This week's Market Watch delves into kale from Pig's Eye Urban Farm at the Midtown Farmers Market. As promised, here are two recipes that utilize this slightly bitter member of the cabbage family.


Serves 2 main course or 4 first-course servings.

Note: From “The Minimalist Cooks Dinner” by Mark Bittman (Broadway Books, $26)

2 tbsp. extra-virgin olive oil 4 large garlic cloves, peeled and slivered

8 anchovy filets, or more to taste, with some of their oil

1/2 c. raisins

1/2 c. pine nuts

4 c. washed and chopped kale leaves, stems removed

Salt and freshly ground black pepper to taste


In a deep skillet over medium heat, warm olive oil for 1 minutes. Add garlic and anchovies. When garlic sizzles and anchovies break up, reduce heat to low. Stir in raisins and pine nuts and cook for 1 minute. Add kale and 1/2 cup water, cover and cook until greens are tender, about 20 minutes. Add salt and pepper to taste and serve.



Serves 2 to 4.

Note: From “Vegetarian Cooking for Everyone” by Deborah Madison (Broadway Books)

1 1/2 to 2 lbs. kale, stems and ribs removed

1 tsp salt

1 small onion, finely diced

1 1/2 tbsp. olive oil

2 garlic cloves, minced

Pinch red pepper flakes

2 tsp. freshly chopped rosemary

1/2 c. dry white wine

1 1/3 c. cooked cannellini beans, rinsed well if canned

Salt and freshly ground black pepper, to taste

Freshly grated Parmesan, optional


In a skillet over high heat, bring 1 quart water to a boil. Add salt and simmer, uncovered, until tender, about 7 to 10 minutes. Drain, reserving cooking water, and chop leaves. In a large skillet over medium-high heat, warm olive oil. Add onions and cook for about 3 minutes. Add garlic, pepper flakes and rosemary and cook 1 minute. Add wine and cook until liquid is reduced to a syrupy sauce. Add beans, prepared kale and enough reserved cooking water to keep mixture loose. Heat through, season with salt and pepper to taste and serve with a dusting of Parmesan, optional.