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Lacinato Kale is sometimes called Dinosaur kale because of its rough skin.

In today’s Seasonal Pantry, which you can read here, I explore kale, with a recipe for raw kale salad, Portuguese kale soup and kale with bacon and pine nuts. I also promise to post links to kale recipes from Seasonal Pantry’s archives and so here you go:

Winter Greens Soup with Kale, Beet Greens, Chard, Spinach and Radish Greens

A favorite fall soup, with Lacinato kale, spinach and nettles, with a slice of Costeaux Bakery sourdough boule alongside.

 

Brown Rice Porridge with Lacinato Kale (see the second variation, after the main recipe)

Barley, Bean and Bacon Soup with Lacinato Kale

Summer Rebollita A rustic soup, like a day-old minestrone, cooked with hearth bread until quite thick. Although this version features summer vegetables, you can make it locally until the season’s first freeze.

Farro Soup with White Beans and Lacinato Kale

Caldo Verdo, with Bacon, Creme Fraiche and Kale

Kale and Farro Gratin with Brown Butter

Lacinato Kale with Bacon

The Verdura Cure, a tonic that is perfect if you feel a cold common on and delicious any time at all.

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1 Comment

  1. Katie Watts

    This was invented by a friend’s mother. We’ve been tinkering with it for a couple of month; here’s the latest incarnation.

    – Katie Watts

    Sweet Potato-Kale Stew (it’s not really a stew, but we don’t know what else to call it)

    1 large or 2 medim sweet potatoes, chopped
    2 medium red bell peppers, chopped
    1 large red onion, diced
    6 cloves garlic, minced
    1 large bunch kale
    half a lemon
    2 cans black beans
    2 teaspoons cumin
    1 teaspoon chili powder
    salt & pepper
    grated cheese, sour cream for garnish

    Saute onion and 4 cloves garlic 5 minutes in 1 Tablespoon olive oil. Add potatoes; saute 5 more minutes. Stir in peppers, heat to medium, cook 10 minutes covered, or until potatoes are tender. Add salt and pepper.

    Meanwhile heat 1-2 Tablespoons olive oil, add remainder of garlic and saute for a minute, then kale. Squeeze lemon over, toss and cook until tender. Add cumin and beans and, when warm, add potato mixture.

    Garnish before serving. This is good warm, room temp or cold.

    September 26th, 2012 9:50 pm

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