Saturday: Kale, and a fennel gratin

This week's biokiste had the first kale of the season. yay! Kale!

I did the simple thing: chop the kale small, cook it with some rapeseed oil over high heat with a couple crushed cloves of garlic until the kale darkens. Add some diced ham, lemon zest, salt, pepper, and a splash of stock. Cover and simmer until it's ready.

To go along with the kale I did a baked fennel dish: shave a couple fennel bulbs on the ceramic slicer and toss in a gratin dish with a couple shaved yellow carrots, crushed fennel seed, orange zest, and olive oil. Add a bit of stock, cover with foil, and bake 20 minutes at 170C. Uncover and bake another 10 minutes.

With these two very good dishes we had some a big green salad.