Sunday, January 17, 2010
It is January in Minnesota and fresh lettuce from the garden is not an option. But kale from the freezer is. So today we had a lovely brunch for two built around kale. I sauteed one medium sliced red onion with about two tablespoons of pancetta. Pancetta is cured pork - like bacon but not smoked. You could also use bacon or even just some olive oil or butter. The point is to add a little fat and flavor to jazz up the kale. After the onion was soft, I added about 2 cups of thawed frozen kale, chopped. And just a few spoonfuls of water and about 1/2 t. salt. I covered the pot and steamed the veggies about 10 minutes, until they were tender. Then spread them in a dish, cracked a few eggs on top, and baked at 350 degrees until the eggs were set. Lovely served with a little balsamic vinegar to sprinkle on top. If you like hot sauce you could use that instead. We had some oven roasted potatoes on the side, with some homemade ketchup. Add some bread (we had bread made with some cornmeal and pureed winter squash) and you are all set. If you look at the picture you can see tea in the cup -- made from peppermint from our garden. When the mint comes up, I'll tell you how to make your own mint tea.
One of the nice things about cooking is that you can have lots of new adventures. I'm looking forward to sharing my kitchen adventures with anyone who is looking for ways to have a happier food life.
Posted by Peggy Hanson at 5:51 PM