I participate in a cool program from Great Country Farms. Every Monday, during the summer, they drop off a case of fresh vegetables/fruit that are grown on the farm. They offer a wide-range of produce and you never know what you are going to get from week-to-week.

A couple of weeks ago the shipment included several bunches of kale. Kale is not a staple of my vegetable diet, so I had no idea how to prepare it. Fortunately, the email accompanying the shipment included the following recipe:


Two bundles of Fresh Kale
1 large Cucumber
1/4 cup Spring onions, chopped
1/4 cup White wine
4 Tbsp. Butter
Salt and pepper - to taste
De-stem kale and chop into bite-size pieces. Dice cucumber about 1/4-inch. Heat sauté pan to medium heat. Melt butter and add spring onions. Turn heat up, and add chopped kale. Add wine, splash by splash, and toss until kale is wilted but not mushy. Add cold cucumber at end with salt and pepper, and plate. (The objective is not to cook the cucumber.)


Kale by itself was a little bland, but the white wine really bought out the flavor. Of course, given that the same people who own GCF also own Bluemont Vineyard they would probably prefer it if you used their Viognier or their Vidal Blanc.