I’ve been neglecting my ‘abc’ tagged posts. I had been debating between kale, kirsch and kefalotyri but I finally committed. I’ve used kirsch but I don’t think I made a big deal of its inclusion and, until I decide on a Greek menu, I won’t be buying kefalotyri for the ‘saganaki’ appetizer.
For someone who doesn’t care for most veggies … kale is a recent add that I love. It’s hearty enough to add to soups and stands up to freeze/thawing without turning into total mush. My latest bundle got turned into the dishes below.
Kale and White Miso Soup, which you’ve already seen posted.
For a heartier kale soup … a copycat Zuppa Toscana with Potato Gnocchi. I’ve made this soup, before with a package of tri-colour gnocchi (and called it something more generic) so when I spotted one pound packages of fresh potato gnocchi for 99 cents, I grabbed two and threw one in my freezer.
I threw shredded carrot and diced red pepper into the soup along with the kale. Hot Italian sausage give it a nice kick.
Kale Pesto … finally, I made the kale pesto I’d meant to post last time. I threw some Italian basil (and about 1/4 cup of Thai basil too) into the pesto for added flavour. It’s a great way to extend pricey basil, especially during the winter if you’re buying those little bundles of fresh herbs. I was going to use walnuts as my ‘nut’ but I had about a tablespoon of walnut pieces left in a bag in the freezer. So, I made the trek to the basement and measured out 1/2 cups of pecan halves. They’re a lot ‘meatier’ than pine nuts and match the bold flavour of the other ingredients. Instead of Reggiano Parmigiana, I used the last of the Grana Padano I found grated in a little tub in the freezer. I’m saving about a 1/2 inch thick wedge of rind for something special along with the rind from my current Reggiano. NEVER EVER throw away the rind from your pricey Italian cheeses.
I’ve got 4 ciabatta buns in the fridge and one that I’d sliced open to show the crumb in an earlier post was a bit ‘dry’ so I slathered both pieces with some of the kale pesto mixed with margarine, since I’m out of butter.
I spread some spaghetti sauce and a slice of Provolone cheese on one half and then I put both halves of the bun under the boiler for 2 1/2-3 minutes. It’s a great snack, appetizer or even a lunch if you’re too tired to make something more substantial.
I’m going to freeze the rest of the pesto in 2-3 tbsp portions to keep the fresh flavour. And there’s MORE kale in the fridge.