However, I have discovered during the last couple weeks that kale, for whatever reason, doesn't bother my stomach like spinach, arugula, or other leafy salad greens. This is a huge deal for me because I can start adding this dark green to my diet which will increase my iron count and open up so many culinary opportunities!
Here are two recipes I have tried and loved over the last week using fresh kale straight from Houston Farms or the Lomax Incubator Farm. The kale really adds a natural saltiness and heartiness to the dishes and they both only took minutes to put together. The tomatoe in the first recipe was a local one I had frozen at the end of last summer. This is a perfect use for them because their consistency isn't key to the dish. I got the turnips in the second recipe from Houston Farms as well and the gnocchi from the pasta guy at Atherton Market. The dill is also from the market - various vendors have had herbs on and off the last several weeks, most likely green-housed or grown inside.
Penne Pasta with Tomato, Kale and Dill (V)
1/2 pound penne pasta (about half a normal box or bag)
2 large handfuls of kale, stems removed, cut into pieces no larger than 2 inches
1 tomato, cut in 1/2 inch chunks
2-3 tablespoons fresh dill
2-3 tablespoons olive lil
Juice of one lemon (optional)
- Prepare pasta.
- In large frying pan, heat olive oil over medium/high heat.
- Add kale, tomato, dill and lemon juice. Saute until kale has darkened.
- Add made pasta and saute until pasta is covered with kale and tomato.
- Serve hot.
2 medium turnips, cut into 1/4 inch thick slices
2-3 good handfuls of kale, stems removed, cut into pieces no larger than 2 inches
2-3 tablespoons olive oil
Salt and pepper to taste
- Heat oil in large frying pan (I used a non - non-stick pan) on high heat.
- Add turnips and cook on high until nice and brown on both sides.
- Add handfuls of kale so they are layered over top of but not mixed in with turnips. Reduce heat to medium and let kale soften and darken.
- Once kale is dark, mix in with turnips. Add salt and pepper.
- Serve hot.
|I served this with gnocchi and basic tomato sauce. Delish!|