So, after my last post on the wonderful qualities of kale, I was informed by Ms. Corita Waters, of Greenbelt, MD, that there exists a website called eatmorekale.com! Sadly the website is dedicated more to selling t-shirts that say Eat More Kale, than to actual Kale recipes and information. It’s still awesome, and I’ll probably order one. The authors say that the purpose of the Eat More Kale t-shirt is to start conversations about what we eat and why, and according to some customer responses, it works. I’ll let you know.
So, our second kale recipe this week comes from Abby Carlson, the chef-in-residence at the Peaceful Belly Farm. Let me tell you folks, when a farm has it’s own chef, you know they’re an awesome farm. Abby has been doing weekly cooking demonstrations at the Capital City Public Market, using produce from various vendors. I’ve watched a few of them and have been impressed because she usually makes very simple food, but I usually still learn something new from her demos. I also love the slick overhead mirror that lets you see everything she is doing, and the yummy samples! Her space is almost right across from ours on Idaho Street, so if you don’t have enough good reasons to come to the farmers’ market already, come check her out! I believe her sign says “Chef at the Market.”
The week I managed to take some photos, she was making this recipe:
Sauteed Greens With Exotic Spices
- 2 bunches of Kale or other braising greens of your choice (swiss chard, collards, beet tops, etc.), long stems and tough ribs removed
- 1 Tbsp peeled ginger
- 2 cloves garlic
- 1 Tbsp olive oil
- 1 Tbsp brown mustard seeds, popped
- 1/2 Tbsp Ajiwain or Fennel Seed and 1 tsp. crushed red pepper flakes
First Abby showed us how to pop mustard seeds, which was a new trick for me. She basically put them in a hot, dry skillet, put the lid on, and shook them a bit over the heat, much like popping popcorn the old fashioned way, in a pot (which I also recommend!). Soon we could hear the little seeds popping open, and they smelled delicious. She put these aside and made the rest of the recipe.
Next, she made a ginger and garlic paste by crushing ginger, garlic, and a pinch of salt in a mortar and pestle. She sauted this in oil until it also smelled wonderful, then added the chopped greens and 1/4 cup of water. You could also use stock. She cooked it until the greens were soft, stirring, and then added the popped mustard seeds at the end. Yum!