Cooking In Season: Kale/Chard
Kale and Israeli Couscous
Many folks in Seattle belong to CSA’s or like cooking in season. Currently, kale and chard are great in late fall, early winter meals. Both nutritious and easy to cook, everyone should give it a try at least once.
This recipe is fairly easy. I highly recommend Israeli couscous. It’s available in small bags at most coops (PCC, Madison Market…) as well as a few other regular grocery stores (I’ve seen it at QFC and Whole Foods for example). Start out by sauteing an onion in a splash of olive oil. Add a minced clove of garlic, then brown 1 cup of couscous. Add 1 cup broth (chicken or vegetable work just fine), adding more if necessary, for 8 minutes. When couscous has absorbed all of the liquid, rip kale or chard into bite size pieces, discarding the tough stem, cover, and let steam for 3 minutes. Add salt and pepper to taste, serve warm. This makes a great side dish or main course.
Next up: Persimmons.
Sounds delicious! That kale looks an awful lot like rainbow chard….
Crap, maybe it is! We’ve had so much chard and kale in our kitchen lately that I just get them confused anymore.
it’s all good :)