Notes from Debbie's Kitchen
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Member Traci Townsend sent me this tasty kale salad recipe a few weeks ago, and so now that we're getting the "Dino" (Tuscan) Kale again - unless of course Tom changes that - seemed like a good time to share it with you all! So far I've given you recipes for cooked kale and raw kale and toasted kale and massaged kale... this one is a sorta-kinda-cooked, but used in a salad. See how flexible and varied cooking can be? ~ Debbie

Dino Kale Salad with Toasted Almonds
San Francisco Chronicle April 09
Serves 6
 
"Otherwise known as Tuscan kale, dino kale bunches are long and the dark green leaves have a slightly leathery look. You can make the salad up to a day ahead, but add the almonds at the last minute."
 
3 small bunches dino kale [you could probably halve this recipe and use 1 bunch from the farm]
5 tbsp. slivered almonds
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 tsp. finely minced garlic
1 tsp. honey or agave syrup + more to taste (or a few pinches sugar)
Salt and pepper to taste
 
Bring a large pot of salted water to the boil and prepare a large bowl of ice water.
 
Fold each kale leaf in half lengthwise so the stem is on one side, then trim off the stem and discard it. Chop the leaves crosswise every 1-2 inches. [It's a lot easier to just strip the leaves from the stem and chop, but if you want neater cut edges you can do it this way.]
 
Blanch the leaves until slightly tender, 2 minutes. Immediately shock in the ice water until just cold. Drain in a colander, then firmly squeeze the leaves several times to remove water. Spread the leaves in a large kitchen towel, then roll the towel around it to gently remove any extra water.
 
Meanwhile, toast the almonds in a skillet over medium heat, flipping often, until light brown and fragrant, about 5 minutes.
 
Place the kale in a large bowl and toss with the olive oil, vinegar, garlic, honey and salt and pepper. Adjust the seasoning for sweetness and salt, then toss in the almonds. Serve immediately.
 
 
Another member, Sindy Ho, made up the following recipe herself, and since we're getting collards again, it seemed the perfect time to share it:
 
Quiche with Collard Greens and Corn
by Sindy Ho
 
Bunch of collard greens (about 1 C cooked)
1 C cooked bacon
1 C sweet corn kernels
1 C grated pepperjack cheese
3 eggs
1/2 C heavy cream
1/2 C whole milk
Tart dough (see below!)
salt & pepper to taste
 
Preheat oven to 350. Roll out tart dough and cover 9" pie dish. Puncture dough with fork & cover with foil and place either beans or pie weights to hold the foil down.  Bake for 10 minutes.  Remove from oven, remove foil & weights, and return to oven for 10 more minutes
 
While crust is baking, put on water to boil.  Remove ribs & stems from collard greens.  Roll the leaves up like a cigar and cut into a chiffonade, or very thin strips. Once water boils, salt it lightly and add collards; cook to your liking.  Pour into colander & squeeze out all the excess water.
 
In the pie crust, evenly spread out the bacon, collard greens, and corn. In a separate bowl, whisk together eggs, cream, milk, salt & pepper, & any herbs you want to add. Pour egg mixture over all the toppings & sprinkle cheese evenly over the quiche.  Crank the oven up to 375 and bake for 45-50 minutes.
 
Enjoy your quiche!!
 
Tart Dough Recipe
1.5 sticks cold butter
2 C all purpose flour
1/2 C ice water
1/4 tsp. salt (omit if using salted butter)
Savory herbs (optional)
 
Cut butter into 1/4 inch cubes & add flour & chopped herbs if desired.  Work butter and flour together with fingertips or dough cutter until it forms a coarse meal. Add ice water gradually until a dough forms.  Flatten dough into a disk and wrap in plastic, chill for at least an hour.  I like to make my dough a day or two before, that way it's all ready to go when I want it... I just take it out 15-20 minutes before I'm ready to roll it out! - Sindy
 
 
Here is a recipe for a soup that is really fabulous, although it sounds rather mundane (the secret ingredient is the bacon). My friend's mom made this for us all at Thanksgiving and everyone loved it! Although it is called "zucchini" soup, you can use any kind of summer squash. The Magda or Lebanese squash (the pale green ones we're going to start getting this week) are really flavorful, and will be wonderful in this!
 
 
Zucchini Soup
courtesy of Elaine Lindner
 
3 C cubed zucchini [or any summer squash]
2 slices bacon, coarsely chopped
1 small onion, chopped
2 C beef or chicken stock
½ tsp. dried basil
1 small garlic clove, chopped
2 tbsp. parsley, chopped
salt and pepper to taste
Parmesan cheese (for sprinkling on top when serving)
 
Fry bacon out and add rest of ingredients. Cook until tender. Whirl everything in a blender. Reheat, check seasoning. Recipe may be doubled.  
 
 
I'm not generally a deep-fryer person, but this one sounded unusual and interesting!
 
Crispy Bok Choi
from a cookbook called "Vegetables and Vegetarian Dishes"
serves 4 as a side dish
 
"This recipe is traditionally used as a bed for spicy chicken but over the years so many people have commented on it that I believe it should rank as a side dish in its own right." ~ from the author  [Sorry; it's an old copy out of a cookbook so I've lost the author's name]
 
10 oz. bok choi [or mei qing choi. Don't sweat the quantity too much; if you used 6 oz. or a pound I don't think it'd much matter]
¼ tsp. salt
2 tsp. brown sugar
vegetable or sunflower oil for deep frying
3 tbsp. whole roasted peanuts
 
Shred the leaves and allow to air dry for at least two hours. They should be completely dry when you are ready to use them.
 
Mix the salt and brown sugar together in a bowl and set aside.
 
Heat the oil in a deep pan at least four inches high to about 375 - 400 degrees F.
Fry the leaves a handful at a time for about 30 seconds, or until slightly darkened and shriveled. Make sure they do not burn. Remove from the pan and drain on paper towels. Keep the leaves warm in a low oven (200 degrees).
 
When all the leaves have been fried, add the nuts and toss well. Serve with the salt and sugar mixture on the side, for sprinkling.
 
 
Lastly, here's a nice rich cheesy broccoli recipe! (Broccoli goes well with cheese, I think!)
 
Broccoli Gratin with Mustard-Cheese Streusel
undated Bon Appetit clipping
serves 4
 
2 tbsp. butter
3 tbsp. minced onion
1 large garlic clove, minced
¼ tsp. dry mustard
2 tbsp. Dijon mustard
1 ¼ C fresh breadcrumbs  
½ C (packed) grated Parmesan cheese (about 1 ½ oz)
6 or so C broccoli florets  (about 1 ½ lbs.)
¼ C heavy cream [avoid ultra-pasteurized!!]
 
Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; saute until onion is soft, about 3 minutes. Mix in dry mustard, then 1 tbsp. of the Dijon mustard, blending well. Add breadcrumbs; saute until crumbs are crisp and golden, about 5 - 6 minutes. Season with salt and pepper; cool completely. Mix in all but 2 tbsp. of the grated Parmesan.
 
Cook broccoli in large part of boiling generously salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to paper towels; cool [I like to use cotton floursack towels to minimize paper towel usage. Something like this may stain the towels somewhat, but whatever! They're washable.]  
 
Preheat oven to 350 degrees F. Butter a 9-inch square glass baking dish. Place broccoli in a bowl together with whipping cream and remaining tbsp. of Dijon mustard and the remaining 2 tbsp. Parmesan; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 25 - 30 minutes.

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