Sunday, February 28, 2010

Leafy Green Recipe #001

Kale and Ricotta Salata Bruschetta
by Ashley Lukens

Leafy Green vegetables like Kale, Swiss Chard, Mustard Greens, or Collards are a vital part of your family's diet.They are good sources of many vitamins and minerals your body needs to stay healthy, such as vitamins A, C, and K, folate, iron and calcium. They are also great sources of fiber. Research suggests that the nutrients found in dark green vegetables may prevent certain types of cancers and promote heart health. It is recommended that we eat 3 cups of dark green vegetables per week, or about ½ a cup every day.

Hawaii's climate is well suited for growing leafy greens year round, and buying these locally grown greens are better for the environment, great for Hawaii's local economy, and easy on your wallet. Ma'o Farms, for example, features serveral varieties at their KCC Farmers market stand:

• Mizuna and Mustard Greens
• Tat Soi and Pak Choy
• Collard Greens
• Kale - Red Russian, Lacinato (Toscano), Blue Curly
• Swiss Chard - Rainbow, Fordhook, Ruby

For such an important part of our diet, and such an integral part of Hawaii's local agriculture, leafy greens remain difficult to prepare, particularly in ways that are palatable to the whole family. This leafy green recipe series is an attempt to offer quick, easy and delicious ways to integrate leafy greens into your diet and your cooking repetoire. The specific recipe is inspired by Town Restaurant, that always has delicious locally grown food on their menu (including bruschetta) and a Wilted Greens Recipe I found on the Food Network website. I made it tonight and it was DELISH!


• 1 Olive baguette
• 1 large bunch Kale
• 3 tablespoons olive oil
• 1/2 yellow onion, peeled and thinly sliced
• 4 garlic cloves, minced
• 1/2 cup vegetable broth
• 2 tablespoons soy sauce
• 1/2 teaspoon freshly ground black pepper
• 3 ounces ricotta salata cheese

Slice Olive bread into this slices, drizzle with olive oil and broil until crisp. Set aside.
Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat.
Add the onions and garlic and saute for 4 minutes.
Add the greens, vegetable broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 3 to 5 minutes.
Transfer the cooked greens to a serving bowl and crumble the ricotta salata cheese over the top. Mix and pile atop toasted Olive Bread slices.


  1. I just made this, only instead of using a baguette, I served the kale and ricotta over pecan-date couscous. MMMMMM!!

    Definitely going in the repertoire

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