daedala: line drawing of a picture of a bicycle by the awesome Vom Marlowe (Default)
[personal profile] daedala
*dusts off community*

I've been a terrible mod -- mea culpa. I wasn't cooking interesting vegetables for quite a while! Now I am, though, and I will post more. Hopefully this will encourager les autres.

This recipe is based on Cook's Illustrated's "Braised Winter Greens with Bacon and Onions." The results were fantastic; I'm not sure how well it will keep, but I'm sure it will be at least edible reheated. :) It seems like a good thing to know for when I next have kale that is maybe no longer fresh enough for kale chips, but still edible.

6 slices of bacon (I used 8, then scooped out 1/4 of the bacon bits to save in the fridge for later use)
1/2 onion, chopped
1 shallot, chopped
6 cloves garlic, pressed or minced
crushed red pepper to taste (recipe said 1/8 t, but I'm sure I used more)
1 lb of cleaned kale, stems removed (I bought it like this; the original recipe said 2 lbs of bunched kale or collards)
1 c. chicken stock
1 c. water
1 T cider vinegar, plus more to taste

Cut the bacon into bacon bits and cook over medium-low heat in a big (6 qt minimum) Dutch oven until crisp. Scoop them out and pour off some of the bacon fat, so you have about 2T fat left. Save the bacon fat!

Add the onion and shallot and cook until soft and translucent. Add the crushed red pepper and garlic and cook for about a minute. Add about half the greens (that's all that will likely fit!) and stir until they've wilted some. Add the stock and water and stir to deglaze the bottom of the pan, then add the rest of the greens (I needed to add-and-stir a few times to get them all to fit). Cover and cook on medium low for 30 minutes, stirring occasionally (if using collards, add another 10 minutes).

Check to make sure the greens are fully-cooked and tender; if not, cook more until they are. Remove the lid and raise the temperature to cook until the liquid is mostly gone and the greens are sizzling a little, about 10 minutes. Remove from heat, add the cider vinegar, bacon bits, and 1 T reserved bacon fat.

Kale Chips

May. 5th, 2010 02:25 am
daedala: line drawing of a picture of a bicycle by the awesome Vom Marlowe (Default)
[personal profile] daedala
Every CSA seems to have an overabundance of that one vegetable I'm not sure what to do with. One year it was beets, one year radishes, one year kale...

This is what to do with extra kale. Or all of it, and maybe buy some more. They're like potato chips, in that the entire bowl vanishes before you realize what happened:

Preheat oven to 400. (BTW, do you have an oven thermometer? They are awesome.)

Stem and tear kale leaves into bite-sized pieces. The bunches I get come to about 5 cups, loosely packed.

Add 1 T olive oil, 1 t vinegar, 1/2 t salt, and 1/2 t pepper (salt and pepper to taste, obviously). Toss thoroughly. It seems to help to massage the oil in with my hands, though maybe it's just that I like to play with my food.

Spread kale in a single layer in a jelly roll pan (I line them with parchment but am not sure it's necessary).

Bake for about 12 minutes, stirring halfway. They should be mostly dry and crisp; the edges may look a little burned.

Enjoy! I have no idea if these keep because it's never been an issue.

Note: the grocery store was out of kale once, so I tried some kind of mustard green, and it didn't work at all.


Iron Chef CSA

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