Since CSA season starts every year, I’m quickly beset with the issue of “what on earth am I going to do with all this kale?” For some reason, the CSA boxes often come full of kale. Sometimes chard. Sometimes collards. Mostly kale.
Collards, I got down. If I’m not doing southern style, a good ethiopian gomen – stewed and sauteeed with garlic, ginger and spiced butter – is fabulous.
Kale, though? I’d expect it to work like collards but for some reason they don’t. So I’ve tried all sorts of things. Kale chips. Kale gratin. Kale salad. Greek-style greens with lemon. I quickly became bored with these preparations.
Then, thanks to the divine Fuchsia Dunlop’s blog I found a recipe for Sichuan twice-cooked greens.
I had to improvise a little – I was missing a few of the ingredients, like the black beans (I know! I know! When don’t I have black beans around?) and my cilantro had gone funny so I couldn’t use it, but overall, the recipe worked. Stewed kale greens with a nice spicy fermented chili bean paste, ginger, and garlic.
Definitely something I’m not going to get tired of quickly.