Two of my favorite comfort foods are baked potatoes and greens and beans. This recipe combines the best of both worlds into a single warm and hearty dish that’s easy to make! The secret is open-roasting the potatoes, yielding a perfectly cooked inside with a wonderfully crispy exterior. For a bigger mix of flavors, try substituting sweet potatoes or even different kinds of greens or beans! Stuffed Baked Potatoes with White Beans and Kale By Holly Rodricks Makes 4 servings. Ingredients: 4 medium-large Potatoes (or Sweet Potatoes) 2 tbsp. + 1 tsp. Olive Oil 1 bunch Kale, stemmed and sliced into ribbons 1 1/2 cups (or 1 can, drained) Great Northern Beans, cooked 1 small Onion, diced 2 cloves Garlic, sliced thinly 1/4 tsp. fresh Rosemary, minced (Optional) Juice of 1/4 Lemon or 1 tsp. White Vinegar Pinch of Red Pepper Flakes Salt and Pepper to taste Instructions: Place rack in center of oven and reheat to 400º. Scrub Potatoes and pierce multiple times with fork. Coat Potatoes with 1 tsp. Olive Oil. Sprinkle generously with Salt and Pepper. Place Potatoes in oven, directly onto rack. Place cookie sheet on rack below Potatoes to catch any drips. Rotate Potatoes every 20 minutes. It should take approximately 1 hours to cook fully. When Potatoes have 15-20 minutes left, place remaining Olive Oil in a large frying pan or skillet over medium heat. Add onions and sauté until soft and translucent. Add Garlic, Rosemary, and Red Pepper Flakes. Stir and sauté for an additional 1-2 minutes, until aromatic. Add Beans and cook for 5 minutes, stirring occasionally. Add Kale and stir occasionally for approximately another 5 minutes until bright green and wilted. Add Salt and Pepper to taste. Remove from heat and stir in Lemon Juice or Vinegar Remove Potatoes from oven. Plate and slice down the middle. Split open, stuff with hot Beans and Greens, and enjoy! *Image courtesy of: http://www.recipeshubs.com/thumbs/2270793-spicy-beans-and-greens-sweet-potato.jpg.
This recipe is a Fall favorite for me. At the end of every summer, I restock my supply of homemade chicken stock, and then, all I can think about is SOUP! And I can’t say enough about how flavorful and hearty this one is. With the fresh chill of Autumn in the air, it’s the perfect meal at the end of a long day. Zesty Sausage and Kale Soup By Holly Rodricks Makes 6 servings. Ingredients: 1 lb. Hot Italian Sausage 3-4 large Potatoes, skins on, sliced in half and then in 1/4″ half moons 2 medium Onions, chopped 1/4 cup chopped, cooked Bacon, grease reserved* 4 Garlic Cloves, minced 1/2 bunch Kale, stemmed and torn or chopped into large chunks (I prefer Red Russian or Tuscan Curly for this recipe.) 4 cups (32 oz.) Chicken Stock 1 cup Heavy Whipping Cream 1-2 tbsp. Olive Oil Instructions: Break Sausage into small bits by hand and brown with Olive Oil in a skillet over medium-high heat. Transfer cooked Sausage to stock pot and set skillet aside. Add Chicken Stock and Potatoes to stock pot. Cover and bring to low boil over medium heat. Return to skillet. Add 2 tbsp. Bacon Grease and chopped Onions, and cook over medium-low heat until Onions are translucent and fairly soft. Add Garlic and sauté for 1-2 minutes until aromatic. Transfer Onions and Garlic to stock pot with other ingredients. Cover and return to simmer. Allow to cook for 20-30 minutes or until Potatoes are soft and break apart when stirred. Remove soup from heat. Stir in Kale and Cream. Cover until ready to serve. Serve hot with fresh bread and butter! *If you’re like me and you usually have a little tub of Bacon Grease in the fridge but don’t always have the actual Bacon, don’t worry about that part. The Grease will add enough Bacon flavor that the soup will taste just fine without the bits.
For many, the hardiness of raw kale is an acquired taste. I never used to enjoy it when I was younger, but then I learned a little trick….if you lightly sauté the greens, wilting them just a little, they keep their crispness but lose that chewy texture, becoming sweet and delectable. Below is an example of a simple kale preparation that hits the spot! Zesty Sautéed Kale By Holly Rodricks Serves 2-3. Ingredients: 1 bunch Red Russian Kale, stems removed and leaves roughly chopped (Can substitute any hardy green if kale is not available.) 1 small Onion, thinly sliced 1 clove Garlic, minced 1 – 2 tbsp. Oil of choice (For those omnivores out there, bacon grease gives this a really nice, full flavor.) 1 tsp. fresh Lemon Juice or White Vinegar Salt and freshly ground Pepper to taste Instructions: Heat up oil in a medium-sized skillet. Sauté Onions until they start to soften and become translucent. Add minced garlic. Sauté for an additional minute, until garlic becomes aromatic. Add chopped Kale. Gently stir every minute or so, to make sure leaves are evenly exposed to heat. Add Salt and Pepper as you go. The aim is to slightly wilt the greens, not to cook them down to nothing. After 2-3 minutes or as soon as they start becoming tender and brightening in color, remove them from the heat. Add the Lemon Juice or White Vinegar, and stir to evenly combine. Serve immediately, alongside your favorite main course.
Welcome to our new blog! We’re excited to be able to share our recipes, ideas, and farm news with you here. This 4th of July weekend, we thought we’d start off with some great tips for handling those rugged greens and crazy garlic scapes that have been in your past few CSA shares. Keep checking back for new kitchen tips, each week. We’ll also be adding the recipes from this season’s previous newsletters, to create an archive of helpful information that’s all in one place. Enjoy! Preparing Kale, Chard, and other hardy leafy greens If you prefer to chop your greens, lay each leaf face down (brighter, flatter side down) on your cutting board. Run your knife along either side of the stem to cut it out. Set stems aside as you go, and roughly chop the leaves. If you prefer an even more hands-on approach, hold each leaf up and separate the green from the stem by ripping it away. Set stem aside and tear each leaf into smaller pieces. Once all the leaves are chopped, rinse and dry or spin them like you would any salad greens, then proceed to the raw-eating or cooking stage. Stems can be saved and frozen to use later on in making meat or vegetables stocks for soups. Chard stems, specifically, can be pickled. (See Sriracha Pickled Rainbow Chard Stems.) White beans are a delicious addition to any cooked green recipe. The beans must be cooked separately, prior to adding to the greens, but they can be sauteed along with the greens in recipes like the one listed below. (See Zesty Sautéed Kale.) For an added twist, in the winter months, stuff a baked potato or baked sweet potato with the cooked greens and beans! What to do with Garlic Scapes If Garlic Scapes are tender and young, they can be eaten raw, sliced thinly like scallions and added into salads. Scapes can be blended into oil, butter, sour cream, yogurt, cream cheese or even cottage cheese, for a delicious savory twist on your usual dressing or dip. (See Tangy Garlic Scape Dressing.)