Author: Sunnyside CSA Core Group

Cranberry Beans & Kale

Ingredients
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish

Method
1. Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender.

2. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer
another 15 minutes.

3. Garnish with chopped green onions and/or fresh cilantro.

Tags celeriac, cranberry beans, garlic, kale, lemon, onion

Recipes

French Swiss Chard

[This recipe was pulled from the CSA 2007 archives; Unsure of source.]

Ingredients
1 bunch Swiss chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1/3 cup raisins or golden raisins
2 tablespoons pine nuts
salt and freshly-ground black pepper, to taste

Method
1. Remove the chard stems and the thick central vein from each leaf. Chop the leaves very
coarsely.

2. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.

3. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.

4. Season with salt and pepper and serve immediately.

Tags pine nuts, raisins, rosemary, swiss chard

Recipes

Kale with Carmelized Onions & Balsamic Vinegar

Post author By Sunnyside CSA Core Group
Post date July 26, 2007
No Comments on Kale with Carmelized Onions & Balsamic Vinegar

Ingredients
1 ½ lbs. kale
salt
2 tbsp. extra-virgin olive oil
2 medium onions, halved and sliced thin
½ tsp. sugar
2 tbsp. balsamic vinegar
Freshly ground black pepper

Method
1. Bring 4 quarts of water to a boil in a large pot.

2. Wash the kale in several changes of cold water, stripping off the leafy green portion from both sides of the central vein. Discard the veins and rip the leafy portions in small pieces.

3. Add the kale and 1 teaspoon salt to the water. Cover and cook, stirring occasionally, until the kale is tender, about 8 minutes. Drain well.

4. Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until golden brown, 12 to 15 minutes.

5. Sprinkle with the sugar and continue cooking until the onions are a rich brown color, about 10 minutes. Lower the heat if at anytime the onions start to burn.

6. Add the kale and cook, tossing well, until heated through and evenly flavored with the onions, 1 to 2 minutes.

7. Add the vinegar and a generous amount of pepper.

8. Adjust the seasonings and serve immediately.

Tags kale, onions