Kale Mania


I’ve had a fascination with making home-made pasta for a long time; however, I lack any of the necessary tools to do so. So when, on a trip to Whole Foods, I saw these on sale:

sort-of-ravioli.

…I knew I had to pick them up and give them a try. Won ton wraps are a fun, lighter [as long as you dont fry them] alternative to ravioli, and proved to be an inspiration for a completely original recipe – one of my first originals in a while.

Foods of All Nations has the best deals on greens in the city. You can pick up monstrous bags of kale, spinach, mixed greens, collards, you name it – for next-to-nothing. Our $2.00 bag of Kale will get us through at least 3-4 meals. It’s taking up a lot of space in the fridge.

The flavors for this dish were inspired by the ever-perfect combination of sweet potatoes and kale. We had leftover sweet potatoes from this, and the kale was an easy addition. And that’s how sweet potato won tons with spicy roasted kale was born.

I steamed a cup of sweet potato and mashed it with nutritional yeast, soy sauce, and garlic. A teaspoon helping was dropped onto each won ton wrap. I then folded them and brushed them with water.

pretty dark.

Rather than baking or frying the won tons, as is their normal preparation, I opted to boil them in vegetable broth to give them a little more flavor. The reserve broth can be stashed away for another recipe. And, really, the only way to prepare kale is to roast it. I did so with soy, garlic, and chili pepper flakes. It’s like lightened-up, spicy ravioli.

roasted a tomato, too.

Sweet and spicy is a great combo, and the softness of the won tons complements the crispiness of the kale. Give it a try! Won ton wraps are also an easier alternative to making ravioli from scratch, if you’re in the mood for homemade stuffing but not homemade pasta.

The next book in my winter reading list: The Marriage Plot by Jeffrey Eugenides. I’m nearing the end and I have to say, I’m pretty pleased. It’s not what I expected [the plot description is a little misleading], but it’s a book that’s easy to get lost in. I had to snap myself back to reality after racing through the middle section at a coffee shop yesterday. I couldn’t get a grasp on normalcy for a couple of minutes. Coffee helped. Has anyone else read any of Eugenides’ works? I didn’t know he wrote The Virgin Suicides. I don’t know that I’ve ever seen the whole film.

Today is registry day! Shaun and I are finally sitting down to put together our registries at the three places we’ve chosen:  Amazon.com, Crate and Barrel, and CB2. Can’t wait to take the proverbial UPC gun to the proverbial e-labels. We’ve also contacted a woman on Etsy.com and are in the process of getting our first sample invitation. I’m finally getting a vision for the style of the day, and I’m liking what I’m visualizing.

Sweet Potato Won Tons with Spicy Roasted Kale (Vegetarian) Note: Won ton wraps are made with egg, so this dish is not vegan.

Prep time: 25 minutes

Serves: 2

Ingredients for the Won Tons:

  • 16 Nasoya won ton wraps
  • 1 cup of diced sweet potato, steamed
  • 1 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 2 tsp mashed or minced garlic (the finer the better)
  • 3-4 cups vegetable broth (or water)
  • Black pepper, to taste

Ingredients for the Kale:

  • 5-6 cups of fresh kale, stems removed and sliced
  • 1/4 cup soy sauce (reduced-sodium or Bragg’s alternative is probably best for this, it gets really salty)
  • 1/8 cup water
  • 1-2 tbsp red chili pepper flakes
  • 3-4 cloves fresh garlic, diced
  • 2 small plum tomatoes, sliced in half

Instructions:

1. Preheat the oven to 375 degrees. In a small bowl, whisk together the soy sauce, water, red chili flakes and garlic, and pour it over the kale in a large mixing bowl. Toss to coat.

2. Set the tomatoes on a baking sheet and pour some residual sauce/flakes mixture over them. Lay out the kale on the remainder of the baking sheet. Bake for 18-20 minutes, or until kale is crisp, but not burnt.

3. Bring 3-4 cups of vegetable broth to a boil.

4. Lay out 16 won ton wraps on a flat surface and fill a small bowl with water. Grab a pastry brush.

5. Using a potato masher, mash the steamed sweet potatoes with the soy sauce, nutritional yeast, and garlic. Mix well.

6. Using a teaspoon, spoon one tsp of potato into the center of each wonton wrap. Fold in half, and using a pastry brush with water, brush and fold the edges until they stick.

7. Drop 4-6 won tons into the boiling water at a time, remove with a slotted spoon when they float to the top. Save the cooking water for a soup base!

 

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Categories: Food, Recipes

Author:ryesandshine

Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/

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