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Kale, Sweet Potato, and Bacon Frittata

Community meeting demonstration dinner, 10/3/12

Wondering what to do with unfamiliar greens? Try them with familiar flavors in a big omelet called a frittata. Similar recipes: Broccoli, Bacon, Pasta, and Parmesan Frittata and Tortilla Española with Kale

  • 1 large bunch (8-12 ounces) kale or other greens
  • 4 slices bacon, roughly chopped
  • 3 cups cooked cubed sweet potatoes (steamed, roasted, leftover – it all works) OR use leftover cooked pasta
  • 10 eggs
  • 1/4 teaspoon salt
  • black pepper, to taste

Bring a pot of salted water to a boil. Add the kale and cook until almost tender (keep trying pieces to see how done it is). When kale is almost tender, remove to a colander to drain. Roughly chop.

Heat a large skillet. Add bacon and cook on medium heat until bacon is crisp. Remove bacon to a large bowl and leave grease in the pan. Turn off the heat while you prepare the rest of the ingredients.

To the bowl with the bacon, add chopped kale and cooked sweet potatoes. Add eggs, cracking each into a small bowl or cup before adding it to the large bowl (this is to make sure that a bad egg or pieces of shell won’t ruin your whole mixture). Add salt and pepper.

Turn the heat back on under the skillet with the bacon grease. When the grease is very hot, add the egg mixture and allow to cook over medium heat until cooked about halfway through, about 7-10 minutes.

Flipping the frittata: using potholders or oven mitts, place a large plate over the skillet. Take the whole business over the sink (just in case) and flip the half-cooked frittata out of skillet and onto the plate. Put the skillet back on the stove, then slide the frittata back into the pan, raw side down. Continue to cook until cooked through, 5-7 minutes, then flip or slide onto plate. Serve warm, room temperature, or cold. Serves 8.

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Kale and Cabbage Coleslaw

Community Meeting Demonstration Dinner, 10/3/12

Raw kale is included in this coleslaw recipe – it’s an easy way to pack a lot of nutrition into a familiar dish.

  • 1/2 red onion (save the rest for something else)
  • 1/3 cup white wine or apple cider vinegar
  • 1/4 teaspoon salt
  • 6  large leaves kale
  • 1/4 large head cabbage (save the rest)
  • 2 red, orange, or yellow bell peppers
  • 4 carrots
  • 2 tablespoons sugar
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon or regular mustard
  • black pepper

Slice the red onion very thinly. Place in a small bowl, then add vinegar and salt. Set aside.

Wash and dry the kale. Strip the leaves off the stems and either discard the stems or save them to cook separately. Stack the several leaves on top of each other. Roll into a cigar shape, then slice across the roll in 1/3” strips to make thin ribbons. Repeat this with all leaves, and place the ribbons into a large bowl. Slice the cabbage into thin strips and add to bowl. Using a matchstick slicer or a larger grater, slice or grate the carrots into bowl. Slice peppers thinly and add to bowl. Remove onions from the vinegar and add to bowl.

To the remaining vinegar that had onions in it, add sugar, mayonnaise, and mustard. Mix well, then add salt and pepper to taste. Pour dressing over vegetables and toss to combine. Taste, and add salt and pepper as needed. Serves 8-12.

 

Kale Salad with Butternut Squash, Squash Seeds, and Apple-Mustard Dressing

Community meeting dinner and cooking demonstration, 12/15/11 – variation of this mix-and-match salad

Cutting squash during the cooking demonstration

Gardens aren’t just for the summer. This salad is made with very late-harvest ingredients. Kale can survive long into the winter, and late-fall squash can be stored all winter long. There are many kinds of kale, and all of them work well in this recipe (other greens like spinach or swiss chard also work well). Any kind of squash would also work here, but butternut has smooth skin and is easy to peel, which makes it a good choice for this recipe. The whole recipe comes together in less than 40 minutes, but you only have to work for 20 of them.

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Tortilla Española (Potato Omelet) with Kale

Committee meeting working lunch, 11/29/11 – Served as a large, round sandwich with aioli between homemade bread, cut into wedges.

tortilla española with kale, pre-flip

There’s no kale in a traditional Spanish tortilla, but it’s a simple and tasty addition that incorporates healthy garden produce. You could add in any cooked green of your choosing.

  • 1 bunch kale or other greens (or use leftover cooked greens, or omit)*
  • 1/3 c olive oil (or vegetable oil, if you, like me, are on a very tight budget – don’t tell the Spaniards)
  • 6 medium-sized potatoes, cut into 1/3″ rounds (Spaniards would peel, but I didn’t)*
  • 1 onion, chopped*
  • salt
  • 9 eggs (you may need more or fewer eggs depending on the size of your pan – just make sure the potatoes are submerged in eggs when cooking the tortilla) Read More