Friday, June 11, 2010

A Mess of Greens



I live in the heart of a big city, filled with good grocery stores, yet I take so much pleasure in growing and picking some of my food from our backyard. Today I harvested three different kinds of kale, Red Russian, Lacinato (or Dino kale), and Green Curly varieties. My favorite way to enjoy kale's robust, earthy flavor is gently sauteed in butter with lots of garlic, a dash of balsamic vinegar, and if I'm feeling extravagant (or extra hungry), crumbled bacon on top.

The rest of our little garden is coming along nicely as well;

1 comment:

  1. Delightful, Emily. We have all those kales in our garden, as well, and if we're really lucky maybe the slugs will leave a little for us! Have you tried roasting kale? We do it at about 375, tossing the kale with a little olive oil, maybe slice in a couple good cloves of garlic, in a cake pan. You need to turn it over a few times, or the top bits will burn. But in 20 minutes or so it's done, some of it crispy, some tender/chewy. And if you leave it too long, you have kale chips!

    Cheers~ Brett

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