Sunday, 25 March 2012 22:24


We grow many varieties of kale at Pete's, including Green, Lacinato, Red Russian and Redbor.  Kale is in the super veggie club and is just about the healthiest vegetable you can eat. 1 cup packs 1300% of your daily requirements for Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots and lots more vitas and minerals.  Over 45 different flavonoids have been identified in kale that combine to provide both anti-oxidant and anti-inflammatory benefits. It is now believed that kale offers risk-lowering benefits for five types of cancer including bladder, breast, colon, ovary and prostate cancer. It also has the ability to lower cholesterol (and for this purpose steaming is best). It is also now recognized that kale provides much support for your body's own detox system. We are lucky that it is also one of the longest season northern vegetables.  And what's more, it's tasty, so eat lots.Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.



Winterbore is one of the most winter hardy kales.  It has finely curled, thick, blue-green leaves, handles frosts well and lends itself to successive cuttings.



Lacinato Kale aka black kale or dinosaur kale has very dark and bumpy and somewhat leathery looking leaves (hence the dinosaur nickname) that stand up really well to cooking. This kale will retain its shape even in soups and stews.


Published in Kale
Tuesday, 30 November 1999 00:00

Greens With Garlic and Chile

Greens With Garlic and Chile

Here's a simple classic you can use this week with beet greens, kale or the spinach in the share.

1 bunch (about 1 lb.) greens of your choice
1 Tbsp. salt (for boiling water) plus more to taste
1 to 2 Tbsp. olive oil
1 to 3 cloves garlic, thinly sliced
1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced
Lemon juice (optional but delicious)

Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside.

Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool. Use your hands to squeeze out as much water as possible from the greens. Set aside.

Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.

Published in Light Sides
Tuesday, 30 November 1999 00:00

Kale & Potato Soup

Kale & Potato Soup

4 large russet potatoes, washed, cut into large cubes
3 links linguica sausage, cut into small cubes (or andouille, kielbasa or chorizo...)
2 cloves garlic, sliced
1 large onion, small dice
2 tbsp. olive oil
1 bunch kale, ribs removed, chopped
3 quarts chicken stock
3 sprigs fresh oregano, stripped and roughly chopped

Heat oil in soup pot Add linguica and sauté until the oil takes on a reddish hue.
Add onions and garlic and sauté until onions are translucent. Add chicken stock and bring to simmer. Add the potatoes and cook until they are just tender. Remove from heat. Add kale and oregano and stir until the kale wilts.

Cut thick slices of the Elmore Mountain bread. Rub with some olive oil and toast them in oven. Ladle soup into bowls and place a piece of bread on top.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Kale, Tomato & Potato Frittata

Kale, Tomato & Potato Frittata

10 of Deb’s eggs
1/4 cup Vermont Cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. Norland potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped
1 tomato, medium dice

Preheat oven to 350.
Whisk eggs and cheese together in a large bowl.
In a large, non-stick pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and sauté until wilted. Add egg mixture and incorporate vegetables and eggs.

Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and
Tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.

Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edg to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad of Pete's mesclun or arugula

Published in Lunch
Tuesday, 30 November 1999 00:00

Kale and Mushrooms with Creamy Polenta

Kale and Mushrooms with Creamy Polenta

I love mushrooms and polenta so couldn't help but pull this one in this week. Feb 2006 Bon Appetit. Serves 6.

1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta (coarse cornmeal)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces oyster mushrooms, sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.

Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Published in Dinner
Tuesday, 30 November 1999 00:00

Swiss Chard Gratin

Swiss Chard Gratin

This is not a low fat recipe, nor is it a quick one. But it was extremely well reviewed and uses a large quantity of greens which you have in your share this week. So if you are seeking to pack in the greens this week while also treating yourself to some decadence, this recipe is for you. Adapted from an October 2000 recipe in Gourmet. Serves 6.

5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Gruyère cheese, grated (1 cup) (parm would work too)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, Beet Greens, Kohlrabi Greens, Sorrel (and if you are more adventurous - kale or Upland Cress) leaves and stems separated and cut into 1-inch pieces
(if using kale though, don't use stems, just leaves - stems too tough)

Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.

Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.

Preheat oven to 400°F.

Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.

Increase heat to moderately low heat, stirring, until softened. Add greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.

Increase heat to moderately high and add greens leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.

Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon (be sure to press out as much liquid as possible!). Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.

Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Spring Vegetables with Pasta

Spring Vegetables with Pasta

I love that the summer veggies are really starting to come in force now. Here's one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.

3 carrots, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow or red bell pepper, cut into thin strips
1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
1 cup sugar snap peas, bias cut, in half
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tbsp. fresh oregano or basil
1 pound penne rigate
1/2 pint cherry tomatoes, split in half
1/2 cup freshly grated Reggiano

Preheat the oven to 450 degrees.

In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper. Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. In the last 30 seconds, add sugar snap peas and kale to the water, Drain and rinse briefly with cold water.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes. Drizzle with some more olive oil and fresh herbs. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Published in Pastas
Tuesday, 30 November 1999 00:00

Kale & Smashed Potato Cakes

Kale & Smashed Potato Cakes

1 bunch kale, washed, trimmed
2 lbs. potatoes, washed and quartered
2 onions, finely chopped
5 sprigs fresh sage, rough chop
1/2 cup scallions, bias cut
1/4 cup olive oil
salt & pepper

Bring 8 cups of salted water to a boil. Add kale. Cover and cook over medium until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.

Add potatoes to the same pot; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale. Add half of the olive oil and season with salt & pepper.

Heat remaining oil in a large nonstick pan. Add diced onion and chopped sage. Cook until browned. Combine potato mixture, onion mixture, green onions. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. In the same nonstick pan, add a some olive oil and carefully place potato patties, Brown evenly on both sides.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Portuguese Pizza

Portuguese Pizza

1 ball pizza dough, rested and rolled out to 10-16 inches
2 links chorizo sausage, removed from casing, crumbled and sauteed til browned.
1 bunch kale, washed, trimmed and sliced thinly
2 tomatoes, roughly chopped
2 sprigs sage, rough chop
olive oil
1 can white beans, rinsed thoroughly with cold water

Sprinkle some flour on a sheet pan. (If you have a pizza stone, you’ll know what you are doing once you build the pizza.) Spread all ingredients evenly on dough, drizzle with olive oil and salt & pepper. Bake in a 450 degree oven until crispy. If you prefer leave the chorizo off for a vegetarian version. Both can be topped with a simple mesclun salad dressed with vinegar and olive oil. Make sure the kids help on this one.

Published in Pizzas
Tuesday, 30 November 1999 00:00

My Favorite Indulgent Pasta:

My Favorite Indulgent Pasta:

I adapted this from a recipe out of Improvisational Cooking and it needs good quality ingredients. It is by no means low fat, but it's wonderful to eat with a friend or two and a good glass of wine.
Break the yolk of the egg just before eating and stir everything up. It creates a creamy, rich sauce that coats everything beautifully. -elena

Serves 3 to 4

1 lb pasta, preferably penne or farfalle
Carmelized onions and garlic
Roasted bell peppers
Broccoli, chopped stems and florets
Kale, rinsed and chopped
Pancetta or bacon, cooked until crisp but chewy
2 T unsalted butter
1/4 C cream (yes, cream)
Freshly grated nutmeg, to taste
1/4 C hard cheese like parmesan or Bonnieview's Ben Nevis
Freshly ground black pepper, to taste
Sea salt, to taste
2 to 3 farm fresh eggs

In the meantime, in a medium pan with just a sprinkle of water, cook the chopped kale until just starting to wilt, but still chewy. About 3 minutes. Remove and set aside. Add the broccoli and cook in the same manner, until just green, about 1 minute. Remove and set aside with the kale. Bring a large pot of water to boil and add a generous helping of salt just before adding the pasta. Cook until al dente, about 7 to 10 minutes. In the same pan you used for the vegetables, melt the butter, add the cream and nutmeg and heat over low heat for 2 to 3 minutes. Add the cheese and carmelized onions, stirring constantly until the cheese is melted and the sauce is thick. Add the roasted peppers, broccoli and kale, heat briefly. In a separate pan, melt butter and fry up 2 to 3 eggs, sunny side up, until the white is set, but the yolk is still runny.

By now, your pasta should be done or really close. Drain and toss with the creamy vegetable sauce. Top with an egg and lay a serving of pancetta or bacon on top. Season with salt and pepper.

Published in Pastas
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