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A Simple Meal for Fresh Red Russian Kale

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NJCher Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-27-06 08:30 AM
Original message
A Simple Meal for Fresh Red Russian Kale
First, The Cook says it has to be cut young, as in around 7-8" inches high. This is not the way kale is usually found at the grocery store, which is another reason to grow one's own.

I had some beautiful red Russian kale and it was time to harvest it.



Here's the way The Cook prepared it:

Sausage and Kale with Strozzapreti Pasta



4-5 links fresh sweet pork sausage
1/2 cup red pepper slivers
cup onion, finely chopped
Garlic to taste
1 package strozzapreti (a cut of pasta)
3-4 cups washed kale, stems cut
Olive oil

Punch small holes all the way round in the sausage
with the point of a knife.

Saute the onion, peppers, and sausages in a small
amount of olive oil. Drain the fat from the pan which came from the
sausages. Lightly press the oil from the peppers and onions with
a paper towel. Return the onions, peppers, and
sausages.

In another saucepan, saut garlic with a small amount
of olive oil. Add kale. Make sure the kale is tossed
so it is covered with the oil. Add water and cover
with a saucepan lid. Finish cooking in the steam.
Important: Watch the color of the kale. Don't let it turn brown.

Cook the pasta. Add it to the sausage and onion
mixture. Mix in the kale/garlic mixture and serve.

Red Russian Kale is also known as "Ragged Jack." It has a sweet, tender, mild flavor. It is very pretty, with its frilly edges, red veins, and blue-green color. Grows in 50-60 days and does very well in the cold. This is a leafy green that could easily be grown in the flower garden as both an accent and for harvest.
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Gormy Cuss Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-27-06 11:55 AM
Response to Original message
1. Looks like my kind of recipe.
I grow lacinato (dinosaur) kale -- I bet that would be good in this dish.
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NJCher Donating Member (1000+ posts) Send PM | Profile | Ignore Sun May-28-06 11:09 AM
Response to Reply #1
3. I love that kale!
Not only is it delicious, but it has the most interesting leaf. If you're into pairing vegetables and flowers, plant some lacinato next to some pink or purple petunia and some lamb's ear. What a combo!




Cher
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spindrifter Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-27-06 02:02 PM
Response to Original message
2. Sounds great!
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NJCher Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jun-02-06 06:25 PM
Response to Original message
4. Another kale recipe
This one was e-mailed to me by a friend. It is quick, easy, and so delicious!

Sesame Kale

2 cloves garlic, minced
1 pound kale (about bunch)
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon soy sauce
2 teaspoons toasted sesame seeds
Salt and pepper if desired

Mince the garlic cloves. Wash the kale and shake it over the sink. It should remain a little wet. Remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock.
Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and saut for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.
After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.




Cher


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DrDan Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jun-03-06 07:01 AM
Response to Original message
5. there is a similar revipe in this months Gourmet
Kielbasa and chard

hmmmm - sausage and greens - sounds like a good combo
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