Now that summer madness is winding down — and the garden is also winding down — Kale is now king and has truly come into its own as a fall crop, holding court with pumpkins and apples. Here are a couple of recipes, compiled and tested by Co-op Member and Newsletter Team Member Marsha Lawrence.
KALE FRITTATA
Basically a crust-less quiche and also just as good with swiss chard instead of kale.
Quick and easy dinner or brunch. Great to give someone who needs a meal if you use a disposable aluminum pie plate.
Serves 4 – 6. Bakes 20 – 25 minutes. Preheat oven to 325.
INGREDIENTS
1 large bunch of kale (about 3/4 pound), washed and cut up with larger stems removed.
1 small onion, diced
2 cloves garlic, crushed
2 TBSP freshly grated ginger, or 1 tsp ginger powder
1 TBSP olive oil, plus 1 tsp as well
3 TBSP raisins or dried currants
5 eggs (can replace some or all of eggs with egg substitute, such as EggBeaters)
salt and pepper to taste
OPTIONAL: small amount of Swiss cheese sprinkled on top. Could use Daiya cheese.
OPTIONAL: 1/8 pound baked ham, diced
1. In large skillet saute kale, onion, garlic and ginger in 1 TBSP olive oil. Cook for about 5 minutes with some stirring. Add in raisins or currants.
2. In bowl whisk eggs with salt and pepper.
3. Use 1 tsp. olive oil to coat 9 inch pie plate or small square baking dish. Then put sauteed veggies into pan. Pour the egg mix over all. Use a spoon to sort of mix the egg into the veggies. Options come in here. If ham, mix it in. If cheese, just sprinkle it on top.
4. Bake uncovered about 20 -25 minutes, until eggs are set and top is golden color. Best if it “rests” a few minutes before serving. Great leftover, at room temperature or even cold.
ORANGE GLAZED KALE
INGREDIENTS
1 bunch kale – washed, drained, chopped (I use kitchen scissors or serrated knife. Larger stem parts I discard since they can be bitter) (I have used all colors and varieties of kale)
1 small onion – chopped
2 cloves garlic – crushed
3 Tbsp olive oil
1/2 c orange juice (fresh squeezed or from carton)
( optional) grated zest from one orange church)
salt and pepper to taste
In large skillet or saute kale, onions, garlic in olive oil. Stir often as it will stick easily. If burning, turn down heat. After about 5 min, add orange juice and zest if used. Salt and pepper to taste. Let cook until kale is tender and the juice is just about gone. It usually takes about 15 min. of cooking with stirring. If you need to leave it for a bit it’s OK to turn it lower and cover it and it will kind of simmer. But eventually you want to have most of the juice cooked away. Adjust salt and pepper if needed.
Bunch of kale will cook down and this makes a plentiful serving for 4 and smaller servings for 6. Great leftover.