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Warm Kale and Cucumber Salad

My first recipe using CSA ingredients comes from the CSA itself –Great County Farms [1]. My notes below are in italics. I reduced the recipe so that I could use the rest of the kale in another recipe

Warm Kale and Cucumber Salad
Two bundles of Fresh Kale – I used four large stems
1 large Cucumber – I used about 1/2 of the cucumber
¼ cup Spring onions, chopped – I used 1 spring onion
¼ cup White wine – I did not reduce this amount
4 Tbsp. Butter – I used olive oil instead
Salt and pepper – to taste

De-stem kale and chop into bite-size pieces.

Dice cucumber about ¼-inch.

Heat sauté pan to medium heat. Melt butter (a tablespoon or so of olive oil) and add spring onions.
Turn heat up, and add chopped kale.

Add wine, splash by splash, and toss until kale is wilted but not mushy.
Add cold cucumber at end with salt and pepper, and plate. (The objective is not to cook the cucumber.)

Conclusion: This was the first time I have cooked with kale. It’s easy to clean and prepare. It cooks down much like spinach does but once cooked it has a tougher, chewier consistency.

The white wine shone through and was a great compliment to the kale and, surprisingly, the cucumber. I’d use a good white wine rather than a cooking wine because it does indeed contribute to the success of this dish.

My in-house taste tester agreed and felt that this would be a satisfying meal after a long bike ride.