January 20th, 2008

Getting to know kale

CSA Trial Week 3

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.

Sauteed kale

Sauteed kale*
From Gourmet magazine via epicurious.com

Ingredients
– 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

Preparation
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.

Cooks’ notes

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.

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4 Responses to “Getting to know kale”

  1. I was at a loss about the kale too so I ended up making a soup with italian turkey sausage, kale and potatoes that actually came out great. Then I was really excited about the kale. I don’t know about that black sapote though. That is a freaky looking fruit.

  2. That sounds delicious. I actually loved the kale and it was so fresh. You know, when I first read we were getting sapote, I was thrilled because I thought it was a sapote we eat in Colombia. But no, the one we eat there has a brown exterior and orange interior, and the newsletter says this one gets brownish inside. I’m waiting for that and the egg fruit to ripen to see.

  3. I found a whole bunch of good and simple kale recipes at http://www.chowhound.com/topics/406853. There are plenty of interesting options if kale turns up in the shares again. I was hampered by the small amount we got in the half shares and ended up making baked kale chips. They were actually pretty good and definitely not to be mistaken for those tasteless vegetable chips Terra Chips makes.

  4. I love Kale… Its also fabulous sauteed with white beans and garnished with lots of parm cheese!

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