Red Goose GardensBaked Kale Crisps
From SteamyKitchen.com
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Crispy Quinoa and Kale
1 bunch of kale, thick bottom part of the stem removed
1 cup uncooked quinoa
2 teaspoons cumin
1 teaspoon cinnamon
2 cloves of garlic, finely chopped
2 eggs, whisked
9 tablespoons of olive oil
1/2 - 1 cup of grated cheese
1. Bring 3 cups of water to a boil. Add kale leaves and boil for 3 minutes. Keep the water boiling on the stove but remove the kale and chop it into thin strips.
2. Add the quinoa to the boiling water. Turn the heat down to low and simmer the quinoa with a lid for 15 minutes, or until the liquid is absorbed and the quinoa is soft but chewy. Each grain will look like it has popped open.
3. Mix the kale, cumin, cinnamon, garlic and eggs in with the quinoa.
4. Heat 3 tablespoons of olive oil in a skillet over high heat. When the oil is sizzling, add 1/3 of the quinoa mixture and smooth it out evenly in the skillet. Let it cook for 3 minutes without stirring so the bottom becomes brown and crispy. Stir once then sauté for another 3-5 minutes. Remove from the pan.
5. Heat another 3 tablespoons of oil in the skillet until sizzling. Add half of the remaining quinoa mixture and again let it cook for 3 minutes without stirring so the bottom becomes brown and crispy. Stir once then sauté for another 3-5 minutes. Repeat this whole process with the last batch of quinoa. (Cooking the quinoa in three small batches helps the quinoa to brown and become crispy).
6. Combine the cooked quinoa in one bowl and grate cheese on top. Serve warm or at room temperature.
Kale and Roast Winter Vegetable Soup
From Simplyrecipes.com
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
15 oz of Great Northern white beans, drained
1. Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.
2. Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Giant Crusty and Creamy White Beans with Greens
Adapted from Super Natural Cooking by Heidi Swanson
½ pound medium or large dried white beans, cooked
3 tablespoons olive oil or clarified butter
Fine grained sea salt
1 onion, coarsely chopped
4 cloves garlic, chopped
1 bunch kale, washed and roughly chopped, or 1 bunch kale, cut into wide ribbons
Fresh ground black pepper
Extra virgin olive oil for drizzling
Freshly grated parmesan for topping
1. Drain the beans, then heat the oil or butter over med-high heat in the widest skillet available.
2. Add the beans to the hot pan in a single layer. If you don’t have a big enough skillet, just do the sauté stop in two batches or save the extra beans for another use. Stir to coat the beans with the oil/butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside.
3. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens.
4. Stir in the greens and cook until just beginning to wilt. Remove from the heat and season to taste with a generous dose of salt and pepper.
5. Drizzle with a bit of top-quality extra virgin olive oil, and sprinkle with freshly grated parmesan.
