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The Only Local Guide To Food And Farms In Middle Tennessee - Spring 2017
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Recipes

Garbanzo, Butternut Squash & Kale Stew
Main Ingredients: olive oil, yellow onions, garlic, butternut squash, red bell peppers, vegetable broth, kale, sage, chickpeas, romano cheese
1/4 cup olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1.5 lbs. butternut squash, peeled, seeded, cut into 1 1/2 inch cubes
1 red bell peppers, seeded and chopped
1 1/2 cups canned vegetable broth
1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2 inch strips
2 tbsps chopped fresh sage
1 14-16oz can chickpeas, rinsed, drained
freshly grated Romano Cheese
Heat oil in heavy large Dutch oven or large saucepan, over medium-high heat. Add onions and garlic, saute until tender, about 10 minutes. Add squash; saute. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and stir until heated through. Season to taste with salt and pepper. Transfer stew to large shallow bowl. Sprinkle generously with cheese.

Nashville Farmers Market


Greens and Beans
Main Ingredients: bunch of greens, bok choy, spinach, olive oil, garlic, rosemary, wine, white beans, kale, feta cheese, onion,
bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
2 tablespoons of olive oil.
2 cloves of chopped garlic.
one chopped onion
fresh chopped rosemary.
1 1/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.
Gather a bunch of greens (from the garden I use the early spring plants: radish tops, arugula, kale, bok choy and spinach).
Wash thoroughly.
Strip leaves from the stem of kale and cook in a small amount of salted water until tender.
Strip radish tops and arugula from their stem and chop.
Chop bok choy and spinach.
Heat 2 tablespoons of olive oil. Add 2 cloves of chopped garlic. Add one chopped onion and some fresh chopped rosemary.
Saute for a bit and then add about ½ cup wine to simmer.
Add 11/2 cup of cooked white beans (soak dry overnight and cook until chewy or use canned).
Add all chopped greens including cooked kale.
Salt and pepper to taste.
Grate a hard cheese over the top or use feta crumbles.

roben Mounger, Columbia, TN


Kale Chips
Main Ingredients: Kale leaves, olive oil, grated parmesan or other hard cheese, Salt &Pepper to taste
* 12 Kale leaves, stems, and spines removed
* 1 T olive oil
* 2 T grated parmesan or other hard cheese (optional)
* Salt &Pepper to taste
Preheat oven to 250.

Wash and then pat dry leaves. Toss with oil and lay flat on a sheet pan.

Sprinkle salt, pepper and cheese on top of kale.

Roast kale for 30 minutes or until crunchy.

Cool on a rack. Enjoy!

Laura Wilson, Grow Local Kitchen


Kale Crunch
Main Ingredients: kale, parmesan, olive oil,
1 large bunch of kale, approx. 1 1b.
2-3 tablespoons parmesan
a little olive oil for the baking tray
Preheat the oven to 350ºF. Line a large baking tray with foil, then brush or spray it with oil. Add the kale, and spread it out as much as possible.

Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. (The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)

Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container-no refrigeration necessary.


East Nashville Farmers Market


Pasta, Lentils, and Kale
Main Ingredients: lentils, olive oil, onion, kale, pasta, Parmigiano-Reggiano
1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
1 Bunch Tuscan kale
1 lb dried pasta, a short type grated Parmigiano-Reggiano
Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.

While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.

Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered. Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.

Sylvanus Farms Burkesville, KY


Sesame Kale
Main Ingredients: garlic, Kale, sesame seed oil, soy sauce, toasted sesame seeds,
2 cloves garlic, minced
1 bunch Kale
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon soy sauce
2 teaspoons toasted sesame seeds
Salt and pepper, if desired
1. Mince the garlic cloves. Wash the kale, remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock.

2. Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.

3. After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.

Delvin Farms College Grove


Sesame Kale
Main Ingredients: garlic, kale, sesame seed oil, soy sauce, sesame seeds,
2 cloves garlic, minced
1 bunch kale
2 tsp sesame seed oil
2 tbsp water
1 tsp soy sauce
2 tsp toasted sesame seeds
salt and pepper, if desired
Mince the garlic cloves. Wash the kale, remove and discard the stems from the kale and tear it into bite-sized pieces. Save the stems for another use, such as vegetable stock.

Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and saute for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.

After one minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.

Delvin Farms, Cottage Grove


Sweet Potato, Kale & White Bean Soup
Main Ingredients: onion, carrots, garlic, sweet potato, kale, cannellini beans, chicken or vegetable stock
1 onion, finely diced
2 carrots, diced
2 cloves of garlic, minced
1 sweet potato, cut into cubes
1 bunch of kale with the ribs cut out, torn into bite-size pieces
1 can of cannellini beans, drained and rinsed
1 quart of chicken or vegetable stock

Saute the onion, carrots and garlic in a bit of olive oil for about 5 minutes. Add the broth, sweet potato and kale, bring to a boil then simmer gently for about 10 minutes, or until the sweet potatoes are soft. Add the cannellini beans and heat through. Serve it up and enjoy!

East Nashville Farmers Market


Wilted Kale with lemon and garlic
Main Ingredients: kale,
2 tbsp plus 2 tsp extra-virgin olive oil
2 tbsp fresh lemon juice
2 cloves garlic, minced
salt and freshly ground pepper to taste
2 bunches kale, about 2 lbs.
1. In a small bowl, whisk together the 2 tbsp olive oil, lemon juice and garlic. Add salt and pepper to taste to make a vinaigrette. Set aside.
2. In a large frying pan over medium heat, warm the remaining olive oil. Cut the kale leaves crosswise into 1" strips and add to the pan. Cover and cook, stirring occasionally, until the kale wilts, 5 to 7 minutes. Uncover, drizzle the vinaigrette over the top, and toss. Season with salt and pepper. Transfer to a platter and serve immediately.

Real Food Farms


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