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Author Notes: My friend Carli has a prolific kale patch. I asked for some, and was rewarded with a giant basket full of kale. Upon delivery, her husband begged me to take more. Come to the garden, he said, and PLEASE take the kale away.
And so I did. For Carli and Hamilton, a new way to enjoy Kale.
A few notes about the recipe:
I blend my own curry powder- a combination of turmeric, ginger, cumin, coriander, cayenne, mustard, cardamom, cloves, nutmeg, red pepper flakes, cinnamon, black pepper and saffron. You can use store bought in this recipe, or another curry powder recipe that you prefer.
I'd recommend a large leaf kale over curly kale. For the squash, use a sweeter squash that holds its shape, like kabocha. I used "ambercup" recommended by a local farmer. —Hilarybee
Serves 4 main course
Curried Pumpkin Risotto
- 4 tablespoons unsalted butter
- 1 tablespoon Olive Oil
- 1 large yellow onion, diced
- 1 1/2 tablespoons Curry Powder
- 2 cloves of garlic, minced
- 1/2 teaspoon freshly grated Ginger
- 1 teaspoon Fresh Thyme leaves
- 1 cup arborio rice
- 1 15 oz can of pumpkin puree (or homemade!)
- 3-4 cups Vegetable or Chicken stock, homemade preferred
- In a medium saucepan, head the vegetable stock on medium heat. In a wide pot or dutch oven, heat the olive oil and butter on medium heat. Add the onions, and cook until translucent, about 5 minutes. Add the garlic, ginger, fresh thyme and curry powder. Cook until fragrant, about 1 minute. Add the arborio rice, stirring until the rice absorbs all of the butter and spices.
- When the rice has turned translucent around the edges and slightly plumped, add the hot stock, half a cup at a time. Stir Constantly until the rice absorbs the stock.
- After you have added one cup of stock, add the pumpkin puree, along with the stock. Pour in the half cup stock, then add 1/4 cup pumpkin, while stirring constantly. Repeat procedure until the rice is plump and tender. The finished risotto should be thick, creamy, and a deep orange.
Chorizo Kale Hash
- 1 tablespoon Olive Oil
- 1/2 yellow onion, thinly sliced
- 2 Links of Chorizo
- 1 clove garlic, minced
- 1 bunch Kale, stems removed and cut into 1/2 inch ribbons
- 2 cups Squash of your choice, cubed
- 1/2 cup stock or water
- Heat the olive oil in a large skillet on medium heat. Push the chorizo out of the casing into the skillet. Break up the chunks while stirring, until the chorizo is completely cooked, about 4-5 minutes. Remove the chorizo, but leave the oil. Set aside for later.
- Add the yellow onion and cook until translucent. Add the squash cubes and cook for 4-5 minutes. Then add the garlic and cook for a minute more. Add the kale ribbons. Cook for one minute, and then add the stock. Put the lid on the pot, and cook for another 3-4 minutes, until the kale is bright green and the squash is tender. Add back the chorizo.
- Ladle the risotto onto the plate and then top with the hash. Serve immediately.
- This recipe was entered in the contest for Your Best Greens