The first distribution of 2012 will include Kale and Broccoli Rabe. Not sure what to do? Here are two recipes from our amazing Diane Brush.
Kale with Bacon and Cannellini Beans
Weight Watchers Recipe
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 cup chopped onion
1 pound uncooked kale, stemmed and roughly chopped
1 cup chicken broth
15-ounce can of cannellini beans, rinsed and drained
1/2 teaspoon kosher salt
1 Tablespoon balsamic vinegar
1 teaspoon sugar in the raw
Set a large, heavy pot or skillet over medium heat; add bacon and cook to desired crispness. Remove bacon from pot and set aside; leave bacon drippings in pot.
Add garlic and red pepper flakes to bacon drippings; cook, stirring, until garlic becomes fragrant, about 30 seconds to 1 minute. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add kale; cook, stirring occasionally, until it starts to wilt, about 5 to 7 minutes. Add broth; cover and simmer over low heat until kale is just tender, about 8 to 10 minutes.
Add beans; simmer, uncovered, until liquid is almost evaporated, about 5 to 7 minutes. Stir in salt, vinegar and sugar; sprinkle with crumbled bacon and serve immediately.
Yield: 4 servings
Recipe from FoodandWine.com
1/2 pound cleaned spinach
2 tablespoons cornmeal
6 garlic cloves, chopped
4 jalapeños, seeded and finely chopped
One 2-inch piece of fresh ginger, peeled and chopped
2 red onions, finely chopped
1/4 cup vegetable oil
Salt
Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.
Serve with naan or other Indian bread. Crackers will do in a pinch.
Yield: 4 – 6 servings
