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« 4th CSA Share: Snap Peas, Chard & Kale | Main | 5th CSA Share: Kholrabi, Snow Peas and Carrots »

June 02, 2010

Comments

A. Barker

Garlic and Greens Pizza (from Moosewood Restaurant Cooks at Home)

CHOOSE A CRUST:
6 pita bread halves (6-inch size)
3 whole wheat tortillas (10-inch size)
1 loaf French Bread (16-20 inches long)
1 prebaked pizza shell (15-inch size)

TOPPING
1/3 c. sun-dried tomatoes (optional)
1/2 c. boiling water (optional)
4 large garlic cloves, minced or pressed
3 Tbsp. olive oil
4 packed cups coarsely chopped rinsed and stemmed kale
1/4 tsp. salt
1/4 c. chopped fresh basil (2 Tbsp. dried)
1 1/2 c. grated mozzarella*
1/4 c. grated Pecorina*

*I've also used fresh smoked mozzarella and an "Italian blend" of shredded cheese found in most grocery stores.

COOKING
-- Preheat oven to 450 degrees.
-- If you are using sun-dried tomatoes, place in a heatproof bowl, cover with boiling water, set aside.
-- In a large skillet, saute the minced garlic in the oil for about a minute. Add the kale to the skillet along with the salt,and saute on med-high heat for 5-10 minutes, stirring frequently, until just tender.
-- While kale cooks, drain and chop the optional sun-dried tomatoes. Add the chopped basil and sun-dried tomatoes to the kale and remove the skillet from heat.
-- Spread the kale topping on the pizza crust using a slotted spoon, and sprinkle the cheeses on top. Bake until cheese starts to brown.

Stacy

Bean Soup with Kale (from USA columnist Jean Carper)
1 T olive oil
8 garlic cloves, minced
1 med. onion, chopped
4 C chopped raw kale
4 C veggie or chicken broth
4 C white beans(or two 15oz cans,undrained)
4 plum tomatoes, chopped
2 t dried It herb seasoning, or fresh mix
salt & pepper to taste
1 C chopped fresh parsley

Saute garlic and onion in oil in large sauce pan. Add kale, stir till wilted. Add 3 c broth, 2 c beans, all tomato and spices except parsley. Simmer 5 min. Mix remaining beans and broth in blender. Add to soup and simmer 15 min. Sprinkle with parsley.

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