I realize that as long as I’ve been writing this blog, I have never introduced myself. Let’s change that. My name is Codi Hale, and I am currently interning with Fairview Gardens. I am entering my senior year at the University of California at Santa Barbara, and am absolutely enjoying my life. By working on the farm, I have slowly but surely turned into a “foodie”, and I do believe it has changed my life. I enjoy these little entries because as I share recipes and tips, I am learning too! I have come to find a passion in a healthy, clean and sustainable lifestyle, and I can only hope that I can inspire even one person.
…now enough of me, on to the yummy stuff!
Place the kale pieces so that the spine is face up, so there is some spring if you push down on each piece. Cook for 10-12 minutes, and rotate the cooking sheet halfway through.
If you drop by our farm stand, open everyday from 10-6, you can find a variety of greens. Living in Santa Barbara, we are lucky enough to have a pretty steady and temperate climate that can sustain various vegetables. However, as we enter the cooler seasons there are certain things that thrive more than others. With the fall and winter months come many leafy greens, such as kale. Kale is awesome, and beyond simple to prepare. My personal favorite recipe for homemade kale chips is this:
Preheat the oven to 375. Rip up kale into little pieces, about the size of a potato chip, until you think you have enough to fill whichever size cooking sheet you choose to use [Remember: When they cook, they really shrink down]. Toss the kale pieces in olive or grape seed oil, until each piece is very lightly coated. Season as you wish.
If you want to make a more complete meal that involves kale, try adding it to a salad or even adding it into your pasta. This recipe from Realsimple.com is fantastic, beacuse it is hearty and healthy!
Whole Grain Spaghetti with Garlicky Kale and Tomatoes
- 6 ounces whole grain spaghetti
- 2 tablespoons olive oil
- 1 medium onion (red), thinly sliced
- 2 garlic cloves, chopped
- kosher salt and black pepper
- 1 bunch of kale, stems removed and ripped into small pieces; about 8 cups
- 2 pints grape tomatoes, halved
- 1/3 cup chopped roasted almonds
- 1/4 cup grated cheese; additional for serving
- Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
- Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
I hope you guys enjoy these quick recipes as much as I do!
Happy Monday, and have a fantastic week.
Remember: “Garbage in, garbage out.”