Tag Archives: kale

Arame, Kale, and Avocado Salad with Sesame Vinaigrette

By Heidi Lescanec of Hollyhock Cooks

This is the kind of salad that goes straight to your blood bank. It’
s so iron rich that even the ocean gets jealous. While kale is all the rage right now, seaweed is just catching up. They’re sure to be BFFs.

Ingredients (Serves 6-8)

  • 1 cup loose dry arame (seaweed)
  • Sesame Vinaigrette:
    • 1/3 cup extra virgin olive oil
    • 2 tbsp rice vinegar
    • 2 tsp soy sauce
    • 2 tsp grainy mustard
    • 2 cloves garlic, minced
    • 2 tbsp chopped cilantro (optional)
    • 2 tbsp chopped chives or green onions (optional)
    • salt and pepper to taste
  • 2 bunches kale, such as Lacinato, Red Russian, or curly Winterbor, stems removed
  • 1/4 cup toasted sesame seeds
  • 1 avocado

Directions

  1. In a small bowl, covImage result for arame kale salader the arame in tepid water and soak for 20 minutes.
  2. Whisk together all the ingredients for the vinagrette. Set aside in a sealed jar.
  3. Coarsley chop the kale. Steam the kale leaves for 1-2 minutes, just until tender and transfer immediately to ice water. This stops the cooking process and preserves their bright color. Drain.
  4. Drain the arame and toss with kale leaves, vinaigrette and sesame seeds. Cut the avocado into long slices and arrange on top immediately before serving.
  5. Enjoy!

 

Fall Kale Salad with Roasted Kabocha Squash

by Rebeka Carpenter:

We serve innumerable Kale Salads at Hollyhock every year.  Our gardening team grows all the kale one could possibly need to serve the thousands of peeps we do every season.  All our cooks have their own twist on kale salad, depending upon what is in the larder on any given day.  So lest your kale become lonely and wilty in your garden or fridge, do use this merely as a guide and allow your imagination to run kale or this that wild?

Continue reading Fall Kale Salad with Roasted Kabocha Squash

From Our Kitcken ~ Fall Kale Salad

with Roasted Kabocha Squash, by Rebeka Carpenter:

We serve innumerable Kale Salads at Hollyhock every year.  Nori Fletcher, our Master Gardener and her team grow all the kale one could possibly need to serve the thousands of peeps we do every season.  All our cooks have their own twist on kale salad, depending upon what is in the larder on any given day.  So lest your kale become lonely and wilty in your garden or fridge, do use this merely as a guide and allow your imagination to run kale or this that wild?

Total time: About 30 minutes
Servings: Serves 4 to 6

  • 1 Kabocha Squash (2 lb approx.) or any other winter/hard type squash peeled and cut into large cubes or to your liking
  • 1/2 cup dried cranberries
  • 1/2 pound (1 large bunch) dinosaur kale or any young kale
  • 3 ounces (about 4 cups) arugula or baby mizuna (or use all kale)
  • 1/3 cup Kalamata or other cured olives
  • 1/2 cup pumpkin seeds roasted (roast at 325degrees for approx 10 min)
  • 1 tablespoon olive oil
  • 1 tablespoon walnut oil
  • 2 tablespoons aged balsamic vinegar, plus more to taste
  • 1/2 teaspoon sea salt, plus more to taste freshly ground black pepper, to taste
  • 1/4 pound blue cheese, feta cheese or sharp cheddar cheese, crumbled, to garnish (optional)

Preheat Oven to 425.  Lightly oil squash and sprinkle w/salt and pepper to your liking. Roast squash for approx 20-30 minutes or until tinged brown and fully tender when pierced.  Prepare remainder of salad while the squash cooks to perfection.   Set aside to cool

  1. Pour about one-half cup boiling water over the cranberries and leave them to soften until you are ready to toss the salad, at least 15 minutes.
    kale-hollyhock-garden
    Photo by: Sara Dent
  2. Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you’re aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.
  3. Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
  4. Slice the olives off their stones and cut them in slivers. Roast the pumpkin seeds at 325 for approx 10 min. or until lightly browned. Toss the olives, nuts and squash with the kale.
  5. Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar and sea salt. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it’s needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like. This makes about 12 cups salad.
  6. This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.

Happy Fall!

From Our Kitchen ~ Kale with Toasted Pine Nuts

+ Currants and Moroccan Infused Spice Oil

by Heidi Scheifley

Kale with Toasted Pine Nuts, Currants and Moroccan Infused Spice Oil

Dressing up kale with a little olive oil and garlic is usually all we need, but this slow simmering infusion of Morrocan spices has us hooked. Accented with little bursts of sweet currants and rich toasted pine nuts, this kale is going to strut its stuff straight onto your dinner table.

Serves 4
vegan, gluten free

Moroccan Infused Spice Oil

  • ¼ cup olive oil
    kale-hollyhock-garden
    Photo by: Sara Dent
  • 1 bay leaf
  • 1 tbsp lemon zest
  • 2 tsp granulated garlic
  • 1½ tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • ¼ tsp ground cloves
  • ¼ tsp cayenne pepper
  • 1 lb kale
  • 2 cloves garlic, minced
  • 1⁄3 cup pine nuts
  • 1⁄3 cup currants
  • 1 lemon wedge

Gently heat oil in a small skillet over low heat. Add remaining ingredients for the spice oil and simmer over very low heat for 20 minutes. Strain and set aside. Strip kale leaves off stalks and coarsely chop leaves. Bring a large pot of salted water to a boil and cook kale for 5 minutes. Drain. While kale is cooking, toast pine nuts in a dry skillet over low heat until golden brown. Remove from pan and set aside. In a large skillet, heat 2 tbsp of the spice oil over medium heat. Add garlic and currants and sauté for 1–2 minutes. Add kale and stir to coat in oil. Sauté for 1–2 minutes until kale is heated. Garnish with pine nuts and drizzle with a squeeze of lemon and more oil if desired. Season with salt and pepper.

From our newly published cookbook, Hollyhock Garden to Tableavailable here.

Heidi-ScheifleyHeidi’s experience with food and photography has brought her into kitchens around the world over the past fifteen years. She received her certification as a Gourmet Natural Foods Chef at California’s Bauman College of Holistic Nutrition and Culinary Arts. She spends her days growing food by the ocean, dreaming of goats and a wood-fired oven. She is also the co-author of  Hollyhock Garden to Table.

 

Cook with our cookbook authors, Moreka Jolar and Heidi Scheifley, Oct 18-23, on Cortes Island. More info here.  And, find out more about what Moreka and Heidi are up to by checking out their blog.

Join the founder of Fungi Perfecti, Paul Stamets, for Mushrooms: Wild & Mysterious at Hollyhock, Oct 23-27.