Winter CSA Share #5, Tuesday, January 20th

 

What You’re Getting:

Standard

1 kohlrabi

2 head cabbage

5 lb onions

6 lb potatoes

6 lb carrots

6 lb winter squash

3 lbs turnips

0.5 lbs leeks

Family  

 

1 kohlrabi

3 head cabbage

10 lb onions

12 lb potatoes

12 lb carrots

9 lb winter squash

4 lbs turnips

1 lbs leeks

Farm News:

Hi all,

Another day, another CSA share! Nicky and I are hanging out in the kitchen writing in front of the fire this while every one else sleeps. We’ve tried some great new recipes lately that I’ve included here today – Hope you enjoy them!

Hard to believe, but the next share (February 10^th) will be our last! Enjoy those sweet, crunchy carrots while you can.

Thanks,

Christa, Mike, Lizzy and Nicky

Recipes

Roast Turnips

2 lbs. turnips

1 Tbsp. olive oil

Salt

    Preheat oven to 400°F. Trim and peel the turnips. Cut larger turnips into large-ish bite-size pieces. Put turnips into a baking pan. Drizzle with olive oil. Use your hands or two large spoons to toss the turnips to coat them thoroughly with the oil. Sprinkle with salt. Add pepper, dried rosemary, parsley or thyme (Optional)

    Roast turnips until tender and browned, start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.

Clapshot with Bacon and Nutmeg

A flavorful, slightly spiced potato and turnip dish from North/Northeast Scotland. Perfect with roast meat, or double up the helpings and serve as a tasty supper.

    1 1/3 pounds potato, peeled and quartered

    2/3 pound turnips, cut into chunks

    3 tablespoons butter

    1/4 cup milk

    8 strips bacon, cooked and crumbled

    1 pinch ground nutmeg

    Salt and ground black pepper to taste

    Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.

    Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

Lemony Cabbage Avocado Slaw

A summery tasting dish for a winter meal.

6 cups finely shredded cabbage

1 small red pepper, chopped (Optional)

1 ripe avacado, diced

1 Tsp finely chopped red onion (or yellow)

3 Tsp lemon juice

¼ cup hemp or flax seeds

3 Tsp chopped cilantro leaves

¼ tsp sea salt

Toss all ingredients in a large bowl, mix until avocado is creamy throughout.

Winter CSA #4, Tuesday, January 7th

What You’re Getting:

Standard:

2 kohlrabi 

2 head cabbage 

5 lb onions 

6 lb potatoes 

6 lb carrots 

8 lb winter squash 

3 lbs turnips 

0.5 lbs leeks 

1 pie pumpkin

Family:

3 kohlrabi

3 head cabbage

10 lb onions

12 lb potatoes

12 lb carrots

10 lb winter squash

5 lbs turnips

0.5 lbs leeks

1 pie pumpkin

Farm News:

Hi all,

Sadly, the hardy winter greens (Spinach, salad, etc) did not survive that fiercely cold December. The greens usually give out sometime in late January, but this year, after the coldest sustained temperatures in December that Maine farmers have seen in 10 years, the greens gave out early. We’ve put in extra of other things to make up for it. Mike went to a conference in mid-December and learned about winter greens production innovations, so we are hoping that some changes we will be making to our winter production techniques will increase production and help guard against weather fluctuations like this. Here’s hoping!

Hope you all enjoyed your holidays and are looking forward to the new year stretched out before us. This time of year always feels full of possibility! Don’t forget, due to moving this pick-up to avoid the holidays, the next pick-up is in just 2 weeks!

Thanks,

Christa, Mike, Lizzy and Nicky

Recipes

Quick and Easy Oven Fries

            We. Love. Oven. Fries. It’s a problem, really. You can just slice up potatoes, toss them with oil and salt, throw ‘em in an oven and have a pretty yummy treat in less than an hour…. BUT, if you follow a few extra steps, they are really, really good.

2 lbs potatoes

2 Tbs oil (Whatever you have handy, high heat oils are best but olive oil is fine)

Salt to taste.

Slice potatoes into long strips ¼ inch thick. In a large bowl, soak in ice cold water for 30 minutes. Preheat your oven to 450. Drain potatoes, and pat dry. Toss in a large mixing bowl with oil and salt until thoroughly coated. Spread evenly on a cookie sheet and bake for 25 to 35 minutes. Eat!           

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage

    2 carrots, shredded

    1 large kohlrabi, shredded

Dressing:

    ¼ cup olive oil

    juice of one lime

    sea salt and pepper to taste

    To prepare slaw, combine the first 3 ingredients in a large bowl. To prepare dressing, mix all ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour.

From http://www.tastebook.com/recipes/2972191-Cabbage-Carrot-and-Kohlrabi-Slaw

Skillet Potato and Cabbage Pancakes

    1 cup shredded cabbage

    2 1/2 cups grated potatoes

    ¼ cup minced onion

    1 clove minced garlic

    1 egg, beaten

    1 1/2 tsp. salt

    1/2 tsp. black pepper

    2 tbsp. oil

    sour cream or applesauce (optional)

Place the cabbage in a steamer basket set over 1 1/2 inches boiling water. Cover, steam until tender, 15-20 minutes. Place the grated potatoes in a dish towel. Gather up, twist and hold over the sink. Squeeze out as much moisture as you can. Combine the potatoes, cabbage, onion, garlic, egg, salt and pepper in a bowl. Mix well and then use your hands to form thin, loose patties. Combine the butter and oil in a large skillet over med-high heat; heat until butter melts. Add patties a few at a time. Cook until browned on one side, 7-10 minutes, periodically pressing down with a spatula. Flip and cook 7-10 minutes more. Serve hot and top with sour cream or applesauce. Serves 4.

From Farmer John’s Cookbook. 2006.

Thanksgiving Day Creamed Turnips

It’s not  Thanksgiving, but who says you can’t enjoy these delicious creamed turnips every day?

    1 large turnip, peeled and diced

    2 tablespoons white sugar

    2 tablespoons butter

    2 tablespoons all-purpose flour

    1 cup milk

    salt and ground black pepper to taste

 Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.

    Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.

    Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Potato-Carrot Pancakes

A bastardized version of epicurious.com’s potato latke

    1 lb potatoes, shredded                      

    1-2 large eggs, beaten

    1 lb carrots, shredded                      

    Salt and pepper to taste

    1 large onion, shredded                      

    Vegetable oil for frying

          

Combine shredded carrots and potatoes. Drain off excess liquid. Add onions, egg, salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.

Winter CSA Share #3, Tuesday, December 10th, 2013

Standard Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)

¼ lb salad mix (Ditto)

3 mini lettuce heads

1 kohlrabi

1 head cabbage

5 lb onions

5 lb potatoes

5 lb carrots

8 lb winter squash

2 lbs beets

Family Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)

¼ lb salad mix (Ditto)

5 mini lettuce heads

2 kohlrabi

1 head cabbage

10 lb onions

10 lb potatoes

10 lb carrots

12 lb winter squash

4 lbs beets

Farm News:

Hi all,

Brrrrrr! It really feels like winter today… now all we need is some snow. Mike is in the new building bagging up veggies for the CSA shares while Lizzy naps and Christa sits in front of the fire with the baby, typing away. Pretty cozy.

We hope you all had a great Thanksgiving with your families, and were able to incorporate lots of Bahner Farm veggies into your meal! We came home from the hospital with Nicky the day before, so enjoyed a quiet holiday at home with just us.

Stay warm!

Thanks,

Christa, Mike and little Lizzy

Recipes

Cabbage-Kohlrabi Slaw

1 kohlrabi

1/4 head shredded cabbage

1/2 lemon

1/4 cup chopped dill

1/2 clove minced garlic

1 teaspoon dijon mustard

salt and pepper

3 tablespoons olive oil

Peel the kohlrabi or turnip and cut into matchsticks. Whisk the lemon juice, dill, garlic, dijon mustard, and salt and pepper in a bowl; whisk in olive oil. Toss with the kohlrabi, shredded cabbage, and add salt and pepper to taste.

Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/cabbage-kohlrabi-slaw-recipe/index.html

Roasted Beet Salad with Feta

2 lbs beets

3 T olive oil Sea salt

1/2 C crumbled feta cheese

 2 t lemon zest

1 T maple syrup

Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.

Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.

Adapted from http://www.wearenotmartha.com/2010/07/roasted-beet-salad-with-feta-and-mint/

Buttercup Squash with Apples

1 small buttercup or other winter squash

½ chopped tart cooking apple

1 tablespoon maple syrup

2 teaspoons butter or margarine, softened

½ teaspoon lemon juice

1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in an un-greased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.

      Cover and bake 30 to 40 minutes or until squash is tender.

Winter CSA Share #2, Tuesday November 19th, 2013

 What You’re Getting:

Standard:

1 bunch kale

3 mini lettuce heads (Or 1 mini and 1 full size)

1 kohlrabi

1 lb cauliflower/broccoli

1 lb leeks

5 lb onions

5 lb potatoes

5 lb carrots

8 lb winter squash

1 Long Pie pumpkin

1 lb mixed green and red tomatoes

 

Family: 

1 bunch kale

4 mini lettuce heads (Or 2 full size)

2 kohlrabi

1 lb cauliflower/broccoli

1 lb leeks

10 lb onions

10 lb potatoes

10 lb carrots

12 lb winter squash

1 Long Pie pumpkin

2 lb mixed green and red tomatoes

Farm News:

Hi all,

What a beautiful day today! I imagine this may be our last chance to enjoy a cool breeze with the windows open, or take a walk in t-shirts for a while. We’re enjoying it!

           

For those of you who haven’t tried kohlrabi yet, it is wonderful grated into coleslaw, sliced up for dipping, or roasted coated in olive oil and salt and pepper. Just peel off the tough skin to get at the crunchy flesh.

Have a very Happy Thanksgiving with your families! We’ll keep you updated about the baby!

Thanks,

Christa, Mike and little Lizzy

Maple Glazed Carrots

2 pounds carrots, halved

4 slices bacon, each cut into 4 pieces

1 T fresh thyme or 1 tsp dried thyme

    1/4 cup pure maple syrup

    Coarse salt and freshly ground pepper

    Preheat oven to 450 degrees, with rack in lower third. Place carrots, bacon, and thyme in a single layer on a rimmed baking sheet.

    Drizzle with syrup; season with salt and pepper. Toss well to combine.

    Bake until bottoms of carrots begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss carrots carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Serve immediately.

(Originally from Martha Stewart, but edited heavily)

Mashed Potatoes with Leeks and Kale

1 bunch kale, chopped, about 4 to 6 cups chopped

3 medium leeks, trimmed, washed, and thinly sliced

4 tablespoons butter, divided

1/2 cup chicken broth

1 teaspoon salt, or to taste

1/8 teaspoon ground black pepper

 2 1/2 pounds potatoes, russet or baking

 1 cup milk, light cream, or half-and-half

In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Saute the leeks over medium heat, stirring, until wilted. Add the kale and chicken broth. Cover and simmer over low heat for 30 minutes, until greens are very tender. Add the salt, to taste, and the pepper. Add milk or cream; remove from heat and set aside.

Meanwhile, cut potatoes into quarters; rinse well. Put potatoes in a medium saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain well and transfer to a large bowl. Heat the kale and milk mixture until hot. Add to the drained potatoes and mash by hand or with an electric mixer until well blended.

Making pumpkin pie from a fresh pumpkin:

What is that weird, orange zucchini thing? It’s an heirloom pie pumpkin called Long Pie. It’s my favorite for pumpkin pies, with its smooth, flavorful flesh.

I don’t like to give a pumpkin pie recipe, since most people already have a favorite. However, I do like to give simple directions for turning that hard orange pumpkin into puree. Many recipes call for peeling and chopping the raw pumpkin, which can be a real pain. Here’s an easier way for lazy cooks like me:  Pre-heat your oven to 350. Halve your pumpkin lengthwise, and scoop out the seeds. Lay the two halves on a greased cookie sheet. Bake for 45 minutes to an hour, or until the pumpkins are very soft and easily poked with a fork. Let them cool, and then scoop the soft flesh out of the skin. Hand-mash or puree in a food processor, and voila! Pumpkin puree! Most pie recipes call for 2 cups, and you should get between 3 and 4 cups from your Long Pie pumpkin.

Roasted Root Vegetables

This is one of our favorite recipes, and we probably eat it 3 times a week or so until we run out of the ingredients. This is a very simple recipe – you can make as much or as little as you want. This makes enough to roast on a large cookie sheet – I would cut the amounts in half if you want to roast them in a roasting pan.

2 cups diced potatoes

2 cups diced onion

1.5 cups cubed squash

1.5 cups diced beets or turnips

1.5 cups diced carrots

1 or two apples, diced.

Preheat your oven to 400 degrees. In a large bowl, toss the veggies in a liberal amount of olive oil – I usually use about ½ cup – as well as salt and black pepper to taste. Spread them evenly on a cookie sheet, and cover with aluminum foil. Roast at 400, covered for about 20-30 minutes (until veggies begin to soften). Remove foil cover, and continue to roast until veggies are soft on the inside, but browning on the out side. Yum!

Winter CSA Share #1, Tuesday October 29th, 2013

 

What You’re Getting: 

Standard:

1 bunch kale

1 bunch swiss chard

2 heads lettuce

2 lbs green tomatoes

Cauliflower and broccoli (Amount TBD)

5 lbs onions

5 lbs potatoes

5 lbs carrots

8 lbs winter squash

 

Family: 

2 bunches kale

1 bunch swiss chard

3 heads lettuce

4 lbs green tomatoes

Cauliflower and broccoli (Amount TBD)

10 lbs onions

10 lbs potatoes

8 lbs carrots

12 lbs winter squash

Farm News:

Hi all,

There’s a nip in the air, frost on the ground… time for the Winter CSA! We hope you’ll all enjoy your first share. Thanks to the relatively mild fall we’ve been having so far, the greens and other fresh stuff is hanging in there really well.  Mike and the farm crew are finishing up their fall tasks, harvesting the beets, carrots, cabbages, leeks, turnips for storage and planting the garlic for next summer. Christa and Lizzy are trying to get the farm and house organized before our new baby arrives in two weeks. Yipes! It’s a busy but fun time.

Enjoy!

Christa, Mike, and Lizzy

Sautéed Swiss Chard with Parmesan

1/2 cup dry white wine

3 tablespoons olive oil

1 tablespoon fresh lemon juice, or to taste

1 tablespoon minced garlic         

2 tablespoons freshly grated Parmesan cheese

1/2 small onion, diced         

salt to taste (optional)

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

    Heat olive oil  in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Caldo Verde Soup

            From leitesculinaria.com

    1/4 cup olive oil

    1 large onion, diced

    2 cloves garlic, thinly sliced

    10 ounces chorizo or other spicy sausage, diced

    6 medium potatoes, peeled and diced

    8 cups cold water

    1 bunch kale, cut into very fine strips

    Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chorizo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chorizo.

Winter Squash with Apples

1 winter squash (Buttercup, butternut, etc)

1 lb chopped apple

2 tablespoons maple syrup

1 tablespoon butter or margarine, softened

½ teaspoon lemon juice

1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.

      Cover and bake 30 to 40 minutes or until squash is tender.

CSA Share #19, Tuesday, October 15th, 2013

 

What You’re Getting:

Standard Share:

2 heads lettuce

1 lb potatoes

1 lb onions

1 bunch carrots

1 hot pepper

1 head cauliflower

Eggplant (2 mini or 1 medium… > ½ lb)

1 lb green tomatoes

Family Share:

 

1 bunch kale

3 heads lettuce

2 lb potatoes

2 lb onions

2 bunches carrots

2 hot peppers

1 large head cauliflower

Eggplant (> 1 lb)

2 lb green tomatoes

Farm News:

Hi all,

Once again, the sad day has come… the last CSA share of the season! We hope you have all enjoyed your veggies this year. Remember, we are always ALWAYS looking for feedback on how to improve the CSA for the future, so please don’t hesitate to give us some feedback, whether it’s constructive criticism or compliments. I will be sending you guys out a survey about how the CSA went for you this year, and I would love to hear from all of you!

We are looking forward to getting veggies to all our Winter CSA members starting in just two weeks on October 29^th. There are still some more open shares for this winter if anyone is interested!

Thank you for supporting our family farm in 2013. We couldn’t do it without the support of our CSA members. We really appreciate it!

Enjoy!

Christa, Mike and Lizzy

Recipes

Fried Green Tomatoes

    3 medium, firm green tomatoes

    Salt

    1 cup all-purpose flour

    1 Tbsp Cajun seasoning (optional)

    1/2 cup milk or buttermilk

    1 egg

    1/3 cup cornmeal

    1/2 cup fine dry bread crumbs

    1/4 cup peanut oil or other vegetable oil

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

From:http://www.simplyrecipes.com/recipes/fried_green_tomatoes/

Oven-Roasted Cauliflower

4 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)

1/4 cup extra-virgin olive oil

1 tablespoon sliced garlic

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons grated Parmesan

Chopped chives, for garnish

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

From: http://www.foodnetwork.com/recipes/emeril-lagasse/oven-roasted-cauliflower-with-garlic-olive-oil-and-lemon-juice-recipe/index.html?oc=linkback

CSA Share #18, Tuesday, October 18th, 2013

 

What You’re Getting:

Standard Share:

1 bunch kale

1 head lettuce

1 lb potatoes

1 lb onions

1 bunch beets

1 bunch baby carrots

2 green bell peppers

Family Share:

 

1 bunch kale

1 kohlrabi

1 head Napa cabbage

1 head lettuce

2 lb potatoes

2 lb onions

1 bunch beets

2 bunches baby carrots

4 green bell peppers

Farm News:

Hi all,

Nothing makes me feel as sleepy as a rainy fall day! I’m feeling thankful for this rain because it will really help germinate our later set of cover crops, most of which were seeded in the last few days.

Mike and the crew are out in the greenhouses, pulling out summer crops like peppers and tomatoes so we can get a start on our winter kale, lettuce, spinach and salad for the Winter CSA.

All of our winter crops are starting to look really good. Besides the squash, pumpkins, potatoes, onions and shallots that we already have harvested, we still have carrots, beets, kohlrabi, cabbage and leeks to harvest and store (Usually in late October or early November), and we’ll have kale, broccoli, cauliflower, lettuce and chard in the field for a long time still. Late fall is a bountiful time!

Christa, Mike and Lizzy

Recipes

Beet-and-Potato Latkes with Thyme

These potato pancakes get a boost of flavor from sweet beets and thyme. They’re delicious with sour cream.

3/4 lb potatoes, shredded and patted dry

2 medium beets (1/2 pound), shredded and patted dry

1/4 cup all-purpose flour

1 tablespoon thyme leaves

1/2 teaspoon freshly ground pepper

    1 teaspoon kosher salt, plus more for seasoning

    2 large eggs, lightly beaten

    1/4 cup canola oil

    Sour cream, for serving

    In a large bowl, toss the potato and beets with the flour, thyme, pepper and the 1 teaspoon of salt. Add the eggs and mix well.

    In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Spoon 1/2 cup of the beet mixture into the hot oil to make about 3 latkes; press lightly to flatten. Fry over moderate heat, turning once and adding 1 tablespoon of oil, until the latkes are golden and crisp on both sides, about 15 minutes. Repeat with the remaining beet mixture and 2 tablespoons of oil. Drain on paper towels and sprinkle with salt. Serve with sour cream.

From http://www.foodandwine.com/recipes/beet-and-potato-latkes-with-thyme

Kale with Bell Peppers

            Okay, technically this recipe calls for red peppers… But we’ve tried it with red and green and it’s delicious both ways, I promise!

    1 large bunch kale

    1 small pepper cut in strips

    1 small onion slice

    2 small cloves garlic, chopped

    1 tablespoon brown sugar

    1 teaspoon salt or to taste

    2 tablespoons plus ½ teaspoon olive oil

    1 teaspoon red pepper flakes or to taste

    1 can of low sodium chicken broth

    2 to 3 tablespoons apple cider vinegar

    Remove stems from the kale. Heat 2 teaspoons olive oil in a large pot on medium heat, just until hot. Sauté kale 10 to 15 minutes until olive oil and moisture from greens is mostly absorbed. Add brown sugar, salt, red pepper flakes, and just enough chicken broth to cover greens. Cook for about 20 minutes, add the vinegar, and cook until tender. Add chicken broth when needed.

    While this is cooking, sauté the pepper, garlic, and onions in ½ teaspoon of olive oil. Add the pepper strips, garlic, and onion, and continue to cook on low heat until all of the ingredients are just tender. Drain most of liquid from kale, and toss with pepper mixture.

From http://www.pbs.org/food/recipes/kale-with-red-bell-pepper/