The Organic Pantry

Kale often puts some CSA members in a quandary. Good news - the Red Kale is the mildest (albeit, not the best keeper) of the kales – in the brassica family – think of it as a flat broccoli! Recent studies also show that it’ll cure you of almost everything – but you’ve got to eat it! The key is cooking until tender and if you’re using the stalks, to cook them longer. Keep kale under refrigeration in a plastic bag with slight moisture – use in 4 – 5 days. You can chop kale into 1” strips and steam it – serving as a side dish or with a little soy sauce, vinegar or butter, salt and pepper. It makes a great spinach substitute in cooked dishes – like lasagna or soups. There’s even one fantastic recipe by Mollie Katzen for “kale crisps” that calls for baking at high heat, with a light oil coating, on a cookie sheet. Below is apprentice Matthew’s choice for the recipe of the week. This is comfort food at it’s healthiest. Enjoy! Serves 4 as a side dish or 2 as a main course.
2 Tbl Olive Oil
1 large Onion
2 large cloves Garlic
1 bunch Kale, chopped, destemmed
3 cups cooked or canned White Beans (Cannellini, Great Northern, Navy)
2 tbsp. fresh Sage
1 tbsp. fresh Oregano or 1 tsp. dried
Pinch of Red Pepper Flakes (optional)
Salt and Pepper to taste
Heat oil over medium heat. Add garlic and onion & cook for five minutes. Increase heat too medium high, & add kale in batches, tossing until wilted and bright green, 2-4 minutes. Reduce heat to medium-low & add beans, sage, oregano, pepper flakes, salt, & pepper. Cook, stirring often until heated through. Serve warm.

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