So it is Saturday. And it's a little cool and could rain but has been oddly warm this week, the moist tropical air making us all discombobulated.I want to eat something sort of fall-ish, but not totally fall: no pork, no apples, no roasted cauliflower.
So here is what I am doing. I am chopping some kale and some beat up garden tomatoes, and some onion and a medium sweet potato. And I'll cook the onions and sweet potato til golden in a little olive oil, then add the tomatoes and kale and a teeny bit of water. After awhile, I'll add two or three garlic cloves, smashed and chopped Then, as it all comes together and the kale is softening, I'll add some fresh thyme and some fresh oregano. Then I may have to add a little more water and turn the heat down to medium low and cover. I'll add a little butter at the very end. My theory is that the sweet potato will add sweetness to the bitter kale and will create body in the sauce. I will serve this on cheese mezzaluna ravioli.
So here is what I am doing. I am chopping some kale and some beat up garden tomatoes, and some onion and a medium sweet potato. And I'll cook the onions and sweet potato til golden in a little olive oil, then add the tomatoes and kale and a teeny bit of water. After awhile, I'll add two or three garlic cloves, smashed and chopped Then, as it all comes together and the kale is softening, I'll add some fresh thyme and some fresh oregano. Then I may have to add a little more water and turn the heat down to medium low and cover. I'll add a little butter at the very end. My theory is that the sweet potato will add sweetness to the bitter kale and will create body in the sauce. I will serve this on cheese mezzaluna ravioli.
Could be good.
after dinner postscript: it was very good.
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