the first of kale
May 30, 2011 § 3 Comments
Kale is in season!
Arriving in our bountiful vegie boxes fresh from Ceres Fair Food it brings a smile to my heart. There is something comforting about the grandma skin like leaves, green and dusty grey, krinkled like a well worn landscape. Its tough and rubbery exterior is deceiving. When cooked its facade melts as it turns deep green, softly crunchy and tangy.
Here is how I ate my first winter kale.
To start with, I took some labna, which you can make by following the recipe in my last post, and rolled it into balls.
I mixed together some paprika, rosemary, salt and garlic.
I added olive oil and dipped each ball.
I washed the kale, removed the stalks and chopped it roughly.
I placed the kale in a fry pan with more garlic, some butter and a little olive oil and cooked it until just wilted.
Then I popped it on some crusty toasted bread along with the labna.
And I ate it all up.
It was delicious.
the invisible cookbook 
Looks good enough to eat!!
[…] winter also comes with so many wonderful and soothing vegetables. I talked about kale before – with its leaves of grandma skin. And in following that thought, its only fair I offer you a […]
[…] Finally, make sure you have a look at how to make Labnah cheese from yoghurt here and some of the things you can do with Labnah here. […]