Kale Calzones

The recipe for kale calzones in The Victory Garden Cookbook is a great way to use your kale.  The following is an outline of the recipe:

Sauté chopped kale in olive oil with garlic, rosemary etc. (blanching the kale first will make it more tender).  Make bread dough, roll out into 8″ rounds, on one half of round place kale, grated mozzarella, and optionally tomato sauce and sausage or salami.  Fold over making a turnover shape, crimp edges and prick top with a fork.  Bake at 375-degree oven for 25 minutes.

Kale and Lamb Saag

  • 4 lamb shanks
  • 15-20 leaves kale and other greens
  • 1 onion, chopped
  • 4 Tbs. ghee (or butter and oil mixed)
  • 1 tsp. brown mustard seed
  • 1/8 tsp. asafetida
  • 1/8 tsp. cayenne
  • ½ tsp. ground coriander
  • ¼ tsp ground black pepper
  • 1/8 tsp. grated nutmeg
  • ¼ tsp. turmeric
  • 1 tsp. ground cumin
  • 3 Tbs. water
  • 3 Tbs. cream (or use sour cream or yogurt)
  • 2 tsp. salt

Cover lamb shanks with water in a large pot.  Add 1 tsp. salt and bring to a boil.  Simmer until the lamb is starting to loosen from the bone.  If you have time, put boiled lamb shanks onto the grill to brown.  Chop lamb and set aside.

Meanwhile, wash kale and strip leaves off of stems.  Chop coarsely.  Combine cayenne, coriander, black pepper, nutmeg, turmeric and cumin in a small bowl, add water, and stir well.  Melt the butter and oil (or ghee) in a 5-quart pan over moderate heat.  Add mustard seed and cook until it starts to pop.  Add asafetida and let it sizzle, then add spice mixture and onion.  Fry for about 2 minutes.

Add chopped lamb and kale to pan, sprinkle with 1 tsp. salt.  Cover and reduce heat.  Stir occasionally until kale is all bright green.  Add water if necessary.  At this point, the saag can be removed from heat and can sit if necessary.  Before serving, stir in cream and reheat briefly.

Adapted from The Best of Lord Krishna’s Cuisine by Yamuna Devi.

Caldo Verde

  • 2 Tbs. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 6 oz. chorizo sliced ¼ in thick
  • 2 qts water
  • 1 Lb yellow potatoes in 1 inch chunks
  • salt & pepper
  • 1 Lb. kale leaves shredded

Heat the olive oil in a large caserole.  Add garlic, onion and half of the chorizo and cook over low heat until the onion softens (@ 8 minutes).  Add the water, potatoes and a large pinch each of salt and pepper and bring to a boil.  Simmer over low heat until potatoes are tender (15 minutes).  Process the soup to coarse puree and bring to a boil.  Add the kale and simmer until leaves are wilted (3 minutes).  Stir in the remaining chorizo and simmer for 5 minutes.  Season with salt and pepper and a drizzle of olive oil.

From Food & Wine, March 2002.

Butternut Squash and Kale Strata

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.

  • 2 1/2 tablespoons unsalted butter, plus more for greasing
  • 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium onions, thinly sliced, plus 1/2 small onion, finely chopped
  • 3/4 pound kale, ribs discarded and leaves chopped
  • 2 garlic cloves, minced
  • Pinch of crushed red pepper
  • 2 teaspoons finely chopped thyme
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 1 cup heavy cream
  • 1/2 cup crème fraîche
  • 1 teaspoon sugar
  • 8 large eggs
  • One 3/4-pound multigrain baguette, cut into 1-inch pieces
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 425° and butter a 9-by-13-inch baking dish. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until the squash is just tender. Reduce the oven temperature to 325°. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the sliced onions, season with salt and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape the onions into a bowl. In the same skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the kale, garlic, crushed red pepper and 1 teaspoon of the thyme and season with salt. Cook over moderately high heat, tossing, until the kale is wilted and just tender, about 5 minutes. Scrape the kale into the bowl with the cooked onions. In a medium saucepan, melt the 2 1/2 tablespoons of butter. Add the chopped onion and the remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add the flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of the milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from the heat and whisk in the cream, crème fraîche, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 1/2 cups of milk. Let the béchamel cool.

Beat the eggs into the cooled béchamel in the saucepan. Pour into a bowl, add the bread and the vegetables and mix well. Pour the strata mixture into the prepared baking dish and let stand for 30 minutes, pressing down the bread occasionally. Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmigiano on the strata and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving.

Make Ahead The recipe can be prepared through the making of the bechamel and refrigerated overnight.
From Food and Wine Feb.2013

Black Kale Gratin

  • 12 large leaves Toscano kale (or other dark leafy green)
  • 1 Tbs. salt, plus additional to taste
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • Pinch of crushed red pepper flakes
  • 1 ½ Tbs. olive oil
  • 2 eggs, beaten
  • ¾ cup whipping cream
  • Pepper to taste

Fill a large stock pot with water and bring to a boil.  Wash greens, slip leaves off stem and chop roughly.  When the water is boiling, add 1 Tbs. salt and wait for a rolling boil.  Add the greens top the water and cook no longer than 3 minutes; greens should be wilted, but bright in color.  Drain greens quickly and plunge in a bowl of ice water. Squeeze dry (or use  salad spinner), chop finely and squeeze again.  You should have about 1 ½ cups of very dry greens.  Preheat oven to 400 degrees.  In a large pan, sauté the sliced onion, garlic and red pepper flakes in olive oil until golden (about 10-15 minutes).  Remove from heat and combine greens with the onion mixture.  Stir in the eggs and cream and season with salt and pepper.  Turn the mixture into an 8×8 baking dish.  Bake for 20-30 minutes.  If the top isn’t golden and bubbly, broil for a minute or two.

Serves 4.

Adapted from recipe by chef Leather Storrs, Noble Rot, Portland, published in Foodday.

Barley Risotto with Butternut Squash and Kale

  • ½ lb. kale
  • 5 ½ c. chicken or vegetable broth
  • 1 c. water
  • 1 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 ½ c. pearl barley, rinsed
  • 2 c. peeled butternut squash, ¾ in cubes
  • salt and pepper to taste
  • ¼ c. freshly grated Parmesan cheese
  • ½ c. dry white wine

Bring a large pot of salted water to a boil.  Remove stems and thick ribs from kale leaves.   Boil leaves until tender, about 5 minutes.  Drain.  When cool enough to handle, squeeze out excess water, coarsely chop and set aside.  In a medium saucepan, heat broth and water over medium heat until simmering.  Keep warm.  In a large saucepan, heat oil over medium heat.  Add onion and cook, stirring, until browned, about 7 minutes.  Add barley and cook, stirring, for 1 minute.  Add wine and cook, stirring constantly, until it evaporates.  Add ½ cup broth and stir until most of the liquid has been absorbed.  After 5 minutes, add squash.  Continue stirring and adding broth, ½ cup at a time, as needed, until barley is tender and creamy yet still firm, 40 to 50 minutes.  Stir in reserved kale and cook, stirring constantly, until heated through, about 1 minute.  Remove from heat, season with salt and pepper, and serve garnished with Parmesan cheese.

Serves 6.

From Eating Well October 1998.

Baked Kale Gruyère

  • 1 quart salted water
  • 2 1/2 pounds kale, ribs removed
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup shredded gruyère cheese (divided)
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 1/2 cup bread crumbs
  • 1 tablespoon melted butter

Bring the salted water to a boil in a large pot. Meanwhile, wash the kale several times in cool water; drain well. Add kale to boiling water, cover tightly and boil steadily for 20 minutes, or until the kale is tender. Drain, cool and chop finely.Preheat the oven to 425 degrees. Butter a 9-by-7-inch baking dish. Melt the butter in a medium saucepan set over medium heat. Add the flour to make a paste (called a roux). Cook, stirring, until lightly colored, about 3 minutes. Whisk in the milk, a little a time, waiting until the roux absorbs the milk before adding more. Add 1/4 cup of the shredded gruyère, and season with salt, pepper and nutmeg to taste.Toss the bread crumbs with the butter and the remaining 1/4 cup cheese; set aside. Combine the sauce with the kale and transfer to the baking dish. Sprinkle with the bread crumbs. Bake in the oven until the cheese is bubbly and bread crumbs are browned.