Plant It Forward

Portuguese Bean Soup

Portuguese Bean Soup (aka Sopa de Feijão)

From "The Immigrant Cookbook," collected and edited by Leyla Moushabeck, recipe by Ana Patuleia Ortins -- RECOMMENDED COOKBOOK!

Ingredients

  • 1 1/4 cups dried red kidney or roman beans, soaked overnight in water to cover by 2 inches
  • 8 cups water or vegetable stock, plus more if needed
  • 1/4 cup extra virgin olive oil (EVOO)
  • 3 garlic cloves, finely chopped
  • 1 bay leaf
  • 14 oz kale or collard leaves, trimmed of the thick center stems, coarsely chopped
  • 4 oz Portuguese chouriço or Spanish chorizo, thinly sliced (optional)
  • 1 tablespoon finely chopped cilantro, or to taste
  • 1 tablespoon coarse salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste

Instructions

  1. Drain and rinse the beans. Place the beans in a large stockpot with 8 cups water or vegetable stock. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour or until the beans are very tender, and can be easily mashed with a fork.
  2. Using a wooden spoon, press about half of the beans against the side of the pot to thicken the broth, leaving some beans whole. Alternatively, push half of the beans through a food mill, colander, or sieve set over a bowl, discarding the skins, then return the bean purée to the pot.
  3. Add the olive oil, garlic, and bay leaf, and return the soup to a boil. Add the kale (or collards), sausage (if using), cilantro, salt, and pepper. Re-cover the pot, reduce the heat, and simmer for about 10 to 15 minutes, until the kale is tender, but not mushy. If the soup is too thick at this point, add water or stock to thin it to your linking.
  4. This soup can be served simply or with crusty country bread and olives.

Notes

Chouriço (pronounced shure-REET-zo): Portuguese pork sausage Chorizo (pronounced chuh-REE-so): In this recipe, Spanish pork sausage

https://plant-it-forward.org/portuguese-bean-soup/

Green Gumbo

Green Gumbo

Might we suggest adding Egyptian spinach, roselle greens, water spinach, and sweet potato greens to that long list of greens!

Ingredients

  • 1 cup peanut oil, lard or other vegetable oil
  • 1 cup flour
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 4 cloves garlic
  • 2 bay leaves
  • 1 Tbsp Cajun seasoning (see below)
  • 1 ham hock (optional)
  • 10 cups water
  • 3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens, spinach, chard, parsley, dandelion greens, beet greens), chopped (about 14 cups)
  • Salt
  • 1 pound smoked andouille sausage (optional)
  • File powder to taste (optional)
  • Cajun Spice Blend
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • 1 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 Tbsp garlic powder
  • 2 Tbsp sweet paprika

Instructions

  1. Make the roux: Start the gumbo by making a roux, which will add a lot of flavor and thicken the gumbo. Heat the cup of peanut oil or lard (both are traditional roux ingredients) over medium heat for a minute or two and then stir in the flour. Mix so there are no lumps.
  2. Cook the roux over medium-low heat until it is the color of chocolate. It is your choice how dark you let your roux go. The darker it is, the better, but once the roux gets dark it can burn easily, so you must stir constantly and keep and eye on it.
  3. Heat water to a simmer: While the roux is cooking, bring the 10 cups of water to a simmer.
  4. Add onions, celery, green pepper, then garlic to roux: When the roux is dark enough, mix in the chopped onions, celery and green pepper and turn the heat to medium. Let this cook, stirring occasionally, until the vegetables soften. Add the garlic and cook another 1-2 minutes.
  5. Add bay leaves, spice, hot water: Add the bay leaves, the Cajun spice and slowly stir in the hot water. The roux will seize up at first, but keep stirring and it will all come together in a silky broth.
  6. Add ham hock, greens, cover and simmer: Add the ham hock and all the greens. Taste for salt, but remember the ham hock will be salty, so let the broth be a little under-salted for now. If you want to add more Cajun spice, do so now. Cover the pot and simmer gently for 1 hour and 15 minutes.
  7. Remove meat from ham hock bones, chop and return to pot: Check the ham hock. If the meat is falling off the bone, remove it, discard the bones, chop the meat and return it to the pot. If the hock is not ready, keep simmering the gumbo; ham hocks don't always cook at the same rate.
  8. Add andouille sausage: Once the hock is ready, add the andouille sausage and cook for another 15 minutes.
  9. Serve with file powder at the table.

Notes

Original Recipe

Join the Plant It Forward Farm Share to eat local and support refugees.

https://plant-it-forward.org/green-gumbo/

Kale Salad

Kale Salad

Ingredients

  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. honey
  • 1 Tbsp. extra virgin olive oil
  • 1 bunch kale, torn into pieces (stems removed)
  • 2 Tbsp. pine (pignoli) nuts, toasted
  • 1/4 cup shaved Parmesan cheese

Instructions

  1. Combine balsamic vinegar, Hellmann's® or Best Foods® Real Mayonnaise, rice wine vinegar, honey and olive oil in measuring cup or small bowl; set aside.
  2. Place kale in salad bowl. Drizzle with dressing, then toss. Sprinkle with pine nuts and cheese

Notes

http://www.bestfoods.com/recipes/detail/49898/1/kale-salad

https://plant-it-forward.org/kale-salad/

Collard Green Gratin

Collard Green Gratin

Yield: 8 Servings as a side dish

In place of collards, you can make this with the same amount of curly or Tuscan kale.

Ingredients

  • 4 oz. very thinly sliced country ham or prosciutto
  • 1 cup coarse fresh breadcrumbs
  • 4 tablespoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 1 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 2 bunches collard greens (about 1 lb.), center ribs and stems removed
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
  2. Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.
  3. Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
  4. Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
  5. Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.
  6. Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
  7. DO AHEAD: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Notes

http://www.bonappetit.com/recipe/collard-green-gratin#top

https://plant-it-forward.org/collard-green-gratin/

potato scallion and kale cakes

Potato, Scallion and Kale Cakes

Yield: About 14 to 15 pancakes

[potato scallion and kale cakes|Smitten Kitchen|http://smittenkitchen.com/blog/2015/04/potato-scallion-and-kale-cakes/]

Ingredients

  • 12 scallions (mine were very thin; I’d use fewer if yours are on the thick side)
  • 1 handful kale leaves, rolled in a stack and sliced into very thin ribbons
  • 2 eggs, lightly beaten
  • 1/4 teaspoon freshly ground nutmeg (I totally skipped this)
  • 1/2 teaspoon coarse or kosher salt (use less if your mashed potatoes are already seasoned) Freshly ground pepper
  • 1/3 cup fresh bread crumbs or panko (plain and lightweight)
  • 1 1/2 cups cold leftover mashed potatoes
  • 1 tablespoon olive oil 2 tablespoons vegetable oil

Instructions

  1. Clean and trim the scallions, leaving about 2 inches of green stems; I reserved the darker green tops for garnish and salad additions. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely. Place the scallions in a medium-sized bowl, add the kale, eggs, nutmeg (if using), salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine.
  2. Heat the oils in a large skillet over medium-high heat until very hot but not smoking. Use about 2 tablespoons batter (I used a cookie scoop that holds slightly less) per pancake, flattening them as they hit the pan. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well. Drain on paper towels, but be gentle as they are still fragile. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot. Serve scattered with reserved scallion stems, if desired, topped with a crispy egg or alongside a dollop of sour cream or plain yogurt. They also make a wonderful meal with a big salad. Leftovers keep well in the fridge for a few days.
https://plant-it-forward.org/5074-2/

Roasted Salmon with Kale and Cabbage

Roasted Salmon with Kale and Cabbage

Roasted Salmon with Kale and Cabbage

Ingredients

  • 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
  • 1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
  • 6 tablespoons olive oil, divided
  • Coarse salt and pepper
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 1 teaspoon lemon zest plus 2 tablespoons juice
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
  2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
  3. http://www.marthastewart.com/1033633/roasted-salmon-kale-and-cabbage
https://plant-it-forward.org/roasted-salmon-with-kale-and-cabbage-2/

Mustardy Kale and Butternut Squash

Mustardy Kale and Butternut Squash

Ingredients

  • 2 Tbsp. olive oil
  • 1 small butternut squash, cut into 3/4-inch pieces
  • 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces
  • 1 cup vegetable broth or chicken broth
  • 1 Tbsp. whole-grain mustard
  • ¾ tsp. salt
  • ¼ tsp. freshly ground black pepper

Instructions

  1. Heat the oil in a medium-large pot over medium heat. Add the squash and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes. Add the kale, broth, mustard, ¾ tsp. salt, and ¼ tsp. pepper to the pan and cook, tossing occasionally, until the vegetables are tender, 8 to 10 minutes.
  2. http://www.realsimple.com/food-recipes/browse-all-recipes/mustard-kale-butternut-squash
https://plant-it-forward.org/mustardy-kale-and-butternut-squash/

Spicy Vegetarian Red Beans and Rice

Spicy Vegetarian Red Beans and Rice

Ingredients

  • 1 pound dried red beans, sorted through for stones
  • 2 tablespoons canola oil
  • 3 tablespoons minced garlic
  • 2 medium carrots, peeled, 1/2-inch dice
  • 2 celery stalks, 1/2-inch dice
  • 1 large sweet onion, 1/2-inch dice
  • 1 medium red bell pepper, 1/2-inch dice
  • Freshly ground black pepper
  • 6 cups lightly packed torn kale leaves, ribs removed
  • 2 canned chipotle chilies in adobo, minced
  • 1 tablespoon adobo sauce (from canned chipotles)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper, or as needed
  • 2 bay leaves
  • Kosher salt
  • Hot sauce, such as Tabasco
  • 4 cups steamed long-grain white rice
  • 1/4 cup sliced green onion, for garnish
  • 1 lemon, cut into wedges

Instructions

  1. Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
  2. Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and sauté the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce, Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary.
  3. Season well with salt once the beans are tender. When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
  4. Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice. Serve with rice and cornbread
  5. http://www.foodnetwork.com/recipes/guy-fieri/spicy-vegetarian-red-beans-and-rice-recipe.html
https://plant-it-forward.org/spicy-vegetarian-red-beans-and-rice/

Kale, Swiss Chard, Chicken, and Feta Salad

Kale, Swiss Chard, Chicken, and Feta Salad

Ingredients

  • 1/2 cup cider vinegar
  • 2 tsp.s honey
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried oregano
  • 1/2 cup olive oil
  • 1 bunch kale, torn into bite-sized pieces
  • 1 bunch Swiss chard, torn into bite-sized pieces
  • 1 lb. grilled skinless, boneless chicken breast, sliced
  • 6 oz. crumbled feta cheese, or more to taste
  • 1/3 cup chopped, toasted walnuts

Instructions

  1. Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, and walnuts into a bowl. Toss with the dressing to serve.
  2. http://allrecipes.com/recipe/kale-swiss-chard-chicken-and-feta-salad/
https://plant-it-forward.org/kale-swiss-chard-chicken-and-feta-salad/

Kale Speltotto with Parmesan Cheese

Kale Speltotto with Parmesan Cheese

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 1 quart vegetable or chicken stock
  • 4 tablespoon of butter
  • 2 tablespoon of olive oil
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • A few sprigs of thyme leaves chopped
  • 3 medium leeks trimmed and chopped
  • 5 oz of Kale
  • 5 oz of Sorrel or other greens
  • 10 oz of barley
  • ½ cup of white wine
  • 2 oz of parmesan cheese
  • Sea salt and pepper to taste

Instructions

  1. Bring stock to a simmer keep warm
  2. Heat half of the butter and sauté onion, garlic, and thyme. Sweat for 10 minutes
  3. Stir the barley into the onion mixture wait two minutes add wine
  4. Start adding stock ¼ cup at a time stirring and letting it absorb until you add more. It should take about 35 to 45 minutes for the barley to cook.
  5. Sweat the leeks in the remaining butter in a frying pan and the greens and wilt with a little water for 3 to 4 minutes.
  6. Remove barley from heat and stir in leeks mixture, cheese, and salt and pepper.
  7. Serve with extra cheese on top, pepper, and a drizzle of oil.
https://plant-it-forward.org/kale-speltotto-with-parmesan-cheese/