Tag Archives: kale

New Leaf

Hi there. It’s been a while, but I’m back. I’m not here to scatter handfuls from my bushel of excuses on lack of posting over the past month–that’s so 2005. Instead, I’ve got more posts that involve acutal cooking and pretty pictures of food. About time, right?

I’ve recently partnered with a certain Ian to get into some healthier habits. I haven’t been very interested in cooking lately, and I feel like everthing I eat comes out of a crackly plastic bag. Sloppy nutrition makes me tired and I don’t want to cook when I’m tired, so I end up in a not-too-pleasant cycle. So in order to feel better, and feel better about myself, I’m going to concentrate on cooking healthy foods more often.  I’m a bit of an amateur nutrition buff, so I’ll be writing about the health benefits of the things I cook. Dessert lovers, don’t worry–this isn’t going to become a shame-dispensing health site. I promise only to share the most delicious recipes and ingredients, including plenty of cookies, jam, custard, and ice cream.

That said, I’m turning over a new leaf–literally (you knew that joke was coming). This bundle of joy is Red Russian Kale, one of my favorite leafy greens. It’s much milder than other kales, and one of the prettiest brassicas around. When it’s young like this bunch, you barely need to cook it at all, and it could even serve as a salad green once de-stemmed, or shredded in a delicate slaw. The leaves are so tender I couldn’t stop myself from taking a bite of one on the way home, even though I prefer them sauteed. I cooked this kale the way I cook most leafy greens. Just a quick stir fry with some oil (about 2 Tbs) and a minced clove of garlic, and it’s ready to go. I chop everything up, heat the oil on high, toss in the stems, stir about 2 minutes, add the leaves, stir for 2 minutes, add the garlic, & stir 2 more minutes.

Everyone knows that the dark green leafies contain lots of iron, calcium, manganese and vitamins A, C , and K. But did you know that they fight cancer and aid brain function? Dark brassicas are commonly used as a liver detoxifier; high fiber content means they cleanse the colon as well. That brings to mind their high sulfur content (it’s why they smell a bit like an unlit match as you cook them), a clever inclusion gives them slight antimicrobial properties.

But forget about all that for a minute, and listen when I tell you that they are delicious. Cooked in a little oil, with some garlic and maybe a bit of red pepper, these greens are soft, rich, fresh, and nourishing. I don’t salt them because their mineral content makes them taste salty enough. And you know, for health. These might be just the thing to wean me off of my Peanut m&m habit. So here’s to the new me, the new you, and the new crop of kale. Consider this new leaf flipped.

2 Comments

Filed under dinner, Recipe, Side Dish, Vegetables

Deskmates 4: Winter Bounty

Winter fruit is like a secret treasure. Of course, in September the locavore in me is all set to eat nothing but storage apples and berry preserves through the colder months. But by December, I give in and buy the glowing clementines and persimmons that have traveled from warmer latitudes just to brighten my winter. I love walking through Chinatown and looking at all the streetside fruit vendors, and I can never resist taking home a few fat persimmons. Usually I buy the fuyu variety since they can be eaten when firm, and I don’t want to wait for their taller cousins the hachiyas to ripen. To remember which is which, I just repeat to myself “short and sweet” as I choose my fruit.

I count myself among the lucky since I have convenient access to the best greenmarket in the city. Even when the farmers are down to the same sturdy storage apples, greens, roots, and squash, I still walk through knowing I’m in the presence of greatness. I roasted a kabocha and sauteed some kale with garlic, and ate them together for days. Can you believe such delicious things are just out there, growing from the ground?

Another of my new favorite apple varities is the Winter Banana. I first read of it in Martha Stewart’s Pies and Tarts book, and I was intrigued by the name and description. It’s a lovely pale yellow with a slight blush, and tastes warm and fruity like a golden delicious (one of my least-liked apples), but has a saving tartness that keeps me coming back.

And just to give the reins fully to my apple obsession, here’s a picture of another very special winter banana. I’m a sucker for fruit with leaves attached, especially when said leaf has left a rub mark on the fruit under it. I’m all out of apples at the moment, but it’s Wednesday and I know Union Square has bushels of them, so I’ll have to make time to adopt a few more.

Leave a comment

Filed under Deskmates, Fruit, Vegetables, Work Lunch

Deskmates 2: Beet Around

I love beets. When they’re roasted for a few hours, they’re so sweet and tender, and the way the deep red flesh moves (and looks) is almost muscular. I’m intrigued by this root that so closely resembles a beating heart.

I also love raw beets. They’re especially good thinly sliced and paired with cucumbers in a light rice wine vinegar and sesame oil dressing. And the striped chioggia beets are prettiest raw. Their colors blend together once cooked, and even if they’ve just been sitting in the salad dressing too long.

The slight astringency of these raw chioggias pairs well with cooked quinoa, more cucumber, chopped parsley and a strawberry vinaigrette. This salad made a brief appearance at a work lunch potluck – it was completely gone by the time I headed back for seconds.

Though I can’t say enough about their texture, taste, and versatility, I think I love beets best for their longevity. I roasted a bunch of beets about a month ago, ate a few, and forgot the rest. Yesterday I discovered them waiting patiently in the back of the fridge without even a hint of mold or decay, and promptly added one to my lunch. There’s one left from that batch, and I’m sure it will still be fine when I get around to eating it in a few days. Then I’ll need to re-stock.

Leave a comment

Filed under Deskmates, Grains, Side Dish, Vegetables, Work Lunch