All seemed please with the quality and variety of the goods, but a question echoed for a couple items.
"What is it?"
One of the images I saw appeared to be red kale, and while I have only cooked with curly kale, I have found it to be very delicious. Kale has taken the food world by storm in recent years. Bloggers have shared countless recipes, and I heard that every notable restaurant in NewYork City has included this nutritious, leafy green in their menus. Kale has come a long way from just being a hearty garnish on the plate beside your steak.
Kale chips have been a popular snack for some time. Tossed with olive oil, garlic, salt and pepper, the leaves of the kale are roasted to a crisp and replace high fat potato chips as a snack. We have served the sturdier chips with dip and crumbled some as a salty seasoning over popcorn.
The other night, I adapted a Cooking Light recipe to include kale. I made Sausage and White Bean Soup with Kale using spicy chorizo sausage, but more mild kielbasa or even crumbled Italian or breakfast sausage would work. Chose a meat with seasonings that appeal to you, as it is what flavors the broth with the beans and greens. The soup comes together quickly and makes a simple, healthy weeknight supper paired with dinner rolls or a crusty multi-grain bread.
(adapted from Cooking Light)
2-4 ounces Spanish chorizo or kielbasa sausage, sliced (alternatively, Italian or breakfast sausage, crumbled)
1 tablespoon olive oil (optional)
1 cup onion, chopped
3 cloves garlic, minced
4 cups chicken stock
2 cans white beans (Cannellini, Northern, butter beans, or a combination of your choice), rinsed and drained
4 cups kale, chopped (remove the leaves from the tougher stems)
freshly ground black pepper
Heat a large soup pot over medium heat.
Add sausage to the pan and saute until starting to brown and cooked through.
Add olive oil, if needed, and the onion and garlic; cook until tender.
Add the broth to the pan.
Add the rinsed and drained beans to the soup and bring to a simmer.
Stir in kale; simmer a few more minutes until greens are tender.
Season with salt and pepper, to taste. (Serves 4.)