Wednesday, October 5, 2016

Veggie of the month: Kale

A few facts about Kale :
  • Kale, cabbage, cauliflower, broccoli and Brussels sprouts are all the same species of plant!  
  • They have become so different due to thousands of years of human cultivation 
  • Popular for its hardiness and resistance to frost 
  • Had an unexpected rise in popularity within the last decade 
  • Now referred to as a “superfood” 

The recipe: Creamy Kale Gratin 
Serves 4, takes 25 minutes 

A “gratin” is a dish of French origin in which an ingredient is topped with a browned crust 

2 tablespoons olive oil 
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups) 
1 shallot, sliced 
salt and black pepper 
ounces cream cheese 
2 tablespoons sour cream 
1 cup bread crumbs 
1 tablespoon unsalted butter, cut up 

  1. Heat oven to 375° F. Heat the oil in a large skillet over medium heat. Add the kale and shallot, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook until tender, 8 to 10 minutes. Toss occasionally. 
  1. Mix in the cream cheese and sour cream. Transfer to a shallow baking dish, top with the bread crumbs and butter, and bake in oven until golden, 5 to 7 minutes. 

Alternate Kale Recipe: Kale and Lentils with Tahini Sauce 
Serves 4, takes 30 minutes total 

tablespoons tahini (sesame paste) - (popular seasoning for hummus) 
tablespoons fresh lemon juice 
tablespoons olive oil 
salt and black pepper 
medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups) 
15-ounce can lentils, rinsed 

  1. Whisk together the tahini, lemon juice, oil, 2 tablespoons water, ¾ teaspoon salt, and ¼ teaspoon pepper.  
  1. In a large skillet over medium heat, cook the kale and ¼ cup water, covered, tossing occasionally, until tender, 6 to 8 minutes. Drain the kale and fold in the lentils. Serve with the tahini sauce.