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kale

Kale Salad with Shallot-Sumac Vinaigrette

TIME: 20 MINUTES, SERVES: 6

This take on kale salad, with the addition of toasted pumpkin seeds and avocado, can be a substantial meal in its own. I like the combination of Lacinato and Curly Green Kale, for a mix of texture and color.

Sumac, the dried, ground fruit from the Sumac plant, has a tangy, citrus flavor. Common in Middle Eastern cuisine, it is delicious in dressings, marinades, salads, and sprinkled over a variety of dishes. The combination of sumac, lemon, shallot, and garlic is addictive—double the dressing and keep it in your fridge for easy salad prep.

INGREDIENTS

2 bunches kale; leaves stripped from stems and finely chopped.
1/4 cup pumpkin seeds, toasted
A large pinch of sea salt
1 avocado, diced
Vinaigrette
1 shallot, minced
1 small garlic clove, minced or grated
1/4 cup lemon juice
1/4 cup sherry vinegar or red wine vinegar
1/2 cup olive oil
1/4 tsp. salt
1/4 tsp. sumac
Fresh ground black pepper, to taste
1 tsp. Dijon mustard

METHOD

  1. Place the shallot, garlic, lemon juice, vinegar, and salt in a small bowl. Let sit for about 10 minutes.

  2. Sprinkle a large pinch of salt over the finely chopped kale. Massage for about 30 seconds, or until slightly softened.

  3. Toast the pumpkin seeds over low heat in a small skillet. Stir gently when they start to sizzle, and remove from heat when they begin to brown.

  4. Whisk the shallot mixture with the olive oil, sumac, black pepper, and Dijon mustard. Taste, and adjust seasonings. If it is too tart, add a bit of honey or jam to mellow out the acidity.

  5. Pour several tbls. of dressing over the kale and massage until coated, or until the kale has softened to your liking.

  6. Top with the diced avocado and toasted pumpkin seeds. Pour a few more tbls. of dressing over to taste, or keep on the side for folks to dress separately. You will have extra dressing—store in the fridge for up to a couple weeks, but let it come to room temperature before using since the oil will solidify. This salad tastes even better the next day, after it has soaked up the vinaigrette.

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Gingery Kale & Mushrooms with Coconut-Fried Eggs

TIME: 30 MINUTES; SERVES: 4

I made this recipe in the Spring from last season’s frozen and thawed tomatoes, but if you make it in the Fall, you have the possibility of sourcing fresh Kneehigh Farm ginger and turmeric as well! I particularly like curly green kale here, but Swiss chard or hardy spinach would be delicious as well. Substitute the coconut-fried eggs for a nice piece of fish and you’ve got a nourishing, simple dinner that’s on the table in 30 minutes.

INGREDIENTS

4 - 5 small heirloom or plum tomatoes, or 1 pint cherry tomatoes, halved
2 tbls. olive oil
4 cloves garlic, slivered
1-inch piece ginger, peeled & minced
1/4-inch piece turmeric, peeled & minced
2 dried hot chili peppers, minced (seeds included) or 1/4 - 1/2 tsp. red chili flakes
2 tbls. coconut oil
1 bunch curly green kale (or other hardy green), chopped
2 cups crimini or shiitake mushrooms, sliced
1 lime, juiced
1 tbls. Nama Shoyu or soy sauce
1 tsp. fish sauce (opt.)
1/4 cup cilantro, chopped
Salt & fresh ground black pepper to taste
Coconut-Fried Eggs
1 tbls. coconut oil
2 tbls. unsweetened, shredded coconut
4 eggs

METHOD

  1. Preheat the oven to 425°F. Place the tomatoes on a baking sheet, toss with 2 tbls. olive oil and salt. Roast for 15 minutes until slightly blistered.

  2. In a large, heavy-bottom pan, heat 2 tbls. coconut oil over medium heat. Add the garlic, ginger, turmeric, red chili flakes, and a dash of salt. Cook for a few minutes until fragrant.

  3. Add the mushrooms and cook until softened.

  4. Add the kale, cover, and cook until softened. If it becomes dry or starts to burn, add a little water. Cook until the greens are almost tender, then add the lime juice, soy sauce, and fish sauce.

  5. Add the roasted tomatoes with their juices and gently stir. Remove from heat and sprinkle cilantro on top.

  6. Coconut-fried eggs: In a separate pan, heat 1 tbls. coconut oil over medium-low heat.

  7. When the oil is hot, sprinkle the shredded coconut into the pan and quickly crack the eggs over it.

  8. Cover with a lid and fry until the whites are cooked through, but the yolk is still slightly runny. The edges should be crisp.

  9. Top each serving of greens with a fried egg and season with salt and pepper to taste.

Mushroom-Gruyere Quiche with Almond Crust

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

This is a variation of our Spring Quiche with Peas & Green Garlic, but isn’t dependent on Spring ingredients. If kale isn’t in season, use Swiss chard or other dark leafy greens. I used crimini mushrooms, but the royal trumpets from Woodland Jewel Mushrooms are my absolute favorite—grab a quart from our farm stand, a dozen pastured eggs, a few seasonal veggies and whip this up in under an hour!

INGREDIENTS

Crust
2 cups almond meal
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water
Quiche 
1 tbls. ghee, butter, or olive oil
1 large shallot, chopped
2 cloves garlic, minced
1 cup mushrooms of choice, wiped clean & sliced
1/2 bunch kale or leafy green, de-stemmed and finely chopped
3 scallions, trimmed; white and green parts chopped into 1/2-inch pieces
A splash sherry vinegar
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
1 cup Gruyere, Parmesan, or sharp cheddar, finely grated
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet, or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and stir to thoroughly combine. Add the water, a little at a time, until the dough holds together.

  4. Press the dough into the prepared pan to evenly cover the bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the shallots, garlic, and mushrooms with a dash of salt, until softened. Add the kale and the sherry vinegar. If it seems too dry, add a tbls. of water or stock (but the moisture from the kale and mushrooms should be sufficient—you don’t want it to become soggy). Remove from heat.

  6. In a mixing bowl, whisk together the eggs, milk/cream, cheese, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture on top. Pour in the egg mixture. Sprinkle on the scallions and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 10 minutes before slicing with a sharp knife. Serve warm or cold.

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Braised Greens with Tomatoes & Leeks

TIME: 1 HOUR; SERVES: 6 - 8
Adapted from Bon Appetit

This dish is the perfect companion to crispy chicken on a frigid Fall evening (ideally after a light frost when the greens get shocked into sweetness). In late September, when I’m sick of canning tomatoes, I’ll toss the last couple harvests into my chest freezer. This has become my preferred preserving method, because when I take them out to thaw, the skins easily slip off, releasing their liquid and further concentrating their flavor. I used a variety called Jaune Flamme in this recipe— a small, bright orange heirloom that is exceptionally sweet, but still packs a tangy punch. Smoky paprika and melting leeks make this a substantial dish on its own, particularly if sprinkled with pine nuts and crumbled goat cheese.

INGREDIENTS

2 tbls. high-heat oil or bacon grease
2 bunches hardy greens (kale, dandelion, collards, etc.), stems removed or finely chopped, leaves roughly chopped
1 yellow onion, chopped
1 large leek, cut in half lengthwise and rinsed clean, chopped into half moons
3 cloves garlic, peeled & slivered
1/2 tsp. smoked paprika
2+ tsp. red wine or sherry vinegar
1 1/2 cups bone broth (chicken, pork, or veggie)
1/2 cup stewed or roasted tomatoes, cooked down
Salt & fresh ground black pepper to taste
Pine nuts & goat cheese, to serve (opt.)

METHOD

  1. Heat oil or bacon grease in a large, heavy bottom pan over medium heat.

  2. when the pan is hot enough to sizzle water, add the onions, leek, and garlic. Cook until softened, about 7 - 10 minutes.

  3. Add the tomatoes & paprika, and cook for another 5 minutes, watching carefully to avoid burning. Season with salt and pepper.

  4. Add the broth & vinegar, and bring to a boil.

  5. Add the greens in batches. Stir to incorporate, and simmer until tender, 20 - 30 minutes, partially uncovered. Season again to taste, and garnish.

Topped with pine nuts and Turmeric-Ginger Sauerkraut

Topped with pine nuts and Turmeric-Ginger Sauerkraut