[Sca-cooks] Kale with bacon

[Beth Harper]

One of my favorites is Italian greens and beans - sliced Italian sausage,
kale (or any greens really - I usually make it with either kale or
collards, as they have more substance than softer-leaved greens like
spinach or chard, although the year I had mad!bumper!crops!of!chard! I did
that a lot too), cooked cannellini beans, and diced tomatoes. Either brown
the sausage in a skillet and add the rest of the ingredients for a fast
stovetop version, and sprinkle with a good melty cheese like cheddar or
mozzarella before serving; or combine all the ingredients, cover with
cheese, and bake for a more casserole-like treatment. It's eaten at my
house probably twice a month, especially in fall.

There's a really lovely frittata in Anonymous Andalusian that calls for
chard, but I bet it would be excellent with kale.
http://www.medievalcookery.com/search/display.html?anony:372

Liepa
Outlands


On Fri, Aug 2, 2013 at 1:23 PM, Donna Green <donnaegreen at yahoo.com> wrote:

>
> My favorite way to fix kale is to sauté it and then add blue cheese and
> walnuts.
>
> Juana Isabella
> West
>
> ********************
>
> Since I'd like to find a way to eat more kale, and it already tends to go
> bad before I can use it all up in salads, can anyone recommend some other
> recipes with kale, either period or modern?
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> http://www.linkedin.com/in/marksharris
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