a Kale-er meal: Winter greens

Who knew a wholesome dinner could be so satisfying... Observe a dinner made almost entirely from our garden (or someone else's --thanks, Union Square Farm Market!):

Black Prince Cherry Tomatoes - our community garden in NB
curly kale - Union Square Farmers Market in NY
apple potatoes - apples from Riameade Farm in Chester NJ
bacon from Whole Foods

I don't do this often, but I'll take credit for coming up for a quick, kick butt way to cook up kale which satisfies as a co-main dish :)

- 2 bunches of curly kale (fall - winter)

- half a jalepeno pepper, cut in 0.5x1" strips

- balsamic vinegar

- dash of sea salt (1-1.5 tsp)

- 3 cloves garlic, minched

1. Rip off kale leaves, leaving them in large bits

2. blanch in bunches (don't overfill the pot so it blanches evenly) for 3 minutes; set aside to drain in colander (sprinkle lightly with sea salt)

While it drains,

3. sautee the jalepeno pepper in a skillet with OO; begin to add the balsamic if it gets too dry

4. toss in the garlic; brown

Squeeze the kale if it's dripping. Then,

5. Toss the kale into the skillet to heat up again and soak up the pepper + garlic flavors; add sea salt to taste

6. Add some more OO and balsamic

7. Voila!

     You can add a tiny bit of fresh Parmesean cheese; I'm usually unreasonably generous with the freshly-grated cheese, but not here.  Take heed--if you add too much, you'll overwhelm the other outstanding trio of flavor

Serve hot with whipped apple potatoes topped with caramelized onions and hearty bacon and sauteed/steamed heirloom tomato halves.

tHis was delicious...I promise.