That would be great with a little Kale in it!
Monday, January 19, 2009
(Pictured with Kale: bermuda onion and garlic chives, all from the Fair Food Farmstand)
I do like sauteed kale on it’s own, but I thought I’d try just chopping it up and adding it to things like it’s parsley. Huzzah! It worked nicely in a tortilla espanola and in a “moroccan” meatloaf. If you really want to taste the kale, this isn’t the way to go, of course. But if you have a lot, and maybe some of it needs to find a use sooner rather than later, just start including it in your recipes. Would be nice w/spinach in a lasagna, all kinds of soups (I put some in black bean soup recently), a vegetable gratin….
(“Moroccan” meatloaf is something I made up: equal parts ground lamb and beef, 2 grated carrots, finely chopped onion, 2T pomegranate molasses, handful of dried currants, mixture of moroccan spices. To the one pictured I added the garlic chives and, of course, Kale.)
Posted by Allison on 01/19 at 06:47 PM
I just added it to the soup about 10 minutes before I wanted to eat it. Chopped collards work well, too.
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Interesting - I’d never have thought of using kale as a topping. Normally my standby for kale is sauteeing or roasting it with red onions, but adding it to black bean soup has me intrigued… did you cook it with the soup or just add it on the top?