Month: September 2018

Roasted Butternut – Kale Soup

Roasted Butternut – Kale Soup

Print Roasted Butternut – Kale Soup Ingredients 1 butternut squash, 2 ½ – 3 pounds 3 quarts vegetable or chicken broth 1 small onion, cut into large chunks Salt and Pepper, to taste 1 large shallot, chopped 6 cloves garlic, crushed with a knife 1 […]

Portuguese Kale and Potato Soup with Chorizo Sausage

Portuguese Kale and Potato Soup with Chorizo Sausage

Print Portuguese Kale and Potato Soup with Chorizo Ingredients 4 slices bacon (optional) 4 cloves garlic, sliced 1 large or 2 small red onions, cut into chunks 1 pound potatoes, cut into ¼” slices 1 medium bunch kale, removed from ribs and cut into large […]

Cider Braised Kale with Cranberries and Walnuts

Cider Braised Kale with Cranberries and Walnuts

Cider Braised Kale with Cranberries and Walnuts

Cider Braised Kale with Cranberries and Walnuts

Ingredients

  • large bunch kale
  • 3 Tbl extra virgin olive oil
  • 2 cups sliced shallot or other, mild onion
  • 1 tsp kosher salt
  • 1 Tbl apple cider vinegar
  • 3 Tbl apple cider or water
  • 2 tsp brown sugar
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/4 cup chopped walnuts, toasted

Instructions

  1. Remove center rib from kale leaves.
  2. Roll up leaves and thinly slice crosswise.
  3. Heat olive oil over medium heat in a large sauté pan.
  4. Add shallot and salt and cook, stirring frequently, for 5-10 minutes or until shallot is softened and beginning to brown.
  5. Toss in kale and add vinegar, cider, brown sugar, and cranberries.
  6. Cook for an additional 10-15 minutes or until kale begins to wilt.
  7. Serve warm garnished with toasted walnuts.
http://www.leaningbirchfarm.com/2018/09/09/479/