My kitchen sinks have washed the last of my garden produce tonight. I went out in the fading light and cut the last of the Swiss chard and kale. Both of these are cold loving crops, but the plummeting temperatures and snow in the forecast will not be kind to these crops. I pulled out the salad spinner one more time to clean up these two leafy crops before tucking them in the refrigerator.
The Red Russian Kale became a part of supper with just a quick toss of olive oil and salt. I put this in a 350 degree oven for 15 minutes until it was crispy like potato chips. A little bit of flake salt and you have good eats.
I forgot to clip off the stems but they made a nice little handle for picking up the kale to eat. If you make this yourself you will easily tell what is too tough to eat.
I like to make Swiss chard by lightly sauteing coarsely chopped leaves with bacon fat. I reserve bacon fat from frying in a small 2 cup crock that I keep in the refrigerator for this use. Just a tablespoon of bacon fat with a healthier oil is enough to add flavor to the whole dish. I find it ironic that I grow Swiss chard after the first summer's garden of endless Swiss chard when I was 13. I swore then I would never eat it again. Mom never cooked it with bacon, though. Her method was cooking it to mushy consistency. Thank you, Food Network, for making me see it in a different light.
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