Just got home from vacation. Grabbed my share and some bacon Saturday and headed out…again. Isn’t that the way summer is? Fresh and busy and awesome.
I knew we were barbequing steaks so I grabbed my kale and garlic scapes to put it in the cooler along with my spinach to throw in my eggs in the morning and my Groundworks bacon.
Here’s what I did. I made a Kale Garlic Scape Bacon sauté to go along with our bbq’d steaks. I’m not a fancy cook…I stick to things that are available and pretty simple ingredients.
- I cut my bacon into small pieces and threw them into my cast iron until browned. I removed it from the pan and drained most of the bacon grease, but went ahead and left some in the skillet. Let’s face it, it’s great fat to cook in and then there’s no need to add any salt.
- I chopped my garlic scapes into ¼ inch pieces and threw them in my cast iron skillet with a tablespoon of bacon grease from the bacon I had just cooked. I cooked them for about 3-5 minutes on medium to medium low heat, until softened.
- I was at the cabin, so I quickly tore the kale into bits and pieces and threw it in the pan with the scapes. I guess I sautéed it for about 5 minutes.
- When the kale was tender I added my cooked, chopped bacon back into the pan with the kale and scapes and mixed until combined.
- I served those greens right alongside that steak and it was delish.
I was joking with my husband that I would be writing to you about kale 14 different ways by the end of the summer…but it actually might be true.
Last night I made a GIANT salad with that delicious green mix and added the chopped green onions, and cut up kohlrabi. I also chopped up some carrots and a lime. I made a spicy Latin seasoned elk burger. The intent was for a lettuce wrap, but I used the greens that I had. I am always improvising. If you don’t have butter lettuce, make a giant veggie meat salad. I layered it all up, squeezed lime on top with a little strawberry vinaigrette I had on hand. It was crunchy and spicy and perfect for a summer dinner.
My intent for the beets is to remove the greens to sauté and quarter the beets to roast to have alongside a bbq’d chicken breast or leg or thigh. Whatever I have in my freezer when I go look tonight. J
That’s just how I roll.
Happy Tuesday. Happy 2nd Week! Happy First Days of Summer. Til next week…
Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I’ll be sharing what I do with a farm share for the week, from culinary delights to green smoothies, to sharing the delicious veggies with my border collie/aussie/produce testers. I hope you enjoy reading it!
Message me on Facebook “Lindsey Johnson” or you can reach me at email@example.com by email. I look forward to hearing from you!