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Raw Kale Salad with Gouda, Pear,
and Walnuts
Ingredients
Serves 4
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1/2 cup walnuts, coarsely chopped
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1 tablespoon sherry vinegar
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1 tablespoon extra-virgin olive oil
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Coarse salt and ground pepper
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1 bunch kale (about 1
1/4 pounds), tough stems removed and leaves torn into bite-size pieces
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2 1/2 ounces goat's milk gouda, cut into
1/2-by-1/4-inch pieces
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6 chives cut into 1-inch lengths
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1 Anjou pear, halved, cored,
and very thinly sliced crosswise
Directions
1. Preheat
oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until
golden brown, tossing once during baking, 8 to 10 minutes.
2. In
a medium bowl, whisk together vinegar and oil; season with salt and pepper.
Add in kale, cheese, chives, walnuts, and pear. Toss to combine.
KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
Hands-on time: 25 minutes
Time to table: 25 minutes
Makes 4 cups, easily adapted for less
DRESSING
1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped
1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a
Benriner
2 apples, peeled, grated to cut into batons (try to keep equivalent volumes
of kohlrabi:apple)
Whisk cream into light pillows - this takes a minute or so, no need to get
out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple.
Serve immediately.
Sauteed Kohlrabi
2 Good sized kohlrabi; peeled - trimmed of leaves
1 tsp Salt
1 med Onion; peeled and diced
4 tbsp Sweet butter
1 tbsp Chopped fresh marjoram or
1 tbsp Chopped fresh basil
Grate the kohlrabi in a food processor or by hand. Sprinkle
with salt and allow to sit
in a colander for 30 minutes. Squeeze water out.
Melt butter in a saute pan. Brown onions and stir in
kohlrabi. Turn heat to low,
cover and simmer for 10 minutes. Uncover and turn up the
heat to medium. Cook
another 2 minutes. Add fresh herbs
Garlicky
Kale Crostini
Ingredients
Serves 4
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1 small baguette, cut crosswise into 1/4-inch-thick slices
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4 large cloves garlic
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1 large head kale, stems removed, leaves torn or coarsely
chopped
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Extra-virgin olive oil
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Coarse salt
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Pinch of crushed red pepper flakes
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Splash of red-wine vinegar
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Freshly ground pepper
Directions
1. Preheat
oven to 350 degrees.
2. Place
bread on a large baking sheet. Transfer to oven until lightly toasted, about
10 minutes. Remove from oven and rub cut sides of bread with 1 clove garlic;
set aside.
3. Chop
remaining 3 cloves garlic; set aside. Wash and drain kale; do not dry. Heat 2
tablespoons olive oil in a large skillet over high heat. Add kale and cook,
stirring to coat with oil; season with salt. Cover and reduce heat to medium,
cook, stirring occasionally, until tender, 4 to 5 minutes. If leaves begin to
scorch, add a splash of water to skillet.
4. Transfer
kale to one side of skillet and add 1 tablespoon olive oil to bare side of
skillet; add reserved chopped garlic and the red pepper flakes. When garlic
is fragrant, stir to combine with kale.
5. Remove
skillet from heat and add vinegar; stir to combine. Season with salt and
pepper; serve on toasted bread slices warm or at room temperature.
Sweet Potato with Kale and Ricotta
Ingredients
Serves 4
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4 medium sweet potatoes (8 to 10 ounces each), pricked all
over with a fork
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2 tablespoons olive oil
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2 garlic cloves, thinly sliced crosswise
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1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves
torn into large pieces and washed with water left clinging
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Coarse salt and ground pepper
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1 to 2 tablespoons balsamic vinegar
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1/2 teaspoon red-pepper flakes
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1 cup part-skim ricotta cheese
Directions
1. Preheat
oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1
tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45
minutes to 1 hour.
2. Meanwhile,
in a large skillet, heat remaining oil over medium-high. Add garlic; cook
until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a
paper towel to drain.
3. Add
as much kale as will fit in the skillet; season with salt and pepper.
Continue to add kale as the leaves cook down. Cook, tossing frequently until
tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.
4. Open
each potato; add salt and pepper. Top with ricotta, kale, and garlic.
Chard Quiche
Ingredients
Serves 6
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3/4 cup all-purpose flour (spooned and leveled)
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3/4 cup toasted wheat germ
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Coarse salt and ground pepper
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4 tablespoons olive oil
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1 pound Swiss chard (1 large bunch), leaves chopped, stems
minced
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1/2 medium onion, minced
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1/2 cup grated Gruyere cheese (2 ounces)
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4 large eggs
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1 cup whole milk
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1 pinch ground nutmeg
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1 pinch ground mustard powder
Directions
1. Preheat
oven to 350 degrees. In a medium bowl, whisk together flour, wheat germ, and
1/4 teaspoon salt. Set aside. In a medium skillet, heat 3 tablespoons oil
over medium. Add half the chard to skillet, season with salt and pepper, and
cook until chard wilts and releases liquid. Wipe skillet, set aside.
2. Add
cooked chard to flour mixture and mix with fork to incorporate. Transfer to a
9-inch pie plate; firmly press mixture into bottom and up the side of pan.
Bake until golden and firm, about 25 minutes. Cool.
3. In
reserved skillet, heat remaining tablespoon oil over medium. Add onion and
cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining
chard to skillet, season with salt and pepper, and cook until wilted, 2 to 3
minutes.
4. Transfer
chard mixture to a colander. Press firmly with the back of a spoon to squeeze
out as much liquid as possible. Top prepared crust with chard mixture and
cheese; place on rimmed baking sheet.
5. In
a medium bowl, whisk together eggs, milk, nutmeg, mustard powder, 1/2
teaspoon salt, and 1/8 teaspoon pepper. Pour custard over chard mixture. Bake
until custard is set, 40 to 45 minutes. Let stand 15 minutes before serving.
Swiss
Chard with Garbanzo Beans and Fresh Tomatoes
Ingredients
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2 tablespoons olive oil
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1 shallot, chopped
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2 green onions, chopped
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1/2 cup garbanzo beans, drained
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salt and pepper to taste
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1 bunch red Swiss chard, rinsed and chopped
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1 tomato, sliced
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1/2 lemon, juiced
Directions
1.
Heat olive oil in a
large skillet. Stir in shallot and green onions; cook and stir for 3 to 5
minutes, or until soft and fragrant. Stir in garbanzo beans, and season with
salt and pepper; heat through. Place chard in pan, and cook until wilted. Add
tomato slices, squeeze lemon juice over greens, and heat through. Plate, and
season with salt and pepper to taste.
Lettuce
with Hot Bacon Dressing
Ingredients
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1 egg
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6 slices bacon
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1/2 cup sliced onion
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1/4 cup white wine vinegar
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1/4 cup water
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4 teaspoons white sugar
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1/2 teaspoon salt
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8 cups leaf lettuce - rinsed, dried and torn into bite-size
pieces
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8 radishes, thinly sliced
Directions
1.
Place egg in a
saucepan and cover with cold water. Bring water to a boil; cover, remove from
heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot
water, cool, peel and chop.
2.
Place bacon in a
large, deep skillet. Cook over medium high heat until evenly brown. Drain,
crumble and set aside. Reserve excess grease.
3.
Add onions to
skillet with reserved grease and cook until tender. Add bacon, vinegar,
water, sugar and salt. Stir and bring to boil.
4.
Place lettuce in a
large bowl. Pour hot dressing over and toss well. Garnish with egg and
radishes.
Sweet Potato-Ginger Spoon Bread
Ingredients
Serves 8
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Butter, for baking dish
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1/2 cup yellow cornmeal, plus more for pan
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2 small sweet potatoes (12 ounces), peeled and cut into 1-inch
pieces
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1 1/2 cups low-fat milk (1%)
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2 large eggs, separated, plus 2 large egg whites
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2 tablespoons light-brown sugar
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1 tablespoon unsulfured molasses
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1 tablespoon grated, peeled fresh ginger
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1 teaspoon salt
Directions
1. Preheat
oven to 350 degrees. Butter a 2-quart baking dish and dust with cornmeal.
Steam sweet potatoes until tender, about 15 minutes. Remove from heat and
mash until very smooth; let cool slightly.
2. Meanwhile,
in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin
stream. Cook, whisking constantly until just thickened, 1 to 3 minutes;
remove from heat and let cool slightly.
3. In
a large bowl, stir together mashed potatoes, cornmeal mixture, egg yolks,
sugar, molasses, ginger, and salt. Whisk the egg whites until stiff peaks
form. Stir in half of egg whites into cornmeal mixture. Very gently fold in
remaining egg whites.
4. Spoon
mixture into prepared baking dish, place on a baking sheet and bake until
puffed and set, 35 to 40 minutes.
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