I am always amazed that my garden actually grows food. It always seems risky to put those little seeds in the ground and just rely on good soil, compost and water. I am never actually convinced that it wasn’t just a big waste of time and labor until those beautiful plants start popping up out of the ground. Then, it is just an amazing act of nature to watch. I find it incredibly satisfying. Each year I tend to expand my garden a little bigger and I have not regretted it yet.
I am waiting for all of my plants to start producing, but I still have a plethora of kale, lettuce, and radishes in my garden. In my quest to eat what is growing throughout the summer, I have been on the lookout for more delicious kale recipes. I found one that maybe even your toddler will like. It is the right balance of sweet and savory. I think that the key is chopping up the kale small, so you aren’t eating big chunks of it. Kids spot those right away and generally pick them out. If you can chop it small and blend it in, you may get away with another successful kale meal. So, here it goes:
2 garlic cloves, minced – I used scapes because that is what is growing right now
1 Tbsp vegetable oil
4 cups kale or swiss chard, remove the thick stems and chop as small as you can without driving yourself crazy
20 oz can crushed pineapple
1/2 cup peanut butter
1 Tbsp tabasco (optional)
1/2 cup fresh cilantro
salt to taste
Top with crushed peanuts and/or scallions
Saute the onions and garlic in oil for 10 minutes. Add the pineapple and juice and bring to a simmer. Stir in the kale or chard and simmer 5 minutes. Mix in peanut butter, tabasco, and cilantro and simmer another 5 minutes. Add salt and serve with toppings.
I served ours over quinoa, but you can use rice, millet, cous cous or even pasta.
I also made this yummy salad with veggies from the garden.
I would love to hear about your kale successes! Send me a recipe so I can share it on my blog.