Wash, dry and de-stem the kale. You can save the stems for later sautéing. Tear the kale leaves into bite-sized pieces and place in bowl. Drizzle the kale with olive oil, honey, and either lemon juice or apple cider vinegar. With both hands in the bowl, begin to ‘massage’ the kale. The acid from the lemon juice (or vinegar) reacts with the broken leaves and causes them to wilt and taste and appear cooked. It’s a remarkable dish. Ready in no time. Additions and enhancements that the farm crew has tried include dried cranberries, toasted sesame seeds, walnuts, and even more were great too!
Mushrooms and Greens--
Spinach and Mushroom Ravioli
Recipe courtesy Giada De Laurentiis, Thanks to CSA member Patti R. for sharing this!
Ingredients• 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
• 6 ounces mushrooms, sliced (or food load quantity)
• 10-ounces fresh spinach or chard (or other green)
• 1/4 cup mascarpone
• 1/3 cup grated Parmesan, plus extra for garnishing
• 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
• 1 egg, beaten with 1 teaspoon water
Directions
In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach or chard and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan. Check for seasoning and set aside.
Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter (or just a knife), cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
Sauce with a light tomato based sauce, or a butter sauce infused with thyme or sage.
