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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, their dogs, taking time for stillness, and living in harmony with the seasons.

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Tag Archives: kale

kale & wild rice casserole

21 Wednesday Jan 2015

Posted by Delena Rose in cheese, cook, rice, vegetables

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Tags

casserole, kale, mushrooms, vegetable, wild rice

kale and wild rice casserole

I found this recipe on Tieghan’s Half Baked Harvest – Made With Love food blog a few months ago and wanted to share it with you. I had a fresh block of gruyere cheese in the refrigerator and wanted to cook something that would warm the tummy on a cold, dark winter evening. This kale and wild rice casserole was perfect and I will definitely add Tieghan’s recipe to our list of family favourites.

Kale and Wild Rice Casserole

Ingredients

  • 2 large bunches of Kale, leaves torn
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme, chopped
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons flour
  • 1 cup milk (I used 2%)
  • 1 cup chicken broth (or veggie broth)
  • 1/4 cup heavy cream or canned coconut milk
  • 4 cups cooked wild rice
  • 1 1/2 cup gruyere cheese, shredded
  • 2 tablespoons olive oil
  • 2 large sweet onions, sliced into thin rings
  • salt and pepper

kale and wild rice casserole

Instructions

Grease a 2-3 quart casserole dish. Set aside.

Heat a very large skillet (the largest you have!) over medium-high heat. Add all of the torn kale to the skillet and add 1 cup of water. Cover the skillet and cook for 10-15 minutes, stirring occasionally until the kale is wilted. Once the kale is wilted and all of the water has been absorbed, remove the kale from the skillet and set aside.

Return the skillet to medium heat and add 2 tablespoons olive oil. When the skillet is hot, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Now add the butter to the skillet and cook until the butter begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and nutmeg and cook for about 10 seconds. Now add the kale back to the skillet with the mushrooms, garlic and spices and toss well.

Sprinkle the flour over the kale and mushrooms and cook for 1 minute. Add the milk and chicken broth, bring to a boil and cook 2-3 minutes or until there is a thick sauce. Add the cream and stir to combine. Remove from the heat and stir in the cooked wild rice. Pour the mixture into the prepared casserole dish.

Preheat the oven to 375 degrees F.

Now wipe the skillet and add the olive oil, cook over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Continue to cook until the onions are golden brown, about 20 minutes.

Sprinkle half the cheese over the casserole and then add the onions and the remaining cheese. Bake the casserole for 20-25 minutes or until the cheese is melted and the onions are crispy. Serve!

  • Cook time: 40 minutes
  • Total time: 50 minutes

Resource:

Half Baked Harvest – Made With Love food blog

kale and wild rice casserole

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kale salad

09 Saturday Mar 2013

Posted by Delena Rose in ancient grains, cook

≈ 1 Comment

Tags

farro, kale, kale salad, quinoa, Swiss chard, vegetable dish

kale salad2

I tried this for the first time today and loved it. I am always looking for tasty ways to get more dark leafy greens into my meals and this one is definitely a keeper. Roasting the kale instead of steaming it really helps preserve and intensify the flavor. I added caramelized onions and toasted sesame seeds as a garnish as I happened to have them on hand. You could also add a small amount of cooked Chinese sausage or bacon if you wanted a hit of salty meat.

 

kale salad1
Kale Salad

1/3 cup extra-virgin olive oil

1 teaspoon toasted sesame oil

2 tablespoons shoyu, tamari or soy sauce

3 ½ cups chopped kale, stems trimmed, large ribs removed (I also added red Swiss chard for color)

1 cup large-flake coconut (or 1/2 cup small flake coconut)

2 cups cooked farro or other whole grain (I used quinoa today) optional

Preheat oven to 375 degrees (F).

In a small bowl or jar, whisk or shake together the olive oil, sesame oil and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture. Spread the kale evenly across a baking sheet. Bake for 12 to 18 minutes, until the coconut is golden brown, tossing once or twice along the way.
kale salad

Remove from the oven and transfer to a medium bowl. Taste and if you feel that it needs more dressing, add more and toss. Place farro or other grain on a serving platter and top with the tossed kale. Serve warm.

quinoa

Resource:

Swanson, H. (2011). super natural every day. New York, NY: Ten Speed Press.

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checking in on the raised bed garden…

17 Tuesday Jul 2012

Posted by Delena Rose in garden

≈ 7 Comments

Tags

brussels sprouts, garden, kale, leeks, Medicien Wheel garden, onions, raised bed garden, raised beds, red cabbage, Swiss chard

The last time I posted on the raised bed garden was back in May after it was just built. It was so exciting to see my vision of a circular Medicine Wheel raised bed garden come true! Next summer I will add a second row of triangular boxes and begin incorporating elements of the Medicine Wheel.

Back in May it looked like this: (click here to see the post)

I planted potatoes, peppers, a variety of onions, leeks and garlic, broccoli, brussels sprouts, kale, Swiss chard, red and green cabbage, kohl rabbi, tomatoes and a number of herbs.

A week and a half ago, the garden looked like this:

Brussels sprouts…

 

Leeks, onions and garlic…Red cabbage…

These raised beds have been very little work so far this season. I haven’t had to water yet as we have been receiving plenty of rain. I have only weeded a few times and there were only a few small weeds to pull. My main job so far has been keeping the slugs off of the brassicas. I have been picking them off by hand and then sprinkling diatomacious earth on the plants (which dehydrates and kills the slugs as they travel over it). This works very well until the rain washes it off and I have to reapply. Tonight I will sprinkle some woods ash around the plants and then put out a few half-filled trays of beer (the slugs apparently drown themselves in it while heartily singing pub songs). I will also put out small aluminum tart trays with a slice of cucumber in it (apparently the slugs hate the smell of the chemical reaction between the aluminum and the cucumber which drives them to drink the beer conveniently located nearby). I’ll let you know whether I am successful this year. Last year by mid-summer I had a lovely row of green cabbage one day and just the naked spines of the plants after a week of rain (and my neglect). This year I would like to enjoy the brassicas myself, thank you very much!

 

 

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tuscan kale with anchovy

06 Tuesday Mar 2012

Posted by Delena Rose in cook

≈ Leave a comment

Tags

anchovies, dinner, garlic, greens, kale, lemon, Tuscan kale, vegetable, zest

I had a nice bunch of kale to cook with and wanted to try something new. The addition of the lemon and anchovies add a nice kick of flavor to this dish. I served this over brown rice and topped it with a bit of shaved parmesan cheese to make this a fully satisfying meal.

Tuscan Kale with Anchovy

4 bunches of kale

2 tablespoons extra virgin olive oil

2 gloves garlic, minced

8 olive oil-packed anchovy fillets, drained and minced

sea salt

1/2 teaspoon red pepper flakes

1 tablespoon freshly squeezed lemon juice

2 teaspoons lemon zest, shredded

Trim away the rough ends of the kale and chop into bite-sized pieces.

In a wok over medium-high heat, warm the olive oil until shimmering. Add the garlic and anchovies and cook, stirring, just until garlic is golden, about 1 minute. Add the kale, salt and 1 cup of water. Cook, stirring occasionally, until kale is tender, about 10 minutes. Stir in red pepper flakes, lemon juice and zest. Transfer to a platter and serve at once. Enjoy!

Resource:

Attenborough, A., & Kimm, J. (2008). Williams-Sonoma: Cooking fir Friends. Menlo Park, CA: Oxmoor House.

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DELENA ROSE

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