This is the perfect side dish for taco night, to stuff in a burrito, or have alongside grilled fish or local grassfed meat! Kale is plentiful in our CSA shares, and we often just sauté it with garlic for a quick side. During the summer months, I usually just blanch it and stuff it in the freezer so we can enjoy our escarole, lettuce, and other greens fresh. The kale is a great find in the winter when it’s hard to find local fresh produce! For this side dish the kale is cooked on high, then seasoned with toasted cumin seeds and lime juice. If you’re looking for something “different” this is it.
One of our CSA members, Linda, let us know about the green leaf shaped kale-stem stripper
“This funny looking little thing really works. What an invention. It’s easy to use, and it makes quick work of tedious trimming of greens. By choosing the right size hole, you can eliminate all waste from many types of greens. I finished one pound of kale in about 60 seconds, stem-free and ready to bag for convenient grab-and-go, drying, freezing, etc. It’s high quality plastic, with a fine beveled edge for cutting, but not sharp enough to cut fingers. Like a lettuce knife. It’s safe enough for kids to help in the kitchen. There is a definite fun factor here. It also can be hung on any of its holes to keep it handy, and not lose it in a utensil drawer.”
Cumin Scented Kale
1 head of kale
1/2 tablespoon cumin seeds
1 tablespoon olive oil
juice from half a lime
salt to taste
Prep the kale. Wash kale, remove the stems, and chop into bite size pieces.
Place the cumin seeds in a dry skillet and toast over medium heat for a minute or two until they become fragrant. Remove the seeds from the pan and add the oil. When the oil is shimmery add the kale and cook over medium high heat until wilted, but still bright green. Add the cumin seeds, lime juice, and a big pinch of kosher salt. Taste and adjust lime or salt if necessary.
