Just returned from a stay in the Columbia River Gorge where we played all day in the spectacular surroundings and cooked all night from the most wonderful supply of local ingredients. It’s a big beer-brewing area, too, so that didn’t hurt! The house where we were staying had a lush kitchen garden, surrounded by a big deer fence, of course, given the area. In abundance were tomatoes and kale, the popular kid on the block. We used kale almost every evening, and more would be there in the morning, just like that. It looked like this:
I made one simple dish that was decidedly worth repeating, and that’s the one I’m posting here. The kale in Lisa’s garden is Tuscan kale, also called cavolo nero, lacinato or dinosaur kale. I also love it roasted, which I do here. There were also fat onions, bursting out of the ground, and several pots of cherry tomatoes which we ate like grapes at a Roman feast.
Sautéed Kale with Onions and Cherry Tomatoes
This is one of those “recipes” that is not a recipe at all — no precise ingredients, just go for it.
Tuscan kale, about 3 leaves per person
Sweet onion, quartered and sliced, about 1/4 for 2 people
Cherry tomatoes, about 3 per person, halved
Salt and freshly ground pepper, to taste
Trim the bottom inch of stem from the kale, rinse and pat dry. Slice crosswise into 1/2 inch ribbons.
Heat the olive oil in a large pan and wilt the sliced onions with a little salt for about 5 minutes over medium-high heat.
Add the kale and continue cooking another 3 to 5 minutes, until the kale is wilted and bright green.
Add the cherry tomatoes and sauté until they are just drooping and tender, about a minute or two.
Season with salt and freshly ground pepper and serve.
You can just taste the sunshine.