Tag Archives: kale

Hot Italian Sausage Ragù with Gnocchi

2016: the year of the crock-pot! In Italian cuisine, ragù is a meat-based sauce commonly served with pasta. 

1 small onion, thinly sliced
6 cloves garlic, pressed
2 (28 ounce) cans whole peeled tomatoes
3 T tomato paste
1/2 c red wine
2 t basil
2 t oregano
2 bay leaves
1 t salt
pepper to taste
1 pound ground Italian sausage (hot not sweet)


1 bunch kale, roughly chopped
1 can white beans


1 pound gnocchi
2 T olive oil
Parmesan cheese
fresh basil


Put the tomatoes into the crock-pot and either cut them up or crush them by hand. Add the onion, garlic, tomato paste, wine and spices and mix together.

Roll sausage very small bite size balls (wedding soup size), add them to the crock pot and gently mix them in. Cover the crock-pot and cook on low for 6-8 hours.

Half an hour before serving, stir in the kale and white beans, turn heat to high, and cover.

Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons good olive oil and fresh grated Parmesan.

Serve gnocchi topped with ragù and garnished Parmesan and fresh basil if you have it.

Adapted from a recipe at Half Baked Harvest

crockpot-tuscan-sausage-and-white-bean-ragu-with-buttered-gnocchi-6

Original recipe at Half Baked Harvest – Crockpot Tuscan Sausage & White Bean Ragu with Buttered Gnocchi

 

Willow Pond Farm White Bean and Sausage Ragout

A “recipe of the week” from our CSA, Willow Pond Farm

Greg substitutes chick peas for white beans, and used vegetarian sausage instead of chicken sausage to make it vegan. Use hot sausage or kielbasa and throw in a Parmesan rind for a Portuguese version.

White Bean and Sausage Ragout

Curried Kale with Tofu

Adapted from Curried Kale with Chickpeas

1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes

1 package extra firm tofu, drained
salt & pepper to taste

8 cups chopped kale or spinach, packed
1/2 cup chicken or vegetable broth, or water

1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste


  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook until mixed in. Then add tofu and cook for a minute or two more, stirring and constantly to prevent burning. Remove tofu and set aside. Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
  • Transfer blended mixture back to the skillet, add the tofu back in and bring to a simmer. Check seasonings and add more to taste, continue simmering about 10 minutes. Add salt and pepper to taste and serve over Indian Spiced Rice.

Curried Kale with Chickpeas

The original recipe is vegan – your choice!

1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes

8 cups chopped kale, packed
1/2 cup chicken or vegetable broth, or water

1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste

2 cans chickpeas, drained and rinsed
salt & pepper to taste


  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  • Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
  • Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt and pepper to taste and serve over rice.

Adapted from Fat Free Vegan Kitchen 

Greens with Garlic

5 c fresh greens (kale, collard, Swiss chard)
1 T olive oil
1/2 red onion
1/2 a head of garlic, minced
1 t soy sauce
salt and pepper to taste
==============

Wash greens, roll the leaves and cut into strips.  Cut the onion half into crescents.  Heat oil over medium heat in a wok or large skillet and saute onions until soft.  Add greens and garlic  and a splash of water if greens are not wet.  Cover and steam for 2 or 3 minutes.  Uncover, add soy sauce and seasonings and saute until just cooked through.   Don’t over-cook!