CSA Take Away: Red Kale, Napa Cabbage and Raddichio

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.