Yesterday I harvested the last sweet, deep green kale leaves from my garden. Today I served them for breakfast.
1 bunch kale leaves (about 10 leaves)
4 large Napa cabbage leaves
pinch sea salt
Process Wash the kale and napa cabbage leaves separately by immersing them in bowls of water. Remove the toughest, thickest parts of the kale spines from the bottoms of the kale leaves. Chop the rest of the kale leaves into 1-2-inch-wide pieces. Set aside. Chop the napa cabbage leaves into similarly sized 1-2-inch-thick pieces. Fill a medium to large stainless steel skillet with one inch of water and a pinch of salt. Bring the water to a boil on a medium flame. Add the kale pieces first. Immerse them in the water and watch them wilt and turn a brighter shade of green. Add the chopped cabbage pieces and let them cook for about 30 seconds.
Use a wire mesh skimmer to remove the greens from the pan. Place on a plate and squeeze lime on top. Serve.
©Nancy Wolfson-Moche 2013