Foodie Friday:: Kale
“I have found any easy and efficient way to wash greens. I put the greens into a plastic or glass gallon “jar” with about an inch or two of water and then shake away. This is so much easier than tub and slosh. The water can be poured off and repeated if needed. The jar and greens can go into the fridge for quick use. I do a couple of days worth of greens this way. One might need to do batches so as not to overcrowd the jar when sloshing.
I suppose if one doesn’t have a jar this size, a heavy duty plastic bag could be used instead. I have found greens keep better if stored in glass (probably plastic works too) jars in the fridge whether washed or not. The glass allows one to see what is still available in the fridge.”
adapted from a recipe in A Well Seasoned Appetite by Molly O’Neill.
Serves 4/main course
Ingredients:
1 pound chicken sausage, sliced into 1/8 inch circles. (I used the spinach and red pepper chicken sausages found in the fridge section at costco)
1 cup thinly sliced leeks or 1 large onion, peeled and chopped
1 or 2 cloves garlic, peeled and minced (or more, if you like)
3 cups scrubbed and cubed potatoes
1 1/2 heads kale, stemmed and chopped, about 6 cups (I used all of a half-shares’ worth)
4 C. chicken broth
1 T. basalmic vinegar
2 t. kosher salt
Freshly ground pepper to taste
Directions:
Pour a bit of olive oil into a large pot, then put the sausage in the pot over medium-low heat and brown it, about 2 minutes. Add the leeks or onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer. Stir in the broth, water, vinegar and salt. Bring to a boil, reduce the heat, cover and simmer for at least an hour. Stir in tomatoes and season with pepper, let cook for another 15 minutes to incorporate the tomato flavor.
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