kale is easily my favorite vegetable, and anyone who knows me knows that i am a big cheerleader for all leafy greens: kales, collards, mixed greens, even sometimes bitter greens like turnip, radish, and mustard (well ok, not mustards). i’ve been growing greens for years now (both and home and on farms) and i like to grow them as much as i like to eat them! i have baby collards, red kales, green kales, and chard ready to plant as soon as it stops raining! and last week i wanted to share some of my greens passion in the cooking class.
cooking class was a trio of trios: using three different greens (kales, collards, and swiss chard), three easy cooking methods (blanching, steaming, and sauteing), and three delicious recipes to encourage everyone to eat your greens!
and for more kale love check out some previous bakerymanis posts:
- growing greens
- harvesting greens
- kale and pumpkin pasta
- tempeh mushroom wrap (with kale and onions)
- miso sweet green slaw
- smokey kale and tempeh stir-fry
Sun-Dried Tomato and Swiss Chard Soup
This warming recipe is adapted from Vegetarian Times Healing Recipes Cookbook (2011). This recipe serves eight.
2 tbsp olive oil
1 tbsp minced garlic
1/2 tsp. red pepper flakes
1 medium onion, chopped (1 1/2 cups)
2 medium carrots, sliced (1 cup)
1/2 tsp. chopped fresh rosemary
2 cups vegetable broth or water
2 15-oz. cans diced tomatoes
1 15-oz. can small white beans or cannellini beans, rinsed and drained
1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus 2 Tbs. oil from jar
1/2 bunch (6 oz.) Swiss chard, ribs removed and chopped
1/2 tsp. chopped fresh thyme
1 cup torn fresh basil
- Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, and rosemary, and cook 10 to 15 minutes, or until onions are soft.
- Add broth, 1 can tomatoes, and beans to the saucepan. Scoop out 1 cup of this mixture and add to the food processor or blender; add the remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil into the food processor, and purée until smooth. Stir the puree into the soup, season with salt and pepper, if desired, and simmer 10 more minutes.
- Add Swiss chard and thyme; simmer until chard is wilted. Remove pan from heat, and stir in basil.
Sauteed Bitter Greens
Bitter greens include turnip greens, radish greens, mustard greens, collards, and even kale. If you don’t like bitter greens you can use a light kale.
4 cups greens, torn and washed
1 tbsp olive oil or butter
½ cup raisins or currants
½ cup hempseeds
- Wash and tear the greens into bite-sized pieces.
- Heat up the oil or butter in a skillet until bubbling. Add greens and stir constantly until bright green and slightly wilted.
- Add the raisins and hempseeds and stir to combine.
- Remove from heat and serve immediately.
Lemon & Macadamia Nut Kale
The sweetness of the lemon and the saltiness of the shoyu combined with the buttery macadamia nuts creates a kale dish that tastes better than you can imagine. Be prepared to eat the whole recipe yourself!
1 bunch lacinato kale (about 4 cups), washed and torn
1 tbsp fresh lemon juice
2 tsp soy sauce
¼ cup ground toasted macadamia nuts
- Wash and tear the kale into bite-sized pieces; leave the kale to drain in a metal colander. In a small bowl mix the lemon and soy sauce and set aside.
- Heat up two inches of water in saucepan until boiling. Put the colander directly into the pot, and cover. Steam the kale until bright green and wilted, fluffing with tongs. Remove from heat, and toss to remove any remaining moisture.
- Put the steamed kale into a large bowl and toss with the lemon and soy sauce, and then add the ground macadamia nuts. Toss gently, and serve immediately.