Getting into the Garden: Kale and Escarole Recipes

Saturday, 19 June 2010

Getting into the Garden: Kale and Escarole Recipes

I have a whole lotta kale and escarole (pictured above) from the garden, so I've been looking up recipes to use it all up. It's a great way to really get me cooking different things and try new recipes.

Using cooks.com, I looked up some recipes using Kale or Escarole. Below are a few that I would like to try.

KALE

Kale has a distinct flavor, but it soaks up whatever flavor it's cooked in. I tend to agree with cooking kale in chicken broth and some garlic. It holds up nicely too as a side dish. It's heartier than spinach, but not as tough as collards. I think I'd like to try making...

Portugese Kale Soup

INGREDIENTS

1 cup pea beans
1 large onion, sliced
1 lb. chorico (highly spiced sausage)
1 lb. kale, or 2 (10 oz.) pkgs. frozen kale
1 tbsp. salt
1/2 tsp. pepper
1 tbsp. vinegar
2 cup cubed potatoes
1 (28 oz.) can crushed tomatoes
7 cup water
2 carrots, peeled and sliced
1 stalk chopped celery

DIRECTIONS

Soak beans overnight in cold water. In the morning, drain, add the onion, sausage (cut in pieces), kale (broken in pieces), salt and pepper and vinegar, and 7 cups water. Bring to boil, reduce heat and cook gently 2 to 3 hours. Add potatoes and 1 additional cup water. Continue cooking until potatoes are tender.
Serves 6.

See original recipe here
*NOTE: I would also like to try making Fresh Kale with Pacetta & Garlic: See original recipe here

ESCAROLE

The only way I know how to use escarole is to cook it down in soups. Escarole has the texture of lettuce, but is bitter tasting if you just sautee it. I always make some variation of escarole-n-chicken soup or escarole-n-sausage soup. But now I'd also like to try...

Escarole Pie

INGREDIENTS

3-4 lb. pizza dough
3 lb. escarole
1/2 lb. chopped black olives
3 cloves garlic
1/2 cup olive oil
1/2 tsp. hot pepper (optional)
1/8 lb. anchovies (optional)
1/8 lb. chopped Italian sausage (optional)

DIRECTIONS:

Wash and boil escarole well. Drain and squeeze out excess water. Fry garlic in oil. Add olives and any of the optionals. Cook for 5-10 minutes. Mix escarole with olive mixture. Split dough into 2 pieces. Flatten first piece onto greased cookie sheet. Spread mixture onto dough. Flatten 2nd dough and put on top of mixture. Press down on sides with fork. Spread oil on top of dough. Bake in 350 degree oven, covered with foil for 10 minutes; uncover and prick top with fork all around. Bake an additional 10-15 minutes or until golden brown. Serve hot or cold.

See original recipe here

*NOTE: I would also like to try Escarole and Lemon Sauce, Italian Minestra (soup), and Baked Escarole Parmigiana

Basil likes escarole!

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Has anyone tried and liked/disliked any of these recipes? Anyone know of any other great-tasting ways to use kale and/or escarole?
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