Dinosaur Kale & Russian Potatoes??

[Moochy]

Dinosaur Kale!!



What to do with it? someone gave me a bundle of this and some of these:

Banana Fingerling Potato


Hmm, Maybe some garlic and olive oil? anyone have a favorite way to make either of these odd looking veggies?
:shrug: ... Oh yeah, SAVE SHRUGGY!!

[wryter2000]

1. You got me on the kale

I'd slice those potatoes up and cook them in copious amounts of butter and/or bacon fat in a cast iron frying pan. Cover for a while to let them steam/cook. Then remove the cover to brown them at the finish.

[Moochy]

2. Yeah I'm having better luck with the potatoes

Fingerling potatoes, because of their versatility and size are great time savers and compliment roasted chicken, grilled meats, and add a gourmet touch to salads and vegetable medley's. Bake, roast, grill, steam, fry, saute, boil or mash these gems and discover their superior flavor.

from http://www.mtnking.com/fingerlings.html

Bleu Cheese Stuffed Fingerling Potatoes
Curry Chicken & Spicy Fingerling Potato Salad
Dijon-Honey Fingerling Potatoes
Finger Fries
Ham and Fingerling Potato Salad
Herb Roasted Fingerling Potatoes
Latin Roasted Fingerling Potatoes
Oven Roasted Parmesan Fingerling Potatoes
Quick Dill Fingerling Potatoes
Rosemary Roasted Fingerling Potatoes

Southwest Fingerling Potato Salad

Sweet Fingerling Potato Mash

Which one sounds the best? I do have bacon and butter and that does sound good. :-)

[wryter2000]

5. The roasted ones sound great

Very easy and flavorful.

[NMDemDist2]

3. i usually do kale (or any other bitter green) by steaming

then tossing with garlic, bread crumbs, salt and pepper and parmesan or romano cheese and a touch of honey if it needs a bit more sweetness

you may want to shred the larger leaves a bit and discard the stems if they are "woody" (as much as you can cut off)

here's the basic recipe

* 3 tablespoons olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 cup bread crumbs
* 3 bunches kale - washed, dried, and shredded

DIRECTIONS:

1. Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
2. Mix in breadcrumbs, and cook and stir until brown.
3. Stir in kale, and cook until wilted. Serve hot or warm.

[murphymom]

4. Soup

I've gotten it a couple of times in our CSA box and I tried this with it. Found the recipe on the web - not familiar with this cookbook. Don't think I followed it exactly, but improvised with what was in my kitchen. I figured kale's green, it's a vegetable and I don't know what to do with it, that's close enough to escarole, right? I thought it came out pretty tasty.

White Bean & Escarole Soup
From The Enchanted Broccoli Forest, Mollie Katzen

The recipe calls for escarole, but you can substitute any green - spinach, kale, chard, collards - or a combination. You can use canned white beans (2 15-oz. cans, rinsed thoroughly) or dried beans (start with 1-1/2 cups).

Serves 4 to 6
1 Tbs. Olive oil
2 cups chopped onion
1 bay leaf
2 stalks celery, minced
2 medium carrots, diced
2 tsp. Salt (or to taste)
6 cups water
3 to 4 cups cooked white beans
3 Tbs. (about 10 cloves) minced fresh garlic
1-1/2 lbs. Escarole, minced
fresh black pepper to taste
toppings: freshly grated nutmeg, minced parsley, parmesan cheese

Heat the oil in a soup pot or Dutch oven; add the onion, bay leaf, celery, carrots, and salt. Cook over low heat for about 10 minuets, then add water. Cover, bring to a boil, lower the heat to a simmer, and cook quietly for a bout 20 minutes, or until the vegetables are very tender. Add beans, garlic, and as much of the escarole as you can fit. Cover and wait a few minutes. When there is room, add more escarole in batches, waiting between additions for the greens to cook down. Add black pepper to taste. Serve hot, topped with a grating of fresh nutmeg, a little parsley, and a generous sprinkling of parmesan cheese.

[OldLeftieLawyer]

6. Get yourself some really good sausage,

and you've got the fixings for Caldo Verde, our traditional New Year's lunch!

I don't have our recipe at hand right now, but there are a brazillion of them out there.

Oh, it's SO good!!!

[Moochy]

7. Wow Thanks that does sound good!

I just need to find some good portugese sausages tomorrow and its SOUPTIME!
Caldo Verde (Portuguese Green Soup)
http://soup.allrecipes.com/az/CldVrdPrtgsGrnSp.asp

* 4 tablespoons olive oil, divided
* 1 onion, minced
* 1 clove garlic, minced
* 6 potatoes, peeled and thinly sliced
* 2 quarts cold water
* 6 ounces linguica sausage, thinly sliced
* 2 1/2 teaspoons salt
* ground black pepper to taste
* 1 pound kale, rinsed and julienned

DIRECTIONS:

1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
2. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

[OldLeftieLawyer]

8. It's really wonderful,

especially if you're in a cold climate.

I've been curious about the dinosaur kale. Let me know how it turns out for you.

One thing we do that's different from the recipe you cited is that we just sort of break up the potatoes with a fork, leaving them rather chunky. It's just our personal preference.

Enjoy!