TEN MILE FARM                   
kale recipes

Ten Mile Farm    About Us     CSA     Contact & Links    Employment   Internship     Photos      Recipes

  1. BulletCaldo Verde (Green Soup)

  2. BulletPortuguese Potato and Kale Soup

  3. BulletSweet Potato and Kale Soup

  4. BulletChinese Sesame Kale

  5. BulletBean and Kale Soup

  6. BulletKale Chips

Caldo Verde (Green Soup)

1 lb kale or collard greens

1/3 lb dried small white beans, soaked in water overnight and drained

3 med yellow onions, thinly sliced

1/2 cup olive oil

3 qts chicken stock

1/2 lb linguiça or kielbasa, sliced

1/2 lb potatoes, peeled, grated

Salt and freshly ground black pepper to taste

Remove the large ribs of the kale and slice the vegetable into very thin strips, as thin as possible. Place in a bowl of cold water for 1 hour. Drain well.

In a 8-qt soup pot, sauté the onions in the olive oil. Add the kale, chicken stock, and remaining ingredients, including the drained beans. Simmer for 1 1/2 hours, covered. Taste for salt and pepper before serving.

Portuguese Potato and Kale Soup

2 oz chorizo sausage, cut in half lengthwise and sliced

1/2 Tbsp olive oil

1 onion, chopped

4 cup chicken stock

4 potatoes, peeled, sliced, 1 1/2 lb

3 cloves garlic, minced

1/2 lb kale, trimmed, thinly sliced

Salt and pepper to taste

Heat small non-stick skillet over medium heat. Add chorizo and cook, stirring until browned, about 3 minutes. Drain and set aside. In heavy stockpot, heat oil over medium heat. Add onions and sauté until softened, about 5 minutes. Add chicken stock, potatoes and garlic and bring to a boil. Reduce heat and simmer until the potatoes are tender, 10 to 15 minutes. With a slotted spoon, transfer the potatoes to a bowl; lightly mash with a fork and return to the soup. Bring to a simmer and add kale, a handful at a time. Simmer until kale is tender, about 5 minutes. Stir in reserved sausage and season with salt and pepper to taste.

Sweet Potato and Kale Soup

2 tablespoons olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 tablespoons fresh ginger root, minced
2 medium-sized sweet potato, peeled and cubed
1 1/4 teaspoons dried thyme
1 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon sambal oelek (our your favourite hot chili sauce)
1/2 big bunch kale, thick stems removed, washed, and chopped (about 7 cups)
1 cup canned diced tomatoes
3/4 teaspoon sea salt
Freshly ground black pepper, to taste
2 cups low-sodium or homemade vegetable broth
2 cups water
14 oz. can coconut milk
19 oz. can white kidney beans, drained and rinsed
2 tablespoons organic cane sugar
1 tablespoon + 1 teaspoon freshly squeezed lime juice

1. In a large saucepan or stockpot, heat the oil over medium-low heat. Add the onion, garlic, and ginger. Sauté for 4 to 5 minutes, stirring often.
2. Add the sweet potato, thyme, allspice, nutmeg, cinnamon, and sambal oelek. Cook, stirring often, for another 3 or 4 minutes. Add the kale and sauté for one more minute.
3. Stir in the tomatoes, salt, black pepper, vegetable broth, and water. Turn heat to high and bring to a boil. Once boiling, immediately turn heat to low, cover and let simmer for about 25 to 30 minutes, or until the sweet potato is tender.
4. Add the coconut milk, white beans, and cane sugar. Turn heat up a little bit to medium-low and let cook uncovered for another 5 minutes.
5. Remove from heat and stir in the lime juice. If needed, season to taste with extra salt, pepper, sugar, or chili sauce.

Chinese Sesame Kale

2 cloves garlic, minced

1 pound kale (about bunch)

2 teaspoons sesame seed oil

2 tablespoons water

1 teaspoon soy sauce

2 teaspoons toasted sesame seeds

Salt and pepper, if desired

1. Mince the garlic cloves. Wash the kale and shake it over the sink. It should remain a little wet. Remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock.

2. Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.

3. After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.

Bean and Kale Soup

1/2 lb. dried Great Northern beans

Water as needed

Olive oil as needed

1 onion, chopped

2 small carrots, diced

1 celery stalk, diced

4 cup shredded kale (1 small bunch)

1 boiling potato, diced

2 cup chopped Swiss chard bunch (1 small bunch

1 large tomato, diced

2 garlic cloves, minced

2 teaspoon minced fresh rosemary leaves

1 tablespoon minced parsley

1 teaspoon fresh thyme leaves

Salt to taste

Freshly-ground black pepper to taste

1 cup freshly-grated Parmesan cheese

1. Place beans in large saucepan with enough cold water to cover. Let stand at room temperature overnight.

2. Drain beans and return to saucepan. Add enough water to cover and bring to a boil over high heat. Reduce heat and simmer until tender, 1 hour 30 minutes, reserving liquid. Transfer half of beans to food processor or blender and puree. Reserve remaining whole beans.

3. Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Stir in kale, potato, pureed beans and enough reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and simmer for about 30 minutes until vegetables are tender.

4. Add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer until chard is tender and flavors are well blended, at least 1 hour, adding additional bean liquid if soup is too thick. (Soup should be quite thick.)

5. Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes. (Can be cooled and refrigerated overnight.) Ladle into heated soup bowls and sprinkle with Parmesan cheese. Top each bowl of soup with spoonful of olive oil, if desired.

Kale Chips

The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture…thus steaming instead of crisping. The convection setting on the oven works really well too – set the convection on 325F and bake for about 10-15 minutes.

4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter) Remove from oven, sprinkle with salt and serve.

copyright © 2012 ten mile farm - all rights reserved

Ten Mile Farm    About Us     CSA     Contact & Links    Employment   Internship     Photos      Recipes