An easy base recipe that can support all sorts of changes, I go this strategy often with kale.
Sauté ribboned kale with olive oil and onion or garlic. Salt and pepper to taste. Left over roasted veggies go great as an add in. Today I used carrots and sweet potatoes. Once the kale begins to wilt, add in roasted veg to reheat. Once everything is warmed through, serve over brown rice with walnuts and your favorite grated cheese.(If you are using left over rice that is cold, you can just add it to the kale mix when you add the veggies.) We tend to have Romano on hand at all times.
This is a satisfying meal on its own but works well as a side as well.
Items from the CSA box:
Spring onion 1
Curly kale 3 stems
Dinosaur kale 3 stems
Carrots 1
