Galley: 1) the kitchen of a boat. Sally: 1) a venture off the beaten path, 2) a military action in which besieged troops burst forth from their position, 3) a witty remark.

Tuesday, June 7, 2011

Love Your Kale

We are loving our farm share, and I am loving the challenge presented by big bags of leafy greens. Yesterday, I knew we had to get rid of one 1 lb. bag of mixed Kale and Chard in one fell swoop. Eat your greens! Now. Don't let them wilt.

I pulled out my trusty "How to Cook Everything" by Mark Bitman, and found this wonderfully warm recipe for kale. I'm not one of those five alarm, six star spicy people, but my husband is, and this dish was a good balance for the two of us. It wasn't so much spicy hot as it was deliciously warming in the mouth, due to a perfect combination of red pepper and ginger.

Cook on to experience it for yourself! (Kale is plated alongside Pasta with Sausage and Sundried Tomatoes)

NOTE: This recipe was originally called Kale with Double Garlic, with an option to substitute the second garlic with ginger instead. I decided to do it all. All the garlic AND the ginger. You really will love your Kale.

Love Your Kale

Adapted from "How to Cook Everything" by Mark Bitman
Serves 4

You will need...
1 pound mixed Kale and Chard with stems under 1/4 inch thick. All Kale is fine too.
1/4 cup olive oil
5-6 cloves thinly sliced garlic, plus 1 tsp. minced garlic
1/2 tsp. crushed red pepper flakes (or to taste)
1 tsp. minced ginger
salt and freshly ground black pepper to taste
1/2 cup water
(lemon wedges if you have them, I didn't)

1) Coarsely chop the stems and leaves of the greens.

2) Place oil in large, deep saucepan. Add sliced garlic, pepper flakes, salt and black pepper. Cook over medium-high heat for ~ 1 minute.

(I had already used my pan for something else... yours won't look all blackened like mine...)

3) Add the collards and the water. Cover and cook over medium-high heat for ~ 5 minutes, or until the greens are wilted and just tender, but still a little firm.

4) Uncover the greens and continue to cook, stirring, over medium-high heat, until the liquid has almost all evaporated and the greens are quite tender. Note: My greens were tender well before all the liquid was gone, but the liquid made a lovely sauce to drizzle. Better to keep the liquid than to overcook your greens.

5) Taste for seasoning and add red or black pepper and salt as needed. Add remaining garlic plus ginger. Cook for 1 minute more and serve (with lemon wedges if you have them).

PROS: Lovely, lovely warming veggies
CONS: Cannot think of any!


  1. Very nice. I like farm share aswell but as you know you may get unusal crops once in awhile. Do you do much Gunkholing and if so what type of recipes would you recommend? Do you ever use dry milk, egg subsitutes; vegan eggs in recipes do to the lack of refrigeration? Keep up the good work.

  2. Hi Jess: All these years and I am still amazed and entranced by you. More pictures of the kid please! Mama

  3. Thanks mom!!

    For liv4outdoors, Yes to the Gunkholing and Yes to egg substitutes and dry milk.

    I think dry milk is great for baking and cooking needs, but I'm not a fan of just drinking it or adding it to tea. The single exception to that was dry milk sold in bulk on Vashon Island. It was GOOD! But I haven't found it again since... Now, for longer trips, we typically carry canned evaporated milk for drinking/hot cereal purposes.

    For egg substitute, my favorite is ground flax seed and water. It works great, and is super good for you too. I believe the conversion is 1 Tablespoon flax plus 1/4 cup water (let sit 5 mins) = 1 egg. But I'll double check on that to make sure. See my 4TG Peanut Butter Brownie Pancakes (January) for an example.


Please be respectful and polite to everyone, so that I can keep the comment submissions open to all. Thanks!!