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Blackened Kale Salad with Quinoa and Spring Onion

3 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons maple syrup
1 teaspoon soy sauce
Maple syrup
1 cup cooked quinoa (any cooked grain works)
1 bunch kale, chopped into small pieces and divided into two separate bowls
1/3 – 1/2 cup canola oil
Black sesame seeds

Mix rice vinegar, sesame oil, soy sauce and maple syrup together, then stir in half the onions.

Pour over raw kale, and stir in your quinoa. Heat oil in a large skillet. The oil will be hot enough to start frying when you can place a wooden spoon in the oil and bubbles start to form around the spoon. Add the rest of the onions to the oil, and cook long enough for them to infuse your frying oil– about 30 seconds. Add enough kale to cover the bottom of the pan and stir once to move the oil and the onions. Resist the urge to stir again, until the kale starts to turn dark brown and crisp, about 4-5 minutes. Then, flip the kale with a spatula so the uncooked side can char.

Once you have your first handful of blackened kale & onions, add them to the raw kale & quinoa and mix well.

Repeat the steps it took to char your chopped kale until it’s all cooked, this usually takes 1 or two more rounds in the skillet, depending on how big your pan is. Add more oil to the pan if you need to. Salt and pepper to finish your salad, and sprinkle with sesame seeds before serving.

From: Johnsons Backyard Farm CSA- Austin, TX


Creamed Kale

From the share:
3 lbs. kale center stalk removed, coarsely torn into pieces

From your kitchen:
3 Tablespoons unsalted butter
3 Tablespoons finely chopped onion
3 Tablespoons flour
3 C milk Scalded
Pinch of freshly grated nutmeg
Salt and pepper to taste
Caramelized Shallots
6 T unsalted butter
2 T sugar
10 shallots peeled and diced
Salt and pepper

Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.

Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.


Caramelized Shallots:
Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.




Carrot, Parsnip, Squash, and Kale Soup

From your share:
2 parsnips, thinly sliced
2 carrots, thinly sliced
2 cups of butternut squash, peeled and chopped
2 potatoes, diced
4 cups kale, chopped into small pieces
1-2 teaspoons fresh thyme (optional)

From your kitchen:
¼ cup olive oil
2 onions, diced
4 garlic cloves, minced
10 cups veggie stock
1 teaspoon salt
Freshly ground black pepper
1 16-ounce can chickpeas, drained and rinsed

Heat oil in your favorite soup pot over medium heat. Add onions and garlic. Cook, stirring frequently, for about 5 minutes.

Add the parsnips, carrots, and squash to the pot. Stir it up so that everything gets coated in the oil. Cook the veggies for about 15 minutes, stirring often. Allow the veggies to get a little brown. Don’t worry if any brown pieces stick to the bottom of the pot – they will get taken care of when you add the stock in the next step!

Once the veggies are a little browned, add the stock, potatoes, thyme (if using), salt + pepper. Use your wooden spoon to scrape up any veggies that stuck to the bottom of the pot. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, until the veggies are soft.

Add the kale and chickpeas. Cook for about 5-10 more minutes. At this point, you could eat the soup as is and it would be delicious. Or, you can puree some of it to get a creamier consistency.






Sauteed Kale with Apples

From your share:
2 Empire apples, cored and cut itno bite-size pieces
2 teaspoons apple cider
4 cups of chopped kale leaves

From your kitchen:
1 teaspoon olive oil
1 white onion,
2 teaspoons apple cider vinegar
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper

Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.





Kale and White Bean Soup

From your kitchen:
2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice
1 loaf country bread, warmed

From your share:
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)

From your garden:
2 tablespoons chopped fresh rosemary

Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.



Massaged Kale Salad

From the share:
2 bunches of kale, rinsed and dried, ribs and stems removed and leaves thinly sliced crosswise
From your kitchen:
2 lemons, zested and juiced
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Place the kale in a large bowl and toss with the lemon juice and zest, olive oil, salt and pepper. Massage the mixture with your hands until the kale is well-coated and just beginning to wilt. Adjust seasoning and serve.






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