#Chickpea and #Kale #Wat from Vegan Without Borders

by Robin Robertson on September 30, 2014

"I chose to share Chickpea and Kale Wat [recipe] for a number of reasons. The recipe for this #Ethiopian stew is super quick and easy and a great way to get a lot of flavor out of your basic '#BeansAndGreens.' The recipe is also versatile, in that you can swap out different beans or legumes for the chickpeas, or use other vegetables to replace the kale. The recipe is gluten-free, soy-free, and low in oil (you can make it 'no oil' if you water-saute the veggies).

Chickpea and Kale Wat

Serve the wat with #injera or on a bed of cooked rice or couscous. This is a spicy dish, so I’ve made the cayenne optional if you prefer less heat. You can also use less red pepper flakes, if you wish. This recipe is from Vegan Without Borders by Robin Robertson.

1 tablespoon olive oil
1 large sweet onion, finely chopped
2 carrots, chopped
3 cloves garlic, minced
1 teaspoon grated ginger
2 teaspoons garam masala
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon natural sugar
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
2 tablespoons tomato paste
1 1/2 cups water
4 cups chopped kale (tough stems removed)
3 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed

Heat the oil in a large pot over medium heat. Add the onion and carrots. Cook until softened, about 5 minutes. Stir in the garlic and ginger, then add the garam masala, paprika, thyme, sugar, red pepper flakes, salt, pepper, cumin, and cayenne, if using. Stir in the tomato paste and 1/2 cup of the water. Add the kale and simmer for 3 to 5 minutes to wilt the kale. Add the chickpeas and the remaining 1 cup of water and bring to a boil. Decrease the heat to low and simmer, covered, until the vegetables are tender and the flavor is developed, about 20 minutes, adding a little more water, if needed, so the stew doesn’t dry out or burn.

Serves 4."

Source:
https://robinrobertson.com/chickpea-kale-wat-vegan-without-borders/

#SolarPunkSunday #VeganRecipes #Vegan #EthiopianFood #KaleRecipes #ChickpeaRecipes

This sounds wicked good!

Quick Fix: Super Easy #Kale With #Pecans Recipe

by Darya Rose | Feb 8, 2010

Serves 1-3 people. 10 minutes.

"Ingredients:

1 bunch kale or chard
1/4 cup chopped pecans or pistachios
Extra virgin olive oil
1 garlic clove, minced
Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using #TuscanKale [aka #ItalianKale] or red #RussianKale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well. Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately."

Source:
https://summertomato.com/2010/02/08/quick-fix-super-easy-kale-with-pecans-recipe/

#SolarPunkSunday #VeganRecipes #Vegan #DietForASmallPlanet #KaleRecipes

4 Different Types of #Kale and How to Use Each

#CurlyKale isn’t the only variety worth buying.

By Novella Lui, June 13, 2023

"In recent years, kale has undoubtedly stolen the spotlight from leafy greens like spinach, lettuce, and cabbage. Its slew of nutritional attributes and anti-inflammatory properties have influenced many to embrace the leafy green vegetable. Home cooks can harness the potential health benefits by eating kale raw in a salad, adding it to soups and stews, and trying it sauteed or baked as veggie chips.

What Is Kale?

Kale is a leafy vegetable from the Brassica family that is botanically closely related to cabbage. It is undoubtedly a low-carb, fiber-containing veggie; it is also a nutrient powerhouse providing an excellent source of vitamin K, an essential nutrient for blood clotting and healthy bones; vitamin C, a powerful antioxidant for strengthening the immune system; and a source of vitamin A to support healthy vision and more.

Kale contains isothiocyanates, the naturally occurring compounds found in cruciferous vegetables that give them a bitter flavor. The bitterness level varies between varieties. Nonetheless, these compounds, along with other phytonutrients like beta carotene, lutein and zeaxanthin, to name a few, may help protect one against chronic diseases like cancer.

While you may have seen a wide array of kale on the market, there are four main types of edible kale."

https://www.allrecipes.com/types-of-kale-7532278

#SolarPunkSunday #ItalianKale #ChineseKale #RussianKale #LeafyGreens #Kale

#ScotlandGrows - #ShetlandKale

by Cairi Balmain

"I want to draw your attention to a rare Scottish heritage vegetable called Shetland #Kail / #Kale. I have been eating lots of the young leaves recently and wanted to share my love of this not so commonly known vegetable, its history, why it’s so special, and why it should be a staple in Scottish vegetable gardens.

What is Shetland Kale?

Shetland Kale is one of the most productive crops grown in Shetland and officially is classified as a #cabbage. Traditionally, in Shetland the hearts were eaten like a normal cabbage, while the leaves were given to the cattle and this still continues on some #crofts today. I like to eat the young leaves as it is a waste letting them go tough when you do not have cattle to feed! When they are small and tender, the leaves taste nice and peppery and go very well with other types of kale in meals. I like to make kale crisps in the dehydrator or oven.

What is Its History?

Shetland Kale is the oldest known Scottish variety and has been grown in Shetland since the 17th century. Before the era of cheap oil, all #ShetlandCrofts grew crops including #oats, #bere, #neeps, #potatoes, and Shetland Kale. Due to the challenges of the weather in Shetland, seeds were sown in #PlantieCrubs: circular stone walled enclosures where the plants were protected from wind, frost, rabbits, and grazing animals. The seeds were grown successfully here, then were transplanted into kail yards, also made with stone walls to protect them from the near constant wind! There are still many ruined #KailYards visible in the islands, not used any more but part of the landscape heritage of Shetland.

Why Does it Need Saving?

Shetland Kale has been registered as a #ConservationVariety due to its decline in usage over the past thirty years, and until recently the seed’s survival was dependent on local crofters saving their seed and passing it on. Recently, however, there has been a resurgence of people wanting to grow the heritage seed. Shetland Kale Seed Producers Network has recently released seed that I bought from Planticrub, the local garden centre in Shetland. You can find information on Shetland Kale and where to buy it through the Shetland Kale Growers Seed Network. You also might be lucky and find it in a local #SeedSwap #SeedLibrary or meet.

How to Grow

Since not many people have, or have need of, a stone polycrub these days, sow the seeds like normal brassicas inside the house or greenhouse in March/April. Plant out with the other kale, cabbages, and broccoli in late April/early May and harden off in the usual manner. You can also grow them with successive sowings through the Spring and Summer to keep a constant supply. Shetland Kale takes up a lot of space, so space the plants well or they will take over!

I like to harvest a few leaves at a time off each plant when they are young and tender and leave the heart to develop into a cabbage to eat in the Winter. It makes a unique #kimchi! Shetland Kale is hardy so will survive the Scottish Winter fine outside. Shetlanders normally leave a few plants to go to seed the second year to see the beautiful yellow flowers come out and to harvest the seed. To save the seed from your own Shetland Kale and help save this heritage seed, harvest the pods when they have turned brown and slightly brittle, place on a cloth to prevent seed loss and thresh the pods by rubbing between the hands. Then store in a cool area."

https://scotlandgrowsmagazine.com/2020/10/22/shetland-kale/

#SolarPunkSunday #Scotland #TraditionalFoods #SeedSaving #EndangeredSpecies #GrowYourOwn #SeedSaving

I've made these before. Delicious! 😋

Baked #Kale Chips

via #MOFGA

Ingredients

• 1 bunch kale, curly or ‘Lacinato’
• 1 Tbsp. olive or sesame oil
• 2 tsp. tamari
• 1 Tbsp. sesame seeds (optional)

Instructions

Remove center stems from kale, wash and dry the kale thoroughly. Heat the oven to 350 F. Tear the kale into bite-sized pieces. Toss it with the oil, tamari, and sesame seeds if desired, until just glistening. Taste and adjust seasonings. Spread the kale on two baking sheets (with or without parchment paper) and bake for 7 to 12 minutes, until almost completely crisp but with a little softness remaining in the middle. Watch and experiment with the timing in your oven. Cool and eat.

Source:
https://www.mofga.org/wp-content/uploads/2026/03/25_May-June.pdf

#SolarPunkSunday #VeganRecipes #EatSeasonally #KaleRecipes

We have lift off! My kale seeds have sprouted after just a few days. I'll try to keep them alive, then transfer them to a vertical garden set up. It's my dream to live off grid by 2036.

#garden #gardening #seeds #kale #offgrid