Potatoes and Grilled Kale

rainbow lacinato kale raab

What’s that — you’ve never grilled kale before? Now’s your chance!

5 tablespoons olive oil, divided
2 pounds small potatoes
Salt
1 pound shallots, unpeeled
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup cornichons (tiny pickles), chopped
2 tablespoons drained capers
1 bunch kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with stems

Prepare a grill for medium-high heat and lightly oil grate.

Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.

Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.

Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.

Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.

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Tuscan Kale Salad

Lacinato kale4-6 cups lacinato (Tuscan) kale, midribs removed, thinly sliced, and loosely packed
Juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
Salt & pepper, to taste
Hot red pepper flakes to taste
2/3 cup grated Pecorino Toscano (or Asiago, Parmesan, or Romano) cheese
1/2 cup freshly made bread crumbs from lightly toasted bread

Whisk together lemon juice, olive oil, garlic, salt, pepper, hot red pepper flakes. Pour over kale in serving bowl and toss well. Add two-thirds of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Recipe from www.drweil.com.

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Sausage Bean Pasta Ragout

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 pound Nash’s ground pork sausage
2 14-ounce cans diced tomatoes in juice
6 cups chicken or vegetable broth
2 cups cooked beans (kidney, pinto, black)
4 teaspoons dried basil, or 1 cup fresh
3 teaspoons oregano
Crushed red pepper, to taste
1/2 cup macaroni
2 cups fresh greens (kale/chard/spinach/arugula/cabbage)
1/3 cup grated romano cheese
Salt and pepper to taste
Optional: grated beets, carrot, and turnips

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add sausage and sauté until brown, breaking up meat with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, basil, oregano, and dried crushed red pepper. (Optional: add grated beets, carrot, and turnips too!) Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add greens and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and more fresh basil, if you have some. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

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Triticale and Squash Risotto

winter squash: delicata, sweet meat, sugar pie pumpkin, lower salmon river

Which squash is your favorite in triticale risotto? Let us know in the comments below!

2 cups triticale berries, soaked for at least 8 hours and drained thoroughly
1 tablespoon butter, melted
1 medium butternut, acorn or delicata squash, peeled, seeded and diced
2 x 14-1/2-ounce cans chicken broth
1/4 cup water
1 tablespoon olive oil
1 1/2 cups chopped onions
1 tablespoon finely chopped garlic
1/2 cup white wine
3/4 pound winter greens (kale, chard, collards), trimmed and leaves chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon freshly ground nutmeg
1/3 cup freshly grated parmesan cheese

Heat oven to 425 degrees F. Cover triticale with fresh water and boil for 20 minutes. Drizzle melted butter over squash on a jelly roll pan; toss. Bake 25-35 minutes or until tender and browned. Bring broth and water to a simmer in a saucepan. Heat oil over medium-high heat in a large pot; add onions and cook 4-6 minutes or until tender and lightly browned. Add garlic and cook 1 minute. Add wine and cook 1 minute more. Stir in drained triticale and cook until wine is absorbed. Reduce heat to medium and gradually add broth mixture half a cup at a time, stirring, until liquid is absorbed and triticale is tender, 12-17 minutes. Stir in the squash, greens, thyme, salt, pepper and nutmeg; cook, stirring, 4-5 minutes or until greens are tender. Stir in grated parmesan. Serve immediately. Makes 6 servings.

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Golden Rutabaga Sunset

turnips...or rutabagas

Here on the farm, we lovingly call them “rooterbabies.”

Yield: 5 to 6 servings

1 large rutabaga, coarsely shredded
1 medium yam, coarsely shredded
1 medium onion, sliced vertically into half moons
1 large leaf kale, rib discarded, chopped into bite size pieces
1/2 cup water
1/2 cup raisins
Pinch of cayenne, salt and pepper
2 tablespoons chopped green onions for garnish
1 sprig fresh herbs (parsley, cilantro, basil) for garnish

Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to an attractive serving bowl or platter and garnish with the green onions and herbs.

Recipe adapted from VegParadise.com.

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Nash’s Kale Slaw

Nash's red kale, bunched

Want some color in your cole slaw? Try kale slaw instead!

1 bunch Nash’s red kale, shredded
2 carrots, shredded
1 small red or walla walla onion, minced
2/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon fresh lime juice
1 teaspoon maple syrup
1 pinch salt
1 pinch ground black pepper

Stir together the kale, carrots, and onion in a very large bowl; set aside. Whisk together the olive oil, vinegar, lime juice, maple syrup, salt, and pepper. Pour the dressing over the vegetables, and stir thoroughly, making sure to coat the vegetables very well. Chill in the refrigerator for two hours before serving.

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Holiday Kale Salad

green curly kale

Kale only gets sweeter during the winter. Kale plants produce sugars as antifreeze, making this salad sweet as well as colorful and nutritious.

1/2 cup lemon juice
1 tablespoon vegetable oil
1 tablespoon olive oil
1 teaspoon organic sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bunch kale, cut into small bite-size pieces
1 large or 4 small tomato(s), diced
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries

Whisk lemon juice, oils, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.

Prefer a wilted kale salad? Bring the dressing ingredients to just shy of boiling in a sauce pan. Remove from heat. Stir in the kale bits and let cool. Add the other ingredients, toss, and serve.

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Butternut Squash and Kale

red kale

Which kale do you think would work best in this autumnal recipe? Nash’s red kale, perhaps?

1/2 whole butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
Black pepper to taste
1/4 teaspoon chili powder (more to taste)
1 bunch kale, leaves torn, stalks discarded

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook for 3 to 4 minutes. Add the cooked squash and gently toss together.

Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

We thank The Pioneer Woman for this tasty recipe.

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Aquacotta-Tuscan Peasant Soup

4 cups onions, sliced 1/3 inch thick
1/4 cup olive oil
Salt
3 cups celery, chopped fine, including leaves
3 cups savoy or green cabbage
2 cups lacinato kale, sliced fine
1 cup firm tomatoes, peeled and seeds removed
8 leaves basil
Broth, vegetable or chicken
1/3 cup dried Nash’s kidney beans, soaked, cooked and drained
12 slices day old bread
1/3 cup Parmigiano-Reggiano cheese
6 eggs

Place onion, salt, and olive oil in a pan and cook until onion wilts. Add celery, cabbage, and kale, and stir. Add tomatoes, basil, and broth until all veggies are covered by 2 inches, and simmer 2-3 hours. Add beans and pepper to taste.

Toast bread and soft-cook the eggs. Don’t overcook because you want the yolk runny. Place a piece of toasted bread in bottom of soup bowl, ladle the soup on top, sprinkle with some cheese, and top with an egg.

From Essentials of Classic Italian Cooking by Marcella Hazen.

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