May on the Mendocino Coast.
The best thing about this month is that the Mendocino Coast Farmers Market starts this week – yippee! Loads of plant starts, kale, kale and more kale – fluffy curly green kale, lacy lavender and white frosted Russian kale, strong-statement black Tuscan kale – oh yum oh yum oh yum! It is the staple that grows all year here that gives such strong vibrancy to the plate. In honor of what I dub Mendocino’s king of vegetables, I give you the Wild Fish favorite kale recipe! Chilli Garlic Wilted Kale
Buy your local organic kale – about a pound for four people.
2 cloves of garlic finely minced
A pinch of chilli flakes
A glug of good olive oil
Prep your kale
Hold the base of the stem and slide the green leaf off of the stem, ripping it up into small pieces.
Weigh approx. 3 oz of leaf per head.
Heat your frying pan, skillet or wok and add a glug of olive oil, a smattering of minced garlic and a pinch of chilli flakes. Add the prepped leaf and stir fry for about 3 minutes until it is wilted but still toothy. Plate it up with anything – and enjoy!!