Kale

Spaghetti with Kale Pesto

Spaghetti+with+Kale+Peso.jpg

Makes 6 first course servings or 4 main course servings. 

If you are fond of pesto made with basil, you may want to try this recipe for a change; it is definitely nutritious.

INGREDIENTS:

  • 1 bunch kale, ½ pound

  • 2 cloves garlic

  • 2 tablespoons walnuts

  • Lemon zest from 1 lemon

  • ½ cup extra-virgin olive oil

  • 2 tablespoons lemon juice, approximately

  • Kosher salt

  • Freshly ground black pepper

  • ¼ cup grated imported Parmesan cheese, optional  

  • 1 pound imported spaghetti

PREPARATION:

  1. Remove kale stems and ribs. Cut the rest into large pieces and place in a food processor with the garlic, walnuts, lemon zest, 1 teaspoon salt and pepper. Through the feed tube slowly pour the olive oil and the lemon juice. Process until smooth.

  2. Transfer to a bowl. 

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti.

  4. Boil briskly, uncovered, for 8-10 minutes. The spaghetti should be al dente. Drain well and add to the bowl with the kale pesto.

  5. Season to taste with lemon juice, salt and pepper. Toss with Parmesan cheese, if you like.  

  6. Before serving adjust the seasoning.

 

Whole Wheat Spaghetti with Baby Kale

Whole Wheat Spaghetti with Baby Kale.jpg

Makes 6 first course servings.

Makes 4 main course servings.

A more complicated version of this dish appeared on my website in 2015. With the availability of baby kale, which comes prewashed, I was able to make this dish quicker and tastier.

I find it good both warm and at room temperature.

INGREDIENTS:

  • ¼ cup extra-virgin olive oil

  • 5 scallions, including green part, cut into thick slices

  • 4 cloves garlic, finely chopped

  • 5 ounces baby kale

  • 15 Kalamata olives, pitted, cut in half

  • 4 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound whole wheat spaghetti

PREPARATION:

  1. Heat 2 tablespoons oil in a wok. Add the scallions and garlic. Sauté over low to medium heat until the scallions are wilted, about 5 minutes.   

  2. Add the remaining oil and all the kale. Stir over high heat, until kale is just wilted. Add the olives, some of the lemon juice, salt and pepper.  

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti. Boil briskly, uncovered, for 8 -10 minutes. The spaghetti should be al dente. Drain well and add to the wok.  

  4. Combine and season to taste with lemon juice, salt and pepper.

  5. Before serving check the seasoning again.    

 
 

Quinoa and Kale Pancakes

Makes 12 pancakes, 4 servings.

These pancakes are very nutritious and fun to make. They are also quite tasty at room temperature. I especially like to serve them with a creamy yogurt condiment, which can be prepared at any time. 

INGREDIENTS:

  • 1 cup cooked quinoa (recipe follows)

  • 2 large eggs, at room temperature, lightly beaten with a fork

  • 2 cups ricotta (15 ounces) at room temperature,

  • Grated zest of 1 lemon

  • 6 stalks kale, rinsed, dried, stems discarded, finely chopped (See Note)

  • ½ cup loosely packed Italian parsley, finely chopped

  • Kosher salt

  • Freshly ground black pepper

  • 3 tablespoons unsalted butter for sautéing the pancakes

TO MAKE QUINOA:

  • 1 tablespoon unsalted butter

  • ½ teaspoon kosher salt

  • 1 ¼ cups water

  • 1 cup quinoa

YOGURT CONDIMENT INGREDIENTS:

  • 1½ cups (12 ounces) plain Greek yogurt

  • 2 Persian cucumbers

  • 1 garlic clove

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon lemon juice

  • 10 chives snipped with scissors

  • ¼ cup loosely packed mint leaves, finely chopped

PREPARATION:

  1. In a small sauce pan bring butter, salt and water to a boil over high heat.

  2. Sprinkle over quinoa, lower the heat, cover and cook for 15 minutes or until all the water is absorbed. If the grains are still not cooked, add 1 tablespoon hot water and continue cooking. Fluff the grains with a fork. Cool.

TO MAKE THE YOGURT CONDIMENT:

  1. Place yogurt in a bowl.

  2. Rinse the cucumbers, trim the ends and dice finely.

  3. Place the diced cucumbers in a sieve and sprinkle with ¼ teaspoon kosher salt. Let stand for about 20 minutes. To drain, squeeze tightly to get rid of excess juice  (this is important so that the condiment is not watery after a few days). 

  4. Coarsely chop the garlic clove on a cutting board and sprinkle with ½ teaspoon kosher salt. Using a knife blade, crush into a paste.  

  5. Add to the yogurt along with the other ingredients and season to taste with lemon juice, salt and pepper. 

  6. Refrigerate to allow the flavors to blend.

TO MAKE THE PANCAKES:

  1. Place the cooked quinoa, eggs and ricotta in a bowl and mix well.

  2. Add the grated lemon rind, kale and parsley. Season with salt and pepper and combine.   

  3. Heat 1½ tablespoon butter in a large non-stick skillet over medium heat.

  4. Shape ¼ cup mixture into patties, patting the mixture down a bit. Sauté in 3 batches, flattening the patties, for 3-4 minutes on each side or until pancakes are golden.

NOTE:

I chop the kale in a food processor in 3 batches.

 
 

Kale Mushroom Soup

Makes 6-8 servings.

This is a hearty, nutritious, and flavorful winter soup that can almost be a meal in itself.  It also freezes very well. Do not be discouraged by the chopping I do it all in a food processor.

INGREDIENTS:

  • ½ ounce dried porcini mushrooms
  • 1 cup boiling water
  • 4 tablespoons extra- virgin olive oil
  • 1 onion, quartered, finely chopped (See Note)
  • 4 garlic cloves, quartered, finely chopped
  • 1 large carrot, cut into thick slices, finely chopped
  • ¼ pound white mushrooms
  • ¼ pound shiitake mushrooms
  • ¼ pound Portobello mushrooms
  • ¼ cup medium bulgur  
  • 5 ounces baby kale
  • 5 cups vegetable broth
  • Leaves from 6 thyme sprigs 
  • Kosher salt
  • Freshly ground black pepper
  • Truffle oil, for garnish, optional

PREPARATION:

  1. Place porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
  2. Remove reconstituted mushrooms and squeeze dry. Set aside. Strain the mushroom liquid through a fine sieve and set aside. 
  3. Wipe the white mushrooms with a damp paper towel. Trim the ends, quarter and chop finely in a food processor.
  4. Wipe the shiitake mushrooms, discard the stems, quarter and chop finely.
  5. Wipe the Portobello mushroom, cut into eights and chop finely together with the saved porcini mushrooms.
  6. Heat 2 tablespoons of the oil in a large saucepan.
  7. Add onion, garlic, carrot and sauté for a minute. Add the rest of the oil and all of the mushrooms.  Sauté over high heat for a minute.
  8. Add the bulgur, kale, reserved mushroom liquid, vegetable broth and thyme.  Bring to a boil over high heat. Lower the heat and cook covered for 20 minutes. Season to taste with salt and pepper.

NOTE:

I suggest chopping all of the vegetables, in a food processor. I do the onions and garlic together, the carrots separately, and the mushrooms, each variety, separately.