little paths so startled

living, decorating, and eating in hattiesburg, mississippi

garden goodness: kale and fresh garlic

with 2 comments

Are you a kale hater?  I was, too.  It’s the store bought stuff, you see, that’s no good.  As Daniel’s aunt, who is also a masterful gardener, opined, that stuff tastes like turpentine.  She gave us some of her homegrown kale this afternoon and told us how to cook it.  She also gave us some fresh garlic – I had not considered cooking with fresh garlic, rather than the dried kind from the store – and we went right home and cooked it all.  The result?  Absolutely delightful.

Fresh garlic. Think texture and intensity of onion, but garlic flavor. We chopped ours semi-coarsely.

Kale - shredded and stems removed. We put it in a bit of water to cook. Daniel added a dash of olive oil and pepper for extra flavor.

I sautéed the garlic in Earth Balance vegan butter (soy free! hydrogenated oil free! not scary like margarine!) till it was lightly browned.

Daniel cooked the kale about 8 minutes, lifting the lid frequently to keep the kale green (per his aunt's instructions), until tender.

We poured the garlic-butter sauce over the kale, et voilà.

I’m a believer, y’all.  And since Daniel’s new gardening project – in his truck bed! – will, we hope, yield lots of yummy produce, I’m looking forward to coming up with many more garden-to-table dishes this summer.

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Written by Ann

March 12, 2012 at 8:58 pm

2 Responses

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  1. I think this calls for a guest post from Daniel detailing the truck bed garden!

    Caroline

    March 19, 2012 at 10:00 pm

    • Coming soon! The mustard greens have already come up and the rest should be sprouting in the next couple of weeks. It’s mainly herbs and greens, with some zinnias scattered throughout. I can’t wait for it to be ready!

      Ann

      March 20, 2012 at 1:45 pm


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