The good thing about kale is it thrives during winter when nothing else is in the garden. The other thing about kale is it continues right on into the early summer. I am growing Laciniato, an Italian heirloom variety. It is also known as dinosaur kale. It has bumpy, bluish green pre-historic looking leaves.
We love kale for its earthy green flavor and its versatility. I am sad to see it going by.
We were halfway through eating when the thought came to me to post this easy and most delicious kale dish we had last night. The “bones” of the dish are from Alice Waters. I’m sorry we ate the meal before I could whip out my camera.
For 2 people:
About a pound of kale. Remove stem and central vein and chop roughly. Rinse well.
Approx. 1/8 C olive oil
½ large onion , sliced
2 or 3 garlic cloves
1-2 T red wine or cider vinegar
Pasta of your choice ( I used YDFM Mezzaluna)
Over med/low heat in a large frying pan, cook onions in olive oil til they become medium golden brown. When these are correct color, boil and salt pasta water. Add a layer of kale to the onions, add some salt, let them wilt, then add the rest of the kale. Stir in the garlic, and mix the onions into all the kale. Put pasta in to cook.
When kale is wilted and tender enough to your taste, take off lid and let any excess liquid evaporate. Take off heat and add vinegar. Stir in.
Serve kale mixture on top of pasta. A little grated cheese doesn’t hurt. And you could add a pinch of dried red chili pepper, or even a little hot fresh garden pepper.
This could be a really fast meal if you skipped the onions. But they add a very nice sweetness. So if dinner time is crazy, you could think about precooking the onions some other time while you are up to something else and holding in the fridge til you need them.