Finca Santa Marta – An Organic Finca in Panama

Organic farming in Panama

Kale and Recipe for Using it Raw May 11, 2010

Filed under: Greens — Ron Miller @ 11:29 am

Lacinato or Dinasour Kale Named Toscano

Kale is full of nutrients and can be eaten raw or cooked.  Very high in Vit K and high in Vit A and Vit C and also has more calcium per calorie than milk.  It’s almost a complete protein (92 out of 100 percent), containing almost all the essential amino acids.

There are several varieties.  This is lacinato or “dinasour” variety in the photo currently growing at the farm.  There are also Red Russian, White Russian (which I haven’t tried) and a great tasting variety called Winterbor.  The last variety is type I used in the recipe, but any will work fine.

Chopped kale can be added to omelets, soups, stir-fries, just about everything but desserts.

But raw, it’s wonderful too.  Here is a recipe from the book “Raw Food Made Easy for 1 or 2 People” by Jennifer Cornbleet.  The recipe calls for pinenuts, but I modified it when I made it yesterday because I was out of pinenuts.

Mediterranean Kale with Pecans and Raisins

4 kale leaves, stems removed, 1 1/2 tsp extra virgin olive oil, 1 1/2 tsp fresh lemon juice, 1/8 tsp salt, 1 Tbsp raisins, 1 Tbsp pecans (I cheated and toasted these a little.)  Stack 2 of the kale leaves with the stem end facing you.  Fold in half lengthwise and tightly like a cigar.  Slice crosswise into this strips.  Repeat with the remaining 2 leaves.  Chop the kale strips crosswise a few times so they aren’t too long.  Place in mixing bowl along with the olive oil, lemon juice, and salt.  Toss well and massage the kale with your hands, working the dressing into the greens.  When finished, add the raisins.  (The recipe called for golden raisins, but I only had dark raisins.)  Serve immediately or store up to 3 days in refrigerator.  When serving, top with the pecans.  If storing, keep the nuts separate or they’ll get soggy.  Ron’s comment was, “This salad is different, interesting and pretty good”.

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3 Responses to “Kale and Recipe for Using it Raw”

  1. Ron Miller Says:

    I made this salad on Monday and just ate the leftovers. I think the salad was even better today because the raisins had plumped up and sweetened the marinade. I added the toasted pecans and yum! I will be making and eating this salad every week it’s so good! It’s a keeper! Variations would be to add different nuts, toasted or raw, and different dried fruit such as black cherries. Try this salad and let me know your comments. kim

  2. Ron Miller Says:

    I just made this salad again and didn’t put enough dressing on it which made it to dry and it didn’t marinade properly either. So make sure you have enough dressing and if not, make more.

  3. Another recipe for great kale.
    Wash and remove stems and set aside.
    2-tblspns – Olive Oil
    4-clove garlic
    2-tblspns Lemon Juice
    1-Small tin Anchovies, or 2-tbslspns Anchovy Paste
    _________________________________________________________________________Dice the garlic and saute’ in oil. Add anchovies or paste on low flame and marinate for 5-min. Add the lemon juice and lastly the Kale. Simmer together until Kale is done.
    A friend on Ocracoke Island, NC gave my the recipe and it is to die for.


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