Tag Archives: Pesto

What the Heck Am I Going to Do With All This Kale?

Kale scares me.  No, seriously.  There is no other vegetable that frightens me more… except swiss chard.  At first when I removed the kale from our CSA box I quickly hid him away in our vegetable cooler.  But by week two, he was starting to droop and a second box arrived with two more bags of his friends.  We had to do something… and fast.

So… I would like to propose two of George’s recipes for any fellow CSA-er that has found themselves knee high in the crunchy, resilient, beautiful (but sometimes scary) vegetable that is kale.

Kale and Pesto Lasagna topped with squash blossom

Kale and Pesto Lasagna

Ingredients:

1 bunch of kale

1 bunch of basil (~10 leaves)

8 cloves garlic

1/2 cup fresh parsley

1/4 cup chives

Fresh lasagna pasta

1/2  cup olive oil

1/4 cup grapeseed oil

1/4 cup flour

1/2 cup parmesan cheese

2 cups of skim milk

8oz fontina/asiago/parmesan cheese mixture

8oz mozzarella cheese

Salt/Pepper to taste

1.  Blanch basil for 5 seconds in boiling water then combine with parsley, chives,  garlic, and olive oil in blender until pureed into a pesto

2.  Combine grapeseed oil and flour over medium heat until golden in color

3.  Stir skim milk into flour mixture until thickened over medium heat

4.  Once flour mixture has cooled combine with pesto and parmesan cheese until uniformly mixed

5.  Wash kale thoroughly, remove it from its stem,  and cut into small pieces.  Blanch in boiling water for 10 minutes then strain out excess water

6.  Boil lasagna noodles until cooked al dente

7.  Oil a lasagna pan and spread thin layer of pesto mixture on bottom

8.  Place layer on noodles, followed by thin layer of pesto, then sprinkle with both mozzarella and fontina cheese and finally even distribute 1/3 of kale over this layer

9.  Repeat step 8 with each additional layer of lasagna

10.  Preheat over 375 degrees

11.  Cover pan with aluminum foil then bake for about 40 minutes until cooked through

12.  Remove foil and cook for an additional 5 minutes to make the top layer golden brown

13. Let rest for 5 minutes prior to eating

Kale and Grits

Apple and Kale Sautee with Cheese Grits

2 Golden Delicious Apple

2 Heads of Kale

1 Vidalia Onion

1 head of Garlic

Corn Meal

1/2 cup cheese

1 clove sauteed garlic

1. Roast 1 head of garlic at 350 degrees for 45 minutes

2. Wash kale thoroughly and remove it from its stem;  Cut kale into small pieces and blanch in boiling water for ten minutes;  Remove from water and strain out all excess water

3. Peel, remove seeds and dice apples

4. Peel and dice onion

5. Saute onions and apples over medium heat for about 10 minutes until soften

6. Add kale, and roasted garlic and saute mixture for another 15minutes

7. Add 1/4 tsp on freshly ground black pepper and salt to taste

8. Serve over cheese grits

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