As we continue on our Fresh Fork journey, we come to kale. This is the first time we’ve cooked with kale. It’s always a little intimidating to cook with a new ingredient. We started with some onion, garlic scapes, sun dried tomatoes and spicy turkey sausage over medium heat. We added some chicken stock, seasoning, white beans, and kale (washed, tough stems removed, leaves chopped) and let it simmer.
We added some penne pasta and a little shaved parmesan on top and voila…
Recipe adapted from Cooking Light, Farfalle with Sausage, Canellini Beans and Kale
It turned out pretty good if we do say so ourselves. The leftovers that we had the following day for lunch were even better!
We still have a few new things to cook with this week. We’re debating on what to do with the kohlrabi and the collard greens. We will probably do our whole chicken over the weekend, so we’ll let you know how that goes as well.
We are looking forward to picking up our next Fresh Fork bag this Friday which will contain organic black turtle beans, heirloom corn chips featuring heirloom, organic flint corn, chorizo made from pasture rasied Berkshire hogs, red leaf lettuce, green onions, cilantro, bok choy and possibly some tomatoes.