Friday, September 30, 2011

Radical Cooking - New Southern Greens

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com


Better, faster, fresher, cheaper - healthier
Cooking the new old fashioned way 

Grilled salmon served
 on a bed of Quick Cooked Kale


It not unusual for people to roll their eyes and shun greens when ever they're served.  

Even for Southerners raised on greens, sometimes, the way they're prepared makes them un-appealing.  It all depends on who's doing the cooking and how fresh the greens are.

Here in Virginia, we have a long tradition of dumping greens into a big pot of water, throwing in a piece of fat back and cooking the heck out of them.  What's left is a worn out mass that's served with the "pot liquor" and plenty of biscuits to sop up the broth.  

By today's standards, cooking greens all day with high fat, high salt bacon may not be the healthiest way to prepare them but to old fashioned taste buds, it can certainly be good.

Greens, in case you're from the north and don't understand southern speak, can be an leafy vegetable.  Collards, kale, mustard greens, turnip greens are a few.  There are more.

This recipe is certainly radical when it comes to cooking greens - kale in this case.  It's a quick cook, stir fry method using soy sauce (or aminos) for flavoring.  

Now, before you fat back and long cooking traditionalists roll your eyes at me, why not give it a try?  It's healthy and it's good!

Quick cooked greens - now that pretty radical!

  
Quick Cooked Kale
Remove the leave from
the stem by starting at
the top and pulling down. 
The number one, most important thing about this recipe is to have really fresh, young, tender kale - like from the garden right after a frost.

Older kale - generally the grocery store stuff - doesn't do well with quick cooking so you might as well get yourself a pot of water and a piece of fat back.

Kale, by the way, is loaded with nutrients!

>>>>>>>>>>>
Serves 4 to 6 

This much damp kale.....
3/4 pound fresh, young kale (a little more or less is OK)

1 tablespoon soy sauce or Braggs Aminos (see Karla's Tip below)

Optional garnish - Crispy sauted onions or canned, French fried onion rings

Remove the stems from the kale.  Break or cut into bite size pieces.  Wash well.  Drain but do not dry.  

Put the soy sauce or aminos into a large skillet.  Add damp kale. Cover.  

Cook on high till softened - about 2 to 3 minutes.   Remove cover.  Stir until most of the liquid has evaporated.  Serve topped with optional garnish, if desired.
Cooks down to this.

Karla's Tips
Like spinach, kale will cook way down so don't worry if your skillet seems too small.

Braggs Aminos is like soy sauce without the additives and with much less salt.  It has a softer taste, too.  Look for it in the health food section of your grocery store.   

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