We're looking for festive new ways to get our greens: the chards, kales, mustard greens, and all their leafy cousins. Shave them into raw salad; sauté, roast, or gratinée them; make them shine. This contest will be the first in a new project for Food52 -- see http://www.food52.com/blog/2469_what_comes_after_52...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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The ingredients you'll need: shallot, kale, rosemary, white wine, walnuts, garlic, red pepper flakes, cream, fleur de sel and pancetta.
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First, you to make the toasted rosemary walnuts.
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Ready for toasting!
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Apartmentcooker calls for 4 whole shallots -- which we love!
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Pancetta crisping in the pan.
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The shallots and garlic soften in the rendered pancetta fat.
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We had beautiful kale -- the color of emeralds!
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A splash of white wine really fills out the flavor.
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And then just a little bit of cream...
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You want to cook the kale until it's just tender.
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Folding in the pancetta at the last minute, so it stays crisp.
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And don't forget those delicious nuts!
Check out the Q&A and meet this week's winner!
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What you'll need: kale, quinoa, sharp cheddar, onion, cream cheese, garlic and eggs.
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The quinoa gets a bath before cooking.
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Time to sauté a whole mess of onions.
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20 minutes later -- sweet and sultry.
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The quinoa is ready at about the same time, which is convenient!
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Shreds of cheddar -- they almost look like golden strands of hair.
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As you can see, our kale was crisp and bright green.
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It started as a mountain in the pot.
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Very quickly, it softened into this beautiful emerald mass.
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Adding the quinoa, cream cheese, cheddar and onions.
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Time to stir!
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Pre-baking.
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Who stole that piece of quiche?
