Braised Collard Greens

Collard greens have a lot of nutrients, which would make it an excellent addition to one's weekly vegetable fare if it weren't for this recipe that destroys nearly all the nutrients that this vegetable has to offer by its long cooking time. While collards could be eaten raw, most of what is good about it is unlocked with a bit of heat from say... steaming or stir frying. Braising, on the other hand, is a cooking method takes meats and sometimes vegetables and cooks them over very low heat for a long period of time. An hour of stovetop cooking is an eternity for a vegetable. But, collard greens are pretty tough and full of fiber, even after removing the stems from the leaves. This vegetable dish does taste good, however. I have eaten this once as a side dish at a Podnah's Pit in Portland. I've been trying to replicate their flavors ever since.

A lot of braising recipes call for a cup of vegetable broth, which is silly, considering that these greens will be cooking for an hour in a bacon and garlic flavored broth. Anyhow. I just used water, wine, and vinegar for the liquid part.

Ingredients

1 bunch of collard greens, stems removed and thoroughly washed
2 slices Applewood-smoked bacon
2 garlic cloves, chopped
1 c. water + more if needed (do not let the pot dry out when cooking)
1 tbsp rice wine vinegar
1/4 c. white wine

Directions

1. In a heavy-bottomed pot, fry two (or more, if desired) slices of bacon. Once cooked, remove bacon to a plate and dice; pour out bacon grease to a separate container (for use in other recipes). Add garlic, water, vinegar, wine, and collard greens.

2. Cover pot and simmer over very low heat for 45 minutes to an hour.

3. Transfer vegetables to a serving plate and toss with diced bacon.

Sweet Butter Bread

I suppose if you wanted a very square looking loaf, you could make this in a bread machine. It is a standard bread recipe that is easy to do in a few hours, start to finish. I ended up baking this in the oven in a real loaf pan because I wanted my loaf to look like a loaf. Besides, it is summer and warm enough that the yeast doesn't need a protected container to retain its heat while proofing. Regardless of how this dough comes together (by stand mixer, food prep, bread machine, or by hand), it still needs to double in size for proofing, then baked for an amount of time.

Ingredients

2 c. unbleached all-purpose flour
2 tbsp organic granulated sugar
1 tsp sea salt
2 tbsp unsalted butter, softened
1 tbsp dry milk powder
1 large egg
1 1/4 tsp active dry yeast
1/2 c. water

Directions

Mixing the dough. The easiest way to mix these is to take all the wet ingredients and add them to a bread machine, followed by the dry ingredients with the yeast being the last to be added. Setup the bread machine for the 'dough' cycle and press 'start. Pretty lazy huh? After 1.5 hours of mixing/proofing, take the dough out of the bread machine, squish it a few times and let it rise in a prepared (buttered) bread pan. Preheat the oven to 375 degrees F and bake for 30 minutes. Let cool, slice while it is cooling, or rip it apart while it is still hot (I did the latter). This loaf will not last long in any household with avid bread eaters.

(alternate) Mixing the dough without a bread machine:

1. In a small bowl, add yeast and a pinch of sugar, to warm water (110 degrees F). Set aside for 10 minutes, until yeast foams up a bit.

2. In a food prep, combine flour, sugar, dry milk powder, and salt. Add egg and yeast water. Mix until the ingredients come together. Turn out onto a lightly floured surface and knead until smooth. Gather up the dough into a ball and place in a lightly oiled mixing bowl. Cover with a kitchen towel (or another bowl) and let rise for an hour.

3. Prepare a bread pan by lightly oiling its insides with butter. Once the dough has doubled in size, punch it down, if necessary, and place it in the prepared bread pan.

4. Bake at 375 degrees for 30 minutes. Once the top and sides are lightly browned, the bread should be done.

This bread tastes good slathered with even more butter. Yum!

Krispy Kale Khips

I can't believe packages of these sell for $5 for a 1.2 oz bag at the grocery store. Kale is in season almost all year in the PNW. Best pricing at a grocery store will be about a dollar a bunch for fresh green kale during mid-summer. Red and multicolored kale is slightly pricier, but it doesn't matter which variety is used for these "chips". Definitely remove all the tough 'ribs' from the leaves before shredding them by hand. The end product is ideally light, crispy and slightly salty.

[edit: later that day] I weighed the remainder of what I didn't nibble on, and it would appear that a bunch of fresh kale (roughly 1 lb) yields about 2 oz crispy kale chips.

I did three batches with a head of kale; largely because only a third of the leaves would fit on the baking sheet at one time. I found that using a 9x13 glass baking dish did not work so well in evenly drying the leaves. As for flavorings, here's what I used:

• batch #1: coarsely ground Himalayan pink salt with Mrs. Dash tomato/garlic/basil seasoning
• batch #2: lightly sprinkled with black truffle oil salt
• batch #3: lightly sprinkled sea salt

Batch #1 came out way too salty for my taste but light and crunchy. The process is pretty simple and the messiest part is preparing the leaves for baking. Taking time to massage oil into the individual leaves helps the "chips" attract salt and/or spices, or at least stick on better.

As for plating, I suggest a parchment cone in a large glass tumbler or a decorative rectangular dish.

Ingredients

a bunch of kale, washed and stems removed

2 tbsp extra virgin olive oil

sea salt, to taste

Directions

Preheat oven to 275 degrees F.

1. After you have washed and dried the kale leaves, remove the thick rib from the middle of the leaf. Tear the leafy parts into bite-sized pieces. These will retain most of their size after baking. Toss in a large bowl with olive oil.

2. Arrange leaves in a single layer on a baking sheet and lightly sprinkle with salt.

3. Bake for 20 minutes. You could rotate the leaves after 10 minutes of baking, but that depends on how much residual oil is on the leaves. I did not flip the leaves on two of the three batches and they came out okay.

4. Serve immediately.

Basic Marinara Sauce

I break even on the raw material cost with this recipe and can reduce my reliance on having to make a special trip to the grocery store to make a sauce for spaghetti or lasagna. June was an abysmal start to summer with all the rain and chilly temps. In the Pacific Northwest, the warm days and clear sunny skies have only just begun. Locally grown tomatoes are just starting to appear on plants and at local vegetable farms. Typically, the ugliest tomatoes leftover from the end of the season are turned into canned tomato goods: tomato sauce, diced tomato, marinara sauce, etc. A local farms these typically go for u-pick pricing of $0.50/lb or cheaper. The average store bought marinara sauce consists of about one or two cans of crushed tomatoes and tomato sauce with various herbs, cooked mushrooms, salt, sugar, and onions tossed in for flavor. It makes you wonder about the quality of the tomatoes that are used in mass produced tomato-based sauces.

Use with: Italian pastas, cheese fries, baked summer vegetables

To reconstitute tomato paste into tomato sauce, add an equal amount of water to the tomato paste. An 8 oz can of tomato paste + 8 oz water = roughly a cup of tomato sauce.

Using fresh tomatoes: To make this sauce with fresh tomatoes, peel the tomatoes by blanching them in hot water (this makes it easier to remove the skins). The Smitten Kitchen blog has a very good write-up and photos of this process (details). 4 pounds of roma tomatoes will make 4 cups of tomato sauce.

Ingredients

One 14.5 oz can of diced or crushed tomatoes
3 tbsp extra virgin olive oil
4 garlic cloves, minced or roughly chopped
6-12 basil leaves, stems removed and sliced
8 oz fresh white or crimini mushrooms, sliced (optional)
8 oz tomato paste + 8 oz water (or tomato sauce)
up to 1/2 tsp kosher salt, to taste
up to 1/2 tsp freshly ground black pepper, to taste
1 bay leaf
a pinch of sugar or a pinch of baking soda (optional, to reduce acidity)

Directions

1. In a 2-quart (or larger) heavy bottomed pot, heat olive oil over medium heat. Add onions and garlic. Sauté until the onions are translucent. Add mushrooms, tomatoes, tomato sauce, bay leaf, salt and pepper. Simmer for 15 minutes.

2. Remove bay leaf and purée using an immersion blender.

Leek Pie

This recipe comes from The Ploughman's Lunch and the Miser's Feast by Brian Yarvin. Made it for dinner tonight. Came out really good. It's a stick-to-your-ribs sort of meal. I used the leftover crust dough to make odd shapes on top. Uses 1 hot-water crust recipe (see below).

Filling Ingredients

6 leeks, chopped into 1/2" pieces
1 tbsp olive oil
1/4 c. heavy cream
1 c. cheddar cheese, shredded
1/2 tsp dried thyme
1/4 tsp ground nutmeg
1/2 tsp salt
1 egg, beaten (optional)

Filling Directions

1. In a large skillet, heat oil and fry leeks until they are translucent; about 30 minutes.

2. Remove skillet from heat and combine leeks, cream, cheese, and spices in a large bowl. Mix well.

3. Preheat oven to 350 degrees F.

4. Using one of the rolled out pie crust rounds, line a pie dish and add the filling. Cover with the second rolled out pie and trim off the edges. Decorate top of pie with excess crust dough cut into shapes. Crimp edge with fork tines. Brush top of pie with an egg wash (1 beaten egg).

5. Bake on the center rack for 40 minutes.

British Hot-Water Pie Crust

This part of the recipe makes two 9" pie crusts. As far as I can ascertain, the "British" part of this pie crust is using beef suet/lard/shortening. American pie crusts, Brian says, typically use ice water and chilled butter.

Crust Ingredients

4 c. all-purpose flour
2 tsp salt
1/2 c. whole milk
1 c. shortening
1/2 c. water

Crust Directions

1. Sift flour into a large bowl.

2. In a small saucepan, combine milk, water, shortening, and salt. Bring to a boil then immediately add to the flour and mix together.

3. Once the dough comes together easily, divide into two equal portions. Roll out to fit the pie dish. Take care to not overwork the dough. This is a much thicker crust than what you'd use on a fruit pie.

4. Roll out dough to 11 inches wide and 1/8" thick.

Note: If the crust is too dry to roll out, add 1 tbsp of hot water. If the crust is too wet, add 1 tbsp of flour.