We are growing a patch of 13 monstrous kale plants. We’ve been harvesting about two weeks now and these puppies are massive. They are so happy to be alive! We could eat kale every night with dinner and still have an abundance of the stuff and it will keep coming til the end of winter. Hallelujah!
The variety we have is called Ragged Jack. It is very stalky. Jack is also very leafy, but the stalks are undeniable…the gardener/cook must have these stalks in mind when working with old Ragged Jack or s/he will be overwhelmed.
Here’s what I have devised: I get the cast iron medium hot with olive oil, separate all of Jack’s leafy bits from his stalk, and slice the stalk up sliver thin. Then I slice up a red onion equally thin, and saute for a solid 15 minutes with salt, pepper, and paprika. I let this stuff really sweat it out. THEN I add the chopped up, rinsed off kale leaves, pop a cover on for 3 or four minutes, and there we have it: a tender side of kale!
Feel free to add pre-soaked raisins in with the stalks and onion. You’ll also want some sort of dressing- try tahini or the cashew pesto paste I blogged about here.
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