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Greg
 Supporting Member
My Favorite Photo
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| | Posted on Monday, June 11, 2007 - 12:06 am EST : |   
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My first harvest of the year - Baby Romain and Green Lance chinese kale. The former was made into a salad with dijon balsamic dressing, tomatoes, walnuts, blue cheese and dried cranberries. The asian greens were cooked in foil on the grill with sesame oil and garlic - served with a lime/cumin pork loin.
Greg
- ND,
Zone "4"
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Euphorbphreak
My Weather
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| | Posted on Monday, June 11, 2007 - 01:37 am EST : |
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Greg, bad picture to show before I have had my dinner! Can you tell me more how you cooked the kale on the grill? I am always searching ways to cook various greens since I have so many and find my cooking skills to be quite inadequate. But I grill a lot!
David, the other CA, 10/17 |
Greg
Supporting Member
My Favorite Photo
My Weather
My Garden
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| | Posted on Monday, June 11, 2007 - 09:28 am EST : |
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I simply seasoned them with olive oil, toasted sesame oil, salt, pepper, and lots of fresh garlic. I laid them in foil an carefully wrapped it up. That went on the grill. The stalks weren't quite cooked and still a little tough, but it was tasty. NExt time I'll add a little liquid - maybe lemon juice or a bit of water or stock to let them steam a little more. I like to grill inside foil pouches for tender vegetables like this.
Greg
- ND,
Zone "4"
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Charles
Supporting Member
My Garden
| | Posted on Tuesday, June 12, 2007 - 10:39 am EST : |
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It all looks so healthy and tasty, Greg! I am going to try that with my vates kale.
Charles
- WI,
Zone "4b"
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