Winter bounty...cooking Kale and other Winter Greens

If you've been to the grocery store or a farmer's market recently, you've undoubtedly seen a bounty of kale and other wonderful winter greens. To many, including some in my family, these greens do not appear at all appetizing. Thanks to Bon Appetit, however, I recently discovered a few ways to make them enjoyable for even the fussiest of eaters. I hope these ideas for cooking kale and other winter greens will prompt you to give them a try for a healthy boost at your dinner table.

Whenever you are preparing any winter greens (Kale, Collard Greens, Chard, Mustard greens, etc.), it’s best to first begin by rinsing and drying the greens and then separating the leaves from the tough stems. Do not discard the stems, however, as they can be enjoyed as much as the leaves. Here are some ideas…

Flash cooked Kale or Winter Greens:
1. Trim the stems (at the root end) and cut them into 1” sections. Roughly chop the leaves.
2. Place some oil in a large non-stick pan, and when it’s hot, add the stems. Cook them until they just begin to brown, about 3-5 minutes.
3. Add the leaves to the pan and continue to cook until the leaves are wilted. Turn off the heat and then season with some salt and pepper and lemon juice if you like. Serve immediately, or at room temperature.
For a nice twist, add some chopped, seeded tomato along with the leaves in step 3, and add a bit of feta to top it off instead of the lemon juice.


More ideas to try….
Cook kale or winter green leaves for a minute in a pot of salted, boiling water. Drain the leaves and squeeze out any excess water. Sauté with olive oil and garlic for 2 minutes. Enjoy as such – or with a squeeze of lemon juice (if you like) - or:

• Place the greens in a buttered gratin dish and top with grated Parmesan and bread crumbs. Broil until just warmed through and the top is beginning to brown.
• Add greens to an omelet or frittata with sautéed onions, chopped fresh herbs and crumbled feta or goat cheese.
• Add greens to a bowl of canned, drained chickpeas (or any white bean), sliced carrots and celery, sautéed chopped onion and a bit of hot chicken broth. Top with a poached or fried egg and enjoy with thick toasted bread.
  

Prepare 12 large Tuscan kale leaves - rinse, dry, cut lengthwise in half, removing center ribs and stems. Toss them in a bowl with 1 tablespoon olive oil and a sprinkle of salt and pepper. Arrange them on baking sheets, in a single layer. Bake at 250° for about 30 minutes, until the leaves are crisp. Cool leaves on a wire rack. Serve upright in tall drinking glassed for a dramatic presentation.

Happy cooking!