Tag Archive for: kale

Spring Greens Goodness!

/in /by

Spring’s arrival marks the beginning of the long-awaited growing season in Minnesota, that abundant time of year when the freshest of fresh produce – in a rainbow of the brightest colors Mother Nature has to offer – entices us to move away from the onions, carrots, and potatoes we survived on all winter and turn our focus to flavorful herbs, tender baby lettuces, bitter greens, and other short-lived spring riches like rhubarb and foraged mushrooms.

For me, spring is synonymous with everything green: super fresh baby salad greens, microgreens, and every kind of nutrient-dense leafy green you can imagine. Traditional medicines like Traditional Chinese Medicine tells us that these are the foods our bodies need to detoxify from the extra fats and sugar we consumed during the winter months, so it shouldn’t be a surprise when we start craving fresh salads in April or May.

Additionally, it is widely accepted that eating a lot of these green foods in autumn to detoxify our bodies in preparation for the heavier foods of winter is also a good idea. When shopping at farmers markets and eating with the seasons, you’ll see that farm fresh greens are often available now in both spring and fall.

Though leafy greens have definitely gained a larger audience the last five years, they still feel mysterious to a lot of folks. The following is a super simple template our CSA farm gave us early into our membership that can be used for kale, Swiss chard, spinach, and even arugula.

 

Easy Kale

1 bunch kale

1-2 cloves garlic, thinly sliced

1 tablespoon olive oil

red pepper flakes, to taste

Thai fish sauce or balsamic vinegar, to taste

 

Wash, stem and chop the bunch of kale.

Sauté 1-2 cloves of thinly sliced garlic in the olive oil.

When the garlic begins to turn golden, toss in red pepper flakes to taste and sauté briefly.

*Add the kale and a couple splashes of Thai fish sauce (use balsamic vinegar instead, if you prefer a “sweeter” taste)

Cover and steam until tender.

(*If you don’t like the tougher texture of steamed kale, you can choose at this point to quick-boil the kale in another pot first before adding it to the pan with the fish sauce.)

I often add chopped spicy sausage or chicken to this template in order to make it into more of a meal. If you use balsamic vinegar instead of fish sauce, you can also add dried fruit like currants or raisins to jazz it up. Greens can be a great vehicle for a wide range of satisfying flavors!

xo,

Claudine

Mustard Kale Salad with Roasted Sweet Potato and Apple

/in /by

I woke up this morning to snow on the ground for the first time this winter! That’s a big deal to this Minnesota gal who always says, “If it’s going to be cold, I want snow!” And now that I have it, our fresh, wintry white world is reminding me that the holidays are just around the corner.

Do you know what you’ll be making for all of your upcoming holiday gatherings? I’ll be making this mustard kale salad recipe tonight, and my already-watering taste buds are excited both for me and anyone else who tries it.

I wish I could remember where in the world I found this recipe. I didn’t make it up myself. That would have been pure genius. The flavors blend so beautifully; it’s always a crowd pleaser.

So I challenge you to try it, and if you like it bring it to one of your holiday gatherings. More and more I notice that people are gravitating toward healthy food in social settings. Even if they don’t feel confident preparing it themselves at home, most people are curious about new flavors and foods. Perhaps the days of Chex Mix party mix and endless holiday cookies are coming to an end. Who knows, you might be the person who turns a newbie on to kale or sweet potatoes. Wouldn’t that be fun?

Mustard Kale Salad with Roasted Sweet Potato and Apple
Yield: 4 servings

2 sweet potatoes, cut into ¾ inch pieces
6 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons fresh lemon juice
2 Tablespoons Dijon mustard
2 bunches Tuscan or lacinato kale, or 1 medium bunch curly kale, washed, stems removed and leaves torn into bite-sized pieces
1 Pink Lady or Honeycrisp apple, diced or sliced
1/4 – 1/2 cup roasted almonds, chopped (or substitute sunflower seeds)
4 ounces shaved Pecorino (optional)

Heat oven to 400º F. Toss sweet potatoes with 2 Tablespoons oil and ¼ tsp each salt and pepper on 2 baking sheets. Roast 18-20 minutes, rotating the sheets and tossing potatoes halfway through, until lightly browned and tender. Cool slightly.

Meanwhile, whisk together the lemon juice, mustard, remaining 4 Tablespoons oil, and ¼ teaspoon each salt and pepper in a large bowl. Add kale and rub together with clean hands to tenderize and coat the leaves. I call this “massaging the kale.” I think it’s good for both the kale and us. :)

Add apple, almonds, and sweet potatoes; toss to combine. Top with optional Pecorino, if desired.

In service,
Claudine