We’ve finally had our first good snow here in the Northeast, and it just feels like soup season. So dig out that soup pot: here are a few ideas for cooking a delightful winter stew. And your tip for eating local: get some kale at your local farmer’s market. It’s still grown in greenhouses and tunnels through most cold climates, and you don’t need me to tell you how healthy it is.
Here are a few tasty recipes:
Black Bean and Kale Stew over Fried Polenta (hat tip to Tom Watson at EcoConsumer)
1 tube of polenta (already cooked), cut into 1/2-inch slices
1 bunch of kale, chopped (you may want to cut out the stems)
1 small can of diced tomatoes
2 small cans of black beans
1 zucchini, diced
1/2 an onion, diced
2 cloves of garlic, chopped
adobo sauce, or any hot sauce
Saute the onions and garlic in a medium saucepan until they start to brown. Add tomatoes with juice, drained beans, and zucchini. Add adobo or hot sauce and spices to taste. Keep on medium heat for 10 – 15 minutes and start on the polenta (below). When you’re about five minutes from serving, stir in the kale.
Heat some oil in a frying pan on medium heat, then carefully add one layer of polenta, so that the slices don’t overlap. Cook each side for three minutes. Remove the polenta slices from the pan and fry another batch of polenta until all the slices are browned.
Serve the stew poured over the polenta!
Kale Frittata (inspired by The Fauxmartha)
1 sweet onion, diced
two or three small potatoes, diced
a pinch of oregano
1/2 c. vegetable broth
one bunch of kale, chopped (de-stemmed if you like!)
1/4 c. parmesan, grated
1/4 c. milk
salt and pepper
Preheat oven to 350°. In a cast iron skillet or nonstick (oven safe) pan, heat 1 teaspoon of oil over medium-high heat. Add the onion and saute for about 2 minutes. Salt and pepper. Remove from the pan.
Into the same pan, add potatoes, broth, oregano, salt, and pepper. Cover and cook over medium heat until most of the liquid is absorbed, about 10 minutes. Add more broth if you like.
Meanwhile, whisk together eggs, parmesan, and milk in a large bowl. Add salt and pepper as necessary. Set aside.
Once potatoes are tender, add in kale. Stir and cook for 1 minute.
Combine potato/kale mixture and onion into the eggs. Stir to combine.
Heat 1 teaspoon of oil in the pan over medium-high heat. Add egg mixture and cook until edges are firm. Transfer to oven and cook for 20-25 minutes or until firm in the center. For a golden crust, set oven to broil in the last minute.
Serve warm. Leftovers can be refrigerated and reheated the next day.
Do you have any favorites? Let us know!
Photo credit to Bobbi Bowers, via Flickr