Week 17 - Shades of Green - Kale and Escarole

This is Week 17 for the Cresset Community Farm Summer 2007 vegetable share. You have Kale and Escarole in your share this week. They are sturdy fall and winter greens, not as well known as lettuce and spinach, but nutritional powerhouses in terms of vitamins and minerals.

Kale comes in a variety of forms, which include Lacinato, otherwise known as dinosaur kale (because it looks positively prehistoric); Red Russian which has a red cast to the green, with more delicate leaves and flavor; Curly, with tightly curled fringed leaves. There are others, too.

My favorite Kale recipe is Caldo Verde, a Portuguese traditional soup. The long slow cooking brings about a marvelous flavor that will surprise you.

Caldo Verde

1/2 lb kale (any type), washed and chopped; you can use
mustard greens for part of this amount
1 pound potatoes, chopped
1 large onion, peeled and chopped
6 cups water
2 cloves garlic, peeled and chopped
1 link spicy sausage (optional), cut up
1 cup cooked small white beans (optional)
salt and pepper to taste
olive oil to taste

Put the water in a kettle, add the kale, potatoes, onion and garlic, the beans and/or sausage. Bring to a simmer and cook covered for 2 hours, until kale is really tender. Season with salt and pepper to taste, and add one or more tablespoons olive oil if you like.

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Escarole looks something like lettuce, with a flatter open head and heavier leaves. You can use it like lettuce, in raw salads, by cutting it finer. It has a mild, slightly bitter flavor that is perfect in salads. It is also great in cooked dishes, where you might use spinach although cooked escarole has more of a warm and sweet flavor than spinach. You can also stir-fry it plain in
a little olive oil, seasoning with salt and a few drops of
vinegar.

Escarole Frittata

1/2 head of escarole, cut into medium pieces and washed well
1/2 onion, cut small
1 clove garlic, finely chopped
4 eggs
extra virgin olive oil
salt and pepper to taste
1/3 cup grated mild cheese such as havarti or fontina

Heat a little olive oil in a medium-sized skillet, add the onion and cook until it starts to soften, then add the garlic and escarole. Reduce heat to saute gently and stir until greens are fairly tender. Season to taste with salt and pepper. Remove from heat.

Beat the eggs in a bowl, then stir in cheese and the cooked vegetables. Wipe out the pan, add a little more olive oil, and
pour the egg mixture into the pan, cooking at medium heat until
eggs are nearly set. At this point you can run it under the
broiler for a few minutes to cook the top, or carefully flip it
over, or leave it covered at low heat for a few minutes.

For a thicker frittata, double the ingredients and use a little larger pan. Be sure to cook the top under the broiler or by
flipping. A frittata should be cooked all the way through,
though still tender.

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Tatsoi - what is that vegetable with the small dark green roundish leaves and long stems, and what can I do with it? Tatsoi is an Asian vegetable that can be used either raw or cooked. You can chop it in with mixed salad greens. Or it can be part of a stir-fry with other vegetables and meats. Or you can stir-fry it by itself.

Stir-fried Tatsoi

Two bunches of tatsoi, washed and chopped
2 cloves peeled and sliced garlic
a little oil for frying (I like extra-virgin olive)
soy sauce

Heat oil in a skillet, add garlic, brown lightly. Then add tatsoi, stirring for a few minutes until stems are tender. It won't take long. Sprinkle on a little soy sauce to taste, and you are done. Nice side dish, packed with vitamins.

Tatsoi Pilaf

2 tablespoons butter
1 cup basmati or jasmine rice (uncooked)
1 medium to large bunch tatsoi, washed, trimmed, and chopped
1 medium onion, peeled and chopped
1 teaspoon Thai-type chili paste, or 2-4 tablespoons your
favorite salsa
salt to taste

Melt butter in skillet, add rice and onion and stir until the rice starts to take on a golden or tan color. Then add the tatsoi, salt, and chili paste or salsa. Cover and simmer for 20 minutes.
Bok choy could also be used.