Taste: Kale

I signed up for my first ever Community Supported Agriculture (CSA) program this year as a way to enjoy fresh, in-season and locally grown fruits and veggies and to also push me outside of my regular recipe rut. I have just had two weekly pick ups so far, and it has really reengergized my interest in cooking and I feel like we are eating so many more veggies.

It has been a fun challenge to come up with recipes for some of the items in the bag. This past week, the kale in my weekly pick up had me a little stumped. After an unsuccessful try at incorporating it into my smoothie, I received the following recipe from the GOOP weekly e-newsletter. This was a delicious way to eat your kale and is really easy if you are already grilling other items. One item I highly encourage you to include in your summer repertoire is grilled portobello mushrooms (my recipe is below).

Do you have a favorite way to incorporate kale into meals? I would love to hear about it. Please post in the comments.

Crispy Tuscan Kale on the Grill from Seamus Mullen's Hero Food via Goop.



via Goop

 1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
Zest and juice of 1 lemon
2 bunches Tuscan kale, stems and all, washed and spun dry
Salt
Freshly ground black pepper

Preheat the grill to high or build a small fire in a charcoal grill. In a large mixing bowl, combine the olive oil, vinegar, garlic, and lemon zest and juice and mix well. Add the kale leaves. Season with salt and pepper and gently toss until kale is evenly coated.

When the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. In about 2 minutes the leaves will crisp. Turn them and grill on the other side for another 1–2 minutes. Repeat with the rest of the leaves.

Pile the grilled kale leaves in a big stack on a large platter or cutting board and serve them up.

As long as you have the grill going, add these...they are a delicious alternative to meat.

Grilled Portobello Mushrooms

Portobello mushrooms (however many you want...I usually estimate 1/person)
Olive oil (about 1 tbsp./mushroom)
Salt
Freshly ground black pepper
Any other seasoning you want...I usually add red pepper, sometimes Greek seasoning

Clean mushrooms with a damp paper towel.

Place them on a aluminum foil caps facing down. Drizzle generously with olive oil (they really absorb it) and sprinkle with sale and pepper and other seasonings.

Place on grill on aluminum foil for about 20 minutes or until juicy and tender.

Enjoy!