This year’s biochar crop is Red Russian kale, a variety of the once-obscure, now-seen-everywhere garden green.  

DanandKale

Dan talking kale with a Purdue student.

MattandLukeKale

Farm intern Matt and neighbor Luke harvesting kale for research, not eating. 🙂

Even though some foodies argue that kale has reached its popularity peak, plenty of others see kale as a kitchen staple that is here to stay.  (Despite the dismay of comedian Jim Gaffigan, and, yes, Dan and I did find this clip really funny even though we love our kale!)

Anyway.  Here’s a quick kale recipe I often make for lunch for just myself.  This can also easily be made for a group of family or friends.  

Preheat a cast iron skillet over medium heat.  As it’s heating, slice a sausage in half–I used Gilbert’s Craft Cheddar Chicken Sausage.  Once the skillet is hot, fry the sausage or 3-4 minutes on each side, until browned.  

While the sausage is cooking, chop up 1 cup of kale and one small yellow peach (half a peach if it’s large). Once the sausage is done, remove it from the skillet and chop it into 1-inch pieces.

Add a little bit of olive oil to the skillet–you can skip this step if there’s enough fat from the sausage–and turn up the heat to medium-high.  Once the fat is hot, throw in the chopped kale and peach and saute 1-2 minutes.  Remove the peach and kale from the skillet.

You’re almost ready to eat!  Keeping the heat at medium-high, place one corn tortilla in the skillet and fry it for 20 seconds or so on each side.

Using tongs, put the tortilla on a plate, then pile on the chopped sausage, kale, and peaches.  Enjoy!

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