We decided to take a break from the CSA this year, knowing we were going to be away from home most weekends (prime cooking time in our house) and wanting also to have more chances to hit the farmers markets.
Michael Ruhlman, however, has jumped on the bandwagon with both feet and will be blogging about what he’s getting each week – and, more interestingly – what he’s doing with it. His first CSA recipe involves kale, pancetta, Tabasco and honey(!). May have to try this tonight (but with bacon).
So, that recipe is after the jump, but has anyone made kale chips?
Kale with Pancetta6 ounces pancetta, diced or sliced2 pounds kale, stems removed, cleaned
salt to taste
freshly ground black pepper
1 tablespoon honey
Tabasco to taste
Cook the pancetta over medium low heat until enough fat has rendered to saute the kale in. Turn the heat to medium and add the kale. Cook and turn the kale till it’s begun to wilt. Add a three fingered pinch of salt, cover it, and put it in a hot oven (350 degrees if you’re just cooking kale). After 15 minutes or so, toss and turn the kale to ensure it’s cooking evenly. After thirty minutes, remove it from the oven, season it with plenty of black pepper, the honey and lots of Tabasco.