Chef Tim Kilcoyne at the Local Cafe features Rio Gozo Farm's kale in his Cavolo Nero pizza. It is a wonderful wood fired pizza with kale and house made ricotta cheese. A masterpiece on its own, but I like to toss a side of bright orange winter squash & bacon on top. It's like going from the Mona Lisa to Botticelli's Birth of Venus.
Kale suggestions:
The leaf requires some effort to cook, you'll want to remove the tougher ribs from the leaf for even cooking.
- Add it fresh or sauteed to your Tuscan bean soup
- Sauté in a walnut oil and garlic and toss with chunks of winter squash and chevre.
- Braised kale with sweet onions, topped with the zest of your tangerines.
- Make a kale ceviche with your lemons, then drain the excess liquid and add olive oil, salt, and tangerine segments.
Other ideas on what to do with Kale Click Here
Please let us know how you like your kale tonight.
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