Tag Archives: kale

The Fava Bean

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I can’t say I am an expert re: The Fava Bean.

All I know is that one day in a little hole in the wall tapas place I had them on a salad and I thought to myself what was I eating??  They were delightful!   I actually asked the chef for the recipe and got it — but then had a terrible time sourcing the bean.  When I finally found them dried and shelled, they cooked to mush.   It was not the perfect Fava Bean experience I remembered.   I felt I had failed in fava bean 101.  This past summer I decided to get unshelled fava’s and try again.  The recipe on the side of the bag ( stewed fava beans) seemed a good place to start, the cook time was different from what I had tried before, and after adding a few additional on hand ingredients I made something rather yummy!!

I did marveled at my patience sitting on the porch stoop peeling the gosh darn things.

Sweet Potato, Kale, Sausage and Fava Bean Soup.

Cover entire bag of fava’s with water, bring to a boil, drain and rinse in cool water.   Peel.  ( to peel a pound of fava’s takes me about 45 minutes ) I usually get on the phone with a friend – hey keep me company while I peel fava’s!

Not into fava? White beans work very well in this recipe too!

Saute1/2 moon slivers of onion, 2 cloves of crushed garlic in olive oil, with rosemary, parsley and white pepper. Add italian sausage.  I use hot.  Add cubed yam, or sweet potato, 4 cups stock ( i use vegetable – chicken adds a nice richness ) plus 2 – 4 C water – the fava beans ( i used 1/2 of what I had shelled – freezing the other 1/2 ) and chopped Kale.  Simmer until done. Time varies.

This is very aromatic while it’s cooking and as you can see very very pretty to serve.

 

 

Kale, White Bean, Sweet Potato and Sausage Soup

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My taste palette is shifting to the savory, as the weather begins to shift to cooler temps.

are you finding this too?

this recipe is adapted from the back of a fava bean bag – something about it seemed like it would work with the kale and white beans i had on hand. add the sweet potato and italian sausage and this soup is seriously yummy.

I make my own beans, verses using canned. simply soak over night, simmered – one cup dried yields enough for my soup and enough for an additional jar of beans to freeze in the freezer.

Saute onion, garlic, and 3 links of italian sausage – i use mild, from a purveyor i trust who uses no additives and quality pork.

add cubed sweet potato, rosemary, basil, crushed red pepper flakes, and cracked black pepper

add 4 cups of stock- veggie or chicken, and 1 cup water – more if needed

add white beans, about 2 cups drained and a head of chopped kale

simmer until kale is wilted and potato is cooked through.

I’ve been promising to write this recipe up for here, i truly hope you enjoy!!

Marinated Kale

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I started making kale this particular way only recently.

Thanks much to my friend Jody and her recipe sharing on Facebook.

Years and years ago I worked in a remarkable fish place. They would steam kale in a garlic broth. We’d squeeze lemon all over it, fresh cracked pepper and we’d all be in kale heaven!  I could never duplicate this.  Was it the type of steamer?? The broth they made?? I have no idea.

I’ve wanted to experiment again with Kale.  Always good to ingest yet another nutrient rich food.

This marinade sounded really good

Take 2 T of Olive Oil, 2 T of Cider Vinegar, 2 T of Tamari,  one clove of fresh garlic and mix. I add hot peppers chopped from my garden.  Toss in Kale and marinate over night.  She said top with sunflower seeds, fresh pepper.  I have added hardboil eggs and beets too.

YUM!!

My Kale is from local farmers Tom And Angie of Ackerman Farms

The Ristra Cayenne Hybrid Hot Pepper

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This exquisite pepper is from my garden!!

Photo by Karen Hanrahan

I marinated raw generic kale from my farmers market ( Tom and Angie from Ackerman Farms ) with this garden hot pepper sliced, 2 T Olive Oil, 2 T of cider Vinegar, 2 T of Tamari and 1 clove of fresh garlic.  Marinate over night.  Eat like a salad. I added shredded raw carrot and sunflower seeds!! It’s positively delicious!

Thanks Jody for the recipe !