Spicy Sauteed Kale at a Pig Roast

Okay, how easy is this? Who doesn’t have time to be healthy now? Here is dinner for under 5 bucks and less than 20 minutes. And, if you live in Minnesota right now, you might have this growing in your yard or showing up in your CSA box this week. There is something so beautiful about fallen kale—it’s like autumn leaves, the vibrant color of a rain forest in spring. With all the spices in this arrangement, you’ll feel like you are eating foliage off some forest floor in Thailand. Goes as a great side at a pig roast—thanks to y’all who attended with us at Fuchsia and Lime this year. I’ll try not to include too many gory pictures in this post. 

Spicy Sauteed Kale with Shredded Cheese

Adapted from Food and Wine

1/4 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1 Fresno chile—halved, seeded and thinly sliced

1/4 teaspoon crushed red pepper

2 1/2 pounds Tuscan kale, stems discarded and leaves coarsely chopped

2 tablespoons fresh lemon juice

Kosher salt

Shredded ricotta salata cheese, for serving

In a deep skillet, heat the oil. Add the garlic, chile and crushed pepper and cook over moderately high heat, stirring, until fragrant, 1 minute. Add the kale in large handfuls; let wilt slightly before adding more. Cook, tossing, until the kale is barely tender, 3 to 5 minutes.

Stir in the lemon juice; season with salt. Transfer to a platter, sprinkle with cheese and serve.

My bread guru made a festive cobbler with Pigs on top in the dough crust! 

For some reason I had the Beatles’ song “I am the Walrus” stuck in my head the night before when I was painting our sign, and thus a mascot pig-walrus was made:

The pig we roasted was, in fact, near the size of a whole walrus–

Goo goo g’joob.