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Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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About Us

We are working to develop a culture of eating based on what farms need to grow to build healthy soil and a resilient ecosystem.

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Recipe

Jack’s Kale Crostini

1 pound kale, de-ribbed
1 teaspoon salt, or to taste
1/4 to 1/3 cup olive oil
1/4 cup grated Parmigiano cheese
1 lemon, juiced
1/2 teaspoons cumin
2 anchovies
1 handful of almonds or pine nuts
Peasant bread or other crusty bread

In a skillet, sauté kale in some of the olive oil, to darken.
In a food processor, pulse the garlic, the remainder of your olive oil, anchovies and nuts.
Add the sautéed kale to the food processor.  Pulse a couple of times to roughly chop.
Finally, add the salt, cumin and lemon juice.  Taste and adjust for seasoning.  Pulse until the mixture reaches your desired consistency.
Slice your loaf of peasant bread or other crusty bread.
Lightly toast the slices of bread in an oven, until golden brown.
Spread the kale mixture on the bread and enjoy!

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