Sunday, February 24, 2013

Rosemary Polenta, Porcini Mushrooms and Creamed Kale

We brought back dried porcini mushrooms from Italy last year, and I thought this beach trip would be a good time to use them. I decided to make rosemary polenta since there's so much rosemary growing outside the beach house. I also thought creamed kale would be delicious, so I bought lacinto kale from the organic produce guy. It was delicious--the porcini were dense and full of earth flavor and reminded us of Italy. The creamed kale was such a treat and may be one of my favorite things.

Porcini: reconstitute with hot water for 10 minutes or so. Save the mushroom broth/water to use in the cream for kale and soup later.

Creamed Kale:

1 bunch of kale chopped well
1/2 heaping cup cashews
1 medium yellow onion chopped
2 tbs nutritional yeast
1/2 cup veg broth (I used some veg broth and some mushroom broth)
Pinch nutmeg
Pinch red pepper flake
Salt and pepper to taste

Steam kale for 5-10 minutes depending on how tender you like it. Drain liquid and press out excess liquid.

Bring broth to a boil and add onion. Simmer for a few minutes.
Place cashews, yeast, nutmeg, red pepper, S & P  and broth mixture in Vitamix. Blend until smooth. Add more broth for thinning if needed.
Mix cream with kale. Enjoy!

I just had to add a cute photo of our sweet old doggie. She loved the kale too!

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