage with potatoes and beans – A great grill recipe. Use your yellow beans in place of the green ones.

Grilled radicchio – I posted something similar to this recipe last year, but it bears repeating as a reminder to you. This is one of the most awesome ways to prepare radicchio (and romaine and endive, for that matter). Don’t knock grilled lettuce till you try it.

– Stephanie

Local Box Meal Plan: May 2-6

I hope everyone’s been enjoying the cool weather we’ve had the last few days. I know the cool-weather veggies like lettuce and kale are!

Yellow Onion – Naegelin
Kohlrabi – Tecolote Farm
Curly Kale – Texas Natural
Bok Choy – Texas Daily Harvest
Red Beets – Acadian Family Farm
Spring Onions – Gundermann Acres
Red Radish – Massey
Limes – G&S Groves
Romaine Lettuce – Bar W
Red Leaf Lettuce – Acadian Family Farm

Bok choy stir-fry – It’s the fifth recipe on this page (which includes a ton of other bok choy recipes if you want more options). Use the spring onion tops as the green onions, and add sliced spring onions to the recipe when you add the bok choy.

Beet and kale penne pasta – I bet this is a gorgeous color when it’s finished.

Kohlrabi and radish salad – The recipe calls for daikon radish, but we’ve already learned that any radish tastes awesome roasted, so use the ones you get.

Chicken coconut soup with kale and curry – Love the fresh flavors in this soup.

– Stephanie

Creamy Kale Casserole

I developed this recipe last month in preparation for Thanksgiving.

Yes, you heard me right: Thanksgiving.

I know that Turkey Day is months away, but now is the perfect time to try out new holiday recipes without the pressure of extended family and a big turkey in your kitchen. Plus many of our fall favorite ingredients like kale, potatoes, mushrooms and carrots are also in season during Central Texas’ late spring months, making them cost effective and easy to find this time of year.

This recipe is my mostly-local, from-scratch answer to traditional green bean casserole.  This kale dish has the creamy-salty-crunchy qualities that make green bean casserole great, minus the gelatinous condensed soup, palm-oil soaked onions, and soggy canned beans that make it not so great.

I’m using curly kale here since it’s cheap and in season in Austin in the fall. However, I’ve made this dish successfully with baby spinach, fresh green beans, field peas and chard, too, by reducing the cooking time for the tender veggies and increasing the cooking time and liquid for the field peas. Experiment now with your family’s favorite ingredients so that you’ll have your own version perfected in time for Thanksgiving dinner!

Creamy Kale Casserole (serves 4-6 as a side dish)
4 tablespoons melted butter, divided
1/2 yellow or white onion, minced
1 clove garlic, minced
1 head curly kale, washed and chopped
2 tablespoons white wine, veggie stock or water
4 ounces cream cheese, softened
1/4 cup milk
1/2 teaspoon salt
1 teaspoon black pepper
1/4 cup chopped pecans

Preheat the oven to 350 degrees. In a large pan, saute the onion and garlic in olive oil and 1 tablespoon of butter over medium heat. Once onions are tender, add the chopped kale to the skillet along with the wine. Cover and cook for 7 minutes, until kale is bright green and tender.

Meanwhile, use an electric mixer to cream together the remaining melted butter,  softened cream cheese, milk, salt and pepper.

Once kale is par-cooked, combine it with the cream cheese mixture in a 1.5 quart casserole dish.* Top with chopped pecans and bake in preheated oven for 35 minutes.

*To make this dish ahead of time, follow the recipe up to this point. Store the casserole dish, covered with plastic wrap, in the fridge for up to two days. Bring the creamed kale to room temperature and remove the plastic wrap before adding pecans and baking the dish as directed.

Kale-Arugula Quiche with Smoked Gouda

quiche_t

I served this for Easter brunch today. There’s a lot I like about this quiche, like the smoky gouda complimenting the strong-flavored greens and how easy it was to make. And, like many things I cook, it’s very adaptable. You could use pretty much any combo of greens you happen to have on hand. At the last minute, I remembered that I had some mushrooms in the fridge and threw in some of those, with no ill effects. There are no fancy spices here, just salt and pepper, but the quiche has a lot of flavor thanks to the flavorful ingredients.

Kale-Arugula Quiche with Smoked Gouda

1 refrigerated pie crust, for a 9-inch pie
2 tablespoons extra-virgin olive oil
1 leek, thinly sliced (white parts only)
6 oz kale and arugula mix, coarsely chopped (ribs removed from the kale)
Handful of white mushrooms, sliced (about 7 mushrooms)
1 cup skim milk
3/4 cup (3 ounces) grated smoked Gouda cheese
3/4 teaspoon salt
3 large eggs

Preheat oven to 350°.  Place pie crust into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.

Heat oil in a large skillet over medium-high heat. Add leeks; sauté 5 minutes or until tender. Add greens and mushrooms, sauté 7-8 minutes or until greens have wilted quite a bit and the mushrooms have started to shrink and brown.

Combine milk and remaining ingredients in a bowl; stir well with a whisk. Stir in greens mixture. Pour filling into crust. Bake at 350° for 35 minutes.

– Stephanie

Local Box Meal Plan: April 18-22

Here are some easy recipes that you  can serve at any holiday meals you might host this weekend.

Easter Egg Radish – Animal Farm
Red Beet Bunch – Acadian Family Farm
Kale – Texas Natural
Mushrooms – Kitchen Pride
Scapes – Green Gate Farms
Garlic – Fruitful Hill Farm
Mustard Greens OR Escarole – Tecolote Farm
Spring Mix – My Father’s Farm
Strawberries – Naegelin
Red Leaf Lettuce – Naegelin

Garlic scape and almond pesto – This would be good over fish, or pork, even.

Strawberry and beet tartare – This sounds so interesting! I’m thinking it makes a good spread for water crackers.

Radish tart – A good vegetarian brunch dish.

Fettucine with mustard greens and mushrooms – Escarole will work here if that’s what you get. This recipe makes a lot, so you’ll probably have to halve it because you won’t get enough mushrooms for the whole recipe.

Kale with caramelized onions and garlic – I like the addition of onions to the traditional sauteed kale.

As the lettuce we’re getting is a pretty tender kind (as opposed to tougher varieties like romaine), I’m just going to use it in salads. I’m working on digging up some other ways to use lettuce, but most of the more tender varieties just won’t stand up to cooking.