Wednesday, October 1, 2014

In Celebration of National Kale Day!

National Kale Day October 1, 2014

RECIPE: Crispy Nest of Kale with Fried Egg 
Serving: 1
1 bunch curly or dino kale
1 egg 
olive oil
salt and pepper

Remove leaves from the stem with scissors, a knife or have kids do it with their little hands. Roll up each leaf and ‘chiffionade’ the kale (slicing cross-wise) to produce long strips.
Coat the bottom of a cast iron with oil and heat until smoking. Cook in batches by dropping a handful of kale strips into the pan. Add salt and pepper. Keep kale moving over the heat until crisp and fluffy--about 5 minutes.
Remove with tongs and drain on paper bag. Place small bird’s nest of kale strips on each plate and gently top with a fried egg.  

KALE: Super Food and Internal Scrubby

This winter kale comes from Brookfield Farm in Amherst where they keep storage vegetables in the basement for customers. Both purple and green varieties of kale can be picked in a field out in the middle of the snow.
Kale is tough and you can be too. Let’s say your going through a phase where you find yourself in the fleshpots every night eating canap├ęs and cupcakes. To break the cycle, eat some raw kale. Don’t even bother to juice it, just chew the leaves and wait for your strength to return. 
Grab a bunch of this super food (recently rescued from the ranks of garnish) whenever you can find it and make it part of your locavore larder. Kale is rich in nutrients, cheap to buy, thrives in cold temperature and acts as an ‘internal scrubby.’