Pasta with Braised Kale

Published on March 9, 2010 in Recipes. 0 Comments

Pasta with Braised Kale (adapted from bon appetit magazine, Oct 2009)
1 pound kale (about two bags from our fridge)
3 TBSP olive oil, divided
1-2 leeks
8 large garlic cloves, thinly sliced
1/2 pound pasta
2 teaspoons lemon juice
Finely grated parmesan cheese

Rinse kale and remove large center ribs and any tough stems.  Cut into 1/2 inch slices.  Clean leeks by slicing lengthwise and running under water being sure to rinse each layer.   Chop leeks into 1/2 inch sections and cook in heavy, large pot with garlic and 2 TBSP oil, stirring occasionally, about 6 min.  Add kale and remaining 1 TBSP oil and toss until wilted, about 3 minutes.  Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry.

Meanwhile, cook pasta till still firm to bite.  Drain, reserving 1/4 cup cooking liquid.  Add cooked pasta to kale mixture in pot.  Add lemon juice and 2 TBSP reserved cooking liquid; toss to combine, adding more liquid if dry.  Sprinkle pasta with grated parmesan cheese and serve.

Leek Quiche

Published on March 2, 2010 in Recipes. 0 Comments

Leek Quiche (adapted from Moosewood)

Make your favorite pie shell. Here is ours.

Ingredients:

Cheese (Karen Biondo’s goat, Burton Hill Feta, Gruyere, or Cheddar are all great)

Butter or Olive oil
Leeks (1 pound or more)
garlic (2-3 cloves)
Eggs (4-8)
3/4-1 cup milk (cow, goat, or coconut)
salt (to taste)
flour (3T, optional)
mustard (dry or prepared)
dried tomatoes (optional)

Make the pie crust and spread some cheese in the bottom of it.  Saute Leeks in olive oil or butter (the more the better) with garlic, and put it on top of the cheese.  You can do enough to fill the whole pie shell, or less.

Mix eggs with milk, salt, mustard and flour.  We have also made this without any milk at all and loved it.  Pour this mix over the leeks.  Spread dried tomatoes on top of that if you’d like.  Bake 40-45 minutes at 375 degrees

Ginger Kale

Published on February 24, 2010 in Recipes. 0 Comments

Ginger Kale
2 bags of our kale leaves (almost 1 #)
2-4 leeks
1 TBSP minced garlic
1 TBSP grated ginger
2 TBSP olive or sesame oil
hot pepper sesame oil (optional)
Ume plum vinegar (optional)

Slice leeks lengthwise and wash thoroughly. Then chop into 1/2 inch pieces. Rinse kale and remove any tough stems, and chop coarsely.

Saute leeks, garlic and ginger in the oil at high heat until leeks are soft, then add kale. Cover, and cook for a few minutes, stirring occasionally. Kale cooks down a lot so you need to fill the pan pretty full to get 2-4 servings. Cook kale to the just wilted state

Season with the hot pepper oil and Ume plum vinegar to taste.

Eat immediately with your favorite eggs!