Sunday, April 11, 2010

Sautéed Kale with Kohlrabi

Among the piles of kale and chard at the market, I found a peculiar looking piece of produce. It looked like a plant out of Harry Potter with its swollen purple bulb and spindly arms shooting out of the globular form. I had never encountered the strange looking Kohlrabi and thought I would give it a try.

The leaves tasted like cabbage and the bulb was mild, crisp, juicy and delicately sweet. I found a recipe that utilized the bulb and some kale I had also bought.

Sautéed Kale with Kohlrabi

Adapted from Gourmet

1 ¼ pound kohlrabi, bulbs peeled

½ teaspoon grated lemon zest

2 tablespoons fresh lemon juice

¼ cup extra-virgin olive oil, divided

2 pounds kale, stems and center ribs discarded

5 garlic cloves, finely chopped

1/3 cup salted roasted pistachios, chopped

Very thinly slice kohlrabi with mandolin.

Whisk together lemon zest and juice, 2 tablespoons oil, and ½ teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with ½ teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Sunday, April 4, 2010

Lentil Almond Stir-Fry

Alongside the late winter leafy greens at the market this weekend were trays and trays of herb, vegetable and other spring seedlings. I managed to exercise some restraint and walked away with only three heirloom tomato plants and some spinach.

Here’s a spinach recipe to get you through until the spring produce arrives.

Lentil Almond Stir-Fry

Adapted from 101 Cookbooks

extra-virgin olive oil

6 to 8 very small new potatoes, cut into 1/2 pieces

2 cups brown or black lentils

1 bunch spinach

1/4 cup sliced almonds, toasted

1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt

2 dates, pitted and chopped

Bring water to a boil in a large saucepan. While waiting for the water to boil, rinse and pick over the lentils. Add the lentils and cook for around 20 minutes until they are tender. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add potatoes, cover and cook until they are softened, about five minutes. Remove the lid and turn up the heat to medium-high and cook until potatoes are a bit golden. Add lentils, almonds and spinach and cook until spinach is wilted. Turn onto a platter and drizzle with yogurt. Sprinkle with remaining almonds and chopped dates.