Soccas With Kale And Raisins Recipes

GREEN KALE WITH RAISINS & TOASTED PINE NUTS

Steps:

• To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
• Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
• Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
• The raisins should be glossy and slightly puffed.
• Add kale, stir, season and saute until heated through.
• Garnish with the pine nuts and serve.

SOCCAS WITH KALE AND RAISINS

Steps:

• For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt, cumin and coriander. In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter.
• For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and raisins.
• For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth.
• To assemble, spoon the filling into the center of each socca. Roll up the socca like a jelly roll to encase the filling. Spoon the topping on top and serve.

KALE WITH GOLDEN RAISINS AND PINE NUTS

Steps:

• Heat the oil in a large skillet set over medium heat. Add the raisins, pine nuts, red pepper flakes and garlic. Cook, swirling the skillet occasionally, until the pine nuts are toasted, about 2 minutes. Remove the ingredients from the oil with a slotted spoon and set aside.
• Add the kale stems to the skillet and cook, stirring, until soft, about 3 minutes. Add the kale leaves in batches, stirring to wilt each batch. Add 1/2 teaspoon salt and 1/2 cup water, cover and cook, stirring once, until tender, 7 to 10 minutes.
• Remove from the heat and add the lemon juice and the reserved pine nut mixture. Adjust the seasoning with additional salt.

WOOD-FIRED SOCCA WITH GARDEN HERB DIPPING SAUCE

Steps:

• Preheat a wood oven to 500 degrees F. (See Cook's Note.)
• Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes.
• For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping.
• Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat.
• Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes.
• Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine!

KALE WITH WALNUTS AND RAISINS

Steps:

• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Combine kale with raisins and chickpeas and set aside.
• Chop garlic, mushrooms and walnuts. Combine with pepper flakes and set aside.
• Coat large frying pan or dutch oven (at least 5 quarts) with oil. Add the garlic mixture and sauté for 30 seconds, adding small amount of sherry if needed to prevent sticking.
• Add the remaining sherry, raisins, chickpeas and as much kale as you can fit in the pan. Cover and allow the kale to wilt down. Mix well, continuing to add kale until all has been added.
• Cook until kale is tender, adding small amounts of water if needed to prevent sticking.