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.