It looks like summer is officially here, and to top off the gorgeous weather we’ve been having, I got my first vegetable share today! Lots of kale, swiss chard, garlic scapes and green onions, a zucchini, dill, and salad greens. Holy smokes, am I ever stoked!
My first recipe using my CSA veggies is a simple kale dish, inspired by one of my coworkers. While she uses a combination of sesame and olive oil to sauté her kale, I wanted something a bit lighter for this hot day. I opted to stick with olive oil but used the same base ingredients she recommended — garlic, green onions, and kale — with a squeeze of fresh orange juice and pulp to finish it off.
This is definitely a summery recipe! The garlic’s toasty flavour complements the brighter flavours of the greens and orange. Plus, it’s a great dish to serve hot, cold, or at room temperature.
Citrus Scented Kale
1 small bunch fresh kale
2 garlic scapes or 1 clove garlic
1-2 green onions
1/2 orange
olive oil
1. Heat a small amount of olive oil on medium-low heat in a pan.
2. Wash your kale leaves and set aside to allow them to dry.
3. Finely chop the garlic scapes and green onion. Add them to the hot oil and cook for 3-4 minutes, until the garlic scapes begin to brown.
4. Meanwhile, cut the kale into pieces about 1 inch thick. To do this, I gather all the leaves into one bunch and slice through it. Discard the stems.
5. Add the kale to the frying pan and stir to coat with oil. Allow the kale to cook up to 5 minutes, until it has wilted and is easily combined with the other ingredients.
6. Remove the pan from the heat and squeeze the juice of half an orange over the kale mixture. Using a fork, tease out the pulp of the orange — only use the pulp that comes out of the rind easily, to avoid eating the tougher bits of the orange.
7. Serve as a side with grilled fish or chicken or on its own as a fresh summer salad.
Green goodness!
dontforgettheoliveoil 