18 Oct Seasonal Wisdom’s Kale with Feta and Bacon
Teresa O’Connor (aka @SeasonalWisdom on Twitter) writes about gardening, local foods and seasonal folklore for online and print publications as well as on her blog http://nwf.gs/d9HAQX. Teresa co-authored Grocery Gardening: Planting, Preparing and Preserving Fresh Foods (Cool Springs Press, 2010) where she reported on nutritional research about produce, and provided tips for purchasing fresh foods locally.
Teresa will be speaking at the show on “Tips for the Time-Crunched Gardener” with her co-hort, Jayme Jenkins, on Friday and Saturday, February 25 and 26, at 1:30 pm. She’ll also be a guest star on “The Garden Show: Incredible Edibles” along with fellow foodies Lorene Edwards Forkner, Graham Kerr and Willi Evans Galloway, on Saturday, February 25.
Teresa explains why she shared this tasty way to eat more healthy winter greens. “This recipe combines nutritious kale with bacon and goat cheese to create a delicious dish your entire family will enjoy. Lucky for us, kale grows well in winter in many places, and it’s hard to beat this green’s high nutritional content. Kale is simply loaded with vitamins A and C, not to mention B vitamins, calcium and other minerals. At our house, we make this dish whenever nutritious comfort food is needed on a cold, winter night.”
3 slices of bacon or vegetarian-style bacon (preferably organic, local or sustainably raised)
1 bunch of kale leaves, chopped
1/3 cup of chopped red peppers (I use frozen peppers from my garden)
1 medium sized onion
1-2 cloves garlic
2/3 cup of vegetable broth
1/4 cup of dry white wine
1-2 tablespoons of feta cheese
1 tsp of Dijon style mustard
1 tsp fresh thyme (1/2 tsp of dried thyme)
1 tsp fresh rosemary (1/2 tsp of dried rosemary)
Pinch of cayenne
Salt and pepper to taste
Fry bacon until crisp. Place cooked bacon on paper towels to drain. In remaining bacon fat, sauté garlic and onions in cooking pan at medium heat until onions are translucent. (If using vegetarian-style bacon, add olive oil while cooking bacon and also while cooking onions.) Then, add red peppers and cook a minute or so to soften.
Add herbs, mustard, broth, white wine, and salt and pepper. Stir to mix well.
Then add chopped kale and stir well. Cover pan and cook on medium heat for about 15 minutes. Stir occasionally. A few minutes before done, add feta and stir well. Serve warm.
This recipe makes a yummy side dish. But these greens also make a great quiche: simply add a cup of milk or almond milk; 3/4 cup of shredded cheese; and three eggs to the above recipe. Pour mixture into uncooked pie crust and bake at 375 degrees for 35-40 minutes. You’ll know it’s ready when a toothpick stuck in the center of the quiche comes out clean. Let it sit a few minutes before serving. Photos by Teresa O’Connor – Janet