A Kalestrom

While the Northeast has been battered with rain this summer, there is a healthy “kalstrom” underway at Restoration Farm.

I confess that I am a “kale convert.” It took me quite a while to warm up to some of these leafy greens. I’m pretty adventurous, but I just didn’t know what to expect. So I’d always default to what I knew. Was I missing out!

Kale has an earthy, almost “meaty” flavor. I have found that a simple stir fry of kale in garlic and oil makes a satisfying meal. Kale is a member of the cabbage family, and has been around for a while. It was a favorite in ancient Rome. Kale is rich in vitamins A, C and calcium and high in protein.

Now, I’m hoarding kale. I don’t want a bit to go to waste. So, if I’m not going to eat it immediately, I steam the deep green leaves for no more than three minutes, and then shock them in cold water.

Next, roll the leaves in a clean dish towel to absorb the excess water, place them in a zip lock bag and store them in the freezer. That means there is plenty of kale on hand to add a wild touch to recipes like this rich, flavorful frittata:

Frittata with Onion, Kale and Italian Dry Sausage

3 tablespoons extra virgin olive oil
1 medium onion, sliced
1 clove garlic, sliced
¼ pound Italian Dry Sausage or other hard sausage, sliced in rounds
1 bunch kale, cleaned, stems removed and leaves coarsely chopped
Salt and fresh ground pepper to taste
1 cup grated Pecorino Romano cheese
8 eggs
Chopped, fresh parsley

Preheat the broiler. In a large, non-stick, oven-proof skillet, heat oil over medium heat. Sauté onion and garlic until golden. Add sausage and continue to sauté until softened.

Add the kale and sauté briefly until bright green and wilted. Meanwhile, whisk eggs, cheese and chopped parsley in a separate bowl. Turn the heat on the frying pan to medium-low and add the egg mixture. Let the eggs set between 5 to 6 minutes. Turn the pan slightly from time to time to allow the eggs to set. Reduce heat to low, cover the pan and cook until the eggs are completely set for 10 to 15 minutes. Finish the frittata under the broiler, and heat 1 to 2 minutes until golden brown. Serve warm, or at room temperature.

Hang on for the inevitable kalestrom. Your taste buds won’t know what hit them!

©2009 T.W. Barritt All Rights Reserved