A bit of greenery

The crisper weather that has started to creep and the sun descending too early. Wrapping a scarf around our necks and pulling out a fleece one-piece before we dare leave the house has become part of the departing ritual once again. Though, before an icy layer coats the sidewalks until spring take a walk – to a farmer’s market. Autumn might be associated with the iconic pumpkin (delicious and nutritious) but it also marks the return of leafy greens. These stem accessories are chockfull of vital nutrients including iron, calcium, potassium and magnesium, the latter helping with insomnia and the absorption of calcium. They are also loaded with a generous offering of vitamin K, which may help reduce inflammation and regulates blood clotting.

Kale, spinach, arugula, lettuces, collards all thrive in the cooler days of this time of year. The kitchen brilliance of these verdant gems is the quickness in preparation to their willingness to simmer away in a stew. I will love grilling or placing under the broiler a whole, washed head of romaine for about a total of 5-minutes. Just crisped on the outside, and barley wilted within they are a fast and easy vegetables to any plate garnished with simply extra virgin oil, and coarse sea salt. With the edge of summer now part of our storytelling these leaves are tender and sweet, and are more versatile, no longer requiring a long cook, as matter of fact I throw them into salads raw.

Crisped Kale – yields approx. 3-cups

7-cups kale (from about 1 large bunch)

2-tablespoons olive oil

1-tablespoons sesame seeds

½-teaspoons kosher salt

Pre-heat oven to 425-degrees.

Wash the kale and dry well.

In a large bowl, toss the kale with the olive oil. Lay the kale out on a baking tray, making sure it does not overlap too much. You may have to do two batches.

Place the kale in the oven and cook for 10 to 15 minutes until crisped and lightly browned.

Sprinkle with sesame seeds and salt, and store at room temperature.