On Saturday I came home from the Farmer’s Market with some new foods to try – feeling adventurous. I’d bought a bunch of Russian Red Kale, which was looking a little wilty, so I thought I’d saute it up for my lunch. After searching through 5 of my cookbooks and coming up empty, I thought well, apparently it’s time to improvise.
I heated grapeseed oil in my big frying pan, chopped the kale into strips, and got out an orange. With a microplane I took off the orange’s zest, then chopped it a bit more finely. With the oil hot, I tossed the kale in, and it sizzled nicely and began to wilt and turn brighter green, like spinach. After a few minutes I tossed in my chopped orange zest, and for good measure I added half of the orange’s juice.
Results? The kale is a bit tougher than spinach, but has a nice, toothy texture. I think I could have added the rest of the orange’s juice for a bit more sweetness, but I’ll definitely try this one again – I can see how kale would hold up especially well in a soup or casserole.
Lunch was the kale plus leftover grilled flank steak and roasted baby yukon potatoes – the steak and potatoes were leftovers from last night’s dinner. Yum!