We’re about a third of the way through the CSA season, and now even the cat is getting into this trying new vegetables thing.

Kitty eats kale

Of course, he’s kind of a non-discriminate leaf and flower chewer. (If only he actually kept down all that greenery he pilfers.)

So, for week 6, along with the kale the kitty samples, we got: clockwise from left, garlic scapes, kohlrabi, cabbage, lettuce, kale, broccoli and peas. (This is the full share again.)

CSA, week 6

I used the kale last night to try a recipe that Hy-Vee dietitian Christy Frese shared with me after reading my column about trying kale for the first time. It was good – I liked the contrast between the greens and the salty olives and feta. And it was quick and easy to make. But… and this is probably not something you should say to a dietitian… my husband and I agreed that we prefered the kale and pasta that was cooked with bacon fat (see the recipe here). Still, I’ll probably try this recipe again – and try it with some other greens – later in the season.

Penne with Greens, Olives and Feta

Penne with Greens, Olives and Feta
Makes 4 to 6 servings

1/4 cup chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
12 ounces penne
5 tablespoons extra-virgin olive oil, divided
1/2 cup coarsely chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (about 3 ounces)

Mix parsley, lemon peel and garlic in small bowl; set aside.

Bring large pot of salted water to boil. Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain. Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.

Source: Bon Appetit magazine, April 2008

Have a favorite kale recipe? Post it here and share!