Pan-Cooked Kale With Garlic and Olive Oil

(New York Times)

2 large bunches kale (about 1 1/4 pounds total)

Salt, preferably kosher salt

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

Freshly ground pepper

1. Bring a large pot of water to a boil while you stem the kale and wash the leaves in two rinses of water. Fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and the kale. Blanch for four minutes, until the kale is tender. Transfer immediately to the ice water, then drain and squeeze the water from the leaves. Chop coarsely or cut in strips.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and cook, stirring, until the garlic is fragrant, 30 to 60 seconds. Stir in the kale. Stir for a couple of minutes, until the kale is nicely seasoned with garlic and oil. Add salt and pepper to taste. Remove from the heat and serve.

Baked Radicchio and Mozzarella Pasta Recipe

• 2 tablespoons unsalted butter (1/4 stick)
• 2 medium garlic cloves, minced
• 1 medium white onion, small dice (about 1 cup)
• 7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
• 3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
• 1/2 cup heavy cream
• 1 pound penne rigate or ziti pasta
• 8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
• 1/2 cup finely grated Parmigiano-Reggiano

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat.
2. Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until onion is translucent, about 4 minutes. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
3. Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
4. Once the sauce has finished simmering, combine it with the half-cooked pasta and mix until the pasta is evenly coated. Place the pasta mixture in a 13-by-9-inch baking dish and sprinkle the mozzarella and Parmigiano over top. Place in the oven and bake until the mixture is bubbling, the pasta is al dente, and the top is golden brown, about 20 minutes.

http://www.chow.com/recipes/10694-baked-radicchio-and-mozzarella-pasta

BROCCOLI RABE AND CHICK-PEA PITA PIZZAS

BROCCOLI RABE AND CHICK-PEA PITA PIZZAS

2 lg. cloves 1/4 cup 1 can 1/2 cup 1 lg. bunch 1/2 tsp. 3 loaves 1/2 cup

garlic, sliced thin extra-virgin olive oil (19-oz.) can chick-peas, rinsed and drained water broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups) dried hot red pepper flakes 6-inch pita, halved horizontally to form 6 rounds freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread rough sides of pita with chick-pea puree and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entre or 10 to 12 as an hors d'oeuvre.

Gourmet, December 1994

http://www.mariquita.com/recipes/broccoli%20raab.html

Sausages with Caramelized Red Onions and Radicchio

• 1 tablespoon butter
• 2 teaspoons olive oil, divided
• 2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 1/2 cups)
• 2 large heads of Chioggia or Treviso radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
• 3 tablespoons balsamic vinegar
• 4 fully cooked chicken-apple sausages (about 3 ounces each)

Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat. Add red onions and cook until soft and golden brown, stirring often, about 25 minutes. Add radicchio and sauté until wilted, about 2 minutes. Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute. Season to taste with salt and pepper. Keep onion-radicchio mixture warm while preparing sausages.

Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add chicken-apple sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.

Serve onion-radicchio mixture alongside sausages.

http://www.epicurious.com/recipes/food/views/Sausages-with-Caramelized-Red-Onions-and-Radicchio-241090

goat cheese and arugula over penne

INGREDIENTS (Nutrition)

* 5 1/2 ounces goat cheese
* 2 cups coarsely chopped arugula, stems included
* 1 cup quartered cherry tomatoes
* 1/4 cup olive oil
* 2 teaspoons minced garlic
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 8 ounces penne pasta



DIRECTIONS

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
3. Drain pasta, and toss with goat cheese mixture.

creamy kohlrabi soup

Ingredients:

* 2 tablespoons butter
* 1 medium onion, chopped
* 1 pound kohlrabi bulbs, peeled and chopped
* 2 1/2 cups vegetable stock
* 2 1/2 cups milk
* 1 bay leaf
* Salt and black pepper

Preparation:

1. Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.

2. Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.

3. Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.

Endive Beet & Red Onion Salad

Ingredients:

1/2 lb Raw Beets, trimmed
3 Heads of Belgian Endives, md
1 Red onion
1 T Dijon Mustard
1 T Red Wine Vinegar
3 T Vegetable oil
4 T Finely Chopped Parsley

Instructions:

1. Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender about 30 minutes.
2. Drain and let cool. Remove the skins and slice the beets.
3. Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
4. Drop the pieces into cold water. Drain and pat dry.
5. Peel and slice the onion.
6. Combine the mustard, vinegar, salt and pepper in a salad bowl.
7. Add the oil and blend well with a wire whisk.
8. Add the beets, endive, onion and parsley. Toss well and serve.