Now is the time to pick up some kale and chard at your local San Francisco Bay Area farmers’ market. The recent nighttime lows with their kisses of frost have given winter greens a sweetness that their summer selves just don’t have.
We cook greens year-round in olive oil and garlic, occasionally adding fennel seeds, mustard seeds, and/or coriander seeds. But this time, I took a walk on the wild side and lightly steamed chopped kale leaves without any seasoning—just on their own. Boy, were they good.
I can see steaming several bunches of kale and storing the cooked leaves in an airtight glass container in the fridge to add to servings of beans, rice, pasta, and soup.
Who said that there wasn’t an upside to low overnight temperatures?