CSA Take Away: Red Kale, Napa Cabbage and Raddichio

19 Jun

My Red Kale: Ready to Rumble

This week’s Community Supported Agriculture (CSA) delivery included Red Kale, Napa Cabbage and Radichio. Having no clue whatsoever on what to do with these greens, I searched around for some ideas. I found tasty recipes from epicurious. Here is how it went down with the Red Kale (stay tuned for the Napa Cabbage and Raddichio adventures):

Quick Sauteed Kale With Toasted Pine Nuts

Bon Appétit | January 2010

by Kate and Scott Fogarty
Don’t be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

Yield: Makes 8 servings

4 bunches kale (about 2 pounds)
1/4 cup olive oil
1 large red onion, chopped
2 garlic cloves, minced
1/3 cup pine nuts, toasted

Fold each kale leaf lengthwise in half; cut stem away along crease. Tear leaves coarsely. DO AHEAD:Can be prepared 1 day ahead. Pack kale into resealable plastic bags and chill.

Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sautéuntil onion is soft, about 6 minutes. Add half of kale, packing slightly. Cook until kale wilts, tossing often, 2 to 3 minutes. Add remaining kale and half of pine nuts. Toss until kale is just tender and still bright green, about 3 minutes longer. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining toasted pine nuts and serve.

My Finished Creation: Incredibly Tasty!

Per serving: 152.9 kcal calories, 67.1% calories from fat, 11.4 g fat, 1.3 g saturated fat, 0 mg cholesterol, 11.7 g carbohydrates, 2.6 g dietary fiber, 1.9 g total sugars, 9.1 g net carbohydrates, 3.6 g protein
Nutritional analysis provided by Bon Appétit
Postscript (June 20, 2011)  I tried out the recipes I found for raddichio and napa cabbage.  Well, I got some mixed results. The raddichio recipe sounded good but was more suited for the red version that formed a head. My version was not red and was leafy. But I tried it anyway and the olive oil, balsamic vinegar, garlic and basil marinade and dollop of fresh ricotta was tasty. However, Calvin and I were not fans of the overall outcome, although Patrick liked it. Then I was going to try the napa cabbage recipe for a salad but I waited too long and the crunch factor was not high enough for a salad. So I defaulted to old fashioned steaming. Calvin LOVED it and used German honey mustard as a dip. He loved it so much he had seconds. (I love how he loves good healthy food.) So that was a major success, even if the fancy recipe plan was tossed.

One Response to “CSA Take Away: Red Kale, Napa Cabbage and Raddichio”

  1. Patrick Dunn June 19, 2011 at 1:10 am #

    As the official taster of this experiment in Kale, I give it two thumbs up for the kaleidoscope of flavors it presents your taste buds as it moves from initial indulgence to succulent aftertaste. The pine nuts offer enticing texture and a “smokey” flavoring that reaches its crescendo shortly after swallowing.

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