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Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Post-Thanksgiving Survival Guide!

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Are you tired of your turkey sandwiches yet?  Here's what to do with some of the usual leftovers this season!

Cajun Chicken with Bell Peppers

Oct 08, 2021
Cajun Chicken with Bell Peppers  (Week 1, 2021 Fall FoodBox) Cajun Seasoning 1 tsp paprika ¼ tsp cayenne pepper ¼ tsp oregano ¼ tsp thyme ¼ tsp salt Chicken 2...

Honey Roasted Parsnips and Carrots

Oct 08, 2021
Honey Roasted Parsnips and Carrots  (Week 1, 2021 Fall FoodBox) 1 lb carrots 1 lb parsnips 2 tbsp olive oil 2 tbsp honey 1 tsp salt ½ tsp pepper ½...

Kale, the basics

So many customers are wanting to add kale to their diets.  And well you should, kale is considered a super food containing many vitamins, lots of fiber, it can lower cholesterol, had anti-inflammatory properties, and has flavonoids that may lower your risk of certain types of cancer.

To prepare you Kale, first rinse well in a tub of water.  Though our kale is spray free, it is grown in the dirt, so give it a wash to get rid of any residual grit left behind after harvest.   Fold your kale in half, and cut out the middle stem or rib.  This rib has a longer cooking time than the leaves so to avoid mushy leaves, or a chewy stem, cut it out.

Stack your de-stemmed leaves on top of each other, roll up and slice into .5 inch slices.

Slice the stems into .25 inch lengths.

Steam the leaves and stems together for 10-20 minutes, serve with lemon juice and dill or Cilantro.

I'm usually a flash in the pan kinda gal.  I like my veggies slightly undercooked and crunchy.  Mushy overcooked veggies are a sin in our household.  The exception to this rule is kale, under cooked kale has too much of a bitter taste for me.  The longer I cook it, the sweeter it gets AND it's a solid green, it takes a LOT of cooking to make it go mushy.

Alternatively, steam your kale until tender, then sautee in butter and garlic with some thyme.

A longer cooking time will bring out kale's sweetness.

I'll bet you feel healthier already