Planting cold crops is one of our favorite ways to garden. Spring and fall veggies are delicious and less susceptible to pests and extend your time to have fresh vegetables on hand at home. Here’s how one of our staff members used their Dinosaur Kale this fall.
Check out this recipe for a super easy side dish of flavorful lemony Dinosaur Kale with potatoes and feta!
Ingredients:
- Dinosaur Kale
- Olive Oil
- Fresh or Minced Garlic
- Salt and Pepper
- Red Pepper Flakes
- Lemon
- Feta
- Baby Potatoes
You’ll need about 4 handfuls of chopped kale to one handful of potatoes.
Instructions:
Boil baby potatoes until tender. Drain when cooked.
Wash and chop Dinosaur Kale into roughly 2” by 2” pieces.
Drizzle a few tablespoons of olive oil in pan over medium heat. Add garlic (as much or little as you like). Simmer on medium heat until fragrant.
Add Dinosaur Kale into pan on low to medium heat covered for about 1-2 minutes.
Add salt, black pepper, and red pepper flakes (as much or little as you like).
Continue to cook kale until wilted. Some may prefer more cooked while other prefer less cooked and crunchier, cook to your preference.
Once cooked to your preference, remove greens from pan into a bowl. Make a “nest” and add baby potatoes.
Top with crumbled feta, a squeeze of lemon juice and a little lemon zest. Add more salt, pepper, and/or red pepper flakes in desired.
Enjoy!
Superior Garden Center carries a variety of cold crops in both Spring & Fall.
