I hear Kale was the veggie of the year in 2010, who knew there was such an honour, and who decides these things?
Tag Archives: kale
I like making ragouts, the name alone is fun. This recipe is from an unusual source for me, but good none the less. I don’t usually turn to ivillage for recipes, but enjoy…. (I decided to post this recipe, since the presentation on ivillage did not work for me, my eyes wandered all over the place). I’m not sure I would make this exact recipe again, but it was good.
Kale and White Bean Ragout
2 tablespoons olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 teaspoon crushed red pepper
1 small red onion, sliced
1 1/2 pounds Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices
3/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper, plus more if needed
3 1/2 cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed
1 cup canned diced tomatoes, with their juices
1/2 cup vegetable or chicken stock, or canned low-sodium vegetable or chicken broth
Extra-virgin olive oil, for drizzling
Is everyone still raving about Quinoa??? This recipe came to me from the newsletter that came with my weekly bin of organic veggies, Thanks FDO!
BTW here are some facts about Quinoa that FDO put in their newsletter:
- it’s a seed and a relative of leafy greens like spinach or chard
- it’s a complete protein, it has all nine essential amino acids
Be careful the quinoa can go from toasted to toast very quickly!
Toasted Quinoa Pilaf
1 Tbsp olive oil
6 cloves garlic
2 Cups broth (veggie or turkey or whatever you have on hand)
4 small carrots
1 Tbsp tomato paste
1 tsp fresh tyme or 1/2 tsp dried
1/2 cup chopped onion
1 cup quinoa
1/4 tsp sea salt
2 cups finely shredded kale
1/3 cup celery
1/4 pine nut
Rinse quinoa thoroughly in a fine seive and then place in a heavy skilled (cast iron) over medium heat. Cook for about 15 min, skaking pan frequently, once golden brown remove from heat.
Heat oil in medium saucepan, add onions and saute until just beginning to brown, add garlic and cook for another minute. Add quinoa and saute for one more minute. Add all remaining ingredients except celery and pine nuts.
Bring to boil and then cover and reduce heat to low, simmer for 10min, add celery, mix well, and then cover and cook for another 5min. You will know when the quinoa is done, when you see the spiral like germ separate from the grain.
Toast the pine nuts, and mix them in just before serving. Can be served hot or at room temperature.