T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Wilted Kale with Ricotta Salata

adapted from foodnetwork.com

1 large bunch Tuscan Kale
2 Tbls. olive oil
2 cup thinly sliced Leeks
4 garlic cloves, minced
1/2 cup vegetable stock
4 tsp. soy sauce
1/4 tsp. freshly ground black pepper
3 ounces ricotta salata cheese

Wash kale, but do not dry. Cut out the stalks and use when making stock, coarsely chop greens. Set aside. Warm olive oil in a large, heavy pot over medium-high heat. Add leeks, sauté for 4 minutes. Add garlic, sauté for 4 minutes longer. Add greens, stock, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 10 to 15 minutes. Transfer to a serving plate and crumble ricotta salata cheese over the top.

Find more recipes by produce: kale, leeks