|Delicious and Nutritious Kale|
Recipe Inspired by Live Earth Farm
Another recipe inspired by Debbie, LEF’s CSA coordinator and kitchen wizard. Most likely I created it when we wanted to make her original recipe but were out of lemon and parmesan. We substituted balsamic vinegar and a touch of hot oil. Debbie tried our recipe and didn’t have hot oil, so substituted hot chili sauce, and reported delicious results! Feel free to come up with variations of your own, and post them as a comment if you create something you like!
|Cooking the Kal|
Debbie uses her original recipe for various cooking greens: collards, chard, kohlrabi tops, etc. Keep in mind that different greens have different cooking times, even among the kale varieties. And even within the same kale species, younger kale requires less cooking time than older kale. Feel free to experiment with different done-nesses to see which you like best.
serves 3 - 4
large bunch of kale
1 ½ qts. water, approximately
3 tbsp. sea salt, approximately
1 – 2 tbsp. wood-aged balsamic vinegar
1 ½ tsp. flavorful olive oil
½ tsp. or more high-quality hot chili oil
freshly ground pepper
Strip the kale leaves from the stems by holding the stem in one hand and zzzziping off the leaves--faster and easier than cutting them off with a knife. Discard or compost the stems. Don't chop the leaves until after they're cooked.
Bring a pot of water to a boil. Salt the water well—so it’s similar to seawater. Add the kale and turn heat down to medium. Poke kale down into the boiling water to submerge it and cook several minutes. We cook old Red Russian kale almost 10 minutes, young Dino kale about 3 – 4 minutes. Debbie cooks hers less, about 1 – 3 minutes, depending on the green. Start with a shorter cooking time and work your way up to the level of done-ness that you like best.
|Squeezing Water Out of the Kale|