Savory Oats with Kale, Mushrooms and Walnuts Recipe + other ideas for savory oats

savory oats with kale, mushrooms and walnuts | pamela salzman

I teach a breakfast cooking class once a year and in this past one, savory steel cut oats were on the menu.  That’s right, savory oats, as opposed to the standard oatmeal with sweet toppings like bananas and brown sugar or raisins and peanut butter.  There were quite a few raised eyebrows and comments like “I’m not so sure about this” or “I trust you, but this doesn’t sound good.”  Needless to say, the risky recipe that month was also the surprise hit.  No one could believe how much they enjoyed a savory version of oatmeal.

cleaning shiitake mushrooms

I’ll be the first to admit that I have a sweet tooth which needs no more encouragement than it already gets.  Starting my day on a savory note often helps to keep sweet cravings at bay, at least until late afternoon.  If an egg and veggie scramble or avocado and tomato toast is acceptable for breakfast, why not oatmeal with vegetables?  Oats are so bland, the perfect backdrop for almost anything.  In fact, I like to think of oats like pasta or risotto or polenta — infinitely versatile.  One of my students thought she could easily serve her family these savory oats for Sunday dinner.  Why not?

stem and slice the kale

This post is more about encouraging skeptics to try this, than providing a specific recipe.  Because once you are open-minded about eating oatmeal with veggies, you’ll see that you don’t really need a recipe.  But, I would like to point out that I always try to incorporate high quality fat and protein in my breakfasts so I will have staying power until lunchtime.  Protein can be anything from an egg to nuts and seeds to dairy, like cheese, yogurt or milk.  Good fats are in eggs, nut and seeds, avocado, olive oil, ghee or organic butter.  I’m a texture gal, and since oatmeal is creamy, I do like to add something with crunch, like nuts.  But that’s my personal choice.  I do think oats can accommodate bold flavors in the flavor department, so don’t be shy with garlic, crushed red pepper or ginger, for example.

savory oats with kale, mushrooms and walnuts | pamela salzman

Let me come clean.  Even though I am crazy about savory oats, my kids prefer sweet.  But the beauty of making a pot of oatmeal, whether it’s rolled oats or steel cut, is that you don’t have to commit to sweet or savory.  I leave the pot on the stove and everyone does his or her own thing.  I will do a quick sauté of veggies for myself and anyone else who wants them.  If I have no takers, they know where to find the bananas and pecans.

savory oats witk sautéed kale, mushrooms and walnuts | pamela salzman

I took images of my favorite combo, which is sautéed kale and mushrooms plus gomasio and chopped walnuts.  But I have done many iterations of veggies on oatmeal and I’ve listed a few at the bottom of the recipe.  If it looks like I won’t be eating lunch until late and I won’t have time to take a snack break in the morning, I will add a drizzle of olive oil.  In my June class, I sautéed lots of garlic, crushed red pepper, cherry tomatoes, shredded zucchini and basil in olive oil and served it over the oats with grated Pecorino on the side.  It was absolutely delicious.

savory oats with sautéed kale, mushrooms and walnuts | pamela salzman

What do you have in the fridge from last night?  Roasted cauliflower?  Reheat it and put it over oats with sautéed garlic and shallots, toasted pine nuts and raisins.  In fact, you don’t have to use oats!  You can use your favorite warm porridge, like this gluten-free blend I sometimes make.  You know I probably shouldn’t play this game, because I’ll be here all day coming up with great possibilities for oats.  I would love to hear from you though.  Are savory oats a thing for you yet?  Any combinations you’d like to share?

5.0 from 2 reviews
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Savory Oats with Kale, Mushrooms and Walnuts
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Serves: 4
 
Ingredients
  • 1 cup steel cut oats
  • 4 cups water (use 3 ¾ cups if oats were soaked overnight and drained)
  • pinch of sea salt
  • 2 Tablespoons unrefined, cold-pressed extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • pinch of crushed red pepper flakes
  • 1 big bunch kale, stripped and chopped coarsely
  • ½ pound shiitake mushrooms, wiped clean with a damp paper towel and sliced
  • sea salt and freshly ground black pepper
  • ⅓ cup chopped walnuts (or another nut or seed, toasted or raw)
  • gomasio for sprinkling on top
Instructions
  1. Place the oats, water and sea salt in a medium saucepan and bring to a boil over high heat. Lower heat and simmer oats uncovered until oats are tender, about 40 minutes. (Soaked oats only take 30 minutes.)
  2. In a large skillet, warm olive oil over medium heat. Add garlic and a pinch of crushed red pepper. Saute until fragrant, about 1 minute.
  3. Add vegetables, a pinch of salt and freshly ground black pepper, and sauté until tender, about 6-8 minutes.
  4. Portion the oats into 4 bowls and top with the vegetable mixture. Add an extra drizzle of olive oil or a different oil like flax, hemp or avocado. Top with walnuts and sprinkle with gomasio.
Notes
Other options I love:
Sauteed cabbage and scallions, sesame oil, shoyu, gomasio or sesame seeds and a poached egg
Shredded zucchini or sautéed asparagus, goat cheese and toasted, salted pistachios
Burst cherry tomatoes, garlic, crushed red pepper, basil and grated Pecorino or Parmesan
Dried chilies, coconut milk, dried unsweetened coconut, toasted cashews, scallions and shoyu

 

Mexican-style Sauteed Greens Recipe

Mexican-style sauteed greens | Pamela Salzman

You know what never happens?  I never make at home for dinner something that I am currently teaching in one of my classes.  Why?  Because I normally eat it several times a week and I am not super motivated to eat it any more than that, no matter how good it is!  This is even more true towards the end of the month after I have taught the same recipes a dozen or more times.

kale

Well, never say never because I have been teaching this Mexican-style sautéed greens recipe all month and I made it for dinner Monday night.  Why?  Because there is never any left after my class!  Everyone has just gone crazy for this recipe and finished every last morsel before I had my chance.  I look forward to these slightly spicy, tart greens and then….none for me.

jalapenos

I am really obsessed with Mexican food.  I love the bright, fresh, punchy flavors.  And the ingredients are easy to come by in Southern California.  I do find it hard, though, to come up with a wide variety of vegetable side dishes to complement whatever Mexican main dish I am making.  I have a lot of salads in my repertoire.  If you haven’t tried my Mexican Chopped Salad or my Avocado, Jicama and Mango Salad or the Cilantro Lime Slaw, those are just fabulous and deliver a lot of nutrition at the same time.

add the cherry tomatoes

But when I stumbled up this recipe for Quelites, I knew I found a new favorite Mexican side dish.  Quelites actually refer to a type of weed, also known as lamb’s quarters, but in the above mentioned recipe, mustard greens are used.  Mustard greens are a tad bitter for my husband and Mr. Picky, so I tried this recipe with lots of combinations of milder greens, like spinach, baby kale and chard, as well as dinosaur kale.  Love, love, love, love, LOVE!

Mexican-style sauteed greens

What I like best about this recipe is how the acidity from the lemon juice and the sweetness from the tomatoes tone down any bitterness from the greens (if you’re using mature kale, for example.)  I don’t think this recipe is very hot, even with an entire jalapeño, although I do remove the seeds, which is where the heat is more concentrated.  But it’s hot enough for my heat-averse guys.  I just add a few shakes of hot sauce to my greens and I’m happy.

Mexican-style sauteed greens | Pamela Salzman

I have eaten these Mexican-style greens with rice and beans (so simple and so good!), as well as chicken enchiladas and tacos.  If you follow me on Instagram or Facebook, you saw that I made them for dinner this week with a veggie paella (Spanish, not Mexican, but so what) and then the next day with scrambled eggs and a corn tortilla.  Whatever you’re making for Cinco de Mayo, this will be the perfect, healthful side!

Mexican-style sauteed greens | Pamela Salzman

5.0 from 5 reviews
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Mexican-style Sauteed Greens
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Serves: 4
 
Ingredients
  • 1 Tablespoon unrefined, cold-pressed, extra-virgin olive oil
  • ½ onion, finely diced
  • 1 jalapeno, thinly sliced (remove seeds to make it milder)
  • 1 cup cherry tomatoes, halved
  • 1 pound kale, stems removed and leaves cut into strips or 10 ounces baby greens such as baby kale, Swiss chard and spinach
  • Sea salt and freshly ground black pepper to taste
  • 1 Tablespoon fresh lemon juice
Instructions
  1. In a large sauté pan, heat the oil over medium heat.  Add the onion and jalapeno and cook until onion is tender and translucent, about 3 minutes.
  2. Add tomatoes and cook for another 2 minutes, or until tomatoes just start to lose their shape.
  3. Add the greens and a sprinkle of sea salt and black pepper.  Cook, stirring frequently, until greens are wilted and just tender.  Sturdier greens will take longer than baby greens.
  4. Pour lemon juice on top and taste for seasoning.  Serve immediately.

Kale and White Bean Minestrone Recipe

white bean and kale minestrone | pamela salzman

I think that sports are awesome for kids.  They’re fun!  The kids get exercise, make new friends, learn about competition and trying your best, and lots of other life lessons which I am constantly repeating to my children to the point of annoyance.  “It’s not over ’til it’s over!”  “Today is a new day!”  Love those.

Mr. Picky is 10 years old and he will basically play as many sports as his schedule and we will allow.  I can’t possibly let him participate in everything that strikes his fancy because then I would truly have no life and he would be exhausted.  He plays soccer all year plus basketball in the winter, baseball in the spring and tennis in the summer.  But can I just vent for one second?  Soccer, basketball, tennis — all good.  Normal practice schedule.  Short games. Love it.  10-year-old baseball?  T-O-R-T-U-R-E.

aromatics chopped

Forget about the fact that I think baseball is dreadfully boring.  I could watch any of my kids blow dirt and I would enjoy cheering them on.  But there’s not a lot of action in baseball and we’re committed to two 2-hour games a week plus a 2 1/2 hour practice on Saturdays.  Ugh.  And, those Thursday night games on metal bleachers and wind blowing from the West.  I am always chilled to the bone when I get home on Thursday nights.  That’s why I bribed Mr. Picky not to play baseball this year.  I offered my son cold hard cash if he would pick up lacrosse in the spring instead.  “What are you talking about, Mom?  I am definitely playing baseball.”

“Really, dude?  There’s nothing I can give you to make you not play?  Nothing?”

“I don’t even have to think about that.  I’m playing.”

“Everybody has a price, little man.  Just name it.”

“Mom, you’re acting weird.  Please stop.”

So frustrating!  “You know what, kid?  You have NO future in politics!  None!  Remember that!”

Seriously, I would have offered him a THOUSAND dollars not to play and I honestly think he would have turned it down. Drat.

tomato paste and rosemary

So, if you follow me on Instagram, Facebook or Twitter, you know I post my family’s dinner every night.  I won’t promise high quality images, just the real deal.  But you should start expecting slow cooker meals and/or soups and stews on Thursdays for the next 2 1/2 long months.  Games are from 5:30 – 8:00 pm and I don’t expect my daughters to wait until 8:15 to eat (or at 4:30 for that matter.)  So I need something that can stay warm for a few hours without drying out.

mash some white beans

 

parmesan rind

I know the first day of spring is this week and I couldn’t be more thrilled.  But let’s face it, the temperature doesn’t all of a sudden go up by 15 degrees on March 21st.  Soups are still in play! (That was a cheesy pun, but I couldn’t resist.)  I love, love, love this kale and white bean minestrone.  I taught this soup in my classes last month, but I have been making a version of this forever.  It’s hearty and flavorful, but still light since it’s all veggies and beans.  I make it with chicken stock very often, but also with vegetable stock.  Sometimes Mr. Picky and I will eat something before the game like peanut butter toast and then have a bowl of hot soup like this when we get home.  Really hits the spot.  Because the beans add great protein, I’ll also reheat leftovers for school lunch the next day.

soup in progress

white bean and kale minestrone

I think kale is amazing in this soup, but I have also made it with Swiss chard and I think collards would be great, too.  Sometimes I’ll add a little extra tomato paste to make it more tomato-y.  But I almost never make it without my secret ingredient, a rind of Parmesan cheese.   This makes this soup so flavorful and rich without you actually eating cheese.  Although I can never resist grating some fresh Pecorino on top.

white bean and kale minestrone | pamela salzman

Sadly, I think many of you are bracing for another snow storm.  This soup’s for you!

white bean and kale minestrone | pamela salzman

5.0 from 2 reviews
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Kale and White Bean Minestrone
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Serves: 6
 
Ingredients
  • 3 Tablespoons unrefined, cold pressed extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 6 cloves of garlic, chopped
  • 2 Tablespoons tomato paste ( I like Bionaturae)
  • 1 teaspoon fresh rosemary, chopped (measure the rosemary, then chop)
  • 3 ½ cups of cooked white beans (such as Cannellini or Great Northern) or 2 15-ounce cans, drained and rinsed* click here to learn how to make your beans from scratch
  • 2 teaspoons sea salt and freshly ground black pepper to taste (You will need about 3 teaspoons of salt if your stock is unsalted.)
  • piece of rind from Parmesan cheese (if you have it, otherwise don’t worry about it)
  • 6 cups of chicken or vegetable stock, preferably homemade or 4 cups stock + 2 cups water
  • 6 cups of stemmed, coarsely chopped kale or Swiss chard leaves*
  • Accompaniments: serve with garlic toast, a drizzle of olive oil and/or grated Pecorino or Parmesan cheese
Instructions
  1. Warm oil in a large pot over medium heat. Add chopped onion, carrots, celery and garlic and sauté until tender and translucent, about 6-8 minutes.
  2. Stir in the tomato paste and rosemary and cook for 2 minutes, or until fragrant.
  3. Add the white beans, salt, pepper and parmesan rind. Try to mash a few of the beans in the pot. This will help thicken the soup later.
  4. Pour in the stock. Raise the heat to high and bring soup to a boil. Lower heat so that soup gently simmers and partially cover the pot. Simmer for 20 minutes (or longer if you want), or until vegetables are tender.
  5. Stir in kale leaves and simmer another 8 minutes or until kale is tender. Taste for seasoning and serve with or without desired accompaniments.
Notes
*Or you can use 1 can of beans and 1 pound of chopped Yukon Gold potatoes.

**If you use Swiss chard, separate the stems from the leaves before starting the recipe and chop both.  Sauté the chopped stems with the onions and add the chopped leaves at the end.

Kale salad with creamy lemon dressing (dairy-free recipe)

Kale Salad with Creamy Lemon Dressing | Pamela Salzman

One of my students was joking with me a few weeks ago about who does the PR for the Kale Board, because they’re doing a pretty good job!  Think about it, who was eating kale 10 years ago?  I wasn’t, but I now buy several bunches of kale every week and consume it in so many different ways from juices and salads to pastas and spaghetti squash.  Kale is hot is because it is not only versatile, but so incredibly nutrient-dense.  Superfoods like kale are getting a lot of attention because these days we need all the nutritional help we can get!

Stem the kale and slice super thin

But I’ll be the first to admit that kale can take some getting used to if the only leafy green in your life has been romaine lettuce.  Kale can have an assertive flavor similar to broccoli leaves, which makes sense since they’re related to each other.  When I add kale to my fresh juice in the morning, I need to balance it with mild-tasting vegetables like cucumber and celery and maybe even some green apple.  If you’ve never tried kale, I think a great place to start is with my Kale Salad with Citrus Vinaigrette.  It’s really my favorite salad in the whole world.  I taught it in a class about 3 or 4 years ago and I swear I think I have eaten it once a week for the last 5 years.  What I love about it is that the bitterness of the kale is balanced by the sweet, tart, citrusy dressing.  And I can add anything I want to the salad and it always tastes good.  Even Mr. Picky has come around to eating it.  Did you ever see the kale salad video I did for Elizabeth Street with Mr. Picky?  Check it out here!

ingredients for the dressing

creamy lemon dressing

This latest kale salad is completely different from the the other.  The dressing has much more punch and is similar to a lemony Caesar.  I still highly recommend massaging the dressing into the kale leaves as that softens the leaves so that you feel like you’re chewing lettuce and not cabbage.  The croutons here are completely optional, But if you do use them, you must tear the bread by hand and not cut them with a knife.  Big difference!  The croutons torn by hand have more open nooks and crannies to latch onto dressing and tomato juice.  Trust me.  Speaking of tomatoes, don’t skip them unless you’re allergic because the tomatoes add a very important sweet note to balance the kale and the pungent dressing.  I actually tried the salad without the tomatoes once and it just wasn’t as good.  You might try making a meal out of this by adding grilled chicken or shrimp.  Avocado slices would be delicious here, too.

tear the bread for croutons

There are so many ways to make this easier on yourself by planning ahead.  It’s the only way I get anything done around here!

  • Wash your kale a few days in advance and prep the leaves.
  • Make the dressing the day before.
  • Make the croutons 2 days in advance.
  • Massage the dressing into the kale an hour in advance, if you want.
kale salad with creamy lemon dressing | pamela salzman

Are you new to kale or is it in the regular rotation?  What’s your favorite way to eat kale?

kale salad with creamy lemon dressing | pamela salzman

Shop the tools I used for this recipe by clicking on the images below:

5.0 from 1 reviews
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Kale Salad with Creamy Lemon Dressing
Author: 
Serves: 4-6
 
Ingredients
  • 2 cups torn country-style bread (1/2 inch pieces)
  • Olive oil as needed (about 1 Tablespoon should do it)
  • Kosher salt and freshly ground pepper, to taste
  • ½ cup Vegenaise (I like soy-free) or good quality mayonnaise
  • 2 Tablespoons water
  • ¼ teaspoon lemon zest
  • 1 ½ Tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon Dijon mustard
  • 1 pound Tuscan kale, stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
  • 1 cup halved cherry tomatoes (optional)
  • Shaved Parmigiano-Reggiano cheese for garnish (optional)
Instructions
  1. Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Arrange bread on the prepared baking sheet and toss with olive oil, salt and pepper. Bake until the croutons are golden brown, about 20 minutes.
  3. Meanwhile, in a medium bowl, whisk together the Vegenaise, water, lemon zest and juice, garlic, anchovy paste, mustard, pepper to taste and a pinch of salt.  Put the kale in a large bowl and toss with enough dressing to coat.  If you massage the dressing into the kale, the leaves will soften a bit.
  4. Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside.

Kale, mushroom and brown rice bake recipe

Kale, Mushroom and Brown Rice Bake | Pamela Salzman
Kale, Mushroom and Brown Rice Bake | Pamela Salzman
Photography by Reagan Brooks

Daughter #1 is my 15-year-old who used to turn her nose at her plate if food groups were touching.  So you can imagine how very satisfying it was for me when she sighed, “I could eat Kale, Mushroom and Brown Rice Bake every day.”   Sigh.  Actually, both my daughters are crazy about this rice and veggie quasi-frittata and I am thrilled to cook them something so healthful and substantial for breakfast, lunch or dinner.  At the moment, the girls are on a brown rice bake kick and I’ve had to make it three times in the last two weeks!

Kale, Mushroom and Brown Rice Bake | Pamela Salzman

With teenage daughters usually comes a little drama, even first thing in the morning.  It usually involves someone borrowing someone else’s clothes without asking or someone posting a picture on Instagram of the other one sleeping with her mouth open.  But who knew that even breakfast food could fuel more than just hungry bodies?  Yesterday morning there was only 1 piece of brown rice bake leftover from the day before and Daughter #2 was the first one in the kitchen.    You know what they say about the early bird….  Daughter #1 was not the early bird yesterday, nor is she any day for that matter, but apparently she dreamt all night of brown rice bake instead of the boys from One Direction.  Do you know where this is going?  I watched it unfold in slow motion as #1 opened the refrigerator looking for the breakfast of her dreams while #2 savored another forkful of the last of the rice bake.  I knew what was next.  “Where’s the rice bake?”  No response was really necessary as my glance shot over to her sister who looked hesitant and terrified as she finished the last bite.  Hell hath no fury like a hungry teenage girl robbed of her rice bake.  No further details necessary.

Kale, Mushroom and Brown Rice Bake | Pamela Salzman                    Kale, Mushroom and Brown Rice Bake | Pamela Salzman

What’s the point of airing my family’s dirty laundry?  Oh merely just to share how much we love Brown Rice Bake and to encourage you to make it!  Although most of us (except for Mr. Picky) love frittatas, this is less eggy and more rice and vegetables bound with just enough egg to hold it all together.  The rice and (optional) sliced almonds give every bite great texture.  It’s super satisfying for any meal and a great way to use up leftover cooked brown rice and whatever vegetables you have lying around.  Think of this recipe as merely a roadmap to deliciousness – there is more than one way to get there.  Spinach, broccoli, leeks, asparagus, zucchini – all perfect here.

Kale, Mushroom and Brown Rice Bake | Pamela Salzman

I felt bad that Daughter #1 was disappointed yesterday so last night I sautéed all my vegetables and pre-measured the rice, cheese, salt and almonds, so all I had to do this morning was crack some eggs and measure a bit of milk.   I was so excited to surprise my lovely daughter with a new brown rice bake when she woke up this morning.  It’s noon and I’m still waiting for her to wake up.  Just praying there’s some rice bake left when she does…..

Kale, Mushroom and Brown Rice Bake | Pamela Salzman

 

5.0 from 1 reviews
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Kale, Mushroom and Brown Rice Bake
Author: 
Serves: 4-6 or makes 12 individual "muffins"
 
Ingredients
  • 2 Tablespoons unrefined extra-virgin olive oil or ghee
  • 4 ounces mushrooms (such as shiitake*), chopped
  • 1 onion, finely chopped
  • 3 large kale leaves, stemmed and chopped (or more if you like)
  • Sea salt
  • 1 garlic clove, minced
  • 2 cups cooked brown rice (or barley, farro or spelt)
  • 5 Tablespoons sliced almonds, divided
  • ½ cup grated Parmesan or Pecorino cheese, divided
  • 4 large eggs
  • ¼ teaspoon pepper
  • ¼ cup whole milk or unsweetened hemp milk
Instructions
  1. Preheat oven to 375 degrees and grease an 8x8 or 9-inch round baking dish. You can also use a 12-cup muffin tin, greased or lined with silicone liners.
  2. In a large skillet heat the oil/ghee over medium heat. Sauté the mushrooms, onions, kale and a pinch of salt for about 3-5 minutes or until just beginning to soften.
  3. Add in the garlic. Continue cooking until everything is softened and the mushrooms are golden, about another 3 minutes.
  4. Place the rice in a large bowl. Stir in the mushroom mixture, ¼ cup almonds, and half the Parmesan cheese.
  5. In a medium bowl, whisk the eggs, milk, ½ teaspoon salt and pepper. Fold the eggs into the rice mixture, then pour into your prepared baking dish. Sprinkle with the reserved half of cheese and 1 Tablespoon of sliced almonds.
  6. Bake for about 30 minutes or until set.
Notes
*To clean mushrooms, wipe with a damp paper towel. For shiitakes, slice off stems and discard.

 

Kale Pesto Recipe

When I was a child, my family ate pesto all the time in the summer and early fall.  In fact, to me the smell of basil, garlic and cheese in the food processor is synonymous with warm, lazy days at the beach or on my parents’ hammock under a big, breezy tree.  It was one of the few things my mom made without a recipe because she made it so often and could likely do it in her sleep.  Also, my father always planted way too much basil so Mom was forced to use it  up more quickly than it grew.  Traditional basil pesto is the only pesto that I ever knew until I started over-planting my favorite herb, parsley, and mixing it with basil for an ever better (in my opinion) pesto.

But it wasn’t until a few years ago that I heard about the huge spectrum of pestos out there not made from basil but from all sorts of herbs like cilantro and mint to leafy greens such as spinach and arugula and even peas or sun dried tomatoes.  The result is a brave new world of pesto-adorned dishes beyond pasta in the summertime.  The good news is that all pestos are super simple to make and help me make my boring meals more exciting.  “Another turkey sandwich?”  No, a turkey sandwich with pesto!  Oooh, ahhh.  “Grilled fish” doesn’t have the same appeal as “grilled salmon with cilantro pesto!”  Although when I introduced kale pesto to my family, they were skeptical.

Kale, which is my absolute favorite superfood, is more nutrient-dense than most any food on the planet, so I try to incorporate it into our meals however I can.  I love how hearty and flavorful kale is, but it can be a little bitter for the kids if I don’t try to work around that.  My standard pesto is made with pine nuts or pine nuts and walnuts.  Both are soft nuts that get ground very easily, but can be also be a tad bitter.  So I subbed blanched almonds to keep the pesto from getting too harsh and loved it, even though almonds don’t grind up quite as finely.  The only other change I made was to add a touch of lemon juice which brightens the whole thing up and again, cuts any bitterness.

I made kale pesto in two different ways.  The first with all kale and the second with mostly kale plus basil.  All kale pesto tastes reminiscent of broccoli which makes sense since they’re both in the cruciferous family.  It’s so totally yummy with a hearty whole wheat or spelt pasta, stirred into soups like lentil, mushroom-barley or minestrone or slathered on a quesadilla with leftover roasted veggies and cheese.  I imagine it would be great on a baked potato with veggies or in an omelet with goat cheese and mushrooms.  Then I made another version with mostly kale and some basil and it tastes much more like the version you’re used to, but more substantial and maybe with a little more bite.  So many people in my classes this month thought it was even better than an all-basil pesto.  In class we ate it poured on a grilled chicken paillard.  Sunday, I took some pasta with kale-basil pesto and chickpeas in Chinese takeout containers for a beach picnic and then used the leftovers yesterday on a grilled whole wheat pizza with ricotta, sauteed garlic spinach and fresh mozzarella.  Insane.

Feel free to use whatever kale you can find, but the curly green variety tends to get processed more finely in the food processor if that matters.  Although in these photos I did use the Dinosaur (Tuscan) variety because I typically have that on hand for salad and juicing.  However you try it, and I hope you do, pesto is a busy cook’s good friend anytime of year.  Tell me your favorite ways to enjoy it!

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Kale Pesto
Author: 
Serves: makes just under 2 cups
 
Ingredients
  • ½ cup blanched almonds, walnuts, pine nuts or a combination (use sunflower seeds for a nut-free pesto)
  • 1 large garlic clove, smashed
  • 3 cups kale (dinosaur or curly green), stemmed and torn into large pieces (so it’s easier to measure)
  • 2 cups basil leaves (or use all kale)
  • ½ teaspoon fine grain sea salt
  • Freshly ground pepper to taste
  • 1 Tablespoon freshly squeezed lemon juice
  • ¾ cup unrefined, cold pressed, extra-virgin olive oil
  • ⅓ cup grated Pecorino or Parmigiano cheese
Instructions
  1. Toast nuts, stirring frequently, in a dry skillet over medium heat until lightly golden. If you are a “nut-burner,” just skip this step and put them in the food processor raw. Remove from heat and allow to cool. If you're using sunflower seeds, just use those raw.
  2. Place nuts and garlic in the bowl of a food processor fitted with the metal blade and process until very finely chopped.
  3. Add kale, basil, salt, pepper and lemon juice and pulse until chopped.
  4. With the food processor running, add olive oil in a steady stream until you achieve a smooth texture. Add cheese and process until well combined.
  5. Taste for seasoning and add additional olive oil to make a looser pesto.
Notes
*Pesto freezes really well!

Farro and kale with roasted pears and turkey bacon

 

I hope your Christmas was merry.  We have been sharing a lovely week with my family in New York.   My mother really outdid herself and gave me Christmas day off, which was a gift unto itself.  If you read my post last week, you may remember the multitude of Christmas Eve traditions that continue to thrive in my family.   I was obsessing about our tradition where everyone brings a a fish dish to dinner except those who are pregnant, who can bring an (easy-to-make) salad instead.  So I did some detective work the week before the holiday and I was assured by all the newlyweds and those with more than 2 children that there would be no salad-making this year.   Hmmph.  All fish and pasta makes a very unbalanced meal according to yours truly, so I took it upon myself to start a new tradition whereby allowing a very NOT pregnant me to bring a salad.  Although making Brussels Sprout Salad by myself for 80 people was not taking the easy way out.  I was counting on my sisters and daughters to help, but they disappeared on me to go start a 1,000 piece puzzle.  Regardless, the sprouts were a huge hit, even with those who claim to hate Brussels sprouts (really?) and I was happy to provide something green and fresh for the meal.

But low and behold, just as everyone was comfortably wedged into his or her seat and practically finished eating, my cousin Marie pulled off a good one.  In a move of pure drama, she waltzed into the dining room untraditionally late with a giant wooden bowl and, you guessed it, asked “salad anyone?”  Well, let me tell you there’s nothing more a big Italian family likes than the thought of becoming bigger.  The squeals and cheers were deafening, especially to my husband seated 2 inches from me.  The applause lasted for a solid ten minutes.  More wine was poured and toasts were offered.  Still my favorite night of the year.

But at this point, I have had my fill of pasta and bread, cookies and wine.  I want my regular food back.  I want my whole grains and my BFF kale.  I want to make one of my favorite dishes, Farro and Kale with Roasted Pears and Turkey Bacon.  Vegetarians, don’t leave me here.  Just drop the bacon and we’ll stay friends.  This is too good to miss.  I love to pair this with a hearty salad of mixed greens, shaved fennel, and walnuts.  Ahhhhh…..almost meatless Monday.  Happy day.

I want you to make this and when you do, just make a little salad or a simple side of roasted vegetables.  If you need to, you can sub barley for the farro, and your favorite green for the kale, although isn’t kale your favorite?  Speaking of favorites, I can’t believe I have yet to post a recipe with my favorite fall fruit, pears.  Why is it that apples get all the attention at this time of year?  I think pears are so underappreciated, so versatile and so delicious.  I’m rooting for pears!  I’ll even post a simple, but luscious pear dessert on Friday, just in time for your New Year’s Eve party.  Goodness.  So much to celebrate.

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Farro and Kale with Roasted Pears and Turkey Bacon
Author: 
Serves: 8-10
 
Ingredients
  • 3 firm but ripe pears (about 1 ½ pounds), cored and cut into ¾-inch cubes (I used Bartlett)
  • 3 Tablespoons olive oil, divided
  • 1 teaspoon chopped thyme
  • Sea salt
  • Freshly ground black pepper
  • ½ pound turkey bacon
  • 2 cups uncooked farro
  • 1 onion, thinly sliced
  • ⅔ cup dry white wine (or chicken stock)
  • ¾ pound Tuscan kale (or kale of your choice), stems removed and roughly chopped, about 8 cups
  • 3-4 Tablespoons lemon juice
  • 2 Tablespoons unsalted butter
Instructions
  1. Preheat the oven to 425 degrees. In a large bowl, gently toss the pears with 1 Tablespoon oil and 1 teaspoon thyme. Spread the pears out in a single layer on a parchment-lined baking sheet and sprinkle with ¼ teaspoon sea salt and several grinds of black pepper. Roast, turning occasionally until golden brown and fragrant, about 25 minutes. Remove and allow to cool.
  2. On a large parchment-lined baking sheet, arrange the turkey bacon slices. Bake at 425 degrees until top is crisp. Turn once and cook the other side until crisp, about 15 minutes total. Remove from oven and allow to sit until cool enough to handle. Then chop coarsely.
  3. Rinse the farro and place in a large pot with a pinch of sea salt and enough water to cover by at least 2 inches. Bring water to a boil and simmer until tender, about 30 minutes. Drain well!
  4. Meanwhile, heat the remaining 2 Tablespoons oil in a large skillet over medium heat. Add the onion, a sprinkling of sea salt and black pepper and cook, stirring often, until golden brown, about 10 minutes. Remove the pan from the heat and stir in the wine. Return the pan to medium heat. Cook until most of the wine is absorbed, about 2 minutes, stirring often and removing any bits of flavor on the bottom of the pan. Stir in the kale and season with salt and pepper. Cover and cook until the kale is just tender and still vibrant green, about 7 minutes. Stir halfway.
  5. In a large serving bowl, combine farro with lemon juice and butter. Stir in the kale and turkey bacon. Gently fold in the pears. Taste for seasoning and serve immediately.

Spaghetti squash with kale and chickpeas

Did you participate in the low-carb craze of the 90’s?  If you did, you may have eaten a lot of spaghetti squash with tomato sauce trying to convince your carb-starved body that you were actually eating pasta. The body is no fool, though.  At least mine isn’t.  I ate lots of “spaghetti” for a good year, but never really felt like I was eating pasta and then I had a negative association with this pasta imposter.  The better attitude to take is to acknowledge that spaghetti squash is a delicious food unto itself and that replacing a processed food (pasta) with something whole and full of vitamins and minerals is a fantastic idea.  I had sworn off spaghetti squash for 15 years because I thought the only way to eat it was with marinara sauce and I had O.D.’d on that.  But my lovely summer intern, Hannah, had found this recipe that sparked my interest and I was back.

 

Spaghetti squash comes into season in the early fall and lasts through the early spring.  Like most winter squashes, spaghetti squash lasts quite a while off the vine without losing nutrients.  In fact, many winter squashes actually get a little sweeter when they’ve been allowed to “cure” on your countertop for a bit.  What is unique about spaghetti squash is that the flesh is not meaty like other winter squashes like butternut squash or pumpkin, for example, but instead stringy after it has been cooked.  It resembles spaghetti strands when you rake your fork through the flesh.  Pretty cool, actually.  The flavor of spaghetti squash is like the glass half empty-glass half full.  It has a very subtle flavor — really subtle — which means it tastes kind of bland, but it also means you’re not that limited with flavors you can use.

Funny enough, the trickiest part about cooking spaghetti squash is actually cutting it open.  I have tried numerous methods and the one that is hands-down the best is what I call the slot machine method.  You can see from the photos that I insert the tip of my big, sturdy chef’s knife into the flesh of the squash a few inches from the bottom and pull down.  Then I inch my way up the squash towards the middle and keep inserting and pulling down the knife.  This is the safest and easiest way to do it.  If you don’t want to try cutting it open and you have extra time, you can pierce the squash a few times with the tip of your knife so it doesn’t explode in the oven (ask me how I know this) and roast it whole.  This way it will soften up and be much easier to cut open, but you’re adding an extra 15-20 minutes to the cook time.  I prefer to roast the squash halves, which takes about 45 minutes.  You can also plunge the halves into a pot of boiling water for about 13 minutes if you’re in a rush, but I think you lose nutrients when you boil vegetables for a long time like that.  Also, it’s easier to overcook it and then the subtle flavor becomes even more subtle (as in, it tastes like water.)  I’m well aware that people also microwave spaghetti squash halves, but this is a site about NOT microwaving food, so you’ll have to figure that one out on your own.

 

Here I sauteed my BFF kale with garlic and a pinch of chili flakes to toss with the cooked squash strands and then I add cooked chickpeas.  But we’ve hung out enough that by now you know that you can substitute Swiss chard or spinach for the kale and white beans for the chickpeas.  Really the sky’s the limit with how you complement the squash.  Just make sure you add lots of flavor and don’t be stingy with the salt.  I added vegetable chili on top of it one day. Another time I tossed it with chunky braised root vegetables in a spicy tomato sauce.  Daughter #2 found some cooked spaghetti squash in the refrigerator and warmed it up and added olive oil, feta, olives and some leftover broccoli.  It was so darn good and I never had to convince anyone to try it because it was “just like pasta!”

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Spaghetti Squash with Kale and Chickpeas
Author: 
Serves: 4-6 (or just me and my intern, both starving, standing over the stove)
 
Ingredients
  • 1 spaghetti squash, about 3½ pounds
  • 3 Tablespoons unrefined olive oil + more for drizzling the squash or unrefined coconut oil or ghee
  • Sea salt and freshly ground black pepper
  • 1 bunch kale, center rib removed, leaves chopped
  • 1 ½ cups cooked chickpeas (rinsed and drained, if canned)
  • 3 cloves garlic, finely chopped
  • ¼ teaspoon crushed red chili flakes or more to taste
  • Parmesan or Pecorino-Romano cheese shaved on top (optional)
Instructions
  1. Preheat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season with salt and freshly ground black pepper. Arrange cut-side down on a parchment-lined baking sheet and bake for 45 minutes until tender.
  2. Heat oil in a large skillet over medium. Add garlic and cook until fragrant, about 1 minute or less. Add chili flakes, stir for a few seconds and add chopped kale with a few pinches of sea salt. Sauté kale until the leaves are bright green, about 5 minutes. Add the chickpeas and cook until warmed through. Remove from heat.
  3. Remove squash from oven when it is cooked through and tender. Using a fork, pull the strands of squash from the peel so that it resembles…spaghetti! Place the strands into a serving bowl and add the kale-chickpea mixture. If you do the spaghetti squash in advance and it is no longer hot, add to the kale and chickpeas and sauté over medium heat until warmed through. Toss to combine and taste for seasoning. Since spaghetti squash is rather bland, you will need to add plenty of salt and pepper. Garnish with cheese if desired.