Louisiana’s favorite greens include Mustard, Collard, and Turnip. The more gourmet greens like Kale and Chard can be found at farmer’s markets yet not so much at the local grocery. We have had Kale and Chard in the past; yet, it was from a friend’s garden and the greens were mature and we now know, past their prime.
Because of our past experience, we would not give the young Kale or Chard at farmer’s markets a second glance. Finally we decided to give young Swiss Chard a chance and it was well worth the effort. Last week at the market, there was young Kale and we purchased some. The recipe below is the result of much experimenting. We like it and yes, we will purchase more young Kale.
In the south, we were used to cooking greens down with pot liquor and serving them with cornbread. We now realize that young greens are great just sautéed!
Mais C’est Bon!
Enjoy!!
Russian Kale
- 1 sm bunch young Russian Kale
- 1 medium onion
- 4 cloves garlic
- 3 tbl olive oil
- 1 tsp splenda or sugar
- Cajun Seasoning
- Salt
- ¼ cup dried cranberries
- 1 tbl lemon juice
- ¼ cup chopped pecans, walnuts or some other nut
Wash, clean and de-stem Kale. Cut Kale in approximately ½ – 1” strips; should have about 8 cups.
Reconstitute cranberries in lemon juice.
Slice onion in thin half rings. Slice garlic.
Heat olive oil to medium in heavy skillet. Sauté onion and garlic until tender; season with a little salt. Add Kale and wilt to desired tenderness. When desired tenderness is reached season with Cajun seasoning to desired taste and add cranberries and any remaining lemon juice. Blend well. Approximately two cups of cooked greens.
Top each serving with nuts.
