Monday, July 19, 2010

Massaged kale salad and shell bean gratin

I've been reading/seeing massaged kale salad all over the blogosphere of late, especially the blogs that I read. So, I've been meaning to try it. I've been in a "kale chip" rut lately with the kale that we get from the farm. The 4-year old will chow on kale that way (the salad? not so much).

Today was the day. The only way I had time (because I had a track night) was to do it this morning and let it sit in the fridge all day. Boy, it took a lot of work. Curly kale, local, organic = lots of dirt and bugs to wash off.

But it was DELICIOUS. I used this recipe, left out the gorgonzola (I KNOW! Me! But I didn't have any), used raisins instead of currants, cut the salt in half, and cut the oil it half. Still, delicious!

Massaged Kale Salad
1 bunch kale, washed, stemmed, and sliced into ribbons: $1.50
1/2 apple, diced: 0.30
1/4 c. red onion, chopped: 0.20
1/3 c. toasted sunflower seeds: 0.25
2 T. cider vinegar: 0.05
2.5 T. olive oil: 0.32
1/3 c. raisins: 0.19
1/2 tsp sea salt: 0.02
Total: $2.83 for 4 large servings salad: $0.71 per serving

So, I massaged the kale with the salt and 1/2 Tbsp or less of olive oil, then mixed everything else together.

Shell bean gratin. This recipe came from a CSA newsletter (it origination with Chez Panisse Vegetables, I think) a few years ago, and we LOVED it, and never made it again. Until now. Wow.

Shell bean gratin
2 lbs. fresh shell beans, shelled: 3.00
4 Tbs olive oil: 0.88
1/2 onion, diced: 0.20
4 cloves garlic, pressed: 0.20
2 medium tomatoes, diced: 2.00 (I bought local, organic, heirlooms)
1 tsp sage: 0.10
1/2 cup toasted bread crumbs: 0
1 cup frozen chopped spinach: 0.33
salt and pepper to taste
Total: $6.71 for 4 pretty generous servings: $1.68 per serving

Put the beans in a pot and add enough water to cover by an inch. Bring to a boil, reduce heat, and simmer (covered), about 30 mins. Cool. Save the cooking water.

Saute onion, garlic, sage, and spinach in 2T oil until soft. Add tomatoes and cook another 2 min, until tomatoes break down. Add beans (WITOUT LIQUID) and salt and pepper, mix well.

Put beans in a small baking dish. Add enough of the cooking liquid to almost cover the beans. Drizzle over other two Tbsp of oil. Top with bread crumbs. Bake at 350 for 45 min.

Add more bean water if it looks like it is drying out.

you could make it cheaper with dried beans and your own home grown tomatoes...


Joanne said...

That gratin is making my day! I love beans and this is such an inventive way to use them.

Anonymous said...

oh this massaged kale salad looks so good. way to try it....i have not been very motivated in the kitchen as of late....hope your summer is going well!