What have I learned by working on a farm this year?
Sure…I can eyeball two pounds of zucchini and have developed an affinity for eating sweet corn straight off the cob (no cooking required!), but I have also grown to like kale.
Notice how I said like-definitely not love-for it’s a relationship still in the discovery phase.
A favorite way to enjoy the bounty each week has been to chop, then saute or roast everything in a pan with some olive oil, sea salt and garlic. Sometimes I will add other seasonings in toward the end…perhaps a little fish sauce and miso. Other times Herbs de Provence and toasted pine nuts. Sometimes a bit of leftover chicken or fish will be added to the mixture.
Each week’s layer of flavors varies depending on the offering. One week it might be eggplant, various squash, onions, and green peppers. The next week it could be zucchini, tomatoes, kale, and mushrooms. The vegetable mix is then eaten over cooked brown rice, pasta or other grain.
If you have a favorite kale dish, I’d love for you to share it. After all, one can only eat so many kale chips!
sauteed kale with walnuts and farro
1/2 bunch of kale, stems removed and leaves torn
1 cup cooked farro or other grain, such as rice
2 Tbsp olive oil
1 clove garlic, minced
1/3 cup chopped walnuts, toasted
1/8 tsp nutmeg
1/2 tsp sea salt
1 Tbsp fresh lemon juice
zest of one lemon
1/3 cup freshly grated or shaved Parmesan cheese
Heat the olive oil in a large skillet. Add the sea salt and the kale. Cook until kale starts to wilt, about 3-4 minutes. Add garlic, walnuts, lemon juice and zest. Toss the combine and continue to heat about another minute. Remove from heat. Serve over cooked farro and top with Parmesan Cheese.