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7/23/2011

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I have noticed that no matter how well we clean the kale and chard this time of year, if it's organically grown, somehow I will find little boiled green worms in the cooking water. They really know how to hide. It's kind of a good reason to blanch the leaves first before squeezing and chopping and using in a recipe.

I often tend to discard the kale stems because I don't want them for the recipe I'm making and can't be bothered to process them or stick them back in the fridge to hang around till I compost them. However, I just made this incredibly recipe and you will be amazed at how good it is. It's the first recipe I have found that I actually like for using kale (and chard) stems. I got the basic recipe from Martha Rose Shulman's Mediterranean Harvest cookbook.

Greens and Tahini Pesto
Ingredients: 2 cups of stems, 1/2 cup tahini, 1/2 cup lemon juice, salt, 1 small onion, or 1 or 2 garlic cloves. In the food processor process the stems and onion or garlic and then add the tahini. I had to drizzle in the lemon juice to get it to come off the sides. Then add salt to taste. Garnish with chopped mint. Serve as a dip or on roasted vegetables. I'm thinking of using this tonight as a topping for sliced roasted beets.
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veganlinda link
7/26/2011 03:15:13 pm

It never fails that if one of the little green worms gets past my three soakings, it ends up on Parker's plate. Poor guy loves kale, but looks through any kale we grab from our garden very thoroughly before eating. I will have to try this pesto recipe!

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