Alas! Our Winter CSA ended last week. I’m determined to see how long I can stretch the remaining (overflowing) bins of rutabata, parsnips, potatoes, carrots, turnips, radishes, beets, squash and onions. I’ve also planned ahead, and stocked the freezer with a few nights worth of greens, brussel sprouts, tomato sauce, and other treasures. The cupboards are bulging with applesauce (I went overboard) and a few jars of peaches, peach sauce, plum jam and other reminders of weather to come.
Here’s a toast to the last of our greens; a nice and novel invention for kale. Try it!
Kalamata-Masala Kale Salad
- Yield: 4 servings 1x
- 1 bunch winter greens like kale or mustard greens, coarsely chopped
- 1 small yellow onion, chopped
- 2–3 cloves garlic, minced
- 1/2 cup kalamata olives, pitted and coarsely chopped
- 2 tablespoons sun-dried tomato olive oil
- 1 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon Garam masala
- 1/4 teaspoon sea salt
- sprinkle of freshly ground black pepper
- Preheat the oven to 300. Rinse the greens and dry by laying out on a tea towel or using a salad spinner. Prepare the onion, garlic and olives and set aside. Whisk together the rest of the ingredients in a bowl. Mix everything together in a big bowl and spread out on a baking tray.
- Bake for about 15 minutes, or just until kale becomes slightly crispy. Check. I ended up burning this dish to a crisp, beyond kale chips. Though even burnt, spiced kale is delicious – so we ate it. Don’t fall prey to a careless lapse in time. (Funnily enough, the evidence disappeared from my camera, but I promised to share my blunder.)