Monday, January 30, 2012

Good bye Kale Recipe

Good-Bye Kale Recipe

For a meal we served to guests the other night, I thought that a good send off to our friend would be ease off of the all kale diet by using up the scraps of kale left over from dinners gone by. So I took some beans we got from our grain share, pinto's and cooked them with a bit of olive oil, some left over stock from beets, water and bay leaf. When the beans were nice and soft, I added some ribbons of crispy kale to give it some color and veggie-ness. The marriage of kale and legume was complete in this simple and surprising delicious dish. A legume is basically, a round dried thing that is good for you, not much different than an leafy thing that is good for you together to make for a satisfying meal. Other legumes are clover, lentils, peanuts.

Good-Bye Kale Recipe
Beans with Good-Bye Kale Month kale.

1 half bunch left over kale from Kale Month
2 cups pinto beans
Olive Oil
1-large onion, sliced medium thin

Soak beans over night. Drain, cook until tender with good amounts of olive oil and salt. IF YOU HAVE IT, add a parmesan rind and some fresh herbs. About 45 minutes. Saute onion in oil. De-rib, roll and slice kale into ribbons. Add to onion and cook until crispy. Remove from heat and stir into beans. Add olive oil, salt and pepper with a dash of vinegar or wine, if desired.

This is the last of the kale recipes. February is chicken month, including eggs. Stay tuned!