30 Oct2006

stirkale1

As soon as I got home on Saturday, I decided I would stir-fry the three little bunches of kale that I purchased at the market. After washing the leaves, removing the stirkale2most bug-eaten specimens (organically raised, after all) and crisping it up in the fridge for a couple of hours, they looked incredibly appetizing just by themselves, a nice bluish green tinge and a pleasant flavor even when uncooked… Here is the simplest of recipes, and it took no time at all. Heat up a large stainless steel pan, add some chopped bacon or pancetta and let it render its fat a bit. Add a drizzle of olive oil, some sliced onions, a few cloves of garlic and toss vigorously for about 2-3 minutes, until onions are slightly translucent. Then chop up the kale and add it to the pan and toss until wilted, no longer than 2 minutes of total cooking time for the leaves. Serve immediately. I ate mine with some brown rice and had a delicious and nutritious meal. Super easy and totally worth the effort!

 

COMMENTS:

  1. Ipat says:

    Where did you get the kale? Was it imported and if not, is there a local name?

    Am always on the lookout for kale, which I became familiar with as a customer of a youth group in Berkeley delivering what is fresh and seasonal weekly in boxes (on bikes). Every box was a surprise and came with recipes for the veggies included. I had to search the net for other recipes if there are just too much of one type for a week. They even had some fruit and fresh flowers with each box. Since they knew where I lived, I could pay them by check.

    Does anyone do this in Metro Manila? I tried to arrange for a service like this but they came weekly with the same bunch of veggies (carrots, kangkong, reployo, eggplants, okra) and it got really boring and missed the point.

    Oct 30, 2006 | 8:09 pm

     
  2. Marketman says:

    Ipat, the kale is locally grown. I bought it at Gil Carandan’gs stand at the Saturday Salcedo market. He often carries interesting organically grown vegetables, but supply is erratic and based on whatever is ready for harvest. He also had some small collard greens last Saturday. I echo your disappointment with the variety of greens et al, but things are improving if you seek them out at the weekend markets. Sometimes you can find chard and other interesting greens if you know where to look and are patient…

    Oct 30, 2006 | 8:23 pm

     
  3. Marilou says:

    Thanks for the brilliant idea. Actually, what I have is some swiss chard that I had intended for a Ricotta- Swiss Chard Tortelloni with Gorgonzola Sauce recipe from Biba Caggiano’s new book but it was a bit envolved and I got a little lazy so your recipe is it…but with swiss chard! Kale is also plentiful here right now and it’s best after the first frost. Hummmm, maybe for some Ribollita.

    Oct 30, 2006 | 9:25 pm

     
  4. Candygirl says:

    MM, what is the local name of Kale, Collard Greens, and Swiss Chard? I’ve seen them on tv, magazines, and cookbooks but not in the markets.

    Oct 30, 2006 | 9:41 pm

     
  5. Marketman says:

    Candygirl, I am not sure there are local names for these greens at all…they seem to be grown by small farms, organic enthusiasts, weekend gardeners… Only swiss chard has been grown in larger quantities but even that green is RARELY seen in markets in Manila. Marilou, swiss chard with onions and bacon sounds good too…just remove the center rib if your leaves are big and don’t overcook…

    Oct 30, 2006 | 10:16 pm

     
  6. Maria Clara says:

    Kale is loaded with amino acids, vitamins and minerals – from what I read here and there – any dark green leafy vegetable contain all the essential elements and nutrients to keep us going in our day-to-day life. With the addition of rendered fat it really brings out the flavor and halts the unpleasant effect of the fat!

    Oct 31, 2006 | 5:20 am

     
  7. rt gonzales says:

    Ipat, we at herbana farms are planning to make organic produce available for the rest of the week. With the increasing demand for organic vegetables and herbs, we feel that we shld address that need soon. I’ll let u guys know once we have open our new outlet.

    Nov 1, 2006 | 7:44 pm

     
  8. Marketman says:

    rt, please let me know as soon as you have a regular outlet! I would be happy to spread the word! Btw, the kale was delicious!

    Nov 1, 2006 | 8:07 pm

     
  9. rt gonzales says:

    MM, yes i will email you once we start our new outlet. we are looking to operate by the end of november. btw, Ipat, we have something similiar to what you had in Berkeley. We send asstd organic fresh herbs, fruits and vegetables in boxes to customers on a weekly basis. Be it in Bataan or Quezon City. I can send you forms to fill up.

    Nov 2, 2006 | 10:10 am

     
  10. Steve&Cj says:

    Interesting post use a similar recipe in uk to use up potato and greens works well with savoy cabbage to

    Apr 30, 2009 | 7:59 am

     
 

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