Winter Minestrone

January 18th, 2011 § 0 comments § permalink

INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, chopped fine
1 red onion, chopped medium
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium red bell pepper, deseeded and chopped small
1 medium yellow pepper, deseeded and chopped small
1 (28-ounce) can stewed tomatoes
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup fresh oregano, chopped fine
¼ cup fresh thyme, chopped fine
1 tablespoon salt
3 cups hot water
1 cup vegetable stock
1 bunch of dinosaur kale, chopped
1 can cannellini beans, rinsed and drained
1 cup small fresh macaroni (¾ cup dried)
½ cup parmesan, freshly grated
Parmesan rind (optional)
Salt/ pepper

DIRECTIONS

Cook garlic, onions, celery, carrots, and peppers in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.

Push vegetables to one side of the pot. Add stewed tomatoes to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir into vegetables and cook, stirring, 2 minutes. (Tomatoes may stick to pot, but don’t let them burn.) Bring to a simmer. Stir in kale and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.

Coarsely chop herbs, and stir into soup along with beans. Simmer, partially covered, 10 minutes.
Discard rind. Season soup with salt and pepper.

Barley Risotto with Kale and Sausage

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 cups chicken broth
Olive oil
3 cloves garlic, chopped fine
1 medium red onion, chopped
3 sweet sausages
1 tablespoon fennel seeds, toasted
1 bunch dinosaur kale, chopped coarse
1½ cups barley
¼ cup Asiago cheese, grated
1 tablespoon butter
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium-sized saucepot add olive oil and sauté garlic and onion, 5 minutes. Then crumble in sausages and add fennel seeds, sauté until sausage is cooked, 5 to 7 minutes, remove sausage and fennel seeds from pot and set aside. Next, add kale and sauté until wilted, 3 to 5 minutes. Add barley and ½ cup broth, reduce liquid and then add another ½ cup broth every 7 minutes or until barley is cooked through and tender, about 20 to 25 minutes. Add sausage and fennel seeds back to pot and combine. Remove the pot from heat and finish with cheese and butter. Season with salt and pepper and serve.

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