Brockley Farmaceuticals: Kill County: The Trains, The Drinks, and The Dawn

Tuscan-Kale Salad

Courtesy of Kathleen Maynard

Ingredients

4-6 cups kale, loosely packed, sliced leaves of kale
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Kale-Cliantro Pesto

Kale-Cilantro Pesto

4 C kale
1/2 – 3/4 C cilantro
1/4 C roasted, unsalted cashews
1 T olive oil
1 T lemon juice
3 T water (or more olive oil)
2 cloves garlic, minced
1 t salt
1/2 – 3/4 t black pepper

Typically pesto is made from uncooked ingredients, but I decided to blanch the kale for a minute before making the sauce. Blanching tends to help tone down some of the bitterness in leafy greens. If you decide to blanch, bring a pot of water to boil, toss in the kale and let it cook for about a minute. Plunge the kale into an ice bath once that minute it over to stop the cooking and then drain it.

Toss the cashews into a coffee grinder, preferably one not used to grind coffee or you’re gonna get some off flavors. Grind up the cashews.
Place all the ingredients in a food processor and pulse until everything is evenly combined. Toss the pasta with the pesto. (From Parsnips and Sprockets Blog).

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Monday, April 25, 2011

Kill County: The Trains, The Drinks, and The Dawn

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