Wednesday, April 11, 2012
How DO you cook Kale and bisquits
I was thinking tonight as I was cooking Kale that many people do not know how to cook fresh greens! I cook them this way partly from watching my mother cook turnip greens and partly from reading cook books. I hope this helps you enjoy one of the joys of keeping a kitchen garden.
Pick the greens just before cooking, careful to avoid weeds, and heavy stems. Put them in a clean sink, and fill with cold water. Swish in the water, and pick up small bunches loosely to allow the water to drip from the leaves as you put them into a clean bowl or pot. Empty the water, rinse the sink, and rewash. Do this at least 3 times, or until the water is perfectly clear when you are finished. Amazing how much pollen is on the leaves. Set the washed greens aside.
In a heavy big stock pot pour 1/4 cup good olive oil, 1 large yellow onion chopped, 1 slice dry rubbed black forest bacon (no nitrates) chopped, sea salt 1/2t. cook on medium until onions translucent. Add 2 cups chicken broth (or veg. organic, or made from scratch) bring to low simmer, add greens. Turn once to coat and bring onions on top. Cover with lid, and simmer 20 min. Add more salt, fresh ground pepper, and red pepper flakes to taste.Reduce broth if desired by simmering more. Cut up greens with 2 knives if desired before serving in a bowl with biscuits or cornbread. A Meal!
Biscuits: Preheat oven 425F. In large wide bowl put 2 cups unbleached flour (I use King Arthur), 1 t. seasalt, 1/2 baking soda, 2.5 t. baking powder(be sure no aluminum in it, I use wholefoods brand) and mix well with wire whisk; cut in 3 T. butter until size of small peas; add 1 3/4 cup buttermilk all at once; stir from outside of bowl towards center, like folding until dough comes together. Will be wet. Heavily butter a pyrex, pottery, or ceramic baking pan. Add 1/2 cup of dry flour along side of the moist biscuit mixture. Use a 1/4 cup measure to scoop up biscuits with the dry flour to keep it from sticking. With your hands softly form by rolling in your palms round balls. Add one at a time to the pan until all dough is used. Flatten each with your knuckles and flour. Bake at 425F 10 min. then lower heat to 405F for another 15 or until lightly golden brown, do not over cook. Remove from oven and brush with butter. Good even on the second day if kept in the frig.