Greendale Farm is bursting with greens right now: three 15′ rows in three different kales, two in chards, and similar rows in parsley, basil, turnip greens and spinach. I need recipes that use a LOT of greens withOUT loading up with cream or eggs that clog my arteries. Here’s two recipes I’ve made this week, one for mass quantities of parsley, another for mass quantities of kale.
Red Cossack Parsley Sauce for Boiled Potatoes
This comes courtesy of Kaleenka, a Russian restaurant on First near Virginia that sells this savory potato dish from its truck at FolkLife. These quantities are for 1-2 people, but if you need to feed more folks, google the recipe as it seems to consistant across the websites I viewed.
1/4 cup canola oil (other light soil could be substituted, like Saffola)
2 tablespoons lemon juice
2 green onions, or equivalent of diced white onion
1 celery rib, roughly diced
1/4 cucumber, chopped to make about 1/2 or more cup
1/3 bunch italian parsley
1/4 cup fresh dill — or a couple tablespoons dried dill
a clove of garlic, chopped
Salt & Sugar, each in piles equal in size to the chopped garlic, plus pepper to taste
Put potatoes (preferably baby whites or reds) in boiling water to cook. In blender, put the canola oil & lemon juice and blenderize. Feed in rest of the above ingredients and blenderize until it’s a paste like pesto. Season to taste.
When spuds are done, drain off all the water, then pour the sauce into the potato pot and stir until spuds are coated.
Put on warm plate and chomp CHOMP CHOMP!!!
Husband isn’t crazy about kale, but since everybody I’ve talked to who loves kale loves it for this recipe, I had to try it. And he was convinced: they ARE as good as his Ranch crackers covered in addiction powder. Lee Green gave me this easy recipe that’s quick and easy.
Turn oven to 400°
While oven is heating, from as many kale leaves as will cover a cookie sheet, rip off ribs and tear kale into pieces about the size of a business card. (If you’ve washed the leaves, dry as much as possible)
On cookie sheet, pour puddle (1-2 tbls) of light olive oil. Season this puddle with salt, pepper, garlic salt, and about a teaspoon of sesame oil. (You can improvise here: try a splat of nut butter or your favorite savory seasoning mix.)
Pile the leaves on the cooky sheet and toss into the oil, spreading the savory grease all over the leaves.
Put in oven, set timer on 5 minutes. Then start watching (this is a good dish to have in the oven while you’re cooking on the stove-top). When the leaves start to crisp (feel with your hands) and tinge brownish, they’re done.
Remove from oven and put chips in a bowl.
This is a great snack, and the chips are also good mixed into green salads. I made it with curly kale (lots of flavor-holding surfaces), but it would probably work with dinosaur kale, maybe less so with Russian Red kale (flatter).