418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Tasty Recipes for Kale
Storing Kale Tips
Freezing: Chop the greens first, then soak them in a tub of water to remove any dirt. After that, scoop them out (leaving any dirt at the bottom) and drop them into boiling salted water until just wilted, 1 to 2 minutes. Strain and drop into cold water to stop the cooking, then squeeze out excess water (or just let it drain), then put in batches into small ziploc bags, squeeze out extra air, and freeze. In winter, simply remove from bags and drop into soups, tomato sauces or anyway you'd like to.
How to Store: Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, which is usually in the back.
are health promoting plant compounds found in vegetables such as
broccoli, spinach, and most of all, kale. The latest research shows
that, of all the vegetables, kale has the highest concentrations of
phytonutrients, especially the carotenoid phytonutrients, lutein and
zeaxanthin. At the University of New Hampshire (UNH), two professors
from two different disciplines are working together to find out what
these nutrients mean to our fight against macular degeneration and
cataracts. Kale also contains other phytonutrients like
sulfur-containing compounds called glucosinolates. These glucosinolates
have been found to raise levels of certain cancer-fighting enzymes in
our bodies. Kale
provides an excellent source of vitamins B6 and C, carotenes, and
manganese. Kale is also a very good source of vitamins B1, B2, and E,
fiber, iron, copper, and calcium. Kale has almost three times as much
calcium as phosphorus. This is a beneficial ratio because high
phosphorus consumption has been linked to osteoporosis since it reduces
the utilization and promotes the excretion of calcium. Kale and
collard greens exhibit the same anticancer properties as other members
of the cabbage family.
Rubbing mixture: mix thoroughly 1 tbls. olive oil and 2 tbls. balsamic vinegar and cracked pepper to taste
Rinse Kale and towel dry. Cut off the stems. Choose nice leaves, cut off bad spots. Lay leaves flat on cookie sheet. Rub the mixture on both sides of leaves. Sprinkle with sea salt. I like to turn the leaves at least once while baking. Bake at 250 degrees. Bake in oven for 8 minutes or until crispy brown. Let cool and store in Ziploc bags in a cool dry dark place.
Pamela - Rose Creek Farms
Serves Four - this is one of my favorites
1 qt. Kale, rinsed and chopped with coarser stems removed
1 qt. gourmet lettuce (use any of your favorite types of lettuce)
1 qt. Chopped Swiss Chard or Spinach
1 large tomato
1 medium chopped onion
1 clove fresh crushed garlic
2 tablespoon raw sunflower seeds
1 tablespoon ground flax seed
4 tablespoons of Balsamic Vinegar
2 tablespoons of Olive Oil
1/4 to 1/2 teaspoon of cracked Black Pepper
Mix chopped kale, chopped lettuce, and chopped chard or spinach. In a small bowl add the crushed clove of garlic, pepper, flax seed, sunflower seeds, chopped onion, diced tomato, vinegar and olive oil. Mix thoroughly. Pour over greens and mix. Let sit in refrigerator for twenty minutes before serving.
Pamela - Rose Creek Farms
2 qts. Kale, rinsed and chopped with coarser stems removed
1 tablespoon sesame seeds
A pinch cayenne powder
Juice of one tangerine
Toast sesame seeds in a skillet. When seeds start dancing around in the pan and/or begin to change color, add the chopped kale. Unless the kale has quite a bit of water still clinging to the leaves, ad a dash of water. Sprinkle the cayenne over the top and cover. Cook at moderate heat for 5-7 minutes or until kale is wilted. Empty the contents of the skillet into a serving bowl and drizzle tangerine juice over the top.
Barley and Kale Gratin
⅔ cup pearl barley
½ teaspoon salt
1 large bunch of kale, stems removed
2 tablespoons butter
3 tablespoons flour
1 ½ cup milk
¼ teaspoon allspice
¼ teaspoon grated nutmeg
Salt and pepper to taste
½ cup grated cheese (sharp cheddar or Asiago)
In a saucepan add the barley to 1 qt. boiling water along with ½ teaspoon salt, and simmer uncovered until tender, about 30 minutes. Drain.
While the barley is cooking, cook the kale in a skillet of boiling salted water until tender, 5 minutes. Drain, reserving ¼ cup of cooking liquid. Puree the kale and its cooking liquid until smooth.
Melt the butter in a small saucepan, whisk the flour and then whisk in the milk. Cook, stirring constantly over medium heat until thick. Season with allspice, nutmeg, salt and pepper.
Combine all ingredients (barley, pureed kale, sauce and cheese) and check for seasoning. Transfer to a lightly buttered baking dish or ramekins. Bake at 375 degrees until lightly browned on top, 30 minutes.
Recipe Note: Use variations such as collards instead of kale, add cherry tomato halves and sweet onion, and use oregano and garlic instead of nutmeg and allspice in the sauce. From David Van Eeckhot of Hog's Back Farm in Arkansaw, Wisconsin.
One United Harvest
Kale Potato Soup
1 large onion
1 clove garlic
2 big potatoes, cubed
1 bunch kale
5 cups stock
pepper to taste.
Sauté onions and garlic, add cubed potatoes and 2 cups of water and simmer till soft. Puree half of the potatoes with the remaining water and combine everything together adding the kale etc., and heat gently. A satisfying soup on a chilly night!
Portuguese Kale Soup
2 cups cooked kidney beans (1 can)
2 cups cooked chick peas
3 cups chopped tomatoes
garlic to taste
1 large potato chopped small
4 cups kale, packed and roughly chopped
1 tsp basil
1 tsp oregano
2 cups thinly sliced chorizo (Portuguese sausage) or kielbasa
salt and pepper to taste
Mix all ingredients, add water, vegetable or
beef stock to 2" above ingredients. Simmer 45 min.