Squash and Kale Soup

Squash and Kale Soup
Recipe type: Soup

  • 4 strips bacon, 4 ounces, cut crosswise into ½-inch pieces
  • 1 medium onion, finely chopped
  • ½ pound kale, thick stems removed, leaves finely chopped (about 8 cups)
  • 4 cups Acorn/Green Kabocha Squash Puree (bake until soft, scoop out from skin and mash with fork)
  • Salt and pepper

  1. Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes.
  2. Using a slotted spoon, transfer bacon to a paper-towellined plate; set aside.
  3. Add onion to fat in pan, and cook until softened, 4 to 5 minutes.
  4. Add kale; cook until soft, 3 to 4 minutes.
  5. Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil.
  6. Season generously with salt and pepper.
  7. Serve, garnished with reserved bacon.


Roasted Red Kale

Roasted Red Kale
Recipe type: Side Dish

  • 1 bunch of red kale
  • Sunflower oil or olive oil
  • Salt & pepper to taste

  1. Preheat oven to 425. Wash and dry and roughly chop the kale.
  2. Toss with a drizzle of oil and a little bit of salt and pepper. (Not too much salt – the kale shrinks up a lot.)
  3. Spread kale on a cooling rack on top of a cookie sheet.
  4. Place in oven. Check after 7-8 minutes.
  5. Remove from oven when the kale just turns brown.
  6. Eat as a snack or side dish or garnish.
  7. You will be amazed. The kale turns into a light crispy treat.


Southern Greens


Southern Greens
Recipe type: Side Dish

  • 6 c. mixed greens, coarsely chopped (kohlrabi, radish, turnip, mustard, collard greens, kale, etc.)
  • ½ onions, finely chopped &/or garlic, minced (green garlic & green onions work great!)
  • 1 Tbsp. canola or safflower oil
  • 1 c. chicken/veggie broth or water
  • Part of a ham hock, smoked turkey leg, or cured ham,OR 2 strips bacon, chopped OR liquid smoke + 2 Tbsp. butter
  • Salt & pepper to taste

  1. In large pot, sauté onions/garlic (& bacon, if using) in oil for 2 minutes.
  2. Add broth/water & slowly add greens until wilted.
  3. Add salt & pepper, ham/turkey if using, cover, & reduce heat to low.
  4. Simmer for 30 minutes, stirring occasionally.
  5. Take out meat if used, remove from bone, chop, & return to pot; otherwise add butter & liquid smoke.
  6. Save liquid for soup.
  7. Serve up greens with Southern fare like sweet potatoes, black eyed peas, & corn bread.

Butternut Squash & Pancetta Pie

Butternut Squash & Pancetta Pie
Recipe type: Main Dish

Special equipment: a 9-inch round heavy nonstick springform pan
  • 3½ cups butternut squash, peeled, seeded, and cut into ½-inch pieces
  • 1 medium onion, finely chopped
  • 4 (1/8-inch-thick) slices pancetta* -Italian unsmoked cured bacon, chop finley
  • 3 tablespoons Driftless Sunflower oil
  • 3 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh sage
  • 16 cups kale, stems and center ribs discarded and leaves coarsely chopped
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup water
  • 7 tablespoons unsalted butter, melted
  • 8 (17- by 12-inch) phyllo sheets, thawed if frozen
  • ½ cup finely grated Parmigiano-Reggiano

  1. Put oven rack in middle position and preheat oven to 425°F.
  2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat
  3. Sauté squash with ¼ teaspoon salt and ¼ teaspoon pepper
  4. Stir frequently, until browned and just beginning to soften, about 5 minutes.
  5. Transfer toa plate and spread in 1 layer to cool.
  6. Add remaining tablespoon oil to skillet and reduce heat to moderate heat.
  7. Cook onion, pancetta, garlic, sage, and remaining ½t salt and ¼t pepper 7 minutes
  8. Stir in kale and water and cook, covered, until kale is just tender, about 6 minutes.
  9. Skillet will be full, but volume will reduce as vegetables steam.
  10. Cool, uncovered, to room temperature.
  11. Brush springform pan with some of butter.
  12. Unroll phyllo dough and coverstack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered and, working quickly, gently fit 1 sheet into pan
  13. Let ends overhanging and brush with butter (including overhang).
  14. Rotate pan slightly and top with another sheet (sheets should not align)
  15. Brush with butter
  16. Repeat with 5 more sheets, rotating pan each time so sheets cover entire rim.
  17. Spread half of kale mixture in phyllo shell.
  18. Gently stir together squash and cheese in a bowl and spread evenly over kale.
  19. Top with remaining kale.
  20. Put remaining sheet of phyllo on a work surface and brush with butter.
  21. Fold in half crosswise and butter again.
  22. Fold again (to quarter) and brush with butter, then lay over center of filling.
  23. Bring edges of phyllo up over filling (over quartered sheet of phyllo) to enclose.
  24. Brush top with butter and bake until deep golden brown, 20 to 25 minutes.
  25. Cool pie in pan on a rack 5 minutes.
  26. Remove side of pan and transfer to a platter.
  27. Cut into wedges (leave bottom of pan under pie).


Organic Chunky Pasta Sauce with Kale and Bell Peppers

 Organic Chunky Pasta Sauce with Kale and Bell Peppers is a great addition to:

  • Pizza
  • Pasta
  • Soups & Stews
  • Cassaroles
Chunky Pasta Sauce with Kale & Bell Peppers
Recipe type: Sauce

This recipe was created by Dani Lind of Rooted Spoon Culinary
  • 3 Tbsp. Driftless Sunflower oil or olive oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 8-10 roma tomates, cored & chopped
  • ½ to 1 bunch kale, stemmed & chopped
  • 1 large bell or 3 frying peppers, diced
  • Fresh or dried herbs, such as oregano, rosemary, sage, and/or basil
  • Splash of red wine or balsamic vinegar (optional)
  • 1 tsp hot red pepper flakes (optional)
  • 1 tsp fennel seeds (optional)
  • salt & pepper to taste

  1. Sauté hot pepper flakes, fennel seed, & onions in oil over medium high heat
  2. Add garlic & chopped peppers, stirring for another couple of minutes.
  3. Add a splash of wine/vinegar & desired herbs,then roma tomatoes.
  4. Simmer until tomatoes cook down (about 15-20 minutes)
  5. Add chopped green kale & simmer for another few minutes.
  6. Add salt & pepper.
  7. Pour over noodles & top with parmesan cheese.
  8. Freezes fantastically.


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Greens with Ginger

Greens with Ginger
Cuisine: Indian

This dish can be served over rice or as a side to other Indian dishes, especially mild curries
  • 3 Tbsp. Driftless Sunflower oil or safflower oil
  • 1 inch piece fresh ginger, peeled, sliced thinly, then chopped
  • 2 cloves garlic, minced
  • 2 fresh hot green chili peppers, chopped OR 1 Tbsp. crushed hot red pepper flakes
  • ½ tsp. garam masala (Indian spice mixture available at any food co-op)
  • ¼ tsp. sugar
  • ⅛ tsp. cayenne pepper
  • 1 bunch lacinato kale, stem removed & chopped coarsely

  1. Put oil in a wok or large sauce pan over high heat.
  2. Add ginger & stir until ginger starts to brown.
  3. Add garlic, kale, & chilis or pepper flakes.
  4. Stir, cover, & cook until kale is tender, about 5 minutes.
  5. Add salt, garam masala, sugar, & cayenne & cook for a couple of minutes.


Seasoned Kale Chips

Seasoned Kale Chips

  • 1 bunch of curly kale, stems removed, leaves cut into bite sized pieces
  • 2 Tbsp. olive or Driftless Sunflower Oil
  • 1 Tbsp. apple cider or white wine vinegar
  • 1 tsp. salt
  • Pinch of black pepper, paprika (sweet, smoked, or hot), or cayenne/chipotle powder

  1. Preheat oven to 300 degrees. In a large bowl, whisk together oil, vinegar, & seasonings & carefully fold in kale pieces to coat.
  2. Let sit for 10 minutes or so as oven preheats.
  3. Spread seasoned kale out on a cookie sheet, making sure none of the pieces overlap, & bake for about 10 minutes.
  4. Flip pieces over & bake another -10 minutes, until edges start to brown.
  5. Let cool on pan & store in an airtight container.
  6. You can also place seasoned leaves in a dehydrator until crisp.


Deliciously Wilted Kale

Deliciously Wilted Kale
Recipe type: Side Dish
Serves: 2-3

  • 1 bunch kale
  • 1 Tbsp. Dritless Sunflower Oil
  • 1 tsp. minced garlic
  • 1 tsp. minced ginger (optional)
  • Salt & pepper to taste (or a splash of tamari & a couple drops of toasted sesame oil)
  • Squeeze of fresh lemon (optional)

  1. Pull the kale leaves of their stems, coarsely chop, & rinse in a colander.
  2. Heat oil in a medium sauté pan. Add garlic (& ginger if using), stir a couple times, & add wet kale leaves.
  3. Cover & let the water on the leaves steam the kale for about 1 minute, until just wilted. Season with salt & pepper (& lemon if using, or tamari & toasted sesame oil) & serve immediately.
  4. Works with most other cooking greens as well – just allow a couple more minutes cooking time for coarser greens like collards or kohlrabi leaves.


Wilted Greens with Lemons and Olives

Wilted Greens with Lemon and Olives
Recipe type: Side Dish
Cuisine: Moroccan
Serves: 2-3

  • 6 cups mixed greens, coarsely chopped (kohlrabi/ radish/beet greens, chard, kale, spinach, arugula, etc.)
  • 1 Tbsp. fresh garlic, minced
  • 1 Tbsp. Driftless sunflower oil or olive oil
  • Grated zest & juice of 1 lemon
  • ¼ c. kalamata or oil-cured black olives, pitted & coarsely chopped
  • Salt & pepper to taste

  1. Rinse greens well in a colander. Heat oil in a large pan with a lid & sauté garlic. After a minute, add still damp greens, stir a couple times, & add lid.
  2. Steam for a minute or two, then stir & add lemon zest & juice. Stir in olives, salt, & pepper & cover for another minute. Serve warm or cold.