(Photo: Danny Kim. Illustrations by John Burgoyne.)
T echnically speaking, there’s no such factor as °kale rabe°°the superfood love child of kale and broccoli rabe. However that’s how much of an enterprising Greenmaket farmer°presumably one by having an advanced degree in marketing°was calling his floret-festooned overwintered Russian kale a few days ago at Union Square. Even though the buds really are a sign the crop is going to secure or visit seed, the leaves still taste vibrant and sweet, and kale aficionados think about the florets an uncommon treat. Try some within this recipe from Andrea Reusing’s terrific new cook book prior to the ramps dominate.
Andrea Reusing’s Kale Panini
2 bunches kale (about 1 pound)
1 1/2 teaspoon. kosher salt
1 tbsp .. red-wine vinegar
8 slices rustic sandwich bread
12 ounces crumbly fresh cheese, for example queso blanco or feta, damaged into chunks
Pickled chile peppers
Freshly ground pepper
(1) Stem kale, and tear leaves into small pieces. Employed in batches, blanch the kale in boiling water for several minutes, until tender. (2) Make use of a slotted spoon to transfer each batch to some colander. (3) Let kale awesome, then squeeze with hands to get rid of excess moisture. Preheat a panini press. Season the kale with salt. Add some oil, and toss well. Finish using the vinegar. Construct 4 slices from the bread and top with equal parts kale and cheese add chiles to taste. Season with pepper and salt, and top using the other slices of bread. Gently oil the panini press, and stick to the manufacturer’s instructions for grilling the sandwiches. (Note: Should you don’t possess a panini press, make use of a large cast-iron skillet with another pan of the identical size or perhaps a full tea kettle to weigh lower the sandwiches.) Adapted from Cooking within the Moment, by Andrea Reusing (Clarkson Potter $35).