We’re now in our fourteenth week of this year’s CSA share from Sol to Seed Farm. It’s like “fall in a box” featuring:
– Sugar Dumpling
Lacinato Kale (aka Dinosaur)
…and a free loaf of Brioche from Grand Central Baking Co.
We have already devoured the kale. It’s a bonus to get dinosaur kale (aka Lacinato) this week because I normally get a bunch every week at the grocery store, so I saved $2.99. I have made lots of things with kale, from pizza to salads, from braises to chips, but my most favorite way to cook and eat kale comes from restaurateur and TV personality Lidia Bastianich. For years we’ve eaten kale prepared this way. This recipe works just as well with all kinds of dark leafy greens including chard, collards, mustard, turnip and beet.
Sauteed Dinosaur Kale (or any dark leafy greens)
1 tablespoon olive oil
2-3 garlic cloves, smashed with the side of a chef’s knife and peeled, use whole or mince
1 bunch Dinosaur kale, rinsed, stems removed, leaves coarsely chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon Kosher salt
1 tablespoon to 1/4 cup water as needed
Heat olive oil in a large skillet on medium high until hot but not smoking. Add the greens, garlic salt and red pepper flakes and toss to coat. Keep the greens moving around the skillet to prevent burning, but if some of the leaves get a little brown it tastes really good.
Add water and steam the greens until the water has mostly evaporated. Transfer the cooked greens to a serving bowl. These greens can be eaten as a side dish, added to frittatas, pasta, pizza, or stuffed into a smoked meat sandwich.
For those of you who read last week that we’re avoiding sugar and starches, please note that Brioche freezes well for toast, bread pudding or French toast later.