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Kale Sauce

 

 


 

Cascading Kitchen Notes

In the early weeks of the summer CSA Western Washington grows a lot of greens.  Wildly nutritious greens of which we need to take FULL advantage.  This sauce will use a LOT of greens in a hurry and allow you to keep all that goodness in a jar in the fridge in a sauce with a lot of uses.  You'll be wanting the Greens Season to keep going.

Kale Sauce

Use-up-all-your-greens-Green Sauce

This  is a great method for using up a ton of greens before you lose them to the compost pile and then storing the sauce in the fridge for use throughout the week.

Sauté in ½ cup olive oil:

  • 1 large onion –diced
  • 2-3  cloves garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp nutmeg
  • pinch hot red pepper flakes (just a slight warming, but not actually hot)
  • 1 cup chopped mushrooms (optional)

Cook until the onions smell sweet…about 10-15 min. 

When they're done cooking, pour the onions into a food processor.

While the onions sauté:

  1. Start a large pot of water to boil. Once it boils add enough salt so the water tastes like the ocean.
  2. Wash, stem and chop 2-3 bunches of greens  (kale, chard, collards, mixed Asian greens, arugula…you get the idea)
  3. Once the water is boiling add all of the greens.
  4. Cook 5 min.  NO LONGER than 5 min.
  5. Use tongs to remove the greens into the food processor which already holds the sautéed onions and seasonings.  A fair amount of the water will come along and that’s just fine.
  6. Process the greens into a fine puree.

If you’re going to store the green sauce for another day, cool and place in a glass jar.

Uses:

In our Green Lasagna recipe, squeeze some over our Avgolemono Rice or

  • Over pasta,
  • steamed potatoes,
  • as a topping on scrambled eggs,
  • on toast with goat cheese…..

 

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