What a beautiful bunch of veggies!
RECIPE OF THE WEEK
Kale and Onions
2 pounds of white onions, peeled
1 teaspoon salt, divided
1 1/2 pounds of kale, washed, trimmed and chopped
2 Tablespoons of butter
2 Tablespoons of flour
3/4 teaspoon of rosemary leaves
1/8 teaspoon of pepper
1 cup of milk
3/4 teaspoons of Worcestershire sauce
Bring 1 inch of water toa boil in a large kettle; add onions and 1/2 teaspoon of salt. Reduce heat, cover, and simmer for 10 minutes. Add kale. Cover: cook for 5 minutes. Drain. Melt butter in a small saucepan. Stir in flour, rosemary, perrer, and 1/2 teaspoon of salt. Cook until smooth. Gradually stir in milk and Worcestershire sauce. Stir constantly until the mixture boils and thickens. To serve, place kale and onions on a serving platter and spoon the sauce on top.
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