janowski gardens elmira
517 Esty Street - Elmira, New York 14904 | 607-734-4406 |

janowski gardens cookbookJanowski kaleFarmer Denny's Southern / Northern Kale

A one-cup serving of kale has 20.5 mg of Lutein and Zeaxanthin - the highest carotenoids of ALL vegetables.

Here are 2 versions of the same recipe - one for Southerners and one for Northerners. Farmer Denny prefers the Southern version - but you can decide for yourself. All we are saying is, "Give Kale a Chance."

Farmer Denny's Southern Kale


* 1 bunch kale greens - cut off stems and ribs
* 1 cup chicken or vegetable broth
* 1 cup water
* 1 piece of meat chopped, if desired, such as one good slice of cooked ham, one small link of cooked andouille or chorizo sausage, one cooked pork chop, etc, or you can leave as vegetarian
* McIlhenny’s Tabasco

Wash and stack greens on top of each other. With knife cut across greens making one-inch strips. Stacking them speeds up the process as you are cutting through all leaves at once. In large pot add stock, water, and greens. Bring to boil, add meat if desired, then cover and reduce to gentle simmer. It needs to simmer about 2 and a half hours to achieve perfection, but it will be well worth it and your house will smell wonderful. Please stir pot every half-hour and add more water if necessary. Add as much Tabasco you like. Farmer Denny likes kale greens with a side of Sylvia's black-eyed peas. Enjoy.

Next time, after you decide that you really do like kale, you can double or triple this recipe and experiment with other meats. It also freezes well - just portion it into freezer bags.

Next time, after you decide that you really do like kale, you can double or triple this recipe and experiment with other meats. It also freezes well - just portion it into freezer bags.

Farmer Denny's Northern Kale

* 1 bunch kale greens - cut off stems and ribs
* 1/2 cup chicken or vegetable stock
* Olive oil
* 1 piece of meat (chopped), if desired, such as one slice of cooked ham, one small link of cooked andouille or chorizo sausage, one cooked pork chop, etc, or you can leave as vegetarian
* Vegetable bouillion or salt and pepper to taste
* McIlhenny’s Tabasco to taste

Wash and stack greens on top of each other. With knife cut across greens making one-inch strips. Stacking them speeds up the process as you are cutting through all leaves at once. In large saute pan add a little olive oil, stock, and greens. Saute until desired tenderness - maybe 5 - 10 minutes, add a little water if needed, and meat. Enjoy.

Farmer Denny - outstanding in his field.

Home | Our History | Vegetable Recipes | Links | Newsletter | MAP | FACEBOOK

Copyright 2015 Janowski Gardens