If you are wondering about CSA's there is a great post here.
This week we get our third CSA box, and the contents are as follows:
- carrots
- kale
- broccoli
- escarole
- yellow onion
- snap peas
- avocado (2)
- lettuce
- black plums
- yellow peaches
- valencia oranges
- yellow nectarines
Over the next 2 weeks I will be trying my hand at guacamole, and enjoying some of my favorites.
But there are 2 things in the box that have me thinking hard.
The first is kale. I tried cutting it up and then sauteing it in garlic oil, but we found the texture to be a bit too chewy even though we liked the taste. Do you have any great ideas on how to prepare it to get around the texture issue?
The second is escarole. As far as I know I have never tried this, but I am game! We are being adventurous you see! Is this something you like? How do you prepare it?
For both kale and escarole I would appreciate any advice, thoughts or links you have.
If you are interested I could share more on our CSA adventures as we are enjoying this and Miss Pear calls it the box of yumminess.
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3 comments:
We love kale sautéed in olive oil with garlic and salt. A little vinegar drizzled on top is a nice touch if you like that sort of thing.
You might try removing the thick stem parts of the kale and also chopping roughly before sautéeing if you haven't already. Also, cook for a long time and put a lid on top to keep the steam in to help soften it. I hope that helps!
Or you could just make Zuppa Toscana. That's Mr. Mordecai's favorite.
Sorry, can't offer any advice on escarole.
Enjoy your fruits and veggies! It sounds wonderful.
Ok, we don't grow kale or escarole and don't belong to a CSA because we grow enough stuff in the back yard, BUT! My friend belongs to one and said they sent along recipes for the kale and one of them was a hit for her kids--kale chips! I googled it and this is the recipe for All Recipe's version. You might hunt for more! http://allrecipes.com//Recipe/baked-kale-chips/Detail.aspx
I adore braised kale- the long cooking takes away the bitter taste and hard texture. Roughly cut the kale into pieces. Chop up 2 onions, and saute them with a pinch or two of red pepper flakes in a few Tbsp olive oil, then add a few cloves of minced garlic and the kale. Saute until the kale wilts a bit, then add a few cups of chicken stock (or water and bullion/chicken base), and cover and let simmer for about 15 minutes. Drizzle with a little lemon juice or balsamic vinegar just before serving. This is great as a side dish, or stir it into a pot of hot pasta with a little goat cheese, or other cheese, and a little pasta water to make a smooth sauce when the cheese melts.
Escarole, I've never had it...but I'll bet if you throw it into the pan with the kale, it would be fantastic- this works for so many 'greens.'
I tried the "kale chips" once, and found them completely inedible- I must have done them wrong, since so many others rave about them. They just shattered when we bit into them, and stuck to our lips...it was kind of funny, but the kids didn't think so :)
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