Cooking with Kale

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.


2 thoughts on “Cooking with Kale

    • Thanks Lyn, we are trying our best to use everything and try some new recipes! This is our first CSA so it’s all new to us. Thanks for leaving a comment. It will be great to check in on your blog and see what you are doing with everything!

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