Sauteed Kale with Pine Nuts & Raisins

Photo:
Tod Dimmick










Buttery pine nuts, sweet dried fruit, and rich sauteed kale strike up a three-way flavor tango in this quick recipe. Let's dance...

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4 as a side dish

2-3 TB olive oil
1 garlic clove, crushed
one bunch kale, cleaned, stems separated and diced, leaves coarsely chopped
1/4 cup raisins
3 TB pine nuts
Salt and pepper to taste
Shredded Parmesan (optional)

Heat the olive oil in a large skillet or saute pan over medium heat and cook the garlic for 1 minute, stirring. Add the kale stems and cook for 6-8 minutes, or until stems are beginning to brown, stirring occasionally. Add the kale leaves, turn heat to medium low, cover and cook for 5 minutes, stirring. Add 1/4 cup water, cover, and cook for another 10 minutes or until leaves have begun to turn tender, stirring occasionally. If skillet runs a little dry while cooking, add another tablespoon or two of water. Stir in raisins and pine nuts and serve, seasoning to taste with salt, pepper, and Parmesan.

Served up by Tod Dimmick

Bok Choy, Scallions & Cherry Tomatoes

Photo:
Tod Dimmick













Crunchy texture, sweet & savory flavors. Yum.

2-3 TB olive oil
5-6 small scallions, cleaned, roots removed, and chopped, white part and an equal amount of the green.
1 bunch bok choy, cleaned, chopped into 1/2 inch pieces, stems kept separate from the greens
1 1/2 - 2 cups cherry tomatoes
2-3 TB teriyaki sauce -or- salt and pepper to taste

Heat the oil in a large skillet over medium-low heat. Add the scallions and the thick bok choy stems and cook for five minutes, stirring. Add the greens and cook for another 5 minutes, stirring occasionally, or until stems and leaves are tender. Add the cherry tomatoes and heat for a minute. Toss with Teriyaki sauce and serve.

Variation: Use other hearty greens, such as Napa cabbage or kale, giving similar advance heat to the stems before adding the greens.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Kale and Olives

Photo:
Tod Dimmick










My barber calls this kind of dish "peasant food". Be sure to give the stems a bit longer in the saute pan.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

3 TB olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
1 3.8 oz can (about 1/2 cup) sliced black olives
Shredded Parmesan
Salt and pepper to taste

Heat the olive oil in a large saute pan or skillet over medium heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. The leaves will release water that will help cook the kale, but if necessary add a little more water to prevent leaves from sticking to the bottom of the pan.

Distribute to serving plates, top with olives and parmesan cheese, and season to taste with salt and pepper.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Sauteed Radish and Turnip Greens

Photo:
Tod Dimmick

When Powisset serves up gorgeous spring veg, everything can go to good use! This simple dish appeals to people who love greens, and to use everything possible. Greens from salad turnips and radishes cook quickly and are very tasty. Get 'em while they are fresh!

Prep time: 4 minutes (washing those greens)

Cook time: 7 minutes

Serves: 4 as a side dish

3 TB olive oil

1 clove garlic, crushed

1 bunch radish greens, washed and any unappetizing leaves removed

1 bunch turnip greens, washed and any unappetizing leaves removed

salt and pepper to taste

Heat the oil in a skillet over medium heat and cook the garlic, stirring, for 2 minutes. Add the greens and cook, stirring, for 5 mintues or until tender. Distribute to serving plates and season to taste with salt and pepper. Of course, you could never go wrong sprinkling with parmesan, either.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Two-Way Turnips topped with Toasted Almonds

Photo:
Tod Dimmick










A warm vegetable dish that combines the tenderness of cooked greens with the sweet crunch of salad turnips.

1 large bunch salad turnips, greens washed and coarsely chopped, turnips scrubbed and enough shredded with a box grater (large holes) to make about a cup.
3 TB olive oil
1 clove garlic, crushed
1/3 cup toasted almonds
salt and pepper to taste

Heat the olive oil in a skillet over medium heat and cook the garlic for a minute or two, stirring. Add the greens, cover, and cook for 3 minutes. Then remove the cover, cook and stir for another minute or two until the greens are tender the way you like. Distribute to serving plates, sprinkline with shredded turnips, almonds, and salt and pepper.

Variation: balsamic vinegar is terrific on this. Shredded mozzarella or Parmesan is a nice addition.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes