If all goes well, Harrison will come home with us tomorrow. We spent the evening relaxing with Jane and Jeremy. Jer cooked some wonderful salmon with a fabulous peach, avocado salsa.
My contribution was this grilled kale salad with ricotta and plums. It was a delight. Wow. The grilled kale was crispy and added wonderful texture and flavor. Will I make it again? That depends on what Harrison has to say about cooking!
Grilled Kale Salad with Ricotta and Plums
I was looking for a new, easy dish and tried this from Real Simple. It was quite tasty and very quick. Nothing super rave-worthy but still worth a repeat down the road.
Pasta with Kale and Walnut Pesto
Robin did ask where this dish came from. When I told her 101 Cookbooks she said she had assumed as much.
Predictably Heidi Swanson and predictably good.
Heather’s Quinoa with tofu, kale, shallots and pesto.
For the first time in far too long, a new recipe in the Knitchen.
Tonight I turned back to 101 Cookbooks for this great, easy recipe. I served the white beans & kale with crab cakes. Extra of Kathy’s Kale Salad for Robin’s lunch and snacking.
Pan-Fried Corona Beans & Kale
I love cooking a dinner I know without the recipe. I also love it when I know exactly which pots and pans I like to use for a given recipe. Tonight was just that. Penne with white beans and kale. We know it, cook it without the recipe, cook it in the same pots every time, and love it every time.
Penne with White Beans and Kale
No photo. Sorry ’bout it. This was quite yummy but could have been supported by a nice protein. Grilled fish? Sausages? Even a steak. A great side for the future.
1 pound fresh kale or one 10-ounce package frozen kale, thawed
1/2 cup water
5 medium-large potatoes, peeled and very thinly sliced
2 garlic cloves, minced
1 1/2 cup Swiss cheese, grated
6 tablespoons cold unsalted butter, cut into bits
1/2 teaspoon salt
freshly ground black pepper to taste
11/4 cup milk
If using fresh kale, thoroughly rinse it and shake off the excess water. Pull the leaves from the stems and discard the stems. Stuff the kale into a medium pot and add about 1/2 cup water. Cook until the kale just wilts, about 7 minutes. Drain and cool the kale. Squeeze out the remaining water with your hands. Roughly chop the kale and set aside. (If using frozen kale, simply squeeze it dry with your hands and set aside.)
Preheat the oven to 425 degrees. Generously butter a 10-by-10-by-2-inch baking dish or other large shallow baking dish. Spread half the potato slices on the bottom of the dish. Spread all of the kale, then sprinkle on the garlic and half of the cheese, butter, salt and pepper. Top with the remaining potato slices, cheese, butter, salt and pepper.
Carefully pour in the milk and gently shake the dish to distribute. Bake 50 minutes or until the potatoes are tender and the top is nicely browned.
With so many new recipes on the horizon, I went back to an old favorite. This will give Robin plenty of lunch leftovers. The big change this time? Fresh beans. Wow, what a difference. I threw one pound of dried cannellini beans in the pressure cooker with 7 cups of water for 35 minutes. The result was one of the best white bean and kale pastas ever. That is saying something as I have made this dish over 50 times. Recipe linked on the Recipes Page.