Spotlights: Yukina Savoy & Siberian Kale

If this is the first time you've heard of  yukina savoy, don't worry- you aren't alone. Just Food has this fantastic two-page profile of the mild, tasty green that can add flavor, texture, and nutrition to the stir-fry of your dreams. You can also eat it raw and toss it with other greens in a salad if you are willing to try out the added crisp of fresh yukina.

Yukina Savoy is best stored in a loose bag in the fridge. Just Food recommends wrapping the yukina in a damp paper towel (rewetting/changing the paper towel every day or two) to extend the shelf life to a week. Siberian Kale can be stored in the same way to optimize freshness.

For more details, including preparation and recipes, check out the fact sheet!

Now on to siberian kale, (the king of nutritious and all-around perfect foods).

Red Russian Kale, sister to Siberian Kale, from Wishing Stone Farm (Fall 2012)

You may remember this russo-siberian kale from our fall share, and you may have even let it wilt in your fridge because you didn't know what to do with it- but here are some alternatives to another similarly sad fate:

Eat it raw: Kale can boost the nutritional content of your salad. The texture is different from typical salad greens, so we suggest trying this out with smaller leaves (torn into smaller pieces, stems removed). While it takes getting used to (and true- other varieties, like the common curly-leaf kale we got in our shares last week, may be better suited for salads), you can still learn to love it!

Sautée it: My rule of thumb comes from the word "sofrito,"* which a friend from Italy explained to me as the initial process of sautéing olive oil, onion, and garlic for every meal (it's how I learned to like mushrooms!), which can be applied to cooking kale. Winter kale, like collards, can a bit tough, so adding some water or stock to the pan and covering it will help soften the leaves. You can find a simple recipe version of this (minus the onions or shallots) here. Chris Smith, of Seattle P-I, suggests adding bacon for a richer, thicker flavor, which might be an option for those of you (or guests) who aren't yet wild about kale.

Roast it: The basic ingredients are the same: olive oil, garlic, and any additions you can think of (shallots, thyme, grated cheese, sesame seeds, etc.). Toss the ingredients together and roast at 400° (425° for an extra roast-y flavor, 375° for a softer dish) for 5-10 minutes. You'll want to catch the kale when it turns dark green, before it turns a dark gray/black color, unless you're going for the smoked flavor. If you prefer working with recipes, check out this great one here.

And if your thirst for unique kale recipes hasn't been satisfied, check out Cooking Light's 15 kale recipes.

As always, let us know what you think- of this post & the items in your share.
We'd also love any photos of your share creations, or any good recipes!

* Sofrito can be a specific recipe & has many different meanings and origins, so don't take this as the only definition/explanation of sofrito because I am by no means an expert. Also, some see this concept as a no-brainer- but it is still essential for those learning to cook these new items.


Post a Comment

newer post older post