On the way back from scattering Mum in the Borders we dropped in on Sara Worst at her isolated home The Bleak House.
Since we were passing it seemed impolite not to.
Sara very kindly donated some of her less (though as it turned out not entirely un-) slug-infested vegetables from the enormous plot she cultivates out back,
on the understanding that I replace my carnivorous home page photo. So a real treat for all you hervibores out there!
They also have a polytunnel, which is surprisingly big - for some reason I pictured them about knee-high. Just enough for a strawberry plant.
Whereas this one would fit Jack's Beanstalk.
I used most of Sara's leaves in a deliciously mixed green salad, but gave the kale a stir-fry
to accompany my
Very complementary as it turns out - they were both mediocre.
Spicy Sauteed Kale with Lemon
An interesting idea I thought - obviously the honey is intended to offset the bitter lemon pith.
It took a surprisingly long time to soften the kale into something approaching edibility though,
so bear that in mind when you cook your lemon.
- 1 tablespoon vegetable oil
- 1 Thai or jalapeno chili , thinly sliced
- 1 lemon, thinly sliced, seeds removed and slices quartered
- 1 tablespoon honey
- 2 bunches kale (1½ pounds), tough stems and ribs removed, leaves coarsely chopped
- 6 scallions, cut into 2-inch pieces
- Coarse salt
In a large skillet, heat oil and chili over medium-high heat.
Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes.
Add kale and cook, stirring, until just wilted, about 3 minutes.
Add scallions, season with salt, and cook 1 minute.
Serve warm or at room temperature.