I Hate Kale So Much, Help Meee! A Community Supported Agriculture Thread

It's Community Supported Agriculture time again! I'm excited to try and keep up with all the veggies this year.

Just this first week I found my very favorite way to eat chard and other greens!

I fried some yellow onion in butter and when they were cooked I added destemmed, chopped chard and other leafy stuff like turnip and radish greens. Taking out the stems is important for cutting down bitterness. I added salt, pepper, jarred minced garlic, and a splash of rice wine vinegar, again to cut down on bitterness.

When that was done cooking I removed it from the pan and added more butter and little shrimps. I used frozen small, uncooked, pre-husked and deveined shrimp. When those were finished I put most of the greens back in and added most of the al dente egg noodles. They absorbed the juice and butter and were delicious. The noodles and greens I set aside were for my girlfriend who hates shrimp. I just tossed them together. I assume most people aren't cooking for such picky people tho.

Here is a more exact list!

Egg Noodles (4 of 6 servings in bag)
2 tbsp butter, divided in half
40 little shrimps, 2 servings
2 cups chard and misc greens, destemmed and chopped
1 yellow onion, chopped
2 tbsp rice wine vinegar
Salt, pepper, and minced garlic to taste

Cook noodles in lightly salted water until al dente.

Cook onion in 1 tbsp butter with salt pepper and garlic until tender. Add greens and vinegar, cook lightly until tender and remove from pan.

Add 1 tbsp butter and shrimps, cook until browned.

Combine noodles, greens, and shrimps in the pan, mix well and cook lightly. Remove and consume.

This recipe makes 4 servings of about 300 calories each, or two dinner servings. It keeps in the fridge well and would easy to cut in half. If you don't like shrimp then chicken or even canned tuna would probably also be delicious. Reports from girlfriend indicate that the meatless version is also tasty.

 

I have found the Best way to eat kale, after years of searching!

Presenting...



Honey Mustard Kale Salad!

¼ cup lemon juice
¼ cup apple cider vinegar
¼ cup + 1 tbsp Dijon mustard
¼ cup honey
¼ cup chilli garlic oil
1 tsp salt
1 tsp black pepper
Minced or powdered garlic? As you like.

Combine everything and shake it like a poloroid picture. Pour 1/2 of it on 1 bunch of kale (5 cups, ish) that has been washed, destemmed, torn or cut into pieces, and crushed in your fist. Toss to coat and leave it in the fridge overnight. There are about 120 calories per one cup serving. All the acid in the lemon juice and vinegar cooks the kale through denaturation so it's not bitter at all. Just sweet honey mustard goodness.

I put 1/4 can of tuna and some Japanese pickles I made in my bowl of it just now and it's AMAZING.

 

Man, on mobile images are so much smaller. Sorry guys, but I am really proud of how pretty the colors are.

 

THAT'S SO CUTE, I LOVE IT! THANK YOU! :D