Cooking with Kale|Penne with Kale and Sausage

Cooking with Kale|Penne with Kale and Sausage

Have You Been Eating Your Greens?

We are huge fans of greens in our house. They grow so well for us that we can not help but grow large amounts of them. In addition to growing the standards like collards, kale and spinach, we harvest the greens off of several vegetables such as beets, turnips and radishes and eat them as well. Can’t help it: we love our greens!

It seems that the most popular leafy green is currently kale.  It (along with its dark, leafy green cousins) is one  of the most healthy foods in the world. Dark, leafy greens are packed with vitamins A, C, E and K and minerals; and are a great source of fiber. And they’re delicious!

Cooking with Kale|Penne with Kale and Sausage

How to Use Kale

Okay, so you know that it’s healthy, but how do you use it? Believe it or not, many mesclun or baby salad green mixes typically have kale in the mix. As the foliage matures, it tend to get tougher and a bit bitter. The bitterness is how most people associate greens.

You can eat it raw. I use chopped kale in my salads and in green smoothies. It does have bite to it. If you are new to kale or greens in general, I recommend eating them as baby greens (raw) or braising them.

Cooking with Kale|Penne with Kale and Sausage

Bitter Greens

I grew up eating greens cooked the traditional, Southern way: boiled with a ham hock. My father would boil his collards for hours. He said that was the only way to get the bitterness out. I’m not going to lie; his greens were tasty. However, I am sure any nutritional value it had was non-existent by the time it hit my plate.

Many recipes suggest that you blanch kale or any green first, before you finish cooking them in the final dish. I never blanch my greens. I find that if you braise them or add a dash of sugar once they are cooked down, it will eliminate the bitterness. Also, sauteing them in a flavorful fat doesn’t hurt.

Cooking with Kale|Penne with Kale and Sausage

Give Them a Try!

If you have been wanting to join the kale bandwagon, but are not ready to eat them raw in a salad or smoothie, my penne with kale and sausage is the perfect recipe to get you started. I use this same recipe with various bitter greens: broccoli rabe, collards or turnip greens. The method is exactly the same, except I swap the greens for whatever I currently have growing in the garden. Grab a bundle of kale, it’s what’s for dinner tonight!


Author Debbie

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