June 2 or 5 Share #3

This week: 2 heads of lettuce, 1# curly kale, 1 kohlrabi, 1 bunch scallions, 1 bunch garlic scapes, 1# branching broccoli, 1# spinach, 1/2# sugar snap peas.

The broccoli can be eaten raw or lightly cooked. The stems and leaves are tender and can be eaten as well! I usually cook it whole, either steamed or roasted.

Both types of lettuce lend themselves well to wraps.

Sauteed Kale with Garlic Scapes and Vinegar

1# kale, 11/2 tablespoons olive oil, salt, 4-6 garlic scapes, 1 tablespoon red wine vinegar

1. Strip kale leaves off stems. Chop coarsely and wash. Drain well.

2. Heat oil in a large sauté pan. Chop scapes into small coins and add to oil. Let sauté for a minute then add kale slowly; as the first greens wilt down, add more. When all kale is added, season with salt, stir and cover pan. When the greens are tender (5-10 minutes), remove the lid and allow excess water to cook away. Turn off the heat and stir in the vinegar.

(Spinach is good prepared this way as well. )

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