Greens - Some like 'em hot, some like 'em cold

This is a great time of year for produce!  It is available fresh from local farms, at farmer's markets or in grocery stores.  There are so many different types of fruits and vegetables to choose from it can almost be overwhelming.  I have been making an effort to pick unfamiliar things when I see them in the store or at the farmer's markets.  

Last year I started buying Kale because I saw it on a list of "super foods." The leaves are thicker than your typical salad greens so it holds up to cooking very well.  I like the look of kale, the curly feathery leaves have a certain whimsy to them compared to other leafy vegetables.  It may be regional but I didn't grow up eating cooked greens.  The only leafy things that I was aware of were in a salad bowl.  After playing around with some techniques and reading several recipes I came up with a quick method that I like.

A Simple Method of Cooking Kale:  
1 bunch of kale
1 yellow onion, thinly sliced
Scant 1 Tb Olive Oil
Approx. 2 Tb Balsamic Vinegar or Red Wine Vinegar
Salt & Pepper

Wash the kale and remove the thick stem by cutting or ripping the leaves off.  
Tear the leaves into large bite sized pieces.  
Drizzle the olive oil in a large saute pan and warm to medium heat. 
Add the onion and allow to cook slowly becoming caramelized.
Add the vinegar to the onions and with tongs fold in the kale.  
Keep folding / stirring the kale with the onions until the leaves soften and turn a bright green.  This should take just a few minutes.  
Season with salt and pepper to taste.  
Avoid over cooking, the leaves turn dark and loose their texture.

This preparation makes a great side dish and is easy to adjust for other greens such as chard, beet or spinach.  If you are feeling like taking it up a notch you can toss on some bacon crumbles.

Makes about 4 servings

Recently I began hearing people talk about kale chips.  I was intrigued by the prospect because I am always on the look out for lower fat and calorie snacks.  At first I was envisioning something more like the bags of prepared taro, purple potato and squash chips and I was leery of all the work that must be involved to produce them at home.  Then I bought a bag of nacho flavored kale chips at Whole Foods but I didn't think they were all that great.  Finally a friend brought some homemade, plain, kale chips to a picnic and I loved them!  They were light, super crunchy, a little salty and completely snack-able.  I bought two bunches of kale on the way home and whipped some up myself.

Kale Chips:
Preheat oven to 400 degrees
Wash and dry (I pulled out the salad spinner for this one) the kale
Tear the leaves off the thick stem in "chip" sized pieces

Place the leaves into a large bowl and drizzle with about 2 teaspoons of olive oil (if you like, try a flavored olive oil, I use roasted garlic)
Sprinkle a small amount of salt over the leaves, the natural mineral flavor make them taste over salted more easily start with a lighter sprinkling
Use your hands to toss the leaves with the oil and salt.  If it seems like some of the leaves have no oil on them add a touch more.

Arrange in a single layer on a large sheet pan, you may need to make two batches for one large bunch.  Place in the oven for 3 to 4 minutes, then give the pan a shake and rotate it in the oven to avoid hot spots, cook for an additional 3 to 4 minutes then check for doneness.


The cooking time will vary by oven so keep an eye on them while they are cooking, the leaves naturally vary in thickness, some become very crispy and others to remain more chewy.  They are done when the edges of the leaves are crisped up but not too brown.


Once they are done remove them from the pan to stop the cooking.
I stored mine in a paper towel lined container to keep away any moisture and preserve their crispness.

Success!

I also recently began buying arugula.  It often appears in salad mixes but I had never picked it out to eat on its own.  Aside from the great peppery flavor it also packs a super nutrient punch.  I have been eating it solo with a little salad dressing or mixing it with other leafys like spinach.  It made a nice bed for some couscous the other day.  Last week I had a bunch in the fridge that was starting to wilt so I turned it into a fancy salad for company.

Fancy Arugula Salad:
4 - 6 cups of fresh arugula, washed and dried
2 Tbs, finely diced red onion
1/4 cup chopped pecans, toasted
approx. 2 oz. of soft goat cheese, crumbled
*Dressing of choice (I used equal parts blackberry balsamic vinegar and roasted garlic olive oil)

Toss the first three ingredients together in a large salad bowl.  Drizzle about 2 tablespoons of the dressing over the salad and toss again.  Once the salad is dressed to your liking, sprinkle the crumbled goat cheese over the salad and serve immediately.  For extra fanciness serve each portion in its own bowl.

Makes about 5 servings

These are just a few ideas to get your wheels turning. If you have a favorite type of spring green, or a way to prepare them, let me know in the comments.  I would love to hear what other fresh and simple recipes people are cooking up!

Have you tried..., wait how do you say that again?

Quinoa, "Keen-Wa," I love it!  Have you tried it?  If you haven't I hope that what you read here will convince you to sample it.

I can't remember when I first tried quinoa, but I do know that I liked it immediately.  In my opinion the little grains (which are actually seeds) look fun, have a pleasing texture, a mild pleasant flavor and cook in about 15 minutes!  Additionally it is full of all kinds of things that are really good for you, most notably protein, fiber, amino acids, and it is gluten free.  If you'd like to read more details about the crop, its history, and botanical information check out this article in Wikipedia.


Quinoa can almost always be substituted for other grains in recipes.  For instance, serve it as a side dish in lieu of rice, to make fried "rice"; make a nutrient-packed tabbouleh salad that is very similar in texture to couscous, or cook like a porridge instead of oats for breakfast.  (Full disclosure: I haven't tried making it for breakfast yet, as you know I like my oatmeal.)  Served hot or cold it is seriously a super food.  If I have convinced you to add quinoa to your shopping list, look in the bulk or natural foods section of your local store, however, not all grocery stores carry it.  I have found an organic variety at Costco in a large bag (surprise, surprise).


When you are ready to dive right in and make some it is really simple.  Quinoa in its natural state should be soaked and rinsed prior to cooking.  Generally the quinoa in the grocery store has already been through this process but you may find it retains a bit of bitterness.  It helps to give it a quick rinse one last time before you make it at home.  Measure the amount you want to cook into a mesh strainer and swish it under the tap.  You may want to withhold a touch of cooking liquid, play with it to see what happens. Use a 1:2 ratio for cooking, so 1 cup of grain to 2 cups of liquid.  Since quinoa has such a mild flavor, I almost always cook in broth or toss about a tablespoon of bouillon into the water.  (This is a great tip for any grain, particularly if you are not adding other ingredients prior to serving.)  Combine it all into a rice cooker and flip the switch or, in a medium sauce pan, bring the liquid to a boil, add grain, then cover and simmer on low heat for 15 minutes.  It should be fluffy when fully cooked but not hard.  

When you are ready to expand from the basic recipe, try tossing in some spices during cooking like curry powder, cumin, cardamom, or smoked paprika.  Once it has cooked you could add some diced veggies or fresh herbs to make a side dish.  For an awesome one pot meal top the whole thing off with some [leftover] diced chicken, lamb, shrimp, even tofu and you are all set for a great meal!


Have fun in the kitchen and keep playing with your food, it is the best way to discover new things.