I don’t know how this happened, but somehow Erik combined ingredients and made a vegetarian kale dish that tastes like bacon. So good. We love kale anyway and just got some from our CSA, so I was expecting a tasty, but pretty typical, dinner. Not so! If you’re hesitant to get on the kale bandwagon, give this one a try.
Sautéed Kale with Garlic Scapes
Makes 1 large or 2 small servings
| Amount | Ingredient | Preparation | Where we bought it |
|---|---|---|---|
| 1 bunch | Kale | Red Fire Farm | |
| 5 | Garlic scapes | Central Square Farmers’ Market | |
| 2 TBsp | Olive oil | ||
| 1 tsp | Fresh garlic | Minced | |
| 1 – 2 tsp | Crushed red pepper flakes | ||
| 1/2 tsp | Kosher salt | ||
| 1/2 tsp | Apple cider vinegar | Homemade | |
| 1/2 tsp | Honey | Somerville Winter Market |
Directions
- Remove and discard the stems from the kale and cut the leaves into 1/4 inch ribbons (see instructions here).
- Cut the scapes into 1/4 to 1/2 inch pieces.
- Heat the olive oil in a large skillet over medium heat. When you can feel some heat radiating from the skillet (hold your hand a couple inches over it), add the garlic scapes and cook for a couple of minutes until soft and slightly yellowed.
- Add the red pepper flakes and stir for a few seconds until fragrant.
- Add the kale and salt. Cook for a few minutes until the kale turns bright green and then starts to darken.
- Remove the pan from the heat. Combine the vinegar and honey in a small bowl and pour it over the kale, tossing to coat.
