Easter Dinner Side Dish: Flowering Kale

Most Sundays I travel to the West Seattle Farmers Market, looking for inspiration. I know I’m having ham tonight and I have been put in charge of a vegetable side. This flowering green kale really caught my eye; not only is it pretty, but it’s something I’ve never cooked before. And I like a challenge.

Since it reminds me of broccolini (with thinner stems), I’m planning on dropping it in salted, boiling water for just a minute. Then a plunge into ice water to stop the cooking and preserve the lovely green color. (The classic blanch and shock technique.) Drain, and a quick sauté in olive oil. Sprinkle with salt, and it’s done. If I’m feeling fancy I might slice up some garlic, fry it in the oil, remove it when it gets crispy, and then add the kale.

Foodista readers: How would you prepare this flowering kale? And do you seek out the unusual and unfamiliar when you visit your local farmers market?

Jameson Fink is a wine buyer at a bustling grocery store in Seattle?s Capitol Hill neighborhood. He moved to Seattle from Chicago (where he dabbled in the restaurant and wine industries) five years ago to pursue a full-time career in wine. He?d rather be drinking Champagne and eating popcorn right now.

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