BOX #4

Share contents: 1 bunch each of scallions, kale, green garlic, 1 head of romaine lettuce, 1 kohlrabi, 1 pound of broccoli, 1 pint of strawberries

The strawberries have slowed way down so I think this is the last week for them.

Sauteed Kale with Garlic and Vinegar, from Alice Water’s Chez Panisse Vegetables

1 bunch of kale, 1&1/2 tablespoons olive oil, salt, 2 cloves garlic, 1 tablespoon red wine vinegar

Strip the kale leaves off their stems. Chop coarsely and wash in plenty of water. Drain but do not spin dry.

Heat a large saute pan and add olive oil and enough kale to cover the bottom of the pan. Allow these greens to wilt down before adding more. When all the kale has been added, season with salt, stir in the garlic, and cover the pan. Cook until desired tenderness. Remove the lid and allow any excess water to cook away. Turn off the heat and stir in the vinegar.

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