I have been enjoying kale for about four years now. It seems that every food magazine and food show recently is using this nutrient rich green. Just this morning I saw in my new Bon Appetit Magazine a grilled kale and apricot salad that I must try. But, now here is another wonderful recipe from Gourmet Quick Kitchen for kale that I have enjoyed at least six times and I love it! It is so easy and with the super nutritious kale you can’t go wrong. I made this dish again last Friday night with kale that this young actress brought me from her parents’ garden. It was wonderful with spicy sausage topped with shaved Pecorino Romano. Oh my gosh! By the way check out Ashley in this movie that’s just been released on HBO. What could be better – pasta, kale, and a good movie?
Never in a million years would I have made this soup except for the fact that a huge bag of kale arrived in my CSA box. I’ve cooked kale before, but I have never had results like this. I just cannot gush enough about this soup! I am just loving the collection of recipes in Gourmet Quick Kitchen. I have not been disappointed in any of the recipes so far! And this is one of the best soups ever!
Start to finish it takes 45 minutes and that includes removing the ribs from a pound of kale. But, it has one small catch. Don’t plan to serve it until the next day. The flavors need 24 hours to come together. This broth has a surprising amount of depth to it especially considering the small number of ingredients. It’s close to a French onion without the beef broth. In fact, water is the only liquid.
Ten years ago I didn’t know what kale was. And for sure had never eaten it. Having fresh vegetables delivered weekly has opened up a whole new chapter in my food life. If you can you should subscribe to a CSA in your area for more reasons than just eating fresh vegetables that are good for you. I have been on the receiving end of these great deliveries for four years and I can tell you that I have prepared foods that would have never entered my kitchen. It has been a wonderful experience. I love the fact that I am supporting the local farmers in our area, but I am amazed at how much I have learned about produce and how to prepare it. I am proud to be a part of farm to table. Please participate if you can. You will be rewarded in more ways than you ever imagined. Now to the recipe. Continue reading
Let me tell you about my relationship with Kale. It is non-existent. I have heard of it, but never have purchased any much less prepared it. So when these beautiful greens arrived in my CSA box I really was at a loss as to what to make with them. Searching the internet I came up with several good ideas. Here is one that I think is a winner. This vegetable can have somewhat of a bitter taste, but the balsamic vinegar and salt cuts the bitterness and it is just plain good. Here is a great article to learn more about this type of cabbage. Yes, cabbage.
Oh yea! What about the scallops? They are as good as they look. Pan seared in bacon drippings . Yummy! Another thing this is really a 30 minute meal that can be prepared in 30 minutes.
My inspiration came from Cooking Light. I love the magazine. The photography is definitely something that you can drool over. I just could not resist making these scallops that appeared in this month’s issue. The results are simple, elegant and delicious.