Saturday, April 20, 2013

Earlier this week I received some beautiful Kale and radish  in my Rent a Farm vegetable box so I decided to make some dishes with these fresh vegetables.   

With the Radish I made braised Radish and Radish Sandwiches

With the Kale I  made some Kale Chips, then Braised Chicken Thighs with Mushrooms & Kale

Radish Sandwiches:
2 Pink Radish and 2 Purple Radish sliced thin
1 Tbsp soften butter
2 slices of Pumpernickel bread
Sea Salt

Spread soften butter on pumpernickel bread layer sliced radish on top of the butter and sprinkle with salt

 Braised Radish:

10 radish halved or quartered
2 teaspoons of sea salt
1 tbsp sugar in the raw
1 tbsp apple cider vinegar
1 cup water
1 tbsp butter
Place all ingredients except for butter in a cast iron skillet or other heavy pan and bring to a boil, then reduce to simmer and cook until the water has evaporated, then add butter and stir, served warm as a side dish

Kale Chips

1 bunch of kale stems removed, washed and dried
1 tbsp sea salt
1 tbsp black pepper
1 tbsp apple cider vinegar
1 ½  tbsp olive oil

Toss all ingredients in a large bowl then spread out in a single layer on two backing sheets
Place in a 325 degree oven and bake until crisp, about 20-25 minuets
Best eaten within a day

 Braised Chicken Thighs With Mushrooms & Kale

4 bone-in chicken thighs
1 tbsp paprika
Pink Himalayan sea salt & ground black pepper
1 tbsp olive oil
1 small white onion, diced
2 cloves garlic, minced
2 cups chicken broth
1 cup cooking white wine
1 1/2 cup sliced mushrooms
2 green onions, diced
1 bunch kale, stems removed 
1 tbsp honey
2 tbsp skim milk

Wash & pat the chicken dry then coat with paprika, salt, pepper. Place Chicken with skin side down in a large skillet and turn heat up to medium and cook until fat is rendered off and skin is crisp.  When skin is crisp turn chicken over and cook until the other side is brown remove from skillet.

 Pour the rendered chicken fat out of the skillet and add the olive oil, turn the heat up to medium high then add onion, garlic and mushrooms to the skillet. 

Cook until mushrooms start to brown,

 Add in the 1 cup of white wine and cook until reduced by half, then add in the chicken broth and bring to a rapid boil then reduce to simmer. 

Add chicken back to the skillet and simmer for about 30 minutes.

Prior to serving remove chicken from skillet and add in kale, honey and skim milk and increase heat until kale wilts and sauce is reduced. Then add chicken back in. 

Add salt and pepper as needed. 

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