I planted some black kale, cavolo nero, from seed some time ago and the little kale plants have been growing healthily on the roof terrace.
The little plants were getting a bit crowded though, so I pulled up a few little plants in order to thin them out. I decided to cook up the young leaves for dinner. I blanched them for barely a minute, but they reduced to almost nothing. I still tossed them with a little oil and garlic and served them with some pork chops and a blob of rosemary jelly. Looking forward to some more substantial kale later ...
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