Greens and Beans, and Other Things

I hope you've all been as busy as I've been...now is the best time to be working in your garden! First of all, the weather is GORGEOUS, so even if you're not working in the garden, just get outside! Warm weather veggies should planted soon, although some you can plant throughout June. Also, there's many spring and cooler-weather veggies that are thriving right now. One thing that I always have a plethora of, come spring time, is greens. Collards, kale, Swiss chard, spinach, mustard greens, and beet greens....all incredibly healthy, all easy to grow, all easy to to cook and enjoy! Before we get to the recipe, I must show a picture of our 9 newest additions to the pack...

So in six months, be expecting eggs to show up in all of my recipes! In fact, I've got a great egg curry dish that I just need to put some finishing touches on....

But back to greens! If I had to pick a favorite to rant about here, it would, hands down, be kale. Just like the other greens, it's nutritious as hell, but I really favor the texture, flavor, and cooking time. My favorite type of kale is dinosaur kale, or blue lacinato:

Growing Kale
I plant kale in spring and fall, and right now I have 20 plants, hoping that I will have enough to give some away this year. THAT'S how much I love it: 20 plants is barely enough!

One of the reasons I value it so much is because you harvest the outer leaves, and the plant keeps growing. In fact, it grows faster when you continuously harvest, producing new leaves to try and make up for the ones gone. With plenty of water and some shade, kale can appear on your dinner plate throughout the summer. With protection from hard freezes, it will bare through the winter. Supposedly it is even sweeter in the winter months after the first few light frosts, but it grows slower so it becomes more of a sporadic treat. Because it grows year round here (with a little care), I've had some plants last two years; out in the community garden I've seen some plants last longer.

Kale is easily transplanted or sown from seed, though if you are impatient you might be better off with transplants. Just like any transplant, make sure you keep an eye on its water level, and keep it happy to help reduce the stress from being transplanted. Stand back and watch it grow. Harvest when the outer leaves are big enough.

Bugs
I never have too much trouble with pests, although I've come across some chewed or holy leaves. Since I'm not selling my kale (yet!), I have no reason to lose sleep over a few holes and this problem usually goes away unsolved, UNLESS the culprits are:

• harlequin bugs (squash 'em)
• cabbage loopers (squeeze 'em)
• or, aphids (hit 'em with the hose)

If you inspect your kale daily, or even every two days, some simple bug-squishing will take care of your pests. They won't become a problem unless you allow them to. Keep your plants healthy by keeping your garden healthy -- remove dead plants, compost regularly (which insures that the soil has all the nutrients the plant needs for a healthy immune system), and remove infested or diseased plants. If infestation does get to be a problem to where the plant is still salvageable but the bugs gotta go, your local nursery (or Google) can probably provide you with a few good resources to organically solve the problem.

Cooking with Kale
Kale is insanely nutritious, and pretty damn delicious. It shows up in a lot of soups, though boiling it for too long causes it to lose some of it's nutrients. Try it other ways, too: in stir-fries, baked until crispy (kale chips!), sauteed with garlic as a side dish, or even raw on a sandwich or in a salad (use the younger, more tender greens).

This recipe is my own twist on a traditional Spanish-style soup. I'm a huge fan of the simplicity of one-pot meals-- and this is one of my favorites.

Greens and Beans, and Other Things

• 1 tablespoon olive oil
• 1 package Spanish chorizo or andouille sausage, quartered (note: Spanish chorizo is similar to salami...it is NOT the same thing as Mexican chorizo. I usually find Spanish chorizo in the cheese section where the other salami-like sausages are)
• 1 yellow or white onion, diced
• 2 large potatoes, diced, preferably Russets or Yukons
• 5 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary (Rosemary is all around you. If you don't have your own, don't waste your money buying it in the store. Chances are it's a landscape plant somewhere within a 1/4 mile radius from your house or place of work. I'm sure no one will mind you doing a little pruning to their bush. It also stores well in the freezer, so if you pick too much, put some away for next time! However, it is very easy to grow, and drought tolerant...so you could also grow your own for next time.)
• 1 tablespoon Hungarian or Spanish paprika
• 2 teaspoons smoked paprika
• 1 tablespoon salt
• 1-2 bunches of greens, or more! ...torn from the stems in about 2-inch pieces (kale is my favorite, but you can use what you have on hand: beet greens, chard, spinach, collards, etc.)
• 1 can diced tomatoes
• 1 can Northern, Navy, or Cannellini beans
• 1 quart chicken broth

1. Heat oil in large pot on medium to medium high. Add sausage and brown, allowing the fat to render, giving you a nice, flavorful oil. Stir occasionally so that sausage is uniformly brown, for about 5-7 minutes. Remove with slotted spoon and set aside.

2. On medium heat, add potatoes and onions. Stir occasionally (don't fret if the potatoes stick to the bottom), for another 5-7 minutes.

3. Add garlic, rosemary, and paprika. Cook 2 more minutes. It's gonna smell GOOD.

4. Add salt, tomatoes, beans, and chicken broth. Bring to a boil, scraping up the pieces from the bottom.

5. Add sausage and greens, and reduce to a simmer. (If you decided to go with a lot of greens, you might have to add a few handfuls at a time until they cook down to make room.) Cover and let simmer for about 15 minutes or until greens are tender to your liking. If you prefer a little more liquid, you can add more chicken broth or some water to thin it out.

Adjust taste with salt if you please. Maybe add a dab of sherry or red wine vinegar if that intrigues you. Top with Parmesan and serve with some good rustic bread! Enjoy!