Finally! I did not think I could get tired of winter squash, but I am sick of orange and brown and really ready for local green. Green grass, green leaves, greens. The arrival of early spring means the heartiest of greens will be in season and at the farmer’s market soon! These early spring, nutrient-dense veggies include items like kale and kohlrabi. To celebrate my anxious anticipation for my farmer’s market to open, I thought I would post a couple recipes for spring’s coming bounty.
I just got a new recipe idea from Ali at The Cleaner Plate Club blog on making Kale Chips. Here’s my version.
Kale Chips
1 bunch of kale
2 tbs. olive oil
Kosher salt to taste
Heat oven to 350. Wash kale, dry thoroughly in salad spinner, and tear into bite-sized pieces. Toss with olive oil. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet as well. Place in a single layer on the baking sheet. Sprinkle to taste with kosher salt. Cook in oven for about 12-15 minutes. Remove crisp pieces as they get done to allow the remaining kale chips to get even heat.
My husband has been helping with the cooking lately. He has one assigned recipe he always makes for us. I helped last night, and I have a few modifications. Here is the new recipe for Beans and Greens.
Beans and Greens (Garlicky white beans and kale)
Serves 8
One bunch kale, about 1 lb.
3 TB extra-virgin olive oil
2 garlic cloves, minced
3 cups cooked cannelini or other white beans, including liquid
sea salt, to taste
ground pepper, to taste
1/8 tsp crushed red pepper (optional)
1 tbs. Fresh parsley, chopped
Remove the stems from the kale. Rinse and soak the leaves well to remove any dirt. Spin dry in salad spinner. Heat the olive oil over medium heat in a sauté pan. Add the minced garlic and crushed red pepper (if using) until the garlic begins to lightly brown (approximately 5-6 minutes). The garlic will continue to cook in the next step, so do not take it past lightly brown. Garlic becomes bitter if burned.
Increase the heat to medium-high. Add the kale, turning frequently. Saute the greens and garlic until the kale has just begun to wilt, but is still bright green, about three minutes. Transfer the kale to a bowl.
Add the beans and liquid to the same sauté pan. Bring to a fast simmer. Add the kale back to the pan, and heat thoroughly as you mix with the beans. Season to taste with salt and pepper. Serve warm.
Other early season produce for the opening of the market in May include lettuces and greens, radishes, spinach, green onions, and herb plants.
You can find the Expat Chef in her kitchen, counting the days until the farmers' market opens and munching on kale chips.
