Wednesday night – sauteed kale.
At this point (Saturday’s pickup of our CSA to Wednesday evening), the kale was looking a little sad. I probably should have made this sooner. Lesson learned.
I trimmed off the large red rubbery stems, roughly chopped the kale and sauteed it in a pan over medium-high heat with some olive oil and thinly sliced garlic. Well – as thinly as my crap knife and shaky hands would let me. Oh and what are the brown bits in the saute? Burnt garlic. Whoops.
hmm i see red stems which makes me think this was actually red chard . . . anywho how was it?
It was very good although I liked the chard saute better.
It still looks super good.
Say, do you have any good recipes for baby bok choy? I had this really good chili-garlic baby bok choy with a teriyaki-ish dressing on it and I’ve been craving it ever since.
I’ll look something up for you!
I love burnt garlic. I know, weird.
I like it too although burning it is always accidental on my part.