Monday, March 14, 2011

Maple Kale

Today we visited a maple syrup producing farm.  The kids loved seeing the process of turning sap to syrup and getting to taste several maple syrup treats. They had a pancake breakfast with maple syrup of course.  A savanger hunt was thier favorite.  Insipired by the days event I came up with this simple recipe.  We had it with Lemon Chicken from the Rao's cookbook over brown rice.  This was our first meat from the CSA and the chicken was excellent.  I am still not convienced the whole chicken will be a long term thing for me since it is more time cousuming but on occasion was a treat.

If you have not cooked with kale it is a leafy green vegetable- it is in the cabbage family and close relative to collards. It has a different flavor then spinach closer to collards but even more mild.  Kale has powerful antioxidant and is considered to be anti-inflammatory and thought to have anti-cancer properties as well.  It is rich in in beta carotene, vitamin K, vitamin Avitamin C, calcium and others.  

Maple Kale

2 pounds kale chopped in bite sized pieces
4 cups water
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 tsp salt
4 slices maple cured bacon (optional)

Brown bacon in pan until crisp then set aside.  Alternatively heat 2 tsbp olive oil in pan.  Add water, vinegar and maple syrup and bring to a boil.  Add kale.  You may have to add some and allow it to cook for a few minutes and then add the rest- it wilts quickly.  Allow to simmer 20-30 minutes until tender.  Serve with crumbled bacon on top.


Jamie *****
Meredith ****
Clay *****
Colin *****
Lexi **

I can do without the added sweetness- but the added maple flavor was a huge hit with the boys who all had 2 servings.  I made enough we were able to reheat as a side the next day. 

If you are omiting the bacon you can add some garlic to the olive oil for some additional flavor.

No comments:

Post a Comment