LETTERBOX CSA 2018 Week 10


This week's CSA includes: 

1 Bunch Dino Kale
1 Quart Peas
3 Heads Little Gem Lettuce
1 Bunch Parsley
1 Bunch Carrots
1 Pound Green Beans
Cucumbers OR Summer Squash, Two Pieces

Meat Choices This Week:Whole Chicken, Half Chicken, Chicken Breast, 
Chicken Leg/thighs, Pork Chops, Ground Pork, Bacon,
Country Ribs, Spare Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties

Letterbox CSA Week 10, June 28, 2018

Lemony Braised Dino (Lacinato) Kale


Lacinato kale is also called black kale, cavolo nero, dinosaur kale, and Tuscan kale.  It is a dark green, bumpy, very flavorful cousin of ordinary kale.


Pan-Seared Chicken With Oyster Mushrooms

This week's recipe comes from Karen Calanchini, 
Food Stylist and Photographer via What’s Cooking America

1 large bunch (about 10 ounces) Dino Kale, leaves rinsed and thick center ribs cut out*
Scant 1/2 tablespoon extra-virgin fruity olive oil
2 to 4 garlic cloves, or to taste
1/8 cup dry white wine (I used vermouth)
1/4 to 1/2 cup chicken stock
1 teaspoon coarse salt or sea salt
1 to 2 teaspoons freshly-squeezed lemon juice, to taste

The thickest part of the center rib of the Lacinato Kale can easily be cut out with a sharp knife.  Pile leaves on top of each other and sliced the bunch into 1-inch pieces.

Bring a large pot of water to a boil, add prepared kale.  Cover and cook just until slightly wiled, approximately 3 to 5 minutes.  Remove from heat and drain well.

In a large fry pan or heavy-bottomed pot over low heat, heat olive oil.  Add garlic and saute stirring often, until soft.  Add kale and wine; cover and cook until almost all the liquid has evaporated.  Add 1/4 cup chicken stock and cook until stock is almost evaporated and kale is very tender, approximately 30 minutes.  Check for tenderness.

NOTE:  If needed, add the remainder of the chicken stock and cook until done.  The kale, depending on your source and how long the kale has been picked, may take even longer to cook.  Just add additional chicken stock or water if needed.

Season to taste with salt and lemon juice; toss with tongs and serve.

View the original recipe on the What’s Cooking America website