Kale and Cumberland Tartine

Ingredients:

4 cups red Russian kale, torn in medium-sized pieces

1 tablespoon olive oil

4 ounces Sequatchie Cove Cumberland cheese, shredded

2 teaspoons whole milk

4 teaspoons whole grain mustard

4 slices high quality sour dough bread

4 eggs

1 tablespoon unsalted butter

kosher salt

freshly ground black pepper

Method:

Serves 4

Preheat oven to 425 degrees.

In a medium sauté pan, heat the olive oil over medium high heat. Add the kale and sauté just until wilted, 2-3 minutes. Remove from heat. Place the kale in a mesh strainer or colander and allow to drain while you prep the rest of the ingredients.

Place the bread on a sheet pan and toast 5-7 minutes or until it is starting to get crispy but not brown. Remove from oven and set aside.

While the bread is toasting, place the cheese, milk, and kale in a medium bowl. Season to taste with salt and pepper and mix to combine.

Coat each slice of toast with 1 tsp. mustard and top with 1/4 of the kale mixture. Return to the oven for 10 minutes or until the cheese is melted and slightly brown.

Heat the butter in a medium skillet over medium-low heat. Crack the eggs into the pan, add a few drops of water and cover. Cook for 1-2 minutes depending on how set you want the yolk. Remove from pan immediately and place one egg on top of each tartine.

Linguine with Spicy Broccoli Rabe

Need a quick and easy dinner for these busy early summer days? This pasta dish is hardy, super flavorful, and ready from start to finish in less than 20 minutes.

Ingredients:

1/2 pound linguine (dry or fresh), cooked al dente

6 cups broccoli rabe, stems and leaves roughly chopped, flowers reserved

3 large garlic cloves, minced

1/2 teaspoon red pepper flakes

zest of 1 lemon

1/3 cup + 1 tablespoon extra virgin olive oil

kosher salt, to taste

1/3 cup freshly grated parmesan

Method:

In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sweat until fragrant but not brown at all. Increase the heat to medium-high and add the broccoli rabe, lemon zest, and red pepper flakes.  Sauté until the leaves are wilted and the stems are tender, about 10 minutes.

Add the cooked pasta and remaining 1/3 cup of olive oil. Toss to coat and adjust salt as needed.

To serve, top with grated parmesan and reserved broccoli rabe flowers.

Serves 4.

Simple Sautéd Collard Greens

Often, when we think of collards in the South, the first image that comes to mind is of a large pot of greens cooked for hours with ham hocks and / or bacon. While these can be delicious, the long cooking time diminishes some of the natural nutritional value found in collards (not to mention being tough to accomplish on a busy weeknight!).  This recipe offers an alternative that increases both speed and nutritional value while maintaining the depth of flavor we all want in our collard greens.

Recipe adapted from Hugh Acheson's The Broad Fork

Ingredients:

1 lb. collard greens, ribs removed

2 garlic cloves, thinly shaved

1 tablespoon unsalted butter

1 medium yellow union, cut in small dice

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 tablespoon molasses

2 tablespoons apple cider vinegar

Method:

Stack the collard greens on top of each other, roll them up, and slice the roll into 1/2 inch wide strips. Submerge the greens in a bowl of cold water then transfer to a colander to drain. Once the collard greens have drained for a few minutes, lay them out on paper towels and dry completely.

In a large sauté pan, slowly sweat the garlic in the butter over low to medium-low heat. When the garlic is very aromatic, add the onions. Season to taste with salt and pepper, and sweat for 15 minutes or until translucent and soft but not brown.

Raise the heat to medium, add the collard greens and cook, stirring occasionally, for 7-10 minutes, or until the start to soften. Stir in the molasses and cider vinegar and continue cooking for 10 more minutes, or until the collards are tender but still have some chew. Adjust seasoning with more kosher salt or pepper, as needed, and serve.

Roasted Kohlrabi Vinaigrette

Ingredients: 1 lb Kohlrabi bulbs

1 Tbs malt vinegar

1 clove garlic

About 10 fresh basil leaves

¼ cup olive oil, plus extra for roasting Kohlrabi

1 cup water

Salt and pepper to taste

Method:

Remove the kohlrabi leaves and reserve for the salad or for cooking later. Remove the peel and cut kohlrabi into 1-inch chunks. Place in a baking dish and drizzle with a little olive oil then season with salt and Pepper.  Bake at 375 degrees for about 1 hour, or until the tips begin to caramelize.

Remove from the oven and place the cooked kohlrabi in a blender with the water, garlic, and vinegar. Puree until smooth. Add the basil leaves and olive oil. Blend on low until combined, then season with salt and pepper to taste. Serve with fresh salad greens, radishes, pickled beets and toasted pecans.

Salmorejo

If you have not traveled to Andalusia, Spain or have not been watching Anthony Bourdain marathons on Netflix, you maybe have never heard of Salmorejo. Essentially it is a cold tomato soup or sauce that is a traditional dish in Andalusia. It's similar to a gazpacho, but has a smooth and creamy texture from pureeing olive oil and bread with tomatoes, then flavoring with sherry vinegar. There are many variations to be found online, but this one is simple, quick, and full of flavor. For the garlic lovers out there, a recipe with only one clove of garlic might seem silly. However the flavors of this sauce are subtle, and can be easily overpowered by too much garlic. The dish is superb as a cold soup, but with the Spanish tapas culture as inspiration, using the puree as a sauce is full of possibilities. So if you have not been to Main Street Meats, maybe this post will convince you to wander down to Main Street. You can pick up a fresh Baguette at Niedlov's Breadworks, then pop in next door to sample an impressive selection of aged charcuterie.

Ingredients:

1 lb ripe tomatoes, cores removed

1/4 cup extra virgin olive oil

1 clove of fresh garlic

3 oz stale bread, crusts removed

1 Tbs sherry vinegar

Kosher salt and pepper to taste

Method:

Place all ingredients in a blender and puree until they have a very smooth and creamy texture. Add water to thin if you are having as a soup, or leave thick if using as a dressing or sauce. Chill for a few hours before serving with cured meats, boiled egg, and a drizzle of olive oil.

To make sandwiches as pictured below: Slice fresh french bread, spread salmorejo over the bread, then top with salami, cecina, or lomo cured meats.