Yesterday I finally made it over to my garden (10 feet from my house) and checked on the kale. The Tuscan is dead. The Red Russian lost all its leaves, but looks like it is regrowing some small leaves now. The Winterbor looks fantastic. It also tastes great fresh from the garden with no cooking. Sweet and a bit of a broccoli-like bitterness. I love vegetables that have a real flavor!
So I picked a big bunch and cooked it up. I love the combination of potatoes, garlic and kale. Unfortunately, the result was mealy and flavorless. Oh well. I’m wondering if it was the way I cooked it or if the kale just isn’t good anymore. It did get well down into the single digits (about 7*F) this winter and has been a long, cold and snowy one.
My recipe was to blanch the kale for 4 minutes, boil potatoes til tender, saute spring onions and garlic in butter and olive oil, then add kale and potatoes and saute about 3 or 4 minutes. I think this would be a really good recipe with fall kale, but was lousy with late winter kale.
I think I’ll give the kale another try with a very quick stir fry (with garlic and thyme?) or even try it uncooked in a salad.