Kale comes in a few different colors and textures. Red, Black and Tuscan Kale tend to be a little more tender and requires a bit less cooking time, while the frillier blue and green varieties are hardier and take a little longer.
INGREDIENTS
• 2 Tbs. olive oil
• 1/4-inch slice pancetta, diced (about 1/4 cup)
• 1 small onion, chopped
• Pinch dried red chile flakes
• 1-1/2 lb. kale, stemmed, leaves roughly torn
• 1-1/2 cups homemade or low-salt canned chicken broth
• 1 small clove garlic, minced
• Freshly ground black pepper to taste
DIRECTIONS
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the kale; toss with tongs to coat the leaves with oil. Add the chicken broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are quite tender, about 10 min. (thicker-leaved varieties will need longer, so do check the pan, adding water or broth if needed, and taste a leaf). Stir in the minced garlic, raise the heat to high, and boil uncovered until the pan is dry. Season with a few grinds of pepper (you probably won’t need salt) and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-18 09:42:152013-07-30 11:14:22Braised Kale with Pancetta
Of course you can make sautéed zucchini or zucchini bread, but why don’t you try making some delicious fritters with this wonderful green zucchini recipe (thekitchn.com.) Vegetable fritters are a great way to pack in nutrients, clean out your fridge and make a meal in a flash. Try freezing them between squares of parchment paper for a quick snack.
INGREDIENTS
• 1 large zucchini
• 1 bunch of carrots or 6-8 medium carrots
• 1 bunch green onions or 2 yellow spring onions with bigger bulbs
• 3 cloves of garlic (or garlic scapes)
• 1/2 bunch fresh parsley
• 1 recipe of regular pancake batter or store bought pancake mix (see below)
DIRECTIONS
To start, peel zucchini and carrots. Grate the zucchini and the carrots using the large holes on a box grater. Dice the onions, garlic, and parsley. Set aside.
Make one recipe of your favorite homemade or store-bought pancake mix. Make recipe as called for using 1/4 cup less liquid. The zucchini will add a great deal of liquid to the mix, don’t worry.
Pre-heat a skillet to medium-high and brush it gently with olive oil. Stir together the prepared vegetables and pancake mix. Use a 1/3 measuring cup to scoop the batter onto the heated skillet. Cook 2-3 minutes and flip.
Cook an additional 2 minutes and remove from heat. Sprinkle liberally with salt and allow the fritters to cool slightly before serving. Serve with butter, sour cream, or even a nice bacon jam if you have it! Enjoy!
BATTER RECIPE and DIRECTIONS:
• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs, separated
• 2 cups buttermilk (or plain yogurt and use 2/3 cup thinned with milk until it makes 1 cup)
• 1/2 cup milk
• 10 tablespoons unsalted butter, melted and cooled
• Canola or peanut oil for frying
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-18 09:37:502020-03-12 10:51:10Zucchini and Carrot Fritters
Cajun Steak Frites with Kale
This complete meal, from myrecieps.com, shows how kale pairs well with spicy, Cajun meat and crispy frites.
INGREDIENTS
Frites:
• 1 pound baking potatoes, cut lengthwise into 1/4-inch-thick strips
• 1 tablespoon olive oil
• 1 teaspoon hot sauce
• 3/4 teaspoon dried thyme
• 1/4 teaspoon garlic salt
Steak:
• (1-pound) flank steak, trimmed
• 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground red pepper
Kale:
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 pound kale, stemmed and shredded
• 1/4 cup water
• 1 teaspoon red wine vinegar
• 1/4 teaspoon each of salt and freshly ground black pepper
DIRECTIONS
Preheat oven to 500°. To prepare frites, heat a large baking sheet in oven for 5 minutes. Combine potatoes, 1 tablespoon oil, and hot sauce in a large bowl. Add 3/4 teaspoon thyme and garlic salt; toss to combine. Remove preheated pan from oven. Coat pan with cooking spray. Arrange potatoes in a single layer on prepared pan. Bake at 500° for 40 minutes or until crisp, turning once after 20 minutes. Remove from oven; cover and keep warm. Preheat broiler. To prepare steak, let steak stand at room temperature for 15 minutes. Combine 1/4 teaspoon salt and next 8 ingredients (through 1/8 teaspoon black pepper); sprinkle both sides of steak with spice blend. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cover and let rest 5 minutes. Cut steak diagonally across grain into thin slices. To prepare kale, heat a large skillet over medium heat. Add 1 tablespoon oil and minced garlic; cook 1 minute, stirring constantly. Add kale and 1/4 cup water; cover and cook 5 minutes or until tender. Remove from heat; stir in vinegar and remaining ingredients. Arrange kale, steak and frites on each of 4 plates.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-06-18 09:29:522013-06-18 09:29:52Cajun Steak Frites with Kale
Braised Kale with Pancetta
Braised Kale with Pancetta
Kale comes in a few different colors and textures. Red, Black and Tuscan Kale tend to be a little more tender and requires a bit less cooking time, while the frillier blue and green varieties are hardier and take a little longer.
INGREDIENTS
• 2 Tbs. olive oil
• 1/4-inch slice pancetta, diced (about 1/4 cup)
• 1 small onion, chopped
• Pinch dried red chile flakes
• 1-1/2 lb. kale, stemmed, leaves roughly torn
• 1-1/2 cups homemade or low-salt canned chicken broth
• 1 small clove garlic, minced
• Freshly ground black pepper to taste
DIRECTIONS
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the pancetta, onion, and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the kale; toss with tongs to coat the leaves with oil. Add the chicken broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are quite tender, about 10 min. (thicker-leaved varieties will need longer, so do check the pan, adding water or broth if needed, and taste a leaf). Stir in the minced garlic, raise the heat to high, and boil uncovered until the pan is dry. Season with a few grinds of pepper (you probably won’t need salt) and serve.
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Zucchini and Carrot Fritters
Zucchini and Carrot Fritters
Of course you can make sautéed zucchini or zucchini bread, but why don’t you try making some delicious fritters with this wonderful green zucchini recipe (thekitchn.com.) Vegetable fritters are a great way to pack in nutrients, clean out your fridge and make a meal in a flash. Try freezing them between squares of parchment paper for a quick snack.
INGREDIENTS
• 1 large zucchini
• 1 bunch of carrots or 6-8 medium carrots
• 1 bunch green onions or 2 yellow spring onions with bigger bulbs
• 3 cloves of garlic (or garlic scapes)
• 1/2 bunch fresh parsley
• 1 recipe of regular pancake batter or store bought pancake mix (see below)
DIRECTIONS
To start, peel zucchini and carrots. Grate the zucchini and the carrots using the large holes on a box grater. Dice the onions, garlic, and parsley. Set aside.
Make one recipe of your favorite homemade or store-bought pancake mix. Make recipe as called for using 1/4 cup less liquid. The zucchini will add a great deal of liquid to the mix, don’t worry.
Pre-heat a skillet to medium-high and brush it gently with olive oil. Stir together the prepared vegetables and pancake mix. Use a 1/3 measuring cup to scoop the batter onto the heated skillet. Cook 2-3 minutes and flip.
Cook an additional 2 minutes and remove from heat. Sprinkle liberally with salt and allow the fritters to cool slightly before serving. Serve with butter, sour cream, or even a nice bacon jam if you have it! Enjoy!
BATTER RECIPE and DIRECTIONS:
• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs, separated
• 2 cups buttermilk (or plain yogurt and use 2/3 cup thinned with milk until it makes 1 cup)
• 1/2 cup milk
• 10 tablespoons unsalted butter, melted and cooled
• Canola or peanut oil for frying
Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes
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Cajun Steak Frites with Kale
Cajun Steak Frites with Kale
This complete meal, from myrecieps.com, shows how kale pairs well with spicy, Cajun meat and crispy frites.
INGREDIENTS
Frites:
• 1 pound baking potatoes, cut lengthwise into 1/4-inch-thick strips
• 1 tablespoon olive oil
• 1 teaspoon hot sauce
• 3/4 teaspoon dried thyme
• 1/4 teaspoon garlic salt
Steak:
• (1-pound) flank steak, trimmed
• 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground red pepper
Kale:
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 pound kale, stemmed and shredded
• 1/4 cup water
• 1 teaspoon red wine vinegar
• 1/4 teaspoon each of salt and freshly ground black pepper
DIRECTIONS
Preheat oven to 500°. To prepare frites, heat a large baking sheet in oven for 5 minutes. Combine potatoes, 1 tablespoon oil, and hot sauce in a large bowl. Add 3/4 teaspoon thyme and garlic salt; toss to combine. Remove preheated pan from oven. Coat pan with cooking spray. Arrange potatoes in a single layer on prepared pan. Bake at 500° for 40 minutes or until crisp, turning once after 20 minutes. Remove from oven; cover and keep warm. Preheat broiler. To prepare steak, let steak stand at room temperature for 15 minutes. Combine 1/4 teaspoon salt and next 8 ingredients (through 1/8 teaspoon black pepper); sprinkle both sides of steak with spice blend. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cover and let rest 5 minutes. Cut steak diagonally across grain into thin slices. To prepare kale, heat a large skillet over medium heat. Add 1 tablespoon oil and minced garlic; cook 1 minute, stirring constantly. Add kale and 1/4 cup water; cover and cook 5 minutes or until tender. Remove from heat; stir in vinegar and remaining ingredients. Arrange kale, steak and frites on each of 4 plates.
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