RED RUSSIAN KALE
DESCRIPTION: Kale has been very popular in the local food scene for a long while now. So much so, that many people have overlooked the mighty collard. For those who just love greens, they'll use kale and collards interchangeably. I happen to love both and I love them in part because they are different. I do often use them interchangeably because that's how I cook---I use whatever I have on hand. Kale and Collards are close relatives and are both packed with Vitamins A and C. They are both cold tolerant and often improve in flavor after the first frost (they become sweeter). There are many different varieties of Kale and Collards and they all have slightly different flavors, textures, and growing characteristics. At TTCF we grow Toscano (Dino) Kale and Red Russian Kale and Champion Collards.
Recipe from the farm:
Coconut Curried Kale and Butternut Squash
America's Test Kitchen's The Complete Vegetarian Cookbook
This is one of my favorite go-to winter recipes. You won't be disappointed! If you've been hoarding your seminole squash, now's the time to use them! Actually, you can use any kind of winter squash or even sweet potatoes for this recipe. In place of kale I've used whatever leafy green I've had on hand, from chard to turnip greens to collards. I prefer serving this over jasmine rice and sprinkling it with unsweetened flaked coconut in addition to the toasted pepitas. A great, warming meal for wintry evenings!
- 3 tablespoons extra-virgin olive oil, divided
- 1 onion, chopped
- 2 pounds sweet potato or butternut squash, peeled and sliced into ½-inch cubes
- 5 garlic cloves, pressed or minced
- 2 teaspoons grated fresh ginger
- 1 heaping teaspoon curry powder (or more if you prefer)
- 2 large bunches of kale (about 2 pounds), stemmed and chopped
- 1 cup vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon lime juice
- ⅓ cup pepitas (green pumpkin seeds)
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional), to taste
- 1 1/2 cups jasmine or basmati rice
- Salt, to taste
- Warm 2 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add sweet potato or squash, cover and cook, stirring occasionally, until the sweet potato is bright orange (or until the butternut is just beginning to brown), about 5 minutes. Transfer the mixture to a bowl for now.
- Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Add garlic, ginger and curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Add half of the kale and stir until it’s beginning to wilt, about 1 minute. Stir in remaining greens, broth, all but ½ cup coconut milk and ½ teaspoon salt.
- Cover pot, reduce heat to medium low, and cook, stirring occasionally, until kale is wilted, about 12 to 15 minutes. Pour in sweet potato or squash mixture, cover and continue to cook until kale and sweet potato or squash are tender, 10 to 20 minutes.
- Meanwhile, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until they’re fragrant and making little popping noises, about 3 to 5 minutes. Transfer to a bowl to cool.
- Once the kale and sweet potato/squash are tender, uncover the pot and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 2 to 5 minutes.
- Remove from heat and stir in the remaining coconut milk. Add the lime juice and season with salt, pepper and optional red pepper flakes, to taste. Divide rice into bowls, then top with kale mixture and a generous sprinkling of pepitas before serving.