Green Bean Cooking Tricks and Wisdom

I learned a trick and some wisdom from this recipe I will pass on to you. And not difficult either. It's green bean time. I got a big garden-fresh bag of them from my neighbor who has the best gardening spot for beans.

Green Beans with Olive Oil, Basil and Parmesan (serves 4)

1 pound green beans, trimmed and cut into bite-sized pieces
1/3 cup red onion, chopped fine
1/3 cup washed, patted-dry, and chopped fresh basil leaves
1 tablespoon salt
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
bowl of ice water
2 tablespoons of Parmesan or Romano cheese, grated
salt to taste
fresh-ground pepper to taste

1. Put the tablespoon of salt in 3 quarts of water. Heat the water to boiling.
2. While you wait, chop the red onion and put it into a bowl of water to soak (mellows the flavor; that's the trick).
3. When water is boiling, put the beans in it. Cook for 2 to 5 minutes depending on the beans. You want them bright green and slightly crisp ("al dente"). If you cook them longer than 7 minutes they will lose their bright color. (That's the wisdom.)
4. Meanwhile, drain the chopped onion well, put it in a large bowl with the olive oil and vinegar, and prepare a separate bowl of ice water.
5. When beans are done, turn off the heat and use a slotted spoon to transfer them into the ice water so they stop cooking. Then drain them well; perhaps pat them dry. Place in bowl with the red onion,oil, vinegar and chopped basil and grind in some black pepper and toss. Then add the grated cheese and toss a bit more. Salt to taste. Serve.

Can You Eat Ornamental Kale?

"It's ornamental kale," said the nursery clerk, as I paid for this dressy, ruffly green kale plant. Between choosing a pumpkin or ornamental kale for outdoor decoration, this autumn I got the kale. So pretty. And I also bought three spindly young kale plants for the garden.

Those aren't doing well; one was so buggy I didn't plant it. But the ornamental kale is gorgeous. So I looked it up, and yes, you CAN eat ornamental kale; it is no different from the other kind except maybe it was sprayed with something. So I washed it well (all kale needs thorough washing anyway). Kale lives long into the winter months and it's a superfood I love, especially fixed as

Sauteed Kale in Olive Oil with Breadcrumbs

1 bunch fresh kale leaves
1-1/2 Tablespoons olive oil
red pepper flakes
1/2 cup of plain breadcrumbs (more if desired)
salt

Wash the kale leaves and remove the tough stems. Put them in a hot skillet and let them steam in the water that clings to the leaves. When the leaves begin to stick to the pan, pour in the olive oil and red pepper flakes and stir. Cook until the kale is reduced to the texture you like. Remove from pan to serving dish. Top with crumbs and salt; toss and serve.

Makes a good pasta topper!