It has taken me until Thursday, I know, but well. We were in Atlanta over the weekend and then I had the flu, or some brief horrible thing that acted as if it might be the flu and, well, it is difficult to cook when one feels as though one’s large muscle groups are be wrung out like a wet dishrag. So, tonight we really got down to the goodies in the box.
Our share for the week consisted of one dozen free-range eggs varying in size from teeny to Jumbo, a dozen radishes, a dozen large spring onions, a gallon bag of mesclun, a gallon bag of collards, and a gallon bag of kale. I nibbled on the mesclun all week. But tonight was the first night we cooked anything from the box. We had two pork tenderloins we’d cooked earlier that Keifel sliced up and stewed briefly just to reheat. I’d rubbed it with a mix of smoked paprika, coriander and cumin before roasting it.
While he worked on the protein, I frenched (doesn’t that sound salacious?) an onion and sautéed it in some olive oil with three fat cloves of garlic, chopped fine, until the onions were translucent. I sprinkled over about a half teaspoon of salt and deglazed the small bit of browned goodness with some white wine. I put the kale in first and let it wilt down enough to add the collards and let both wilt down enough to stir. Then just let it cook until it was still a pretty, bright green and tender. I hate bitter greens cooked to mush, but I also hate chewy collards. These were young and tender enough that you could almost eat them pleasantly raw, but not quite.
Sautéed onions and kale waiting for their close up before the collards join the party
I will be better next week about actually taking a picture of what comes in the box. Or at least I’ll try.