101 Classic Cookbooks
serves 4 to 6
This is a Portuguese recipe where cabbage is often substituted for the kale.
1 bunch of kate (about a pound)
2 pounds of potatoes
2 quarts of water
1 tsb. salt
Extra-virgin olive oil
Remove the stems from the kale, wash the leaves, and cut them into thin strips (chiffonade). You should have 6 to 8 cups.
Peel the potatoes and chop them very fine.
Bring the water to a boil with the salt.
Add the potatoes, return to a boil, and cook for 2 minutes, covered.
Add the kale and cook 2 minutes more.
Taste for seasoning and serve with a splash of olive oil.
NOTE: The ratio of kale to potatoes really doesn’t matter. If you slice the potatoes, they will need to cook a little longer. You can puree this soup and also add chicken stock and sausage if you want to.
The Big Table – Tiffany Madeb Lee
She adapted beets to her style of Algerian cooking. There are no beets in Akgeria.
8 beets, scrubbed, root ends trimmed but not removed, greens reserved.
4 carrots, scrubbed and cut into 1-inch pieces
6 tbs. olive oil
1 tsb. ground cumin
½ tsb. smoked paprika
4 garlic cloves, cut in thin slivers
2 tbs. fresh lemon juice
Kosher salt and fresh black pepper
½ cup crumbled cheese, such as aged goat cheese or feta
Place beets and carrots in a bowl. Combine the ¼ cup olive oil, the cumin, and paprika and pour over the vegetables. Cover and refrigerate overnight.
Heat over to 450F and let the beets and carrots get to room temperature.
Drain beets and carrots and put on a baking sheet and roast until tender, 20 to 30 minutes.
Separate the carrots from the beets, when carrots are tender.
Test the beets to see if they are tender. If not, cook until they are.
While the vegetables are roasting prepare the beet greens by removing the stems and cutting them into ½ inch ribbons. Toss them in olive oil.
Warm the remaining oil in a skillet and add the garlic, and cook until golden, about 2 or 3 minutes. Add the greens, increase the heat, and cook, stirring frequently, until the greens are tender, about 5 minutes. Remove from heat and add the lemon juice, and season with salt and pepper.
When the beets are cool enough to handle, skin them, cut them in half and place them, along with the carrots, in the center of a platter.
Arrange the greens in a rign around the vegetables and sprinkle on the cheese.
Edna Lewis The Taste of Country Cooking. This is from her 1972 cookbook featuring recipes from Virginia.
Serves 4 or 5
1 head of lettuce
3 slices of bacon
1 teaspoon sugar
½ cup apple cider vinegar
Remove the softer outer leaves. Cut of break away the lettuce from the stem and reassemble the head loosely in a bowl. Fry the bacon, then remove the bacon and most of the fat. Leave about 2 tablespoons.
Add the sugar and vinegar, bring to a boil, swishing the pan around to stir.
Pour the boiling mixture over the lettuce in the bowl. Crumble up the bacon and scatter on the top and serve piping hot
Gourmet November 2007 Here’s another easy and tasty kale recipe. Serves 4
1 pound of kale, stems and center ribs discarded and leaves coarsely torn
1 tablespoon minced garlic
5 teaspoons olive oil
½ cup dried cranberries(2 oz)
Cook kale in a large pot, in 4 quarts of water and 1/12 tablespoons of salt, uncovered, until near tender, 5 to 7 minutes. Drain and toss in an ice bath to stop the cooking. Drain again with it’s cool.
Cook garlic in oil in the same pot, over medium heat, stirring until fragrant, about 30 seconds. Add kale, dried cranberries, ¾ teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently, until kale is heated through and tender, 4 to 6 minutes.
Cook’s The Best Recipe
ON LENTILS – Regular lentils have a distinct taste. Green are pretty bland. Red ones are on the sweet side. Masoor lentils have the best taste. These are a whole red lentil.
1 cup lentils, masoor if possible, picked over and rinsed
1 teaspoon of salt
1 pound of kale, stemmed and chopped
2 tablespoons unsalted butter
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground mustard
¼ to ½ teaspoon hot red pepper flakes
2 garlic cloves, minced
2 teaspoons minced fresh ginger root
Bring lentils, 6 cups of water, and salt to boil in a medium saucepan; boil for 5 minutes. Reduce heat and simmer until lentils are tender but still hold their shape, 20 to 25 minutes, adding kale during the last 5 minutes of cooking. Drain and reserve 1 cup of the cooking liquid.
Meanwhile, heat butter in a large skillet over medium heat. Add coriander, cumin, mustard, and hot red pepper flakes: saute to develop flavors, about 1 minute. Add garlic and ginger; sauté until softened and fragrant, about 2 minutes. Add lentils and kale and reserved cooking liquid. Simmer to blend flavors, about 5 minutes. Adjust seasonings and serve.