kale

Moose Meadow Farm Spring Rolls

These are far from traditional, but we're making them a lot these days as a way to celebrate fresh spring produce.

Spring Rolls
8 clear spring roll wrappers
1/2 bunch cilantro or parsley
2-3 radishes, sliced lengthwise
Cooked rice or vermicelli or glass noodles
Steamed greens, chopped into ribbons
Miso Paste

Dipping Sauce
1/4 cup tahini
1 tablespoon soy sauce
dash Sriracha or other hot sauce
1 tablespoon vinegar

1.  Prepare your ingredients and lay them out on a cutting board or counter.
2.  Boil a quart or so of water, then pour into a pie dish.
3.  Make dipping sauce: use a fork to whisk all the ingredients together in a small bowl.
4.  Assemble the rolls: Moisten one wrapper at a time by holding it on opposite edges and running it through the hot water.  It'll soften within seconds, so be careful not to crumple it.  Lay soft wrapper on a plate, then smear a teaspoon or so of miso onto the bottom third of the wrapper.  Layer fillings on top of the miso.  Don't use more than about 2/3 cup total volume of fillings!
5.  Roll up the wrapper by tucking in the edges, then rolling away from you while tucking the trailing edge in, exactly like you would a burrito.
6.  Once you've made 8 rolls, serve immediately with the dipping sauce.

Mac & Cheese & Greens

This recipe is from Marcus Off Duty by Marcus Samuelsson.  It's a bit more complicated than our usual recipes, but we think a preparation you won't regret!
For the Greens:
½ cup coconut milk
2 tablespoons soy sauce
1 tablespoon grainy mustard
6 slices bacon, cooked, drained and crumbled
3 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, peeled and halved
4 cups chopped kale, spinach, or chard leaves
 
For the Mac and Cheese
8 tablespoons unsalted butter
½ cup thinly sliced shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups heavy cream
1 cup whole milk
8 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
4 oz Parmesan cheese, grated
½ cup crème fraiche
1 teaspoon freshly grated nutmeg
1 tesapoon mustard powder
Kosher salt and freshly ground white pepper
1 pound orecchiette or other small, sturdy pasta, cooked until just tender
 
For the Topping
1/3 cup toasted bread crumbs
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
1 tablespoon grated Gruyere cheese
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
 
1. Make the greens.  Bring coconut milk and soy sauce to a boil in a small saucepan.  Remove from the heat and stir in the mustard and crumbled bacon.
2.  Heat the olive oil and butter in a large pot over low heat.  Add the garlic and slowly toast to flavor the fats, about 5 mins, then discard.  Add the greens to the pot and cook, stirring frequently, until the greens start to wilt.  Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, 20 mins.
3.  Make the Mac and Cheese.  Preheat the broiler.  Oil a 9x13" baking dish.
4.  Melt the butter in a large pot over medium-low heat.  Add the shallots and cook until they're tender and golden brown, 8-10 mins.  Add the minced garlic and flour and cook, stirring, for 1 minute.  Slowly whisk in the heavy cream and milk, making sure there are no lumps.  Bring to a boil.  Reduce the heat to low, then add all the cheeses and creme fraiche.  Whisk until the cheeses are melted and fully incorporated into the sauce.  Mix in the nutmeg, mustard, and salt and pepper to taste.
5.  Add the cooked pasta and greens to the sauce and toss to combine.  Transfer to the baking dish.
6.  Make the topping.  Put all the ingredients in a food processor and process until the herbs are minced.  Sprinkle the topping over the pasta.  Broil until the topping is golden brown, 5-8 mins.  Serve immediately.

Faux Pho (Vegetarian)

This recipe is from the cookbook Bowl by Lukas Volger
 

6 cups shortcut pho broth (see below)
1 ½ teaspoons sugar
1 teaspoon sea salt
1 onion, diced or one bunch scallions, sliced on the diagonal
5 plump garlic cloves, sliced into thin slabs
1 tablespoon neutral-tasting oil
1 tablespoon rice vinegar
½ lb cooking greens: spinach, kale, chard, bok choi etc.
1 cup peas, shelled or with pods
½ lb medium-width rice noodles
1 small green chili (Serrano, jalapeno or Thai), sliced into very thin rings
1 bunch fresh parsley, cilantro, or a combination, for serving
Lime wedges, for serving

  1. Place broth in a pot and heat to a simmer.  Stir in the salt and sugar.  Keep warm until serving.
  2. Heat oil in a skillet over medium-low heat.  Add onions/scallions and garlic.  Cook until beginning to brown, 10-15 minutes.  Pour in vinegar and scrape and stir the skillet to mix in the brown bits.  Remove from heat.
  3. Bring a saucepan of salted water to boil.  Add greens and cook briefly, until bright green and wilted.  Remove to a plate with a spider skimmer.  Add peas and blanch briefly in hot water.  Transfer to a plate with a spider skimmer.
  4. Add noodles to the boiling water in a steamer basket so they’re easy to remove. Cook until tender, 4-7 minutes.  Divide noodles into four bowls.
  5. Top noodles in each bowl with greens, peas, browned onions and chili slices.  Ladle hot broth over each serving.  Serve immediately, passing herbs and lime wedges at the table.

Shortcut Pho Broth
1oz fresh ginger
2 quarts vegetable broth or water
3 garlic cloves, peeled
2 whole star anise
2 whole cloves
1 cinnamon stick
1 stalk fresh lemongrass, smashed and coarsely chopped
Small handful of fresh cilantro stems

  1. Turn a gas burner on high.  Using heat-safe tongs, hold ginger over flame and turn it as needed until charred all over.  This will take 5-7 minutes.  Alternatively, if you don’t have a gas range, blacken ginger in the over broiler.
  2. In a saucepan, combine broth/water with blackened ginger, garlic, star anise, cloves, cinnamon, and lemongrass.  Bring to a boil and then reduce to a simmer and cook for 25-35 minutes.  Add cilantro stems and simmer another 5 minutes.
  3. Strain broth through a cheesecloth-lined sieve: gather up ends of cheesecloth and squeeze out as much liquid as possible.  Once completely cooked, pack broth in containers and store in the fridge for up to 1 day or in the freezer for up to 2 months for later use.

Tomato and Rice Soup

A Moose Meadow Farm original

1/4 cup olive oil
1# onions, diced
2 cloves garlic, finely chopped
Salt and pepper to taste
Pinch of dried thyme and dried oregano or marjoram
2 cups chopped fresh or 1/2 cup chopped dried mushrooms (we use dried morels - thanks Laura!)
2 cups uncooked brown rice
1 quart canned or about 3# frozen whole tomatoes
About 1/2 gallon water or stock
4 cups roughly chopped greens, like radish or turnip greens, kale, chard or bok choi

1.  In a large soup pot, heat the olive oil over medium-high heat.  Add the onion, garlic and herbs.  If using fresh mushrooms, add them here.  Saute until the onions start releasing their liquid, about 5 minutes.
2.  Add the rice and the dried mushrooms if using dried, and stir to coat in oil.  
3.  Add the tomatoes and broth or water, cover and bring to a gentle boil.  Turn heat down to medium and simmer until the rice is cooked.  
4.  Stir in greens just before the rice is done.  Serve hot with crusty bread or homemade croutons!

Greens Gazpacho

Can’t wait for tomatoes?  Try this recipe for the classic tomato-based cold soup called gazpacho that uses greens instead!  This recipe comes from Mark Bittman.

2 bunches kale, chopped

¼ cup plus 1 tablespoon olive oil

2 cucumbers

¼ cup green olives, pitted

2 slices crusty bread

2 tablespoons red wine vinegar

2 cups water

pinch red hot chile flakes

salt and pepper

Parmesan

 

1.     Saute kale in 1 tablespoon olive oil until soft.  Cool.  Combine with cucumbers, remaining olive oil, bread, vinegar, water, chile flakes, salt and pepper in a blender or food processor.

2.     Blend until it’s reached your desired consistency, then serve cold with parmesan for garnish.

The Best Kale Salad

2 bunches kale, roughly chopped, stems included or not-your choice

3 teaspoon olive oil

1 bunch scallions, white and green parts

½ bunch cilantro or parsley

2 large carrots, grated

½ cup raisins

½ cup sunflower seeds

About ½ cup of your favorite dressing.  Here’s one that Spencer loves!

1 cup olive oil

1/3 cup rice vinegar

½ cup cooked, crumbled bacon

2 tablespoons finely chopped shallot

pinch of salt and a few grinds of pepper

1.  Mix kale and olive oil in a large bowl.  Using your hands, gently massage the kale until it starts to wilt a little, 3-4 minutes.  This will make it more tender to eat raw.  Add the rest of the ingredients and mix together.  Pour on dressing and toss to combine.  Serve cool.  Serves approximately 8 as a side dish.

 

Kale, Potato and Kielbasa Stew

10 cups water or broth of your choice

1.5# new potatoes, cubed

2-3 Tbsp Cooking Oil of your choice

1 medium-sized onion, chopped

4 cloves garlic

salt to taste

black pepper to taste

1-2 bunches kale, chopped

1/2 # kielbasa sausage, sliced into 1/2 –inch pieces

 

1.     Bring water to a boil, add salt, pepper, and potatoes. Simmer for about 20 minutes, until potatoes are tender.

2.     While potatoes are simmering, heat oil in a skillet, then sauté onions, garlic, and sausage until browned and cooked through.

3.     Add skillet mixture to potatoes, season with more salt and/or pepper to taste.

4.     Stir in kale, simmer for another 2-3 minutes, remove from heat, and serve warm.

Grilled Chicken with Spring Vegetable Linguini

 

Ingredients

·      One pound pasta of your choice, fully cooked and drained.

·      4 Cloves garlic, diced

·      2 bunches mini-broccoli (or any spring vegetable, like kale, asparagus, peas, green beans, etc)

·      1 large shallot diced

·      2 Tbsp olive oil, divided

·      2 chicken breasts, boneless and skinless.

·      ½ cup pine nuts

·      1 cup freshly grated parmesan cheese

·      salt and black pepper to taste

1.     Grill chicken on medium high heat, about 5 minutes per side. Remove from grill and slice chicken into ½-inch wide strips. Set aside.

2.      Toast pine nuts in a dry skillet, on medium heat until lightly browned. Set aside.

3.     Add 1 Tbsp olive oil to hot skillet, and add shallot and garlic. Sautee until fragrant, 2-3 minutes. Add salt and pepper to skillet to taste.

4.     Roughly chop mini broccoli and add to hot skillet. Cook until broccoli turns bright green. Remove skillet from heat.

5.     Add vegetables to pasta. Stir in pine nuts, parmesan cheese, and grilled chicken. Toss well with the reserved Olive Oil, serve warm, and enjoy!

Red Cooked Kale

Red Cooked Kale
I (Katherine) often listen to The Splendid Table podcast while working on the farm.  I recently discovered this very simple cooking technique that now makes a nightly appearance in our kitchen!  Click the link below for a Splendid Table recipe for Red Cooked Pork.
 

1 tablespoon oil (we use coconut)
2-3 cloves garlic
1 tablespoon red chili flakes (may not be traditional!)
1 bunch kale (or bok choi, baby chard, baby kale etc.  Any hearty green will do)
2 tablespoons vinegar (we use apple cider)
2 tablespoons soy sauce
1 tablespoon sugar

 1.  Heat the oil in a deep skillet and add garlic and red chili flakes.
2.  Chop and add kale after a few minutes of browing.
3.  Mix the vinegar, soy sauce and sugar together with a whisk in a small bowl.  Pour over the kale.  Stir a little bit.
4.  Put a lid on the skillet and allow to steam-cook for 2-3 minutes.  Remove the lid, stir, turn off heat and serve over rice, mix with soba noodles, or as a side dish.


https://www.splendidtable.org/recipes/red-cooked-pork
 

 

Mock Stock

Quick Mock Stock

1.  Fill a stock pot with all kinds of chopped vegetable trimmings, such as carrot greens and stem ends, cauliflower or celery leaves, chard or mushroom stems, parsley stems, clean potato peels, tomato skins and seeds, and corn cobs.  (The combination can vary with the seasons for an equally flavorful stock).

2.  Cover with cold water, add a pinch of salt, cover, and simmer for at least 5 minutes.  Strain then use as a soup base, sauce starter, deglazing liquid etc. 
 

Colcannon

This is a traditional Irish dish perfect for a busy weeknight.  We like to think of it as the ultimate fast food!

2 1/2# russet potatoes, peeled and cut into large chunks
Salt
5 tablespoons unsalted butter or olive oil
3 lightly packed cups of chopped kale
1/2 cup minced scallions or chives
1 cup milk or cream
1.  Boil the potatoes in water to cover until fork tender, about 15 minutes.  Drain and leave in a colander.
2.  Melt the butter in the potato pot and add the kale once it's hot.  Cook until wilted, then add the scallions/chives and mix together for 2-3 minutes.  
3.  Pour in the milk or cream, add the potatoes and mix well with a fork or a masher.  Add salt to taste then serve.

Spinach Stew with Chicken

This recipe comes from North Africa, but is equally good in North Idaho!  Serves 4 and can be served with rice.
1/2 lb spinach
1 lb chicken thighs and wings
2 onions, sliced
2 carrots, diced
1 clove garlic, crushed
1 tsp fresh grated ginger
2 tbs neutral oil like canola
salt and pepper to taste
1 tsp chili powder
1 tsp curry powder
pinch thyme
1. Heat the oil and add the chicken.  Add the onion, garlic, ginger, and spices.  Stir fry for 2 minutes.
2.  Add carrots and 1 1/2 cups water, cover, and cook for 15 minutes.
3.  Add the spinach and taste for seasoning.  Cover and simmer until fully cooked.

Kale and Cream Cheese Omelet

1/2 tablespoon olive oil

1/2 red onion, thinly sliced

1/4 cup sun dried tomatoes in olive oil

1 cup chopped kale (or spinach)

2 eggs

1 tablespoon cold water

1 1/2 oz cream cheese in thin slices

1. Heat oil in a small skillet and cook onion until caramelized.  Add tomatoes and kale and cook until wilted.  Remove from pan.

2.  In a small bowl, whisk together the eggs and water, then pour into hot skillet.  Top one side with cream cheese.  

3.  When eggs have barely set, add vegetables then fold the other side over to cover.  Cover the pan until the eggs are just set, 2-3 minutes.

Creamy Greens Soup

2 peeled garlic cloves, minced

1 medium onion, chopped
3 cups water
Salt and pepper to taste
8 oz fresh spinach, kale, Asian greens or a combination, chopped
1/2 cup fresh parsley
1 1/2 cups Greek-style yogurt
1.  Put onion, garlic, water, salt and pepper in a pot over high heat.  Boil, cover, and lower the heat, then simmer until the onion is tender, about 10 minutes.
2.  Add greens and parsley; cook until the greens are tender, 2-3 minutes.  Add 1 cup yogurt and then puree with an immersion blender or let cool slightly and use a food processor or blender.  Garnish with more parsley and a dollop of yogurt on each bowl.  Serves 4.

Miso Soup

4 cups water

3" strip dried kelp, but into thin ribbons

1" knob fresh ginger, roughly chopped

2 small carrots, sliced into coins

1/2 bundle Asian noodles such as buckwheat soba

1/2 bunch greens (kale, cabbage, bok choi, Asian stir fry greens)

2 tablespoons miso paste

1. Bring water to a boil with kelp, ginger and carrots.  

2.  Once boiling, add noodles and greens.  When noodles are tender, turn off heat.

3.  Ladle broth into 4 bowls, and add 1/2 tablespoon miso paste to each bowl.  Stir gently to dissolve.  It is important not to boil miso, for it will lose its healthy properties.

Kale, Bean, Potato and Sausage Soup

1/2 lb smoked sausage such as kielbasa

4 Tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 lb small potatoes, sliced 1/2" thick

Salt and pepper to taste

4 cups packed finely shredded kale

2 cups cooked kidney beans

1. Slice sausage into 1/2" thick rounds.  Cook in 2 tablespoons olive oil until browned.  Remove from pan and drain.  

2.  Add onion and garlic to pan and saute until soft, about 5 mins.  Add potatoes and 6 cups water.  Bring to a boil and simmer 15 minutes.

3.  Drain the potatoes, leaving cooking liquid in pot.  Roughly mash them then return them to the pot.  Season with salt and pepper.

4.  Add the kale, sausage, beans, and 2 tablespoons olive oil to the soup.  Bring to a boil then simmer until the kale has wilted, about 10 minutes.  Check seasonings and serve.

 

Ribollita

This has been Katherine's favorite recipe to cook for guests ever since she read it in the New York Times Dining section in 2008.

2 Tablespoons olive oil

1 Tablespoon minced garlic

1 Tablespoon fennel seeds

1 teaspoon dried thyme

salt and pepper

3 cups white beans cooked with thyme, salt and fennel seeds

1 14oz can diced tomatoes, or fresh if you have them

1/2 lb spinach or kale

3 cups freshly toasted croutons (see method below)

1.  Heat oil in large, deep skillet.  Add garlic and spices.  Season with salt and pepper to taste. 

2.  Add beans and about 1/2 cup bean cooking liquid.  Stir and simmer over medium heat for 2-3 minutes, then add tomatoes.  Simmer another 2-3 minutes.

3.  Add spinach/kale and stir until wilted.

4.  Add croutons and mix in thoroughly so they don't get too soggy. 

5.  Serve hot with extra bread crumbs sprinkled on top.

CROUTON METHOD

Preheat oven to 350.  Chop day old or older crusty bread into cubes about 1" square.  Lay in a single layer on a baking sheet and drizzle liberally with olive oil.  Sprinkle with salt and put in the oven.  Bake 15-20 minutes, stirring once, until brown and toasted on at least one side.  No need to cool before adding to recipe.

Ribollita, hot on the stove.

Ribollita, hot on the stove.

Raw Kale Salad

1 bunch kale, any color or texture

Juice of 1 lemon

Pinch salt

1 tablespoon olive oil

1.  Chiffonade the kale into fine ribbons.

2.  Whisk the lemon juice, salt and olive oil in a small bowl.

3.  Pour the dressing onto the kale, and gently massage the leaves until they take on a wilted appearance.  Let sit at room temp to enhance the softening, then serve.

The Simplest Steamed Kale

1.  Remove stems from kale, if desired.  The purple and green curly kales are best this way.  Coarsely chop the stems.

2.  Chop the leaves in a chiffonade style, or simply tear them into bite-sized pieces.

3. Place about 1" of water in a saucepan and put a steamer basket in.  Add kale stems, then cook on medium high heat until the water has been boiling for a minute or so.

4.  Add kale leaves and place lid on pot.  Allow to boil for 1-2 more minutes, then test for doneness.  The leaves are still bright green and not dull when they are steamed and not overdone.

5.  Season with any one of the following or a combination: lemon pepper, olive oil, salt and pepper, lemon or lime juice and salt, soy sauce, sesame oil and sesame seeds.