Monday, December 14, 2009

Sunday: Kale and sausage

This week's box had the first kale (grünkohl) of the year. woo hoo!

To prepare it was quite simple: remove the tough stems and chop the leaves finely. Saute them in a really hot pan until they wilt considerably. Add sliced leeks and cook another few minutes over high heat. Add a bit of stock, some diced and steamed firm-cooking potatoes, and some sliced smoked sausage, cover, and simmer until the kale is ready to eat, 20-30 minutes.


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