Brian and I joined a CSA… community supported agriculture. So that means every Thursday we pick up a large box of various fruits and vegetables that were grown in St. Anne, Illinois. We even get email1317s from ‘our’ farmer each week; Vicki lets us know how life is on the farm. It’s nice and it’s simple.
But, it’s a little unnerving not knowing what’s going to show up in your crate each week. Last week we were given: rhubarb, strawberries, spinach, romaine, asparagus, and kale. I don’t decide what to cook anymore, the vegetables tell me what to cook. Alright, maybe not unnerving, but there’s a loss of some control.
Our good friends, Jen and Jason, joined the same CSA. They email1317ed me asking what they should make with the kale. I started to laugh because I suppose kale is sorta a country-bumpkin-type-of vegetable. As my French Chef in culinary school would say, “it needs a lotta love.”
So what did I suggest? What will provide a lotta love? Bacon.
But really, kale is so good, and good for you. You should be buying it, braising it, sautéing it, or putting it in soups to freeze for the winter. Or just stick to pairing it with bacon like I did this week.
I think we all know that the unnerving (and I use that term in the most excited and thrilled kind of way) feeling is that Baby Shields is almost here. It could be any day. So if I go quiet for a few weeks you know why.
Orzo, Kale Carbonara
Serves 6
1 # package of orzo
1 bundle of kale –rough chop, stems and center ribs discarded
1 shallot – small dice
s and p
sugar
olive oil
6 strips of bacon
1 egg
½ cup grated parmesan cheese ++
2 roma tomatoes – small dice
chives – chopped to taste
Preheat oven to 400 F. In a large pot of boiling water add the orzo. Cook for 5 minutes or until al dente. Strain. Meanwhile, prepare the kale and shallot. Season with salt, pepper, and sugar. Add to a large hot skillet with olive oil. Cook for 5 minutes. Meanwhile place a cooling rack in a cookie sheet. Place the bacon strips on the cookie sheet. Cook in the oven until crispy, approx. 10 – 15 minutes. Remove and roughly chop.
Add the orzo to the kale, shallot mixture. While hot, crack an egg on top. Stir until incorporated and cooked through. Add parmesan cheese, bacon, and more olive oil if needed. Finally add the roma tomatoes and chives.