Chickpea and Roasted Kale Salad

Kale is the new salad green. A couple decades ago, choosy eaters eschewed iceberg for the more nutritionally dense, greener, leafier types of lettuce like romaine. Then, they went onto fluffier, miniature, mixed ones often including — or solely consisting of — baby arugula (RIP AKA “rocket”). Their spicy kick lent complexity to sides, and they’re also very nutritionally dense, much more so than romaine. Baby spinach greens, too, played a role in this evolution, beckoning the health-conscious for its … Read More

Kale Ravioli with Apples and Brown Butter

For me, it’s pretty difficult to separate “fall pasta dish” from “squash.” It’s perhaps second only to severing “brown butter” from the presence of “sage.” These things just go together like beets and goat cheese, it would seem. But look what happens when you squash kale inside ravioli (because you’ve used up your squash), and toss them with brown butter, apples and sweet onions (because your sage plant died while you were traveling) instead? It’s a new marriage of flavors … Read More

Chickpea Stew with Grilled Flowering Greens

Part of this recipe is applicable to any time of year, in any part of the world you live, and it’s great to eat for any meal. The other part of this recipe involves a specific ingredient that’s not conventionally harvested, and only exists at a specific time in a plant’s life cycle. Combined, the earthy, savory and hearty element (chickpea stew) complements the youthful, bouncy and springlike element (flowering greens) for a fully satisfying, complete meal. Yes, a meal … Read More

Pasta Kale-bonara

It’s rare when a dish is both uniquely effortless and divine; this doesn’t happen, for instance, when making a decadent, double dark-chocolate cake. It doesn’t exactly hit the same satisfaction triggers either when you toss together some greens with bacon and cheese. But when you fold all the latter three into some hot pasta, along with silky egg yolks and olive oil, there’s some jingling in the air, and the angels will be smiling down upon your kitchen from above.

Smoked Paprika Freekeh Salad with Kale, Tomatoes & Garlic Scapes

Crunchy, crispy, sweet, tangy and earthy; I’m never bored eating a grain-based salad. Especially when the other components outnumber the grains, as in this colorful, kale and tomato-enhanced version with garlic scapes and freekeh.

Spaghetti with Anchovies, Kale & Breadcrumbs

If you’re looking to scrape together a meal from seemingly nothing, here’s one way to really hit it out of the park. In fact, breadcrumbs really do need to be scraped, swept or otherwise salvaged from a scattered mess on the counter to do this dish right. Minced anchovies and garlic create a tasty olive oil infusion to coat the pasta with, and some spare greens like kale, or just a shower of fresh parsley for garnish, combine for a healthy … Read More

Kale Saag

“Unsightly” doesn’t do justice to the unattractiveness of this classic Punjabi dish. But I dare not go lower than that in descriptors, because it’s so delicious by contrast. To be sure, Sarson Ka Saag would be the traditional name for it, and the greens used in it commonly mustard greens and spinach. But I had a hulking bunch of kale recently, so I gave that a whirl instead.

Sunchoke and Kale Gratin

posted in: Recipes, vegan, vegetarian | 3

Imagine this gloriously textured mess with a runny fried egg plopped on top, and you’ve just accurately captured my breakfast. (Now try to picture the gluey streaks of yolk goo and breadcrumbs stuck to my cheek. No, don’t.) This dish was a tasty way to enjoy what seems like a more hearty, slow-cooking dish very fast. It’s not quite a casserole, and it’s not simply roasted vegetables. It’s a gratin.

Roasted Potato Leek Soup with Kale

Today was gusty like a regular dust storm, at least in Red Hook where I was a-working. And there was some music playing, by a feller named Woody Guthrie, and he was a-talkin about some dust storm in a song called “Talking Dust Bowl Blues.” In one verse, he sings, “My wife fixed up a tater stew,” and it got me hungry and thinkin’ food. So I’ll stop with the bad sing-song writing here, but now you know the reason … Read More

Shredded Kale & Sungold Tomato Crostini

First it was this on a plate with leftover roasted almonds strewn about, a salad. Then it was this, transported to crisps of leftover bread, a crostini. Next it was this, stuffed into my cold burrito from a take-out place that I didn’t even go to (somebody else did, and gave me their leftovers). Soon it will be this, on leftover rice that’s stuck to a pot in the fridge. Basically, this is really good. Any way you serve it.

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