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“Bacon-y” Kale Sauté

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.

Scapes and red pepper flakes

 

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

  1. Remove and discard the stems from the kale and cut the leaves into 1/4 inch ribbons (see instructions here).

    Fold the kaleSlice off the stemsStack 4-6 leaves and roll into a kale cigarRibbon the kale

  2. Cut the scapes into 1/4 to 1/2 inch pieces.

    Garlic ScapesChopped garlic scapes

  3. 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.

    Time to add the red pepper flakesRed pepper flakes

  4. Add the red pepper flakes and stir for a few seconds until fragrant.
  5. Add the kale and salt. Cook for a few minutes until the kale turns bright green and then starts to darken.
  6. Remove the pan from the heat. Combine the vinegar and honey in a small bowl and pour it over the kale, tossing to coat.

"Bacon-y" Kale

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