Chard and Kale Salad Recipe

Sun, 13 Sep 2009 17:54:29 -0400

Here's a recipe for a salad I made last night. Quantities aren't exact so this is more of a guideline. Follow your instincts and your taste buds to find the balance that works for you.

As you eat this salad, you will feel the vitamins and nutrients entering your system. Pretty cool.

clean a bunch of chard and kale from old or non-fresh leaves

remove stems from kale leaves

cut the chard and kale leaves like you'd cut lettuce for a salad

boil enough water to cover the cut chard and kale

when water boils, turn off the element and submerge the chard and kale for three to five minutes (you'll know it's ready when you taste the chard and it doesn't have that strong bitter taste.) Don't leave in the water too much as to lose the crunchy texture of the vegetables

remove vegetables from the water and put in salad bowl

boil a couple of eggs until they're hard, cut them and add them to the bowl

boil a couple of potatoes, cut them and add them to the salad

add minced garlic (quantity according to your taste)

dress the salad with fresh lemon juice, olive oil, salt and coarse pepper

serve cold

Posted by Steve Mulligan

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Bacon-Jalapeño Cornbread

Wed, 19 Oct 2011 11:36:53 -0400

Yield: one 9-inch cast iron skillet

INGREDIENTS
¾ pound bacon (about 8 slices), cut into one-inch squares
2½ tablespoons light brown sugar
1½ cups finely ground yellow cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
¾ teaspoon baking soda
2 tablespoons granulated sugar
1½ teaspoons kosher salt
3 cups buttermilk
4 large eggs
2 tablespoons honey
3 tablespoons unsalted butter, melted, divided
½ cup pickled jalapeños, diced

DIRECTIONS
1. Preheat the oven to 400°. In a large skillet set over medium-high heat, cook the bacon until it begins to crisp. Drain the bacon and set aside to cool.
2. In a large bowl, sift the brown sugar to remove any clumps. Stir in the cornmeal, flour, baking powder, baking soda, sugar and salt. In a separate bowl, whisk together the buttermilk, eggs, honey and 2 tablespoons of the melted butter. Whisk the wet ingredients into the dry until a smooth batter forms.
3. Place a 9-inch cast-iron skillet over a low flame until the pan is heated through. Stir in the remaining tablespoon of melted butter, the cooked bacon and the jalapeños. Carefully pour the batter straight into the pan, filling it about two-thirds full. Alternately, the cornbread can be made in a 9-inch-by-13-inch pan or individual molds. Place the cornbread in the oven and bake until it's set, the top is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Serve warm.

Recipe adapted from Joaquin Baca, The Brooklyn Star, Brooklyn, New York

Posted by Steve Mulligan

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Recipes I want to try

Chard and Kale Salad Recipe

Bacon-Jalapeño Cornbread