We promised you a delicious kale recipe last week and we’re here to deliver! Take a stab at this savory, delicious, nutrient-packed dish from our good friend Mary Diehl.
Wash kale or collard leaves and shake dry, then cut from the stems. Gather the leaves into a roll and slice them to preferred width.
Start some fat over medium-high heat in an iron skillet – at least a tablespoon of olive oil, butter or bacon grease. Add a little thinly sliced onion. When lightly brown, stir in a bit of minced garlic. Minced ginger can also be used, if desired.
Add the greens in large handfuls that nearly fill the pan. Move the greens around, and cover if necessary to get them to wilt down. Lightly salt what’s in the pan, then add more greens. When all the greens are in, add a liquid – water works well and some folks use wine, but my favorite is chicken stock. You only need enough to steam the greens – about a quarter of a cup will do.
Cover and turn the heat down very low. Greens are ready to eat in ten minutes or less.
I find myself having tiny pickle parties quite often, especially in late summer when everything is at the peak of freshness. When I see something new pop up, or something I missed in the off-season on its way out, I feel the urge to preserve. Naturally, the Montavilla Farmers Market is bursting with choices this time of year!
In the past few weeks I have picked up a few pounds of pickling cucumbers, the snappiest green beans I could find, one huge sweet onion, some really pretty beets, and the last of the purple sprouting broccoli. With this much bounty, I couldn’t help myself but to pickle it all!
To begin with, I made several jars of “giardinieria”, mixed garden pickles. I chopped up my beans, onion and broccoli into good sized chunks, then filled several jars full of the prepared veggies and prepared a simple vinegar solution:
1/2 cup white wine vinegar
1/2 cup apple cider vinegar
1 cup water
1 Tbls sugar
1 Tbls salt
1 handful of aromatics such as garlic, peppercorns, mustard seeds, clove, etc.
I heated this solution to boiling and poured into my veggie-filled jars and topped off with a good splash of dry vermouth. Once cooled, I sealed with a lid and set into the refrigerator for at least two weeks to let the flavors meld. They will be delicious on their own, on a sandwich, or in a salad.
I also made a few small jars of classic dill pickles using a similar method as above, but added fresh, beautiful bunch of dill into each jar. YUM! A bouquet of flowering dill is a must for me in late summer. This past month I have been loving it so much I have been just having dill flowers and lemon in my sipping water all day and feeling a little bit special.
Lastly, I tackled the beets. These I treated in a very special way. I wanted to preserve their bright pink color, so I started out by slowly braising them in a shallow roasting pan filled with salted vinegar and lots of fresh herbs. I braised them in the oven at 350 for 35-40 minutes covered with foil. After they cooled I peeled, sliced and set them into jars, then poured a milder vinegar solution over them and placed them along with the rest of my refrigerator pickles to be enjoyed in a few weeks times.
If you haven’t had your chance to make gorgeous, homemade refrigerator pickles yet, try your hand at it! You wont be disappointed!