This summer, we signed up for a local farm’s CSA and look forward to the start of the fall crops! Over the summer we enjoyed many vegetable favorites, but it also gave us the chance to try veggies that we hadn’t cooked before. Kale was one of them. I’m now hooked.
Here’s the recipe that I used for the kale. I don’t add quite that much sugar and I add a tad more mustard–well, I really don’t measure anything and it always comes out tasting fabulous. Kale is still in season in the South–try it today!
Ingredients:
2 Tablespoons Olive Oil
1 small onion diced
2 cloves of garlic minced
1 Tablespoon Dijon mustard
4 teaspoons sugar
1 Tablespoon apple cider vinegar
1 1/2 cups Chicken broth
4 cups stemmed, rinsed, torn Kale
salt/pepper to taste
Directions:
- Saute onions and garlic in olive oil until onions are translucent, about 5 minutes. Add mustard, sugar, vinegar, and chicken stock, and bring to a boil over medium-high heat.
- Stir in the kale, cover, and cook 10 minutes until wilted and kale begins to soften.
- Salt and pepper to taste (I don’t think it needs either!)
1 Comment
June 30, 2009 at 6:21 pm
Hi! I was surfing and found your blog post… nice! I love your blog.
Cheers! Sandra. R.