Oh yeah, bring on the kale! I get a kick out of people talking about CSA and all the greens in the spring. This is something we haven’t done before, but this year we do have so many greens ready, so everyone is getting their annual dose of kale this week. Ok, maybe not the whole year’s worth in one week, but it really seems like we have a lot to share this week. Now what to do with it…..
16-24 oz of kale
2 T olive oil
2 cloves garlic minced
1/2 cup vegetable stock
sea salt to taste
Heat Olive oil in a large skillet and add the garlic. When the garlic begins to impart it’s aroma add the kale and stock and sautee for 10-15 minutes over medium heat.
There are many variations to compliment this dish. Just the other night I added soy sauce, a couple of eggs and ramen noodles to this dish. It was so delicious! I think you could also add some chicken breast strips, or bacon and red wine vinegar to make it more interesting.
Did you know you can freeze kale too?
Just lightly saute the leaves just until they wilt. This will help them to fit in a freezer bag better. Make sure you get all of the air out that you can before it goes in the freezer. You can add the frozen kale to smoothies, or I like to add it to soups in the winter to give us some great green nutrients when we need it most:)
Any juicers out there?
Kale is super nutrient dense, and makes a wonderful juice for those that have juicers.
If you have any kale recipes, feel free to share them in the comments section!
Everyone is getting Garlic this week too, along with green leaf lettuce, red leaf lettuce and 2 choices from the table and CSA exclusive cooler for our 1/2 shares, 4 for our regular and 6 for our large.