Kale recipe from member David

Thanks for this recipe David, and for all the notes!

  • 2 bunches kale (or broccoli rabe, or similar strong greens)
  • 1 large red pepper or 2 small ones, sliced lengthwise into very thin ribbons.
  • 1/4 to 1/2 cup olive oil
  • 1 small onion or half a large one, chopped
  • 1 large tomato or 2 small ones, chopped
  • 1 can/jar pitted black olives
  • 1 can/jar artichoke hearts, preferably not in vinegar
  • 4-6 Italian sausages (hot or sweet — I like hot)
  • 1 lb pasta (penne, rotini or other bite-sized shape)

1) Start water boiling for pasta, and start sausages frying.*
2) In a dry non-stick saucepan big enough to hold all the ingredients (a wok is perfect), cook the red peppers over medium-high heat for several minutes, stirring frequently, until they’re soft and most of their moisture is cooked out.
3) Add the olive oil and onions. Reduce heat to medium (if necessary), and cook until onions are soft. If any caramelized juice from the peppers stuck to the pan in the previous step, scrape it off into the oil.
4) Add tomatoes and cook until they melt — this makes the liquid for the sauce.
5) When sausages are done, chop them up and add them in, then add the olives and the artichoke hearts (but not the water from their cans or jars), and stir together.
6) Blanch** the kale in the boiling pasta water, then chop and add to the other ingredients. Reduce heat to low, mix thoroughly, and cover. Stir occasionally.
7) Boil the pasta. If you like, add a ladle of starchy pasta water to the kale mixture.
Serve the kale mixture over the pasta, with some sauce/juice spooned into each serving. Makes 4 main-course servings; can also be a side dish, with or without the pasta. I usually make twice this amount in a batch.
* I boil the sausages first, then pour off the water and brown them in the pan to finish. This spares my small apartment from a lot of grease and smoke.
** To blanch, hold the kale by the stems and dunk the leaves in the boiling water for 20-30 seconds (be careful not to burn yourself in the steam!), then immediately dunk it in cold water or run it under the sink. Squeeze out the water, then chop. This isn’t strictly necessary, but it causes the kale to turn a beautiful vibrant color, and reduces its volume, making it easier to handle and stir into everything else. Variations/additions/substitutions:
Tunafish is surprisingly good in this (add a can when the sausages go in). Chopped portabella mushrooms are also good, and are recommended for a vegetarian version (add with the tomatoes, letting them absorb and then expel the tomato juice as they cook). Without the sausages, you’ll need some salt or another salty ingredient.
Without the peppers and/or onions, you’ll need a pinch of sugar or another sweet ingredient.


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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