Say Hello To Soup Season - Kale & Sausage Soup

You know the drill. There's a chill in the air so it's time to psych ourselves up for fall. We'll gloss over how it's the inevitable start of the soon-to-be interminable winter season, and focus on the good - pumpkin beer, great produce, cozy dishes and beautiful foliage. Fall is also the time of year where I get a hankering for soup. Inspired by a loose interpretation of a traditional Portuguese dish called Caldo Verde, today's comforting soup combines Kale and spicy Andouille Sausage. It is SO easy to make and even better, it's super fast. Now, hold the phone...it's got BEER in it. Are you sold? Whip up a batch this weekend and it will feed you for days.

Kale & Sausage Soup, A great comfort dish for fall! Photo: NK

Now, enjoy!

And may your fall be filled with all the best tastes the season has to offer. Enjoy

Kale & Sausage Soup
Adapted from Martha Stewart
Serves 6

Ingredients:

1 Tablespoon Olive Oil
1 Sweet  Yellow Onion such as Vidalia, diced
2 medium Potatoes, peeled and cut into half-inch pieces
3 Garlic Cloves minced 
1/2 teaspoon Crushed Red Pepper
3 Cans (43.5 Oz) Low Sodium Chicken Broth
4 Ounces Fall Seasonal Beer such as Sierra Nevada Octoberfest
1 Bunch Kale (12 ounces), ribs removed and leaves torn into bite-sized pieces
12 Oz Applegate Farms Andouille Sausage or Smoked Chicken Sausage, cut to 1/3 inch half-moons
1/4 teaspoon Coarse Sea Salt or Kosher Salt (if needed)
Crusty Bread (optional), for serving
Louisiana Hot Sauce (optional) such as Tabasco,  for serving

Method: 

1. In a large pot heat Oil over medium flame. Add the Onion and saute for about 3 minutes, stirring occasionally. 

2. Add the Red Pepper Flakes and Garlic and cook until it starts to be fragrant, approximately 1 minute. Add the Broth, Beer, and Potatoes and bring to a boil. Lower the flame and simmer about 10 minutes until the Potatoes are tender - a few minutes additional if they require it. 

3. Add the Kale and Sausage and cook until Kale is wilted, another 5-7 minutes. You can leave the soup on a very low simmer until you are ready to eat but be sure to cover it.

4. Before serving, taste for seasoning and add the 1/4 teaspoon Coarse salt or more to taste if needed. The salinity of Sausages can vary so use your judgement. Serve with some Louisiana Hot Sauce such as Tabasco and crusty Bread for dunking! 

In Season - Kale & Apple Salad With Dates & Pecorino

Apple Picking at Seven Ponds Orchard, Watermill, NY Photo: NK 

I renew my love for Kale around this time each year. I think it's the chill in the air that gets my mind wandering to heartier, darker veggies. However, the inspiration for today's salad actually came from another kind of in-season produce - the gorgeous Apples we picked last weekend out on Long Island's Seven Ponds Orchard.

Sweet red Apples, so delicious this season, and bitter Kale, are really natural companions. We'll combine them today into one very well rounded salad. Dried Dates add a note of honey and Pecorino Romano Cheese provides the salty counterpoint. This superfood salad also travels well and does not get soggy overnight (thanks to Kale's sturdy leaves) It's great to pack as a lunch or if you need a make ahead dish for a potluck. For more ideas from our Kale archives check out Kale & Coconut Salad With Garnet Yams, Kale & Parsnip Panzanella, Kale & Turnip Salad With Honey Lemon Vinaigrette. 

 Now let's get to it. 

Kale & Apple Salad With Dates & Pecorino, Photo: NK 

Kale & Apple Salad With Dates & Pecorino
Serves 6-8

Fresh Picked Macoun Apples, Photo: NK

Ingredients:
1 Head of Curly Kale, ribs removed and discarded, leaves cut into thin ribbons
1/4 Cup Fresh Lemon Juice (plus a bit more) 
1/4 Olive Oil
1 teaspoon Honey, Maple Syrup, or Agave
1/4 of a small, sweet White Onion, thinly sliced, or one Shallot thinly sliced
1 small Red Apple or 1/2 a large Red Apple, cored & thinly sliced 
3 Ounces of Pecorino Romano Cheese, diced
5 Dried Dates, diced 
Salt to taste

Method:

Photo: NK 

1. Combine Kale in a bowl and toss with Lemon Juice and Olive Oil. Toss very well and allow to sit for at least 20 minutes, tossing several times. 

2. Add the Honey and toss again. Next, add the Onion, Dates and Pecorino Cheese. Sprinkle a little Lemon Juice on the sliced Apples and then add them to the salad. 

3. Combine again and taste for Salt. Add a few dashes to taste if needed. 


Serve and enjoy! 

A Sunday Smoothie in Shades of Green (Kale, Pear & Cucumber)

Smoothie break! I know that I promised not to make this blog an all-blender recipe trove, but I just had to share our latest green wonder from the Vitamix. Kale, which is of course super healthy and all the rage these days, becomes much more palate-friendly when combined with very ripe, sweet green pears. Throw in some cucumber, celery, and a splash of lemon or lime juice, and you have a lightly sweet and energizing low-cal drink. The pretty green hue doesn't hurt either.

Green Smoothie with Kale, Pear, Cucumber, and Celery will give you an instant boost! Photo: NK

Shades of Green Kale, Pear & Cucumber Smoothie
Adapted from Giada's Feel Good Food, Giada De Laurentiis
Serves 2-3

Ingredients: 
2 Green Pears, such as Anjou, cored, seeded and chopped
4-5 inch length of Seedless Cucumber (Hothouse/English), chopped
1 small Celery Stalk, chopped
1 Cup packed Baby Kale or Chopped Kale Leaves (ribs removed)
1 Cup Ice
1/2 Cup Water
Optional Squeeze of Lemon or Lime Juice
Optional Sweetener to taste - add a bit of light Agave or Honey if you like it sweeter

Method: 
Place all ingredients in a high-powered blender (particularly Vitamix) and blend until smooth! Taste and add optional Lemon or Lime Juice and/or additional sweetener if you like. It should be sweet enough with just the ripe pears. To your health! 

Salad With a Spin - Kale & Parsnip Panzanella

Photo: NK 

Fact: Salads really do run the gamut from smashing to snore-worthy.


Fact: Bread makes everything better. Especially Salads. 


Fact: Grilled Bread with fruity Olive Oil, sprinkled with Salt, Pepper, and Smokey Paprika makes things infinitely better. 


Myth: Kale is always tough and unappealing if you don't cook it. 

Ho-ly-smokes. Make our raw Kale & Parsnip Salad and dispel the myth that Kale Must be cooked to be amazing. 

Not so! With the right amount of loving care, some lemon juice (or vinegar-acid is the key to softening up Kale) and a little time + a tenderizing leaf massage, Kale can be served au natural, no heat required. Slice up those sturdy leaves nice and thin, though. Now - how to make our little Kale Ribbons sing? That's easy. We're serving them in a Panzanella (aka Tuscan Bread Salad - see our last Panzanella HERE) with shavings of sweet Parsnips and homemade grilled Croutons made from hearty Peasant Bread that's been jazzed up with Hot Smoked Spanish Paprika.

Let's get to it:

Kale and Parsnip Panzanella with Grilled Paprika Croutons 
Serves at least 4 

Parsnip Ribbons, Photo: NK 

Salad Ingredients:
1 Head of Lacinato (aka Tuscan or Dinosaur) Kale, washed and dried, ribs removed from leaves

1 Large Parsnip, peeled, then shaved into thin ribbons using a vegetable peeler


3 Slices of Peasant Bread
Olive Oil (for brushing the Bread)
Kosher Salt
Black Pepper
Hot Smoked Spanish Paprika
Optional Grated Parmigiano Reggiano Cheese


For the Dressing:
1 Tablespoon Extra Virgin Olive Oil + extra for brushing the Bread
1/2 Tablespoon Lemon Juice
1/4 teaspoon Salt
1/2 teaspoon Light Agave or Honey

Kale Ribbons, Photo: NK

Method:
1.Pile Kale Leaves together and slice horizontally into very thin ribbons.

2. Add Kale Ribbons to a large Ziploc Bag.

3. Add Parsnip Ribbons.

Next,


4. Combine all the dressing ingredients in a small bowl.



5. Pour Dressing into Ziploc Bag and seal. Shake the bag and squeeze between your fingers
to distribute the dressing and rub it all into the Kale.

6. Allow the bag to sit at room temperature for at least a half an hour, squeezing and shaking it occasionally.


7. Meanwhile, heat up a grill or grill pan over a very high flame. Lay Bread Slices on a surface and brush them one side with Olive Oil. Now sprinkle with Kosher Salt, Pepper, and an ample hit of Hot Smoked Spanish Paprika. (Don't skimp on the Salt, either).

Preparing the Grilled Bread, Photo: NK

8. Place Bread slices on the grill or grill pan and cook for 3 minutes on one side until grill marks appear. 

9. Flip Bread to the other side
and cook another 1 minute. 

10. Allow the Bread to cool and then slice into bite-sized chunks. 






To Serve:

Plate Kale and Parsnip Ribbons and lightly toss with Chunks of Bread. To finish, sprinkle with optional grated Parmigiana.

Kale & Parsnip Panzanella with Grilled Paprika Croutons, Photo: NK 

Veggies You Didn't Know You Loved

Some veggies don't get no respect.

Many of my favorite vegetables are those that don't exactly get a warm reception from the average eater.  

Turnips, Kale, Brussels Sprouts and Fennel aren't the biggest crowd pleasers, but because they happen to make great winter sides, I decided I'd feature them, and some easy ways to prepare them, in an ode to the lovable losers of the plant world; I dedicate this post to all the Rodney Dangerfield-esque veggies out there waiting for their moment in the sun. Thankfully, the farm-to-table movement has done much to increase the good press on overlooked vegetables. 

  

NK's Weeknight Brussels Sprouts - easy & tasty, Photo: NK

 Here are some fast, easy and tasty ways to prepare a few of my favorites:  

TURNIPS AND KALE

Turnips and Kale are enjoying a real uptick in popularity that is well deserved. They are both super healthy members of the Crucifer family of veggies, a group so named for the cross shaped formation their leaves create when in bloom. Some other notable crucifers include Brussels Sprouts  and Broccoli. Cruciferous veggies are especially packed with vitamins and fiber, and they boast quite a few disease figting qualities. Kale, in particular, has the most Vitamin A of them all.  

Turnip Matchsticks, Photo: NK

Now I enjoy turnips cooked, but I also absolutely love them raw. Same goes for kale. Raw turnips have a snappy, sweet, yet slightly spicy flavor and a perfect crunch. They absorb flavor well and make a great taste and textural addition to salads. Check out this piece on the unexpected joys of raw vegetable salads HERE

And here's a salad I created a few years ago that combines raw turnips and kale:

Kale and Turnip Salad With Honey Lemon Vinaigrette

Serves 4 

Ingredients:

A bunch of baby Kale chopped, or head of kale, ribs removed, cut into two inch pieces

1 small turnip, washed, peeled and julienned into matchsticks

1 Tablespoon Olive Oil

1/2 Teaspoon Honey or Agave Nectar

1.5 Tablespoons Lemon

Salt and Pepper to Taste

Method:

Prepare Dressing in a small bowl by mixing Olive Oil, Honey, Lemon Juice, Salt and Pepper. 

Next, toss Kale, Turnips, and Dressing in a bowl and let sit at room temperature at least ten minutes. This will help the kale break down a bit, tenderizing while absorbing the flavors. 

Optional variation for even more tender Kale - 

Put Salad and Dressing in a Gallon Ziploc bag, leaving partially open for air to escape. 

Press the bag down on a flat surface and move the contents around with fingers and palms. This will both distribute the dressing and massage the kale with the acidic dressing to help make it tender. Let sit for at least ten minutes. Enjoy!

Kale and Turnip Salad served with Kebabs, Photo: NK

What else can you do with Kale? 

Why not buy extra and whip up this super easy, fast and healthy soup that will feed you for days? Any sturdy soup green works well, especially escarole. Alongside a sandwich or salad or served with crusty bread, it makes an easy and nutritious weeknight meal. 

Best Ever Kale and Cannellini Bean Soup

Adapted from Real Simple

6-8 Servings

Kale and Cannellini Soup, Photo: NK 

• Ingredients:
  2 tablespoons olive oil
  5 cloves of garlic, chopped
• 2 stalks of celery, sliced
• 1 large onion, chopped
• 7 cups water
• 1 cup vegetable broth
• coarse salt and black pepper
• 2 15.5-ounce cans cannellini beans, rinsed
• 1 cup small soup pasta, particularly ditalini (a thimble shaped pasta) 
• 1 bunch kale, thick stems and ribs discarded and leaves torn into 2 inch pieces
• Pinch of crushed red pepper
• 2 tablespoons chopped fresh rosemary (optional but recommended)
• Shaved Parmesan for serving, plus 1 piece parmesan rind (optional but recommended)
• 1 tablespoon fresh lemon juice
• 
  
• Method:
• Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring once in a while, until veggies get tender, 4 to 6 minutes.
• Add the beans, pasta, kale, rosemary, 7 cups water and 1 cup vegetable broth, and Parmesan rind. 
• Cover and bring to a boil.
• Reduce heat and add crushed red pepper simmer until the pasta and kale are tender, about 4 to 5 minutes.
• Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving.
• Optionally serve with crusty bread.
• (this soup is amazing with a few sprinkles of Tabasco sauce)
• 
  
• Flavor Pairings with Kale, raw or cooked: Golden raisins, pine nuts, or salty additions like anchovies, olives, or parmesan shavings. Yum. 
•  
• BRUSSELS SPROUTS
• Packed with vitamin E, these little guys have a love 'em or hate 'em following, but you'll find that those who are pro-sprout seem to speak of them with great passion. I love brussels sprouts. Although, I admit, they're a slightly acquired taste, I feel that the strong negative sentiment around brussels sprouts is more a result of bad preparation. Boiling brussels sprouts until fully cooked is probably the worst possible way to serve them. It increases their smell, not in a good way, also making them mushy. Perhaps you have a hair-raising childhood memory of this? I think we all do. When prepared well, brussels sprouts can be absolutely delicious, even without the (heavenly) addition of temptations like bits of bacon so popular in sprouts these days.  Below is one of my favorite every day sprout recipes that uses braising to maximize taste and texture.

NK's Weeknight Brussels Sprouts

Serves 3-4

Cooks in 15 minutes, 5 minutes active time

Ingredients:

One small basket of Brussels Sprouts, washed and cut in half lengthwise

1/2 cup of chicken broth or vegetable broth (for vegetarian preparation)

2 tablespoons salted butter

2 tablespoons olive oil 

Salt and pepper to taste

Method:

Add oil and butter to a medium sauté pan. Melt butter over medium heat.

When butter is melted, shake the pan to cover the bottom with oil and butter totally.

Place Brussels Sprout halves, cut side down, in the pan - as many as you can fit.

Cook 4 to 5 minutes or until slightly browned and golden (see photo above).

Add broth to the pan, pouring until liquid reaches about halfway up the height of the sprout.

Allow liquid to reach a gentle boil.

Lower the heat to a simmer and cover. 

Cook another 7 minutes for al dente or 9 minutes for slightly more tender.

Drain off the liquid and season liberally with salt and pepper to taste. Serve! 

NK's Weeknight Brussels Sprouts with Pork Chops & Pimiento Rice, Photo: NK

FENNEL 
Unlike the rest of today's featured veggies, Fennel is not a member of crucifer family. Instead, it is a cousin of carrots and celery. Fennel gets a bad rap chiefly because of its ever so slight licorice flavor. Though the licorice quality is more intense in the leafy green fronds, the actual bulb has only a mild anise taste.

Here's a great article on the virtues of fennel HERE 

When prepared raw, adding boldly flavored accompaniments such as citrus and olives can balance the licorice taste nicely and minimize it for those that don't care for it. I highly recommend giving it a try! If you are still not sold, try out fennel cooked. When roasted, it sweetens and caramelizes beautifully, losing nearly all of its licorice taste in favor of a more mellow yet still pleasing flavor. Here's an irresistible and easy roasted fennel with parmesan recipe from Ina Garten. Serve it alongside any protein, particularly pork roasts: Click HERE for the Recipe.

Now, here's one of my favorite ways to prepare raw fennel:

NK's Blood Orange, Fennel, Radish and Watercress Salad

Serves 2 - 3 

Ingredients:

One bunch watercress

Fennel and Blood Orange Salad Prep, Photo: NK 

One ripe blood orange, or regular orange, peeled and segmented.

5 or 6 small radishes thinly sliced.

1 small fennel bulb, outermost layer discarded, thinly sliced on a mandoline* then lightly 

chopped.

Salt and Pepper to Taste

1 teaspoon rice wine vinegar

1 Tablespoon Extra Virgin Olive oil or other light tasting oil such as grapeseed oil.

Method:

Take 3-4 orange segments and juice them into a small bowl. Add rice vinegar, oil, and salt and pepper to taste. Mix well.

Next, chop the remaining orange segments into fourths and add to a separate bowl along with the watercress, radishes, and fennel.

Before serving, dress the salad and toss. Taste for seasoning and enjoy!

Food Pairings: This salad makes a wonderful accompaniment to any firm, white fish, or even salmon or arctic char. The salad works with a variety of citrus fruits, but if you can find blood oranges, they have a stunning color and an intense citrus flavor.   

* A high end mandoline is a great tool to have, but the $20 OXO Brand Hand held Mandoline works just fine for thin slicing. It's a must have because it makes slicing fast and uniform, and oh so pretty. Check it out HERE .

Enjoy!