Kicking off my first week of What I Made with My CSA with a simple recipe for my favorite way to cook greens – with wine! I’m using two of my CSA goodies – kale and green garlic. Tuscan kale, also called lacinato, black or even dinosaur kale, is a flat variety of the green that’s darker in color that its curly cousin. I love it because it’s tender and cooks quickly compared to other hearty greens. Green garlic is young garlic and is available at markets in the late spring and early summer. It’s milder than the mature garlic heads you can get year round at the grocery store.
When cooking with wine I use what I’m drinking. There are plenty of inexpensive quality rosés out there that will work perfectly for this recipe. It only calls for 1/2 cup so the rest is for dinner!
If you don’t have green garlic, substitute 2 cloves thinly sliced garlic. Cook it for 2 to 4 minutes but don’t let it brown.
Tuscan Kale with Green Garlic and Rosé
serves 2
Ingredients
2 tablespoons extra virgin olive oil
1 large stalk green garlic, white part only, thinly sliced
1 large bunch kale, stems removed and leaves torn into pieces
Kosher salt
1/2 cup rosé or white wine
Freshly ground black pepper
Heat olive oil over medium heat in a large 12-inch skillet. Add the green garlic and cook until it softens and is very fragrant, but not brown, about 2 to 3 minutes.
Add the kale to pan with a large pinch of salt and stir with a wooden spoon. Raise heat to high and add the wine. Cook until the wine is mostly evaporated and kale is tender, stirring constantly, about 5 to 8 minutes. Add some pepper to the kale, taste for seasoning and adjust as you see fit. Serve hot.
This recipe is partnered with Local Roots NYC, a small, mission-driven business here to serve fellow New Yorkers and regional growers. Click here to join!