Monday, April 21, 2014

Kale, Potatoes and Green Garlic

With spring kale, green garlic, shiitaki mushrooms, potatoes and a hint of lemon this dish is a breath of spring (without the sneezing and allegies, of course.)

I could have used something more exotic than kale and I do get excited by the new greens that come to the market in during the spring, but my heart belongs to kale. This week it was Red Russian. It's the variety I also like to grow because it's tender and tasty.

I got a great looking bunch of kale at Whistling Train Farm. I can't wait till my own plants in the garden are a little bigger.

I got green garlic too, but wasn't sold on any recipe in particular to pair them with until I saw the potato decorations at Olsen Farms.

Who can resist this cool display? Mr. Potato Head had morphed into Potato Bunnies.

Every holiday they have a different display at Olsen Farms.  This photo is from Halloween.

The potatoes at Olsens may be a little more costly than organic potatoes in the store, but if you think all potatoes are the same, you haven't tasted Olsen's potatoes.  My favorite is the Purple Majesty.  

I like to think they have more antioxidants with the purple flesh and skins and some experts verify this idea.  In fact, there have been reports about the purple antioxidants in the potatoes as beneficial in colon cancer.

With low carb diets all the rage now, potatoes get a bad rap.

Another must add ingredient--shiitaki mushrooms from Sno-Valley. You know these have lots of health benefits.

My Cooking Assistant likes greens so much he mistakenly removed the tops of our strawberry plants in one garden bed just last week.  I couldn't really blame him because he was practically weaned on greens and strawberry greens are one of his favorites.

New flash:  for those of you who are lazy chefs like me, this super easy recipe is one to add to your recipe line up.  And for budget shoppers, this one won't break your budget.  If you can get your kale and green garlic from the garden it's even more economical.  I recommend getting your potatoes in the ground now, too.  Be sure to move them from last year's potato patch because they can attract pathogens in the soil if you leave them in the same spot evey year.  In fact, potatoes can get so many diseases and problems, I'm amazed they remain so cheap in grocery stores.  They must really spray the non organic potatoes.

I count myself lucky that we have great farmers like Olsen's farm who keep heirloom potatoes going.

Kale, Potatoes, and Green Garlic
(Serves 4)

2 tablespoons canola oil, divided
1/4 cup chopped onion
1/4 cup sliced green garlic
8 ounces shiitaki mushrooms, tough stems removed and sliced
1 tablespoon Mama Lil's Peppers
1/2 cup chopped seitan chunks, chicken style (try West Soy)
4 to 6 purple or red waxy potatoes, diced
1 bunch of kale (any variety), stem removed and chopped
2 tablespoons apple cider or juice.
Fresh lemon juice to taste
Sea salt to taste

1. Saute onion and garlic in 1 tablespoon oil until they soften.  Add mushrooms, peppers and seitan chunks.  Cover and cook on low or remove from heat until potatoes are nearly done.

2. Preheat oven to 375F.  Toss potatoes with remaining oil and place them in a single layer in a baking pan. Roast potatoes for 25 to 30 minutes.  When potatoes have about 10 minutes left, add kale to mushrooms and green garlic.  Add apple cider, cover and steam for about 5 minutes.  Stir.  When potatoes are done, add them to the mixture. 

3. Drizzle with lemon juice.  Add salt to taste.

Serve with a green salad and crusty artisan bread.


Torviewtoronto said...

deliciously done the salad looks wonderful

Debra Daniels-Zeller said...

Thanks--we share a common love of vegetables!