Tag Archives | kale

Thanksgiving Texas Root Vegetable Hash

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What’s Thanksgiving without stuffing? This recipe is a twist on stuffing- a root vegetable hash. It’s  easy to customize, so feel free to modify to fit your family’s tastes. You could also use it as a base for traditional Cornbread Dressing. Pro tip: the leftovers will be awesome with a fried egg on top!

Thanksgiving Texas Root Vegetable Hash
Serves 6-8
Recipe from Jordan Swim, from Allen High School’s Blu Cooking School!

4 pieces Applewood Smoked Bacon, cut into small strips (“lardons”) *
1 medium sized onion, julienned
1 small butternut squash, peeled and diced small, seeds removed (about 1 cup)
Bunch of turnips, golden beets, or kohlrabi, scrubbed and diced (about 1 cup)
4 bunches of kale (or other winter green), rinsed and cut into strips
1-2 c. old bread, cubed
1 – 1 1/2 c. chicken or vegetable stock
3 gloves of garlic, minced
Bunch of sage, chiffonaded (plus more for garnish)
salt and pepper
*if you omit the bacon, use butter or olive oil instead

1. First, toast your cubed bread for 20 minutes in a 300 degree oven until crispy and lightly browned. Set aside.
2. Toss bacon and onions in the pan and cook for about 10 minutes, until carmelized and brown. Alternatively, heat the butter or olive oil in the pan.
3. Add butternut squash and about 1/2 c. of stock to deglaze the pan. The steam and heat will begin to cook the butternut squash.
4. After 10 minutes, add the turnips (or other root veggie)
5. After 10-15 minutes more, check butternut squash. If it’s nearly soft, proceed to adding the kale. If not, continue to cook.
6. Add greens and toss to wilt. Cook 5 minutes, until kale cooks down to your personal preference.
7. Add garlic and sage, tossing to mix. Cook a few minutes until fragrant.
8. Add bread cubes and more stock to taste. Season with salt and pepper. Garnish with sage leaves.

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Mixed Veggie Falafel with Cucumber Raita

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These Mixed Veggie Falafels are a yummy way to enjoy just about ANY vegetable and fresh herb you might have in your Local Box or in the fridge! I used fresh Local Box parsley, but you can also use dill, mint, or cilantro. This recipe makes a big batch of falafel, so I put a bunch in the freezer to reheat later for a school lunch or quick dinner.

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You can also mix up the batter a day ahead and then fry the veggie balls the next day. It makes for a quick and easy dinner that the kids can help with! (Making any type of  ‘food ball’ is always a big hit with my kids.)

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We used mini pitas just for fun, but if you want a bigger sandwich just put two or three falafels into a larger pita, flatbread, or even tortilla. (How’s that for genius advice?)

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For the Mixed Veggie Falafels

2 small-medium bell peppers

1 medium onion

2 small-medium carrots

1 bunch kale

4 small radishes

1/3 bunch fresh parsley, minced

juice from 1 lemon

2 and 1/2 cups chickpea flour

1 Tablespoon  salt

1 c. water

oil for frying

 

For the Cashew Raita

1/4 c. cashew sour cream (if you eat dairy, use yogurt or sour cream)

1/8 t. salt

1/8 t. ground cumin

1 medium cucumber (like your Indian cucumbers!), seeded, peeled, and cut into small pieces

 

Directions

1. Combine all ingredients for the Raitia. Let sit for 30 minutes before serving.

2. Chop or grate all the veggies (excellent job for a food processor!)

2. Combine chickpea flour and salt.

3. Add veggies, water, and lemon juice  to flour and salt mixture.

4. Mix well and form into 2 in. balls.

5. Heat 2-3 T. oil in skillet and place veggie balls in skillet. After frying for about 1 minute, gently flatten each ball into a small pattie.

6. Fry for 2 more minutes, flip patties, and fry for 4 more minutes.

7. Serve with Cashew Raita and your favorite flatbread (pita, naan, lavash, tortilla. . .)

For a gluten free option, skip the pita/ flatbread and enjoy the falafels with a side salad instead!

 

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Spicy Sweet Potato Hash With Persimmons And Winter Greens

Spicy Sweet Potato Hash With Persimmons And Winter Greens

Spicy Sweet Potato Hash With Persimmons And Winter Greens

What better way to kickoff  fall than with this spicy sweet stir-fry hash with lovely local veggies?! This hash features the best of the Local Box. Feel free to add an over-easy egg to the top of this pile of veggies.

I'm even toying with the idea of adding this to our holiday menu come Thanksgiving or Christmas. . . .

Sweet & Spicy!

Look at these beauties! They don't even look real!

Look at these beauties!

so pretty. . .

But what REALLY matters is how they look on the INSIDE.

Ingredients

4 large jalapenos or 1 bell pepper, chopped

3 T. olive oil

3 large sweet potatoes, peeled and cut into chunks

2 cloves elephant garlic, minced (@ 2 Tablespoons)

1 T. paprika

1/2  t. anise seed

1/8 t. ground cloves

1/8 t. cinnamon

1/8 t. black pepper

2 t. salt

1/2 t. black pepper

1 c. water

2 persimmons, sliced into ‘sticks’

1 bunch kale, stems removed, chopped

1 T. rice vinegar

Directions

1. Sautee pepper and olive oil on medium heat for 5 minutes.

2. Turn heat to high. Add sweet potatotes, 1/2 c. water, and spices. Cook for 5 minutes, stirring.

sweetpotatohashcooking

3. Reduce heat. Cover and cook on low for 25-30 minutes or until fork tender.

4. Add 1/2 c. water, persimmons, kale, and vinegar and cook for 5 more minutes.

Kale- this dish is so easy you could almost cook it in your sleep!

Kale- this dish is so easy you could almost cook it in your sleep!

persimmon sticks

persimmon sticks

5. Serve and enjoy immediately.

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Beet Greens Salad With Honey Yogurt Dressing

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Hello! My name is Astaire, and I’m a new Greenling recipe blogger! I recently decided to switch my family over to a (nearly) 100% organic diet, and am blogging about those adventures at chicorganicmama.com. I’m happy to join you in your kitchen to cook with the Local Box!

Beets and beet greens really pack a punch when it comes to nutrition! Beet roots are high in several nutrients including iron, magnesium, potassium, zinc, and B6. They’re extremely high in manganese and folate! Beet juice is perfect for doing a liver cleanse or detox as it stimulates circulation through the liver. And don’t we all just love their beautiful, vibrant color! Believe it or not, beets’ leafy green tops are even MORE nutritious than their roots! Yep, the greens surpass the roots in just about every mineral/vitamin except manganese and folate. Beet greens contain almost 50% RDA of vitamin A, 20% RDA of vitamin C, and drum roll. . . a whopping 190% RDA of vitamin K! Now go grab those beet greens and radishes from your Local Box and let’s make a salad!

I love this salad because it looks fancy, but is so easy to throw together! My uncle and his wife were in town for dinner last week, so I wanted something easy, pretty, and delicious to serve with our sauerkraut and keilbasa. I prepped everything the day before, and then took just 10 minutes to plate the salad before serving the next day!  I love how the the sweet and tangy yogurt dressing contrasts with the fresh, earthy flavors of the beets and radishes.

 

Beet Greens Salad With Honey Yogurt Dressing

Ingredients
5 or 6 small roasted beets
1 bunch baby beet greens or any other type of fresh greens (if you’re using a tougher green like mature beet greens or kale, sautee for 5-10 minutes in 1 T. olive oil before serving)
4 small radishes
juice from 4 juicy limes, lemons, or use  1/3 c. wine vinegar
1 garlic clove, minced
1/2 cup local whole milk yogurt or Greek yogurt
1/4 cup local honey
1/4  t. coarsely salt
dash pepper

Directions
1. Preheat oven to 325. Wash the beets. Place in greased baking pan.
2. Drizzle beets with olive oil and sprinkle generously with salt.
3. Cover with foil and bake for @ 1 hr.  (or until largest beet is soft in center when tested with fork).
4. While the beets are baking, whisk together the lime juice or vinegar, yogurt, honey, garlic, salt, and pepper.  Set in refrigerator.
5. After roasted beets have cooled, peel and slice.
6. Wash and dry beet greens. Chop or break into bite sized pieces.
7. Wash and slice radishes.
8. Divide greens among 4 plates, top with radishes and beets.
9. Serve the chilled yogurt dressing on the side.

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Sweet Potato, Kale, and Black Bean Skillet

Sweet Potato, Black Bean and Kale skillet

Craving Mexican food but determined to eat healthy and use in-season veggies? This Sweet Potato, Kale, and Black Bean skillet does just the trick. Fairly simple and deliciously aromatic (and vegetarian!), this recipe makes a meal for 4-6, or sides for a crowd. Sumac and cumin give this dish its wonderfully deep flavor. Sumac isn’t a super common spice, but I found it at Central Market. (If you can’t find it, you can get a similar flavor from mixing chili powder and paprika in a 1:1 ratio.)

I like this recipe because it isn’t fussy. I wanted kale and sweet potatoes to be center stage, but if you would rather taste more black bean, just use a little less of the veggies. If you’re sensitive to onions or garlic (like my Mom is), you can easily leave them out and it will be just as good. Similarly, to kick it up a notch, I’d consider adding another clove or two of garlic, some chili powder, and thinly sliced red onions (added with the kale.) Serve it alongside rotisserie chicken, or eat it wrapped up in a tortilla. And if you’re not interested in healthy, I think this would be an excellent enchilada filling! Because lets be honest, who doesn’t love things smothered in cheese? Any way you slice it, this recipe can easily be made your own.

Sweet Potato, Kale, and Black Bean skillet
serves 4-6
prep time: 15 minutes | cook time: 30 minutes

Ingredients

  • 2 or 3 sweet potatoes
  • 1 shallot
  • 1 clove of garlic
  • 1 can organic black beans, low-sodium, drained
  • 3 hearty handfuls (3 cups ish) kale (I used Russian kale, because it’s what I had, but green kale is just as good!)
  • 1-1/2 to 2 tbsp. organic olive oil
  • 1/4 tsp. sumac
  • 1/8 tsp. cumin
  • sea salt
  • freshly ground pepper
  • 1 lime, for serving
  • tortillas, for serving
  • sour cream or greek yogurt, for serving
  • 1 avocado, for serving

Prepping ingredients

Prep
1. Peel sweet potatoes, shallot, and garlic. Wash and dry kale.
2. Cut sweet potatoes in half lengthwise. Lay cut surface flat on a cutting board and slice in half again lengthwise. Then, slice into ¼-1/2 inch thick pieces. (Sweet potatoes are tough to cut. I don’t have an amazing knife, but this method works great! See photo.)
3. Dice shallot and garlic.
4. Tear kale into large pieces.

 

Cutting sweet potatoes

 

Cook
1. Place large sauté pan over medium high heat and drizzle with olive oil. Add sweet potatoes, shallot, garlic, sumac and cumin to pan and cook for 2 minutes until you can smell the spices, stirring throughout to coat.

Sweet potato cooking progression

2. Bring the heat down to medium and cover. Let cook for about 8-10 minutes, stirring occasionally, making sure the sweet potatoes don’t burn (oops, a few of mine did!) Cook until the sweet potatoes are soft enough to easily cut in half and are nice and brown.

3. Add black beans. Stir to mix. Add kale. At this point it will be a little hard to stir, but don’t worry, kale cooks down! Season generously with salt and pepper, mix and cover.

Mixing in the kale

4. After 3-4 minutes, uncover and stir. If it’s feeling a bit too dry at this point, drizzle a little more olive oil. Taste for seasoning- if you want more spice, add a pinch of sumac! Cook for another minute or so until kale is cooked to your liking.

5. If you’re serving with tortillas, start warming them up. For just a few people, heat them with a bit of oil in a small skillet. For a larger group, wrap a tortillas in foil and stick in a warm oven for 2-3 minutes. Cut your lime and slice the avocado.

6. Serve on top of warm tortillas, drizzled with lime and served with avocado slices and greek yogurt. I made a taco out of mine. Enjoy!

Sweet potato, kale and black bean skillet taco

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Kale Chips

My poor kale was starting to yellow.  One too many days in the fridge.  I needed to cook it right away but was not in the mood for cooked greens.  A quick toss with some oil, salt, and sesame seeds and I had a delicious crunchy snack of kale chips.  Even the kiddos will like this one.

1 tablespoon sesame oil or chili oil if you like it spicy

1 head kale, thoroughly washed and dried

salt to taste

1 tablespoon sesame seeds

Preheat oven to 275 degrees. Remove tough stems from kale.  Toss with oil.  Sprinkle with salt and sesame seeds.  Bake for 40-50 minutes, stirring after about 20 minutes.

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