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Recipes - Kale
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Kale and Mushrooms with Creamy Polenta
1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat,
whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20
minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about
3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2
tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in
kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes.
Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Makes 6 main-course servings.
Bon Appétit
February 2006
Michael Lomonaco
1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat,
whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20
minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about
3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2
tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in
kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes.
Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Makes 6 main-course servings.
Bon Appétit
February 2006
Michael Lomonaco
Kale is a cold-hardy crop producing "greens" high in nutritive value. It not well adapted to hot
weather. Best quality is produced where summers are cool or when it is grown into the fall or
winter. Varieties of kale "greens" are of two types.
weather. Best quality is produced where summers are cool or when it is grown into the fall or
winter. Varieties of kale "greens" are of two types.
Kale, Butternut Squash and Pancetta Pie
3 tablespoons olive oil
1 (1-lb) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped 4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured
bacon; 3 1/2 oz), finely chopped
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 lb kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
1/4 cup water
7 tablespoons unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Special equipment: a 9-inch round heavy nonstick springform pan
Put oven rack in middle position and preheat oven to 425°F.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not
smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently,
until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1
layer to cool.
Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta,
garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until
onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally,
until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables
steam.) Cool, uncovered, to room temperature.
Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a
dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1
sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan
slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat
with 5 more sheets, rotating pan each time so sheets cover entire rim.
Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and
spread evenly over kale. Top with remaining kale.
Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and
butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring
edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter
and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes.
Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).
Cooks' note:
Pie can be baked 2 hours ahead and left in pan, uncovered. Reheat in a preheated 350°F oven.
*Available at specialty foods shops and many supermarkets.
Makes 6 main-course servings.
Gourmet
October 2004
3 tablespoons olive oil
1 (1-lb) piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 1/2 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped 4 (1/8-inch-thick) slices pancetta* (Italian unsmoked cured
bacon; 3 1/2 oz), finely chopped
3 garlic cloves, finely chopped
2 teaspoons finely chopped fresh sage
1 1/2 lb kale, stems and center ribs discarded and leaves coarsely chopped (16 cups)
1/4 cup water
7 tablespoons unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Special equipment: a 9-inch round heavy nonstick springform pan
Put oven rack in middle position and preheat oven to 425°F.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not
smoking, then sauté squash with 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently,
until browned and just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1
layer to cool.
Add remaining tablespoon oil to skillet and reduce heat to moderate, then cook onion, pancetta,
garlic, sage, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until
onion is softened, about 7 minutes. Stir in kale and water and cook, covered, stirring occasionally,
until kale is just tender, about 6 minutes. (Skillet will be full, but volume will reduce as vegetables
steam.) Cool, uncovered, to room temperature.
Brush springform pan with some of butter. Unroll phyllo and cover stack with plastic wrap and a
dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1
sheet into pan with ends overhanging and brush with butter (including overhang). Rotate pan
slightly and top with another sheet (sheets should not align) and brush in same manner. Repeat
with 5 more sheets, rotating pan each time so sheets cover entire rim.
Spread half of kale mixture in phyllo shell. Gently stir together squash and cheese in a bowl and
spread evenly over kale. Top with remaining kale.
Put remaining sheet of phyllo on a work surface and brush with butter. Fold in half crosswise and
butter again. Fold again (to quarter) and brush with butter, then lay over center of filling. Bring
edges of phyllo up over filling (over quartered sheet of phyllo) to enclose. Brush top with butter
and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5 minutes.
Remove side of pan and transfer to a platter. Cut into wedges (leave bottom of pan under pie).
Cooks' note:
Pie can be baked 2 hours ahead and left in pan, uncovered. Reheat in a preheated 350°F oven.
*Available at specialty foods shops and many supermarkets.
Makes 6 main-course servings.
Gourmet
October 2004