November 8, 2011
5 medium potatoes
1/2 c. butter
1/4 c. milk
1 shallot bulb (finely chopped)
1 bunch of kale (stemmed and chopped)
1/4 head of cabbage (coarsely chopped)
1 c. mushrooms (chopped)
salt & pepper
Cut up the potatoes in quarters and boil in water as if you were making mashed potatoes. Drain water off of the potatoes. Add half of butter and all the milk. Mash together. Salt and pepper to taste. Keep warm on a low flame.
Melt the remaining butter over medium heat in a large deep sided skillet. Add the shallots and saute until they begin to soften. Add the kale and toss until soft and wilted but still bright in color (I had green and purple kale, so I can’t say “till bright green”).
Add the cabbage and mushrooms. Cook until the cabbage is soft and the mushrooms start to wilt. Mix the mashed potatoes into the kale/cabbage mixture. Salt and pepper to taste.
June 17, 2011
This week in my share I received kale, which I have never cooked before, and garlic scapes, which I had never heard of. I decided I would try to find a recipe where I could incorporate both things. I found a recipe for Garlicky Kale and White Beans in an old CSA newsletter and decided to modify it a bit.
- 2 Tbsp extra virgin olive oil
- 4 garlic scapes
- 1 can butter beans
- salt & pepper
Bring 2 quarts of water to boil in a pot.
Strip off the leafy green portions of the kale. Put the stems aside to put in the compost container that you take back to the farm. Tear the leafy portions in to small pieces.
Add kale & 1 tsp. salt to the boiling water. Cover & let cook till kale is tender (about 8 minutes). Drain well.
Heat oil on medium heat. Add chopped garlic scapes.
Cook the scapes in the oil for about 4 minutes. Add the kale and cook till all the oil disappears.
Add butter beans (liquid and all) to the kale mixture. Let simmer uncovered for about 5 mins. Add salt and pepper to taste.
I served this with burgers made from the natural beef I get at the Farmer’s Market in East Aurora.
It was delicious and very satisfying.