RED RUSSIAN KALE

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). Those who just love greens know that you can use kale and collards interchangeably. They're close relatives and are both packed with Vitamins A and C. They're also 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, Red Russian Kale and Champion Collards.

 

RECIPE: Coconut Curried Kale and Butternut Squash from America's Test Kitchen's The Complete Vegetarian Cookbook
 

Ingredients:

• 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 cooked jasmine or basmati rice 
• Salt, to taste

Method:

1. Warm 2 tablespoons olive oil in a Dutch oven over medium heat until simmering. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.