Two Kale ideas

Kale is useful for more than a garnish that will look crisp in hot weather! Really!

Many people tell us they've tried to use kale, but haven't cared for it. These are two recipes that we've enjoyed...the first one given to us by former CSA customers who moved to another state and the second by a former intern. Oh, look, both recipes call for potatoes and one uses some of the mid-summer onion supply!

Restaurant-style Zuppa Tuscana 6 servings

1 lb. smoked sausage, cooked and cut into 1/2" slices
2 potatoes, cut into 1/4" slices
3/4 c chopped onion
6 slices bacon
1 1/2 t minced garlic
2 c kale, washed, dried, and shredded
2 T chicken soup base
1 quart water
1/3 c heavy whipping cream

Fry onions and bacon together. Remove bacon pieces and crumble. Add garlic to onions and continue to fry for 1 minute. Add soup base, water, and potatoes and simmer 15 minutes. Add bacon, sausage, kale, and cream and simmer 4 minutes longer. Serve hot.

Mashed Potato Spinach Casserole

5 lbs potatoes
2 or 3 10 oz-pkgs chopped spinach--or substitute washed & shredded kale.
1 t salt
Dash of pepper
1/4 c butter
Dill weed
1 c sour cream
1/2 c grated cheddar cheese

Peel, wash, and cut potatoes in smaller chunks. Put in large cooking pan with lid. Add water up to half the potatoes. Cook until potatoes are very soft. Drain, reserving "juice." Add butter, sour cream, salt, pepper, and dill weed to potatoes. Beat with mixer until fairly smooth. If too dry add some of the potato "juice" or milk.

In second pan, cook spinach or kale until soft. Drain off liquid until dry. Add cooked, drained spinach or kale to mashed potatoes and mix well. Put mixture into a greased oven dish. Sprinkle grated cheese over top evenly. Bake at 375ºF for 20 minutes or until cheese is melted and dish is heated through. This is good served with cooked sausage.