Kale was one of the ingredients in our third CSA box that I wasn’t too familiar with. Everything else — canistel, black sapote, scallions, red leaf lettuce, dill, watercress, arugula and green peppers — seemed pretty manageable, which I’ve found increases our odds of using it. Last week, for instance, we got oranges, lettuces, cherry tomatoes, avocados, scallions, cabbage and acorn squash and everything but the cabbage and one acorn squash is gone. But back to kale.
We learned this green leafy veggie, a relative of cabbage, brussel sprouts and broccoli, is very nutritious (read a good summary of its nutritional content and properties.) I had heard of it, seen it, but never eaten it or prepared. Determined to not let this week’s unfamiliar veggie of the bunch wilt in my fridge, I prepared it tonight to accompany a chipotle-raspberry marinaded chicken D prepared. Here’s the very easy recipe I used.
From Gourmet magazine via epicurious.com
– 1 lb kale, without stems and leaves cut into 1-inch-wide strips
– 2 tablespoons olive oil
– 1 small red onion, thinly sliced
– 1 garlic clove, minced
– Pinch of dried hot red pepper flakes
– 1 tablespoon red-wine vinegar, or to taste
– 1/4 teaspoon salt
Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender. Drain in a colander.
Heat oil in a skillet over moderately high heat, then saute onion until soft.
Add garlic and red pepper flakes and saute, stirring, until garlic is fragrant. Reduce heat, add kale and cook, stirring occasionally, until heated through.
Remove from heat and stir in vinegar and salt.
I halved the amount of oil and vinegar I had since I had less kale than called for. I also salted to taste instead of measuring.