Bursting with nutritional goodness, Kale is still abundantly available in the garden and at your local farmers market or green grocer. Here, cheese and wine add a little joie de vivre, making this a great way to get your cells, tastebuds and dinner guests singing.

Risotto with Tuscan Kale
and Toasted Pumpkin Seeds

• 3 ½ C. Water
• 3 ½ C. Broth (low-sodium chicken, vegetable or homemade)
• 1 tsp. Sea Salt
• ¾ lb. Tuscan Kale
( also called cavolo nero and lacinato kale)
• 1 ¼ c chopped Onion
• 1 Tblspn. Olive oil
• 2 Tblspn. Butter
• 3 Cloves Garlic minced
• 1 ½ C. Arborio rice (10 oz.)
• 1/3 C. dry white Wine
• ½ C. grated Parmigiano-Reggiano Cheese(3/4 oz.)
• Handful Toasted Pumpkin Seeds

Bring Broth and Water to a boil w/3/4 t. sea Salt.

Cut stems and ribs from Kale and save for your next stock making…

Stir Kale into Broth in batches (all of Kale), stir often until tender.

W/tongs transfer Kale to sieve and gently press out liquid. Chop Kale.

Add liquid back to broth and keep at a bare simmer, covered.

Cook Onion in oil and 1 T butter w/1/4 remaining Salt, covered over low heat, until softened.

Increase heat to moderate, add Garlic and cook stirring for 1 min., add Rice and cook stirring, 1 min.

Add Wine and simmer briskly, and stir until absorbed.

Stir in ½ c. Broth and simmer briskly, stirring until Broth is absorbed. Continue simmering adding Broth, about ½ c. at a time., allowing each addition to be absorbed, until Rice is creamy-looking but al dente (should look like thick soup), 15-18 min. (there may be left-over broth)

Stir in Kale, Cheese and remaining T. Butter and cook, stirring until heated through and Butter is mixed in.

Season w/ Salt and Pepper and if desired thin with some remaining Broth.

Serve sprinkled with toasted Pumpkin seeds.

(The pumpkin seeds can quickly be toasted in a mod. 325 degree oven for approx. 10 minutes)