Our local distributors, Angellos and Lancaster, have been providing abundant produce this week, therefore we will not have a delivery from Four Seasons as usual on Friday July 30th. We still have plenty of patty pan & straight necked squash, zucchini, tomatoes, and lots of chard, collards, and kale. Most of these veggies are grown in NY state or Pennsylvania.
The amount of greens we’ve been getting lately call for a way to use a bunch all at once. I made the following dead easy recipe today with our red russian kale. Excess greens can also be frozen for later use in stews, soups, etc.
- 1 bunch kale (dandelion or chard would work)
- juice of 1/2 lemon
- salt and fresh ground pepper to taste
- extra virgin olive oil
- 1 t grated ginger (optional)
Chop kale into small pieces (some folks discard stems but I chop them very finely). Place in a large pot with 1/2 cup water. Cook about 5 minutes, until greens are tender but not overcooked. Strain off pot likker (you can drink this). If eating later, rinse the greens under cold water to shock and halt cooking. Toss greens with lemon juice and seasonings, and drizzle with olive oil. Can be eaten hot, at room temperature, or chilled.
Keeps well in refrigerator for a few days, and is handy to have around for picnics or to take to work.