Tag Archive for: Kale

Hortopita or Greek Spring Greens Quiche

Hortopita


Hortopita is a savory pie that is stuffed with horta, or edible wild greens such as dandelions, chard, kale, and lamb’s quarters- commonly called spring greens. Horta directly translates as “grass” in Greek, but refers to about 80 different greens growing all over the country. It’s delicious alone (sauteed with lemon and olive oil) but obviously much more savory when feta and filo pastry sheets are used. Hortopita is a cousin of Spanakopita–layers of crispy filo dough stuffed with cheesy, leafy spinach greens.

Here are two separate, distinct recipes for you to try. The first one comes directly from Greece, just outside of Athens and is a modern take on a traditional family recipe used for many years. The second one is from FarmPlate, a wonderful website that connects folks looking for great, locally produced food with those folks that make just such foods. They are “a revolutionary online community that connects farmers, fishermen, foragers, food artisans, restaurants, markets, distributors and foodies everywhere. Our searchable directory of 40,000+ business listings across the country, networking tools and reviews make it fun and easy to find and enjoy real foods near you.”

These are large recipes, as they are usually made daily at the local bakery in large sheets, to be sectioned out for individual portions. Make a large batch, as it will be gone in a couple of days!

Traditional Greek Hortopita

  • 2-3 spring onions, chopped
  • 1/2 Cup extra virgin olive oil
  • 2 lb of various wild or spring greens, chopped (spinach, kale, arugula, sorrel, Swiss chard, fennel, leeks – only the white part – and any other spring green you like)
  • 1 package country style filo dough
  • 2-3 eggs whisked together
  • 4 oz feta cheese
  • Salt and ground pepper
  1. Preheat oven to 350 F.
  2. In a big pan heat olive oil and saute the onions till they are tender.
  3. Add the greens stirring continuously till they are wilted, about 4-6 minutes.
  4. Remove from the heat, add the egg, feta cheese and ground pepper. Careful with the salt since feta cheese is already salty!
  5. Evenly spread 1 Tbs olive oil in a baking pan, then set the filo dough and spread the mixture on it. Cover with the other filo, carefully close the edges and score the surface slightly (the steam from the cooking of the mixture needs to escape).
  6. Spread water and some olive oil on the surface and bake for 1-1/2 hour in the lower position of the oven till the filo takes on a golden color. Remove and let set up for about 15 minutes before slicing and serving.

Makes 3 to 4 servings

Hortopita from FarmPlate

  • 1/2 cup uncooked white rice
  • 4 tablespoons extra virgin olive oil
  • 4 small or 2 large leeks, rinsed well and thinly sliced
  • 2 tablespoons currants
  • 1 teaspoon ouzo, or 1 tablespoon balsamic vinegar or white wine
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • Very generous grinding of black pepper
  • 3 pounds assorted tender greens, such as baby spinach, arugula, beet greens or Swiss chard, stemmed and washed
  • 1 teaspoon grated lemon zest
  • 3 tablespoons butter
  • 1 package filo dough, thawed
  • 8 ounces feta cheese
  • Pinch of grated nutmeg
  1. Preheat oven to 400 F.
  2. Cook rice by adding rice to small pot and covering with 1 cup water. Turn heat on high and bring water to gentle boil. Stir rice well, turn heat down to medium-low. When water level drops to top of rice, stir once more, cover with lid and reduce heat to very low. Rice will be done in 5-7 minutes.
  3. While the rice is cooking, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the leeks and fennel, sauteing until they begin to soften, about 5 minutes.
  4. Stir in the currants then add the ouzo, vinegar or wine and cook for a few seconds to evaporate.
  5. Stir in the parsley, oregano, thyme, salt and a generous grinding of pepper. Transfer the leek/fennel mixture to a bowl and set aside.
  6. Return the skillet to the heat. Add two big handfuls of greens and cook, stirring, until they wilt. Transfer to a colander. Wilt the remaining greens in the same manner. Squeeze the excess liquid from the greens then coarsely chop. Sprinkle with the lemon zest and some pepper.
  7. Melt the butter and stir in the remaining 2 tablespoons olive oil. Lightly brush the inside of a 12-inch tart pan with a little of the oil/butter mixture.
  8. Unfold the filo dough and cover loosely with a kitchen towel to prevent it from drying out.
  9. Place 1 sheet of dough in the pan, pushing it into the corners. There will be about 3 inches of overhang. Brush the dough lightly with butter/oil. Add another filo sheet, placing it at a 45º angle to the first sheet. Brush that one as well. Continue stacking (at an angle) and brushing the sheets until you have used 8 sheets to line the pan.
  10. Spread the rice in the pie bottom. Top with the leek mixture followed by the greens. Crumble the feta and sprinkle oil on top. Season with black pepper and a grating of nutmeg.
  11. Top with 8 of the remaining filo sheets, stacking and brushing them as you did the bottom layer. Trim the overhang to 2 inches beyond the rim of the tart pan.
  12. Roll the edges inward, tucking them under. Brush the top with more butter/oil. Score the top into serving pieces using a very sharp knife.
  13. Bake for 15 minutes. Lower the heat to 350ºF and bake for 45 minutes longer. Let rest about 15 minutes before slicing and serving.

Makes 6 to 10 servings

Recipe Tip! The feta cheese is naturally salty, so be careful how much salt you add during preparation.

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Catanian Wheat and Lentil Soup

Wheat and Lentil Soup


Catania is an old city on the south-east coast of Sicily, fronting the Ionian Sea. During the Renaissance, Catania was Sicily’s most important cultural, artistic, and political hub due in part to its major seaport. In 1434 the first university in Sicily was founded and today it is one of the main economic centers of the island and an important hub of technology and industry.

Cantine del Cugno Mezzano, located on the Via Museo Biscari is one of the chic restaurants in the old downtown that are reviving the ancient farm cuisines and elevating them to fine dining status. What is notable is that the flavors need no “freshening” or “elevating”, only the surroundings and atmosphere is needed to create the fine dining experience. The old recipes and locally sourced farm-grown ingredients are what make the flavors so memorable. The chef drives out to the surrounding countryside every weekend and goes from farm to farm on a well-established routine buying the foundations for the next week’s dishes.

This is a substantial and deeply satisfying, yet not heavy winter soup that has sustained farm families and farmhands for many generations. It is eaten during the cooler weather in Sicily on the farms, but is in demand year round in the restaurants. Get the best quality sausage possible, as it is the foundation of the flavors here. The smoked sweet and bittersweet paprika will add an intriguing depth of flavor to the soup, with the oregano backing them up. Another option to broaden the flavor profile is to use a home made beef stock instead of the water in the lentils, or split it in half. This freezes well to provide a delicious backup when time is short or plans change during the week.

Add some thick slices of fresh artisan peasant bread with butter and a good beer for a taste of what our ancestors ate after a long workday in the fields!

Zuppa Di Grano e Lenticchie

  • 1 Cup Wheat berries
  • 1 Cup Lentils
  • 6 Cups water
  • 3 Oz Italian sausage, diced
  • 2 Tbs extra-virgin olive oil
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 medium carrots, sliced thickly
  • 5 Oz Swiss chard or Kale leaves, stems removed, rinsed and coarsly chopped
  • Sea salt and freshly ground pepper to taste
  • Optional seasonings- 1/8 Tsp each of smoked sweet and bittersweet paprika, 1/2 Tsp oregano
  • Dollop of sour cream
  1. In a small heavy bottomed pot cover the wheat berries with plenty of water and bring to a boil over medium-high heat. Once boiling, remove from heat, cover and let sit for 1 hour. Drain and reserve the cooking water.
  2. Using a cast-iron pot or flame proof clay pot, add lentils and cover with 6 cups of water and bring to a boil over medium-high heat. Once boiling, reduce heat so that the lentils are just above a simmer until they just start to turn tender, about 15-20 minutes.
  3. While lentils are simmering, heat the oil in a heavy skillet over medium heat. Add the sausage and onion and sautee for 5-7 minutes, until the onion just turns golden. Lower the heat, add the celery and carrots and cook until the carrots are just tender, about 10 minutes. Add the Swiss chard or Kale, stir in and cook until dark green and just wilted, about 3-5 minutes.
  4. Add wheat berries and sausage and vegetable mixture and stir well. Season with salt, pepper and optional seasonings if using. Add enough wheat berry cooking water to cover slightly and bring back to a boil, immediately reduce heat to a bare simmer and heat soup through, about 3-5 minutes.
  5. Add small dollop of sour cream if desired

Makes 6 servings

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Heirloom Red Russian Kale Recipes


 Restaurant-Style Zuppa Toscana

Based on a popular restaurant starter soup.

INGREDIENTS

  • 1 (16 ounce) package smoked sausage
  • 2 potatoes, cut into 1/4-inch slices
  • 3/4 cup chopped onion
  • 6 slices bacon
  • 1 1/2 teaspoons minced garlic
  • 2 cups kale – washed, dried, and shredded
  • 2 tablespoons chicken soup base
  • 1 quart water
  • 1/3 cup heavy whipping cream

DIRECTIONS

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place sausage links onto a sheet pan and bake for 25 minutes, or until
    done. Cut links in half lengthwise, then cut at an angle into 1/2-inch
    slices.
  3. Place onions and bacon slices in a large saucepan and cook over medium
    heat until onions are almost clear. Remove bacon and crumble. Set
    aside. Note- You can saute the kale at this step for extra richness in its flavor!
  4. Add garlic to the onions and cook an additional 1 minute. Add chicken
    soup base, water, and potatoes, simmer 15 minutes. Note- This is where I prefer to add my kale! Russian kale will take the simmer without losing its texture and flavor.
  5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Stir-Fried Kale and Broccoli Florets

Good for an unusual side dish. Can be used for a light fall lunch or dinner starter.

INGREDIENTS

  • 1/8 cup extra virgin olive oil
  • 7 cloves garlic, sliced
  • 1 chile pepper, chopped (optional)
  • 1 head fresh broccoli, chopped
  • 1 bunch kale, stems removed and chopped
  • 1/4 cup sun-dried tomatoes, cut in thin strips
  • juice of 2 limes
  • salt

DIRECTIONS

  1. Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Pork Tenderloin with Steamed Kale

Amazing showcase of pork and kale. For extra flavor, marinate the tenderloin for a couple of hours, up to overnight.

INGREDIENTS

  • 2 limes, juiced
  • 1 cup olive oil
  • 2 teaspoons dried cilantro
  • 1 teaspoon cracked peppercorns
  • 1 teaspoon garlic salt
  • 1 (1 1/2 pound) pork tenderloin
  • 1 pound kale, stems removed and leaves coarsely chopped

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl , whisk olive oil with lime juice. Season with cilantro, garlic salt, and peppercorns. 
  2. Brush the pork tenderloin with three tablespoons of the lime dressing. Wrap in aluminum foil, and place on in a large baking dish. Roast in preheated oven for 30 to 45 minutes, or until a meat thermometer reads 170 degrees.  Note- can be slow grilled on indirect heat on a BBQ if the weather is too hot or you want a smoky flavor!
  3. While the tenderloin is cooking, place kale in a steamer. Cook for 20 minutes, or until tender. You can saute the kale now for a more intense flavor.
  4. Slice the pork tenderloin into 1 1/2 inch thick slices. Serve on top of the kale. Whisk the remaining dressing, and drizzle over pork and kale. Make sure to serve the kale under and on the side of the pork, don’t just use it as a garnish! It adds a depth of flavor to the pork.

There is some starters for what to do with kale. There are a lot of great bean/sausage/kale recipes that will keep you warm this fall and winter. Please let me know what you think,  and share your experiences.

Happy eating!

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