10/17/2020
This week I received cherry tomatoes, Swiss chard, broccoli, leeks, bok choy, and chicory. This is the last week of CSA 2020. Thank you, Pam, for all your hard work and for your beautiful farm food!! 😊 Thanks for reading my CSA posts, everyone! Will be back with a new blog post series shortly. Bye for now~~ 😁💗
Recipe: Easy
skillet kale chips:
 |
| Stovetop kale chips |
Kale is chips
are delicious and easy to make, even better if you can make them on the stovetop! In this post, last of my CSA posts, I will show you how to make them
in a skillet!
Ingredients:
kale, garlic clove (1, sliced), extra virgin olive oil, salt
How:
1. Wash and cut kale into bite size pieces.
2. Heat a heavy bottomed pan (e.g., cast-iron
skillet) and add oil.
3. Add kale with a pinch of salt. Add garlic on top of kale. (so that it doesn't burn on the bottom).
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| Kale, cabbage (optional), garlic sizzling on cast-iron pan |
4. Cook kale for about 3 min., occasionally
stirring to coat with oil.
5. Cover and turn off heat. Let cook for about 10 min. using residual
heat.
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| Kale being cooked to tenderness, covered, using residual heat |
6. Right before serving, crisp up kale on medium
heat, uncovered for about 5 min.!
7. Kale chips are now ready for your enjoyment!! 😊 They are very good with fried eggs as a quick yet delicious nutritious lunch or a light meal!
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| Enjoy easy skillet kale chips!! |
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