The CSA Experience: Part 5

October 21, 2014 – 12:20 pm

red bohr kale in a glass jarNormally I would braise the kale with kimchi and extra garlic, but I was out of luck in the kimchi department so I had to think of something else. Something really different. Especially since I served some of the other stuff in the box pretty conservatively, like the rainbow carrots in installment 4 of this series.

I had a large Acme sourdough round on my hands and a big log of basic chèvre – fresh goat cheese. Not the $40 a pound precious stuff, but the wonderful Laura Chenel that put US-produced chèvre on the map back in the day.

red bohr kale bunchesThe wheels turned.

Why not make a warm tapenade to serve on top of thick slices of the bread slathered with the cheese? Chèvre is tangy, light and dry-creamy and goes well with opposite flavors and textures. Sturdy, curly-leaved red bohr, AKA “purple, ” kale packs a pungent, bitter punch. It could work, I figured.

I washed and cut my kale into short strips, stems and all. No problem including the stems because the kale would be braised and processed.

Kale saute mix

I used butter and oil in my saute mix. Why not? The tapenade would be eaten warm, so butter would work well, but you don’t have to use it. I tell you as much in the recipe at the end of this post.

I sauteed the kale in the seasoned butter/oil mix, braised, processed and then pressed it into a pretty canning jar. Serving it in a glass jar was a nice little bonus that the family appreciated. They get the whole “eating with your eyes” thing around here.

We toasted thickly-sliced bread, layed on goat cheese, and then topped with the warm kale spread.

I hope you give this a try as an altenative to your usual kale preparation. Even folks who don’t like it may in this disguise. After all, you have to find some way to get this nutrient-packed veggie into the people you feed.

Kale saute mix blendedGarlicky Red Bohr Kale Tapenade

Author: Renate Valencia

Recipe type: Appetizer, Brunch

Cuisine: American

  • 2 bunches red bohr kale, washed and cut into 2-inch lengths
  • 1 tablespoon unsalted butter, softened
  • 3 tablespoons olive or vegetable oil (you can use all oil and no butter, if you like)
  • 3 tablespoons crushed fresh garlic
  • 1 teaspoon red pepper powder or flakes (to taste)
  • Whatever else you like. A little chopped onion, for example. Chopped scallions. I sometimes use gochugaru (Korean red pepper flakes — the kind used in kimchi) and a drop of fish or anchovy sauce. Make it to your taste with logical seasoning combinations and alter the instructions below appropriately).
  • Kosher salt to taste (amount dependent upon what you use)
  • ¾ cup water

Source: www.akitachow.com


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I was asked if I would like a Chow/akita mix

I got an email last night asking if I'd like to take in a chow/akita mix pup they are 8wks old. I was reading up to see if they'd make a good fit for our house as we have 3kids (14,8, and a 2y/o)
I found this on a website and was wondering if it was true that they are on the most dangerous dogs list.
Attorney Kenneth Phillips' reply to the foregoing email message:
The answer is that yes, there is a substantial risk of a future attack or series of attacks by this dog.
A chow akita mix would be one of the most dangerous dogs in the world

I had a Chow/Akita mix

With severe separation anxiety. He tore up the blinds and EVERYTHING he could get to (even in the car where he tore the panel off a couple doors and took chunks out of my seat). Unfortunately he never did get over the anxiety of being left alone (even with a trainers help). My mother-in-law got a wire crate for him (which he could get out of with ease!!), I hope your dog can get over it though. Putting the dog in his/her 'cave' (crate) is the best way to start out as he/she will feel safer and may end up going there every time you leave even when over the anxiety. I would also suggest talking with your vet


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