Spicy Kale with Rice

June 10, 2009 By: Megabeth Category: Side Dishes

This is a great side dish for dinner or a really satisfying lunch. For the Cajun seasoning, I used Emeril’s Essence. Boy, did that pack a punch!

Spicy Kale with Rice
Bon Appétit

  • 2 1/4 cups vegetable broth
  • 1 1/2 teaspoons Creole or Cajun seasoning
  • 1 cup white rice
  • 4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups

spicy kale and rice

Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to

spicy kale and rice

Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

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CSA Vegetable Delivery – #1 – June 2, 2009

June 02, 2009 By: Megabeth Category: CSA Delivery

Our CSA has finally started for the season! As with last year, we received a HUGE bounty of kale. The strawberries were small but sweet. We also have green onions and asparagus. I’m looking forward to a new season of fresh vegetables from a local Virginia farm. I’ll be searching for some new recipes, in the meantime, here are some recipes that I’ve made before featuring green onions, asparagus, and kale:


CSA Delivery #3 – June 18, 2008

June 18, 2008 By: Megabeth Category: CSA Delivery

Today’s delivery featured a repeat of produce from the previous two deliveries along with a little parsley plant. We were informed, however, that this would be the last of the strawberries. We have more kale, spring onions, and butter lettuce.

I will be traveling over the next few days, so this delivery will go to two friends who will be able to cook with the vegetables in a more timely manner. (In the spirit of full disclosure, I did eat a strawberry.)

CSA Delivery #3 - June 18, 2008

CSA Delivery #3 - June 18, 2008

Carolina Kale

June 12, 2008 By: Megabeth Category: Main Dishes

Carolina Kale - Preparation I still had some leftover kale from last week’s CSA delivery. With the recent salmonella outbreak with tomatoes, I was thrilled to find juicy tomatoes available today. Brought in by local organic farms, these tomatoes were available at a little farmers market a block from where I work. With spring onions also from the CSA delivery in hand and another onion I bought last week at the farmers market, I found the perfect recipe in Moosewood Restaurant Low-Fat Recipes. (Someday I’ll make it up to the restaurant.)

As always, my notes are in italics.

Carolina Kale
Moosewood Restaurant: Low-Fat Recipes
Serves 4 to 6

1 1/2 pounds kale
2 cups chopped canned tomatoes and their juice or 3 cups chopped fresh tomatoes – I used two fresh tomatoes
1 cup minced onions – I mixed in some spring onions with a white onion I picked up at the farmers market
1 1/2 teaspoons ground cumin
2 garlic cloves, pressed or minced – I used a little more than a teaspoon of jarred chopped garlic
1 teaspoon Tabasco or other hot pepper sauce or 1/4 teaspoon crushed red pepper
1/2 teaspoon salt
ground black pepper to taste

Wash the greens. Remove the large stems and any discolored leaves. Stack the leaves and slice them crosswise into 1/8-inch stips.

Carolina Kale - Preparation Carolina Kale - Preparation

Carolina Kale - PreparationCarolina Kale - Preparation

Combine tomatoes, onions, cumin, garlic, Tabasco, and salt in a saucepan, cover and cook on medium heat for 5 minutes.

Carolina Kale - Preparation Carolina Kale - Preparation

Carolina Kale - Preparation Carolina Kale - Preparation

Add the greens, cover, and gently simmer, stirring frequently, for 10 to 15 minutes, until the greens are tender. (If neccesary, add a little water during cooking to maintain liquid in the bottom of the pan.) – I did not need to add any water. I also added a little more Tabasco at this point.

Carolina Kale - Preparation Carolina Kale - Preparation

Carolina Kale - Preparation

Add pepper to taste and serve.

Carolina Kale

Served hot, this dish is a light, yet filling, meal. It pairs well with whole wheat pasta and had a nice “zing” to it. The actual cooking and preparation time went quite fast (it would have been faster if I didn’t stop and take pictures, of course!)

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