Falling for Kale

The joy of eating locally in the summer is well-known and the farmers markets are filled with shoppers enjoying the delights of peaches, tomatoes, and corn.  But once the fall sets in we begin to think about the long winter ahead.  I started writing about eating locally in winter last year and continue to search for new vegetables and fruits that store well or have a season that extends into the cold weather.  Today I picked up some Lacinato kale which was a lush dark green with stiff leaves.  Farmers have told me that they have harvested delicious kale in the snow.  I decided to pair the kale with apples and onions which are also good winter “keepers” .  This simple recipe is a comforting side dish for a cool autumn or early winter night. 

Kale and Apples
Head of Kale (Lacinato/Black Kale prefered)
1/2 cup Roughly Chopped Onion
Medium Apple (peeled, cored, chopped in 1/2 “chunks)
3 tablespoons Ricotta Cheese
1 tablespoon Olive Oil
1/2 teaspoon Lemon Zest
pinch Fresh Nutmeg

Rinse kale well and leave damp
Discard thick kale stems and chop roughly 
Heat the pan and add olive oil
Saute onions until just soft
Add apples and saute until juices begin to run
Add kale and cook over medium heat until soft and wilted
Mix in cheese, lemon zest, and nutmeg
Serve hot or warm

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2 responses to “Falling for Kale

  1. MMM…. kale is one of my all time favorites. And did you know its high in calcium? Thanks for this recipe… I often braise it in apple cider, but whole apples sounds good too.

  2. I love kale, a lot! My newest obsession with my greens (particularly kale) is to add it to soups in thin ribbons. It adds so much flavour, bulk (think really hearty) and nutrition that it just can’t be beat. It’s kind of like adding a lot of noodles to soup only much better and local! I love the nutmeg you added, it adds such warmth and depth, beautiful!

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