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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.
[2]
Turn heat up, and add chopped kale.

Add wine, splash by splash, and toss until kale is wilted but not mushy.
[3]
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.