Kale

An experimental first message from Rita:
Writing isn't my strong point, but I do enjoy cooking, so will share a recipe that you can use with the kale. One of our CSA members shared this with me and we also thought it a tasty recipe.

Restaurant-style Zuppa Tuscana 6 servings
1 lb smoked sausage cooked and cut into ½" slices
2 potatoes cut into ¼" slices
3/4 c chopped onion
6 slices bacon
1½ t minced garlic
2 c kale--washed, dried, shredded
2 T chicken soup base
1 quart water
1/3 c heavy whipping cream
Fry onions and bacon together. Remove bacon pieces and crumble. Add garlic to onions and continue to fry for 1 minute. Add soup base, water, and potatoes and simmer 15 minutes. Add bacon, sausage, kale and cream. Simmer 4 minutes longer. Serve.

We also like kale in quiche. Recently, I sautéd some swiss chard with green onions and a small pepper which had matured to red. That was tasty and very attractive with the vibrant green, red, and white colors. I believe that the main trick with kale, swiss chard, and bok choy is to chop the stem separately from the leaf (or remove it from a tougher leaf of kale) since the stem needs more cooking time and the leaf portions can be added a few minutes before serving a stir fry or soup.