Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest

Tuesday, February 5, 2008

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

This holiday season, my brother-in-law took a page from my green gift guide and got us a one-month subscription to a local CSA run by Eatwell Farm. He dropped off our first box this week (deliveries are included, the gift was full service :) and we are now up to our ears in organic, locally-grown vegetables -- tadorna leeks, Tokyo turnips, navel oranges, Satsuma mandarins, lettuce, crocodile spinach, pink lady apples, watermelon radishes, bok choy, cabbage, and carrots. I admit that I feel a little overwhelmed but it's definitely an exciting challenge to figure out how to use it all before it goes bad and/or before next week's box arrives on Thursday!

Onions, mandarins, arugala, radishes from Eatwell Farm CSA by Eve Fox, the Garden of Eating, copyright 2009

One of my favorite things about Eatwell Farm's CSA is the newsletter. Each box comes with a copy of the newsletter (addressed to you - cute!) which features updates from the farm written by farmer, Nigel Walker. This week's newsletter covered the expansion of the chicken operation, an update on their greenhouse planting, a weather report, and a report on orchard planting in addition to a page of information about the food in the box AND (my favorite part) several pages of recipes that make use of the vegetables and fruits we received in the box.

Eatwell Farm CSA newsletter from January 2009 by Eve Fox, the Garden of Eating, copyright 2009

Tonight we tried out our first Eatwell Farm recipe -- I was very pleased with the result. So without further ado, here's my slightly modified version of the recipe (the original called for chopped dried red chiles and half a cup of toasted walnuts but I can't handle spicy food and the sous-chef hates nuts with a passion so I omitted both though you're welcome to add them.)

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

-- print recipe --Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
Serves 4

Ingredients

* 1 large bunch of kale (I like the Russian kind or some other slightly more tender variety for this, rather than the dinosaur kale but anything will work
* 2 cloves of garlic, minced or thinly sliced
* 1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper

Directions

1. Wash the kale well and then chop into large pieces.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

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3 comments:

Barbara said...

hello, my boyfriend's sister Mya sent me your link! this kale recipe looks delicious...

Eve Fox said...

Thanks Barbara!

Anonymous said...

Made this salad tonight and it is a keeper! Didn't have currants but a good balsamic and the orange zest make a delicious combination.

Tuesday, February 5, 2008

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

This holiday season, my brother-in-law took a page from my green gift guide and got us a one-month subscription to a local CSA run by Eatwell Farm. He dropped off our first box this week (deliveries are included, the gift was full service :) and we are now up to our ears in organic, locally-grown vegetables -- tadorna leeks, Tokyo turnips, navel oranges, Satsuma mandarins, lettuce, crocodile spinach, pink lady apples, watermelon radishes, bok choy, cabbage, and carrots. I admit that I feel a little overwhelmed but it's definitely an exciting challenge to figure out how to use it all before it goes bad and/or before next week's box arrives on Thursday!

Onions, mandarins, arugala, radishes from Eatwell Farm CSA by Eve Fox, the Garden of Eating, copyright 2009

One of my favorite things about Eatwell Farm's CSA is the newsletter. Each box comes with a copy of the newsletter (addressed to you - cute!) which features updates from the farm written by farmer, Nigel Walker. This week's newsletter covered the expansion of the chicken operation, an update on their greenhouse planting, a weather report, and a report on orchard planting in addition to a page of information about the food in the box AND (my favorite part) several pages of recipes that make use of the vegetables and fruits we received in the box.

Eatwell Farm CSA newsletter from January 2009 by Eve Fox, the Garden of Eating, copyright 2009

Tonight we tried out our first Eatwell Farm recipe -- I was very pleased with the result. So without further ado, here's my slightly modified version of the recipe (the original called for chopped dried red chiles and half a cup of toasted walnuts but I can't handle spicy food and the sous-chef hates nuts with a passion so I omitted both though you're welcome to add them.)

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

-- print recipe --Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
Serves 4

Ingredients

* 1 large bunch of kale (I like the Russian kind or some other slightly more tender variety for this, rather than the dinosaur kale but anything will work
* 2 cloves of garlic, minced or thinly sliced
* 1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper

Directions

1. Wash the kale well and then chop into large pieces.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

You might also like:

3 comments:

Barbara said...

hello, my boyfriend's sister Mya sent me your link! this kale recipe looks delicious...

Eve Fox said...

Thanks Barbara!

Anonymous said...

Made this salad tonight and it is a keeper! Didn't have currants but a good balsamic and the orange zest make a delicious combination.