The vegetable of the month is KALE. Gorgeous green, leafy kale. Just look at how beautiful it is.
Last week, we got some in our magical CSA box. Gleefully eschewing all responsibility for recipe creation, we threw some on a baking sheet with some olive oil and an array of spices and roasted it until it turned a little crispy around the edges. We then devoured it without giving Cucina Fresca any thought whatsoever.
Luckily, I am VERY smart. With the delicious success of our CSA kale, I picked up another bunch for myself later in the week and set to work on some ideas. My first attempt was a bit too saccharine, so I nixed the white wine vinegar and honey. And inspired by this sesame seed kale recipe, I added some tahini.
On our official cooking day, we used the recipe below:
Roasted Mustard Kale
Prep time: 5 minutes
Cook time: 20 minutes
2 bunches of fresh curly kale
3 Tbsp olive oil
1 Tbsp fresh lemon juice
1 Tbsp spicy brown mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1 Tbsp tahini (optional)
a pinch of fresh lemon zest (optional)
1.Preheat oven to 375
2.Rinse kale and pat dry.
3. Mix together all wet ingredients and spices.
4. Spread the kale out on a baking sheet and drizzle with your mustard mixture.
5. Roast for 10 minutes, then stir.
6.Roast another ten minutes. The kale should wilt and develop brown, crispy edges.
Some people might cut off the stems at this point, or get rid of those thick, hearty veins, but we left them intact because we love the extra fiber!
Thank you to Nikki for these beautiful measuring bowls and to Barbra for the heart-shaped measuring spoons. Expect to see more of these in photos this year.
The finished product right out of the oven!
And here’s a teaser of the other Cucina Fresca recipes this month, including the kale in all it’s plated glory.