Growing Winter Food by Linda Gray

Author:Linda Gray
Language: eng
Format: epub
Publisher: Fox Chapel Publishing
Published: 2019-03-15T00:00:00+00:00

With so many ways to incorporate this superfood into a healthy diet, more and more people are trying kale.

RECIPE IDEAS

Green vegetables often take a back seat when it comes to imaginative flair in the kitchen. It’s all too easy to serve them on the side and then go through the routine of convincing everyone to “eat their greens.” With a little creativity, though, you can jazz up kale so that everyone will want seconds. Not only do you get to feed the family tasty and nutritious food, you can also enjoy your own dinner without having to argue with the kids about finishing their vegetables! Try these ideas and invent a few of your own.

MEDITERRANEAN KALE

Lemon juice gives kale a distinct Mediterranean taste.

• Make a dressing with olive oil, a little salt and black pepper to taste, and freshly squeezed lemon juice.

• Rinse kale, cut into strips, and put into a large pan.

• Cover with water and bring to a boil. Reduce heat and simmer for 10 minutes or so until just cooked. Drain and then toss with the dressing.

• Add other ingredients that you have available—a clove or two of crushed garlic, some crumbled feta cheese, and halved olives will all add to the Mediterranean taste.

KALE PASTA WITH CHILI PEPPER AND ANCHOVY

• In a large pan, boil some penne or other tubular pasta. While it’s cooking, heat 2 tablespoons oil in a saucepan and sauté a finely sliced red chili pepper, 2 chopped garlic cloves, and 4 finely chopped anchovies. Add shredded kale and then gently sauté until tender, adding a drop of water if needed.

• Drain the pasta, reserving a few tablespoons of the cooking water, and then toss the pasta and water with the kale, adding 2 tablespoons olive oil, the juice of half a lemon, and grated Parmesan.

• Sprinkle Parmesan shavings on top before serving.

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