All posts tagged: lacinato kale

Lacinato Kale

Kale has more nutrients per calorie than almost any other food. And this leafy green vegetable grows even in winter when the frost makes it turn sweeter. The lacinato kale we have in produce right now makes a great addition to soups and pasta. The rib of lacinato kale is edible but if you just want leaves to wilt in a soup, the rib is easy to remove. Either use a knife to trace it or fold the leaves toward the center to make a crease and then just pull the rib out.

White Bean Soup with Ground Turkey and Kale

Ingredients

2 tablespoons olive oil
1 pound ground turkey
1 onion (chopped)
2 cloves garlic (chopped)
1 pinch red pepper flakes
4 cups chicken stock
1 (15 ounce) can cannellini beans
1 teaspoon oregano
1 bay leaf
1 bunch lacinato kale (chopped)
salt and pepper to taste

Directions

1. Heat 1 tablespoon of oil in a pan.
2. Add the ground turkey meat and cook until it loses its pink. Transfer turkey to separate bowl and set aside.
3. Heat 1 tablespoon of oil in the same pan, add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and red chili pepper flakes and saute for another minute.
5. Add the ground turkey, stock, beans, oregano, and bay leaf and simmer for 20 minutes.
6. Add the lacinato kale and simmer until it wilts.
7. Retrieve bay leaf, salt and pepper to taste and serve!

Thanks to Closet Cooking’s Spinach, White Bean and Turkey Sausage Soup Recipe for inspiration.

Greene GrapeLacinato Kale
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Gorgeous Greens

We’ve got beautiful red and lacinato kale, rainbow chard and collard greens (pictured) from Pennslyvania farms in the produce case this weekend.

When we think kale, we think caldo verde, the portugese soup with potatoes and sausage. But with the summer heat, you might prefer a kale and ricotta salad like the one below, adapted from the Manhattan restaurant, Lupa.

Ingredients

1 small bunch (about 1/2 pound) Lacinato kale
1 tablespoons fresh lemon juice (about 1/2 lemon)
1 tablespoon minced shallot
pinch salt
pinch black pepper
2 1/4 tablespoons extra-virgin olive oil
1 oz coarsely grated ricotta salata (1/2 cup) – this is salted and pressed ricotta; it comes in wedges in the cheese section. You could substitute feta for a similar taste.

Directions

Working in batches, cut kale crosswise into very thin slices (or, just tear the leaves off the center rib into bite-sized pieces.)

Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.

Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.

Makes 2 generous or 4 small servings.

Recipe via eggsonsunday

Greene GrapeGorgeous Greens
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