Stuffed Kale In Tomato Water Food

STUFFED KALE IN TOMATO WATER

Steps:

• Bring a large pot of salted water to a boil. Blanch the large kale leaves for 30 seconds, drain and transfer to an ice bath or run under cold water to stop the cooking. Set them aside.
• Halve and core the tomatoes; transfer to a medium saucepan and place over high heat. Bring to a boil and let soften for 2 to 3 minutes. Crush the tomatoes with a potato masher. Reduce to a simmer and continue to cook for 10 minutes. Remove from heat and cool.
• Strain the tomato water through two layers of cheesecloth. (Don't force the extraction.) When all liquid has drained, discard the cheesecloth and pulp, add the bay leaves and let stand for 15 minutes. Discard the bay leaves and set aside the tomato water.
• Meanwhile, cook the potatoes in salted water until tender when pierced with a knife, 10 to 15 minutes. Drain, peel and cut into small cubes, about 1/4-inch square.
• Place a medium saucepan over medium-high heat, melt the butter and add the onion, zucchini and sliced kale leaves. Cook for 15 minutes, stirring occasionally.
• Add the potatoes, pistachios, thyme and hyssop, if using, and stir gently to just combine. (Do not mash.) Remove from heat.
• Lay a 10-inch square piece of plastic wrap on a clean work surface. Place 1 large kale leaf in the center of the plastic and spoon about 2 tablespoons of the filling into the center of the leaf. Gather up the edges of the plastic wrap and twist to form a ball with the kale leaf at the bottom; tie the plastic tightly at the base of the ball. Repeat with remaining kale and stuffing.
• Bring a steamer to a boil, reduce to a low simmer, and add the plastic-wrapped kale. Gently steam the bundles for 5 minutes. (Be careful; if heat is too high the plastic will melt.) Remove the bundles, carefully untie and serve, seam side down, in the warm tomato water. Drizzle with the oil and sprinkle with pepper.

BRAISED KALE AND TOMATOES

Steps:

• Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

ROASTED STUFFED CAULIFLOWER

Steps:

• Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity - the florets should still be holding together.
• Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
• To make a linseed 'egg' (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
• Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can - see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.
• Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.

TOMATOES AND PEPPERS STUFFED WITH BASMATI RICE AND KALE

Steps:

• Preheat oven to 350 degrees. Cut off top third of each tomato, and reserve. Leaving a 1/2-inch-thick shell, scoop out insides, and coarsely chop. Place 1/2 cup in a bowl, and discard the rest.
• Toast coriander, cumin, and fennel seeds in a small pan over medium heat, swirling pan, until spices are fragrant, about 2 minutes. Transfer spices to a spice grinder, and add red-pepper flakes. Process until finely ground, then stir in cinnamon.
• Heat oil in a medium saucepan over medium heat. Add onion, garlic, 2 teaspoons salt, and the serrano chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in chopped tomatoes, and cook until most of the liquid has evaporated, about 3 minutes. Stir in spice mixture, and cook for 30 seconds.
• Add rice to pan, and stir to coat. Stir in 1 3/4 cups water. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is al dente, about 14 minutes. Add kale, and cook, stirring, until just wilted, about 2 minutes.
• Place currants and orange juice in a small bowl, and let stand for 15 minutes. Stir currants, juice, and pine nuts into rice. Season with salt and pepper. (Filling and tomatoes will keep, covered and refrigerated, for up to 1 day.)
• Place tomato shells in a baking dish just large enough to hold them in a single layer. Season insides of tomato shells with salt. Fill each with about 1/3 cup rice mixture, mounding filling slightly. Top each filled tomato with a reserved tomato top. Place peppers in another baking dish, just large enough to hold them in a single layer. Fill each with about 1/2 cup rice mixture, mounding filling slightly. Add 1/2 cup water to dish with peppers.
• Cover each dish with parchment, then foil. Bake until vegetables are tender and filling is heated through, 40 to 50 minutes. Serve stuffed vegetables hot, warm, or at room temperature.