Nice easy recipe tonight, which is good because I went for a brisk walk with my friend so I didn’t have much time. Troy threw on some venison steak on the grill and I made Confetti Kale as a side. While I was stir frying we had the following conversation:
Me: “I really like greens now.”
Troy: “You’ve liked greens for a couple of years now.”
Me: ” No, I mean I actually look forward to eating them. Before I just ate them because they were good for me. I think I like them now because I’m learning different things to do with them.”
Troy: “I like that you’re learning different things to do with them too.”
Me: “Are you being facetious?” (It’s really hard to tell with him . . . he’s kind of a smart aleck.)
Troy: ” No, ’cause I get to eat them different ways.”
So we are liking the greens. We lost a few eggplant to the refrigerator but so far we’ve been doing well at eating most of our CSA share each week. Confetti Kale is just one of the ways that Simply in Season offers to fix greens. After doing a few of these recipes, I’m *almost* ready to start making a few on my own. Who knew?
So what’s in these Confetti Kale? A bunch of kale sauteed in a clove (or more–I love garlic) for 10 minutes. Then add a can of corn (or 1 cup, but I was lazy tonight. Remember what I said about not insisting that everything be local? So shoot me), a chopped red pepper, 1/4 cup of water, salt and pepper to taste, and cook for another 10 minutes.
How easy is that?!?
The verdict: I really, really liked this kale recipe. So did Troy. In fact, we were remarking about how one of the downsides of this project is that we have to keep trying new recipes, we can’t really go back and have our favorites again.