I've raved about Fresh City Farms before, but today their produce inspired a delicious lunch.
In this week's box (which was delivered to my door!), I received some beautiful kale, cherry tomatoes and free-run eggs.
Before I started ordering from Fresh City Farms, I wouldn't have dared to try kale, or collard greens, or Swiss chard. Now, I love them all. They are so hardy and perfect for a quick sautee side-dish.
I love to cook kale and collard greens with bacon- the smoky, fatty flavors really lend themselves well to the texture of these greens.
I had planned to make a side-dish when I received the kale, but this afternoon was a perfect day for an easy pasta. The grape tomatoes really rounded out the dish and I put a beautiful free-run egg on top to give my pasta some creaminess. For those who eat dairy, some heavy cream would also be a delicious addition to the dish.
As with all dishes I post here, please comment with substitutions. I'm guessing that turkey bacon would be a delicious substitution for those who do not eat pork. Perhaps some smoked tempeh would be a substitution for those who don't eat meat? For those who do not eat eggs, some daiya vegan cheese would also be lovely with this dish.
Ingredients:
4 stalks of kale
10 grape tomatoes
1.5 lb of bacon (in slices)
1/2 bag of Riztopia brown rice fusilli
Fresh ground pepper
Directions:
1) Wash and chop the kale into thin strips. I like to cut the leaves in half first so it is easier to eat.
2) Wash and slice the tomatoes into rounds.
3) Chop up the bacon into bite-size segments.
4) Cook the bacon in a non-stick wok until it is crispy. You may need to drain the fat a few times.
5) Once the bacon is crispy, add the kale to the wok and cook until it is wilted down.
6) Now, add the tomatoes and cook until they have a little char to them. You may want to add some of the drained bacon fat back in (less than 1 tbsp) to produce this effect.
7) Plate the pasta and crack an egg on top!
