Sunday, June 22, 2008

Veggies...what are the good for?

  • Kale
    Kale or Borecole is a form of cabbage (Brassical oleracea, Acephala Group), green in color, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. (http://en.wikepedia.org.wiki/kale)

    Kale with Red Pepper
  • 1 bunch kale
  • 1/4 cup butter
  • 1 medium red sweet pepper, cut into 1/2 inch pieces
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Wash greens well. Trim tough stems. Chop coarsely. Bring 1/4 inch water to boil in 10 inch skillet. Add greens. Cover and cook one minute or until greens are wilted. Drain and set aside. Melt butter in same skillet. Add red pepper and garlic; cook until tender. Stir in greens, salt and pepper. Cover and cook 3-5 minutes. (The Practical Produce Cookbook, pg. 107)

Kale with Sour Cream

  • 3 lb kale
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon nutmeg
  • 1 cup sour cream

Wash the kale in cold water and remove heavy stems. Put in a saucepan with boiling salted water to cover. Simmer, covered, for 5-10 minutes or until kale is tender. Drain and chop fine. Return chopped kale to saucepan and stir in the butter, salt, pepper and nutmet. Heat through. Stir in sour cream gradually, Heat through, but do not boil. (The Practical Produce Cookbook, pg. 106).

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