CSA and Kale

[ashnistrike]

Last week was our first full week with a farm share.  We are splitting with our next door neighbors, but I was still a bit worried about my ability to iron chef a random assortment of vegetables every week.  I am therefore pleased to report that we managed to cook and eat everything in exactly seven days, and that it was all tasty. 

One item made me about as smug as I've ever been in the kitchen: the kale/chard mix of cooking greens.  I've never cooked greens before in my life--I generally like my leaves raw, and S considers the usual run of cooked spinach and so forth horribly revolting.  But you can't really leave kale uncooked.  I had this sample of quick-sauteed cooking greens at Whole Foods two years ago... and I managed to reconstruct it: just enough peanut oil to coat the leaves, a couple splashes of soy sauce, sesame seeds, ground garlic powder, chili powder, and powdered ginger.  (I know, but the point is to get as much spice stuck to the leaves as possible, and fresh won't have the same effect.)  Leaves stir-fried just long enough to be moist and barely wilted.  Delicious and crunchy and gingery, and S loved it.  I win at cooking.

This week, I need 101 things to do with leeks, and I only have 50.  Suggestions welcome!  Also instructive anecdotes about kohlrabi.

Comments

[txanne.livejournal.com]

But ginger is a vegetable! Matchstick it and put it in with the onions and/or garlic.

Leeks: Don't forget to wash them after you cut them into rings or half-rings--they get as sandy as spinach.

This website http://www.supercook.com/ is really nifty. If you sign up you can tell it what ingredients you have, and then it'll tell you what you can make.

[ashnistrike.livejournal.com]

I don't actually like ginger that much. S would love it.

These leeks are actually amazingly unsandy. No idea how they did that.

Cool-looking website--thank you.