The CSA boxes are getting heavier and heavier each week.
RECIPE OF THE WEEK
Kale and Onions
2 pounds of small white onions, peeled
1 teaspoon of salt divided
1 1/2 pounds of kale, washed, trimmed, and coarsely chopped
2 Tablespoons of flour
2 Tablespoons of butter
3/4 teaspoon of rosemary leaves
1/8 teaspoon of pepper
1 cup of milk
3/4 teaspoon of Worcestershire sauce
Bring 1 inch of water to a 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 the butter in a small saucepan. Stir in flour, rosemary, pepper, 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 sauce on top.
