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Kale with Fried Shallot Rings Add Color to Your Table


Kale can add color to a brown Thanksgiving meal.

Kale has become the trendy vegetable this year because of its health benefits as well as its flavor, which filled with dark green goodness.

This recipe comes from “Hawai’i’s Holiday Cookbook” (Mutual Publishing, $16.95) and is listed under its Thanksgiving section. If you have started auditioning recipes for your holiday meal this year, give this one a try. It’s easy and would add color to a largely brown meal.

Kale with Fried Shallot Rings

2 pounds kale or other dark leafy greens, wash and trimmed (see note)
1/2 cup vegetable oil
6 to 8 large shallots, peeled and thinly sliced into rings
Salt, to taste
Pepper, to taste
2 tablespoons lemon juice

Bring a large pot of water to a boil. Add greens and cook until they wilt, 8 to 10 minutes. Plunge into ice water to stop cooking, then drain well, pressing out any moisture. (Cooked greens may be refrigerated a couple of days.)

Heat oil in shallow skillet on high. Reduce heat, add shallots and fry, stirring until uniformly golden. Drain on paper towels. Sprinkle with salt and pepper. Reserve oil. (Shallots and oil will keep a couple of days tightly sealed.)

Chop kale. Heat 1 tablespoon shallot oil in skillet on medium-high. Toss greens in skillet until warmed through. Taste and season with salt and pepper; toss with lemon juice and top with fried shallots.

Note: Any leafy green may be used — spinach, kale, chard, collards, beet leaves, etc. Cook the stems, too; add them to the boiling water a few minutes before the leaves.

Makes 8 servings.

From “Hawai’i’s Holiday Cookbook” by Muriel Miura and Betty Shimabukuro

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Greens Mineira Style (Couve a Mineira)


Today is said to be National Kale Day, not that anybody needs a holiday to enjoy this green, which has become trendy recently. Kale soups and salads have cropped up on local menus. And cooked greens, such as this recipe, are always welcome.

This recipe comes from Jessica B. Harris’ “Beyond  Gumbo: Creole Fusion Food from the Atlantic Rim” (Simon & Schuster, $27), and it can be traced to the Brazilian region of Minas Gerais, where it’s usually served with the stew known as feijoada. But, as Harris points out, “for people looking for a new way with green vegetables, it becomes a vegetable dish. Traditionally prepared with young kale, this can also be prepared with broccoli rabe or green cabbage. My favorite way, though, is with collard greens, which become wonderfully green and cook rapidly.”

Greens Mineira Style (Couve a Mineira)

2 pounds fresh young kale
3 tablespoons pure olive oil
1 medium onion, minced
2 cloves garlic, minced
Hot  sauce

Wash the kale thoroughly and bunch together. Take each bunch, roll it tightly and cut it crosswise into thin strips. Wash the strips and drain them thoroughly. Heat the oil in a large, heavy skillet over medium heat and cook the onion and garlic, stirring them until they are lightly browned. Add the kale strip sand cook, stirring for 5 minutes. The greens should be soft, but retain their bright green color. Serve hot, with the hot sauce of your choice.

Makes 4 to 6 servings.

From “Beyond Gumbo” by Jessica B. Harris

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Use Collards to Make Brazilian Greens


Collard greens

“In the 21st century, we have learned that not all greens are cooked with bacon drippings and a ham hock,” Jessica B. Harris writes with no small part of her tongue firmly planted in cheek in her new book, “High on the Hog: A Culinary Journey from Africa to America” (Bloomsbury, $26). “This is the way that they accompany feijoada, the national dish of Brazil. The greens may be kale or collards or a mix, but I prefer to use the collards.”

You can serve the greens alongside anything from beef and pork to chicken and fish. Present them with orange or tangelo slices for a beautiful array of colors and flavors.

I made a variation of this dish shortly after visiting Brazil, using kale. It is the only time I can remember my father asking for seconds of anything I ever cooked.

Collards and kale are both are in season, and you’ll find them at your local farmers market right now.

Brazilian Greens

2 pounds fresh young collard greens
3 tablespoons olive oil
8 cloves garlic, or to taste, minced
1 to 2 tablespoons water
Hot sauce, to taste

Wash the collard greens thoroughly and bunch leaves together. Take the bunch, roll it tightly, and cut it crosswise into thin strips. (This is a method that the French call en chiffonade.) Heat the oil in a large, heavy skillet over medium heat, then cook the garlic, stirring over medium heat, then cook the garlic, stirring it until it’s only slightly browned. Add the collard strips and cook them, stirring constantly for 5 minutes, so that the greens are soft but retain their bright color. Add a tablespoon or  two of water, cover, lower the heat and continue to cook for 2 minutes. Serve hot with the hot sauce of your choice.

Makes 4 to 6 servings.

From “Tasting Brazil”/”High on the Hog” by Jessica B. Harris

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