We’re back in town just in time for a box with turnips, poblano peppers and Korean sweet potatoes. I’m feeling like I hit the jackpot with this week’s box.
That big head of bok choy is going to turn into kimchi. I’m using this recipe from the Riverview archives which was originally written for Napa cabbage.
For those sweet potatoes, I’m turning to this recipe from the New York Times. That combination of spices just hits all the right notes for me.
The poblano peppers? I’m grilling them tomorrow night along with some marinated chicken. It’s by far my favorite way to use poblanos. Sometimes hot, sometimes mild, you never know what you’re going to get with a poblano – but grilled, then tops removed and seeded, peppers cut into strips, tossed with a little olive oil and lemon juice, the hot and the mild can all mix together. Perfect accompaniment for almost anything that’s grilled.
The kale? I’m making colcannon because I have some potatoes that are just getting to the end of their useful life. I would have sworn we posted a recipe for colcannon, but can’t find it. So there’s one below.
But as I browse the kale recipes at grassfedcow.com, I’m tempted by Bok Choy and Kale Fried Rice and the Winter Greens Lasagna. Here’s hoping for another huge bunch of kale next week.
And then there are those two turnips. One purple-top. One hakurei. With just one of each, I think they’re meant to become part of a mix of roasted vegetables. If I weren’t already wedded to the idea of those smoked paprika sweet potatoes, I’d toss them in with the turnips – but I still have two orange sweet potatoes from an earlier box, so those will do just fine. I’m going to dress these roasted vegetables with hot honey. Love that hot, sweet combination.
Gorgeous lettuce. A bunch of carrots. I see a big salad to go along with that grilled chicken and poblano dinner.
Colcannon
Adapted from a recipe in Bon Appetit.
About 2 pounds potatoes
Kosher salt
6 tablespoons unsalted butter, divided
2 garlic cloves, thinly sliced
2 cups (packed) finely shredded kale, divided
1 cup milk
1/2 cup heavy cream
Freshly ground black pepper
Cover potatoes with salted water in a medium pot. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel, if desired.
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until garlic is fragrant, about 3 minutes. Add 1 cup kale and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
Add potatoes and remaining 1 cup kale, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 tablespoons butter.