I have spinach, chard, lettuce, kale, cabbage, arugala, and much more.
Made some saag chickpeas last night with spinach, planning on cooking one of my favorites polenta with chard tonight, but I still have more leafy greens leftover.
Please share what a humble vegan should do with so many tasty leaves!
You can make a minestrone soup and throw hella chard in it. Mmm. Might be a bit hot for soup right now. You can make green juice or green smoothies to keep cool!
I'd do colcannon or kale chips for the kale. Budget bytes has a peanut noodle salad that uses 4 cups of cabbage in the recipe. There's a Korean side dish that's basically just spinach, sesame oil, and garlic.
I love colcannon, I also have some gorgeous potatoes, so that sounds good.
Peanut noodles sounds really good with napa cabbage.
It's not a sommer recipe but maybe try kale the german way.
Kale, Butter, Onions, smoked Tofu (or any other smokey-tasting vegan option)
Sweat the onions, add kale (lots and lots), reduce all of it down to a paste basiclly, add in the smokey components and just let stew for an hour or two.
It goes insanely well with potatoes for a cheap meal. You do need a lot, and I mean a lot, of kale.
Interesting. Would not think to cook kale that much. Should be worth a try, though.
It's not healthfood once you're done with it, it is, really, really good though.
If you chop up the kale you can freeze it.
Kale freezes really well too. I use a lot of frozen kale when I want to up the nutrition in soups and things like that.
To make this recipe would I just Google "kale the German way" or should I just add kale past the point I'm uncomfortable with the thought of adding any more?
Sauerkraut.
Slice the cabbage finely and add 1-2.5% of its weight in salt. The salt creates an environment that allows the good microorganisms present on the surface of the cabbage to outcompete the bad microorganisms producing rot and mold.
Massage the salt into the cabbage. You can add spices at this point, caraway seeds, bay leaves and juniper berries are traditional choices but use what you feel like. You can also add a little grated carrot or apple for flavour.
Pack the cabbage very tightly in clean flip top jars. The salt should draw enough water out of the cabbage to cover the cabbage entirely in brine. Some people adds a dash of white wine to their sauerkraut, thereby creating Weinkraut. Place a small plastic bag full of 2% brine on top of the cabbage to make sure it is all submerged in the brine. It is important to prevent the cabbage from being exposed to the air as it will otherwise rot.
Now leave the cabbage to ferment at room temperature. You should see bubbles of co2 forming in the cabbage after a few days. It's supposed to do this. Taste the cabbage after a week or so. If you're happy with the acidity move your sauerkraut to the fridge which will slow the fermentation down to almost a standstill. Leave the sauerkraut at room temperature for a few more days if you want it more acidic. The cabbage will continue to ferment, until all the sugars in the cabbage has been fermented into lactic acid.
Sauerkraut will keep for months if you make sure to practice good hygiene handling it. You can eat it raw in salads or as topping on sandwiches or you can add it to soups and stews.
I've made sauerkraut many times and definitely will be later this year, but it's still early for that!
My go to is chucking it into dal. I overplanted radishes this year, and just made a gallon of radish greens dal. It freezes reasonably well.
