Kale Pizza and other thoughts

Theme songs for kale:

Kale, Kale, the Gang’s All Here
Kale To the Chief
Jack and Jill Went UP the Hill to Fetch Some Kale and Water
The Winter’s Kale
Kale As Old As Time
Stealing People’s Kale
Add yours to facebook 🙂

Here’s what I did with my kale this week. As usual, there were 20 things going on and I had a Farmer’s Coop Directors meeting to attend…

Extra Easy Cheesy Kale and Ground Beef (again, with the cheese)

  • 1 lb ground beef
  • 1 bunch kale (stemmed and chopped)
  • A few shallots, or an onion
  • 1 cup (or more) shredded cheese (I used Cabot seriously sharp)

Sauté ground beef (we have to use a couple TB olive oil with our lean beef) and shallots or onion until mostly browned. Season with s&p, garlic, whatever seasonings you like.  Pile kale on top of beef, cover and cook. After 5 minutes, toss kale with beef, check for liquid (add more if needed so it doesn’t burn), cover and cook for another 10-15 minutes. Turn off heat and add cheese. Cover and let rest for 5 minutes.

This dish was prepped and on the table in 30 minutes, including time to sit on terrace with glass of wine and watch the new ducklings.

*Next I am making baked chicken with a side of Pizza-style greens (just to keep the cheese theme going)

Pizza-Style Greens

  • 1 onion, sliced
  • 1 T olive oil
  • 1-2 garlic cloves, chopped
  • 1 lb greens chopped small and still wet from washing (kale or collards)
  • 1 c. pizza sauce
  • Shredded mozzarella

Sauté onions and garlic in oil until tender, add wet greens to pan and cover. Let greens steam for a few minutes, tossing a few times, until a little tender. Loosely fill a pie plate with the greens mixture and add sauce until greens are mostly covered. Sprinkle with cheese, as you would a pizza. Bake at 400 until cheese is melted and browned.

*Be sure the kale is chopped medium fine for easier serving and eating

OOPS! It was completely eaten up before I got a picture

 

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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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3 Responses to Kale Pizza and other thoughts

  1. Pingback: CSA Week 3, 2015 | Stillmans Farm Blog

  2. Pingback: Week 4, 2013 | Stillmans Farm Blog

  3. Sue says:

    The July 2012 issue of Bon Appetit has a recipe for a marinated kale and green bean salad (a no-brainer after the most recent pickup). I included a couple of boiled new potatoes that I sliced and added to the basic recipe, along with some cooked, crumbled bacon. Everyone really enjoyed it.

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