kale Archives | Diana's Designs Austin

Delicious garden kale — it’s what’s for dinner

While I was out in the garden this morning figuring out what to do about the impending freeze and miserable weather, I decided to bring in some things from the veggie garden for dinner tonight.

I covered a few things – the lettuce and the chard that I just planted.

I brought in some parsley and sage and lettuce and the whole head of red Russian kale. (Kind of liked thinking of the punitive theme for the Russian in my garden.)

Isn’t it just gorgeous? I admit, I plant this one year after year because of its colors. I looks beautiful in the garden. The red colors disappear when you cook it, though.

I sauteed a little bit of onion with a smidge of bacon drippings and then just steamed the still-wet leaves after cleaning. They cooked for about an hour on low heat with the lid closed. I seasoned them with truffle sea salt, pepper, a little poultry seasoning and a drizzle of aged balsamic vinegar upon serving. Delish!

Oh – and notice my pretty new ceramic olive oil bottle and spoon rest – birthday gifts from my Mom and Dad. It was all color coordinated on the stove tonight!

What are you eating out of your veggie garden right now? Any kale on the menu?

By Diana C. Kirby|2016-04-14T02:39:27-05:00March 2nd, 2014|Blog, kale, lettuce, parsley, Red Russian kale, sage, Sharing Nature's Garden, vegetable garden, vegetables, veggies, winter vegetables|0 Comments

Winter vegetable harvest — grow delicious kale

Vegetable gardening feeds my desire to buy and grow unusual plants. I love watching interesting varieties of common plants put on a show in my garden.

This year I grew kale for the first time — Red Russian, which boasts beautiful red leaf stalks and tender twisting intricate green leaves, and Red Ursa — which is red all over and has tight, tiny curls like a perm left in too long!

If you’ve been wanting to add edibles to your perennial landscape beds – these varieties are the perfect addition. If you don’t have to worry about deer or other critters getting them, that is.

They look so pretty in the garden.

And even better picked an in a bowl ready for washing!

I sauteed a leek from the garden with a little bit of bacon drippings, then added the washed and wet kale. I put a little salt, pepper and chicken base in the pot with a little extra water and covered them and let them steam for a while — maybe 30 minutes.

They were delicious. I think we can get another meal or two out of the plants before I pull them to make room for the four tomatillos biding their time in the greenhouse until our danger of frost has passed.

What are you eating out of your garden now?

By Diana C. Kirby|2017-11-29T23:27:14-06:00February 25th, 2013|Blog, cooking, edibles, kale, leeks, recipe, Red Russian kale, Red Ursa kale, Sharing Nature's Garden, vegetable garden, vegetables, veggies, winter vegetables|0 Comments

kale

Delicious garden kale — it’s what’s for dinner

Winter vegetable harvest — grow delicious kale

Escape in the garden