Another tasting, another two dishes aka what to do when you have lots of kale and beets.
Lentil Kale Pate
- 3 medium or 4 small onions, white or yellow
- 1/4 cup extra virgin olive oil
- 1 bunch kale
- 1 ¼ cups lentils
- 5 cups water
- salt and pepper to taste
Cut onion into thin slices, heat oil in soup pot over medium heat then add onions. Cook, stirring often until they brown – don’t burn but let them get dark brown. Roughly chop the kale then add to the pot along with the lentils. Add the water then stir well. Bring to a boil then reduce heat and cook on a low boil until the lentils and kale are soft. This will take at least a couple of hours and you will probably have to stir a few times. When the mixture is soft allow to cool a bit then puree in a food processor until smooth. Add salt and pepper to taste. Put into a terrine or bowl and refrigerate for at least 2-3 hours. Serve with crackers or bread. This makes a great appetizer or sandwich spread.
Potato and Beet Salad
- 2 lbs potatoes
- 1 lb beets
- 1-2 cloves garlic
- 1/2 red onion
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- salt and black pepper to taste
Peel the potatoes and beets then cut into small cubes. Put into a pot of cold water, put on the stove and bring to a boil. Reduce heat then simmer until potatoes are soft. The beets will be al dente. Remove from heat and drain then cool with cold water. Drain well then set aside for a minute. Press and finely chop garlic. Toss potatoes, beets, garlic, oil, vinegar, salt and pepper. Taste and adjust flavors. Eat.