A shout-out to my local farmers. They are dynamic, they are diverse, they are organic, traditional, urban, hydroponic, they every flavor of Miami, and they’re all women.
Paradise Farms, pioneered by Gabriele Marewski and now under the care of Sacred Space founder Karla Dascal
Women are the force that feeds you, and yet have access to fewer resources than men do. That’s just wrong. Support your local woman farmer. Support all women growers. Women grow more than food, we grow sustainability, food security, we grow community. Women have that nurturing thing going. We’re the caretakers of the earth. When women thrive, everyone thrives.
- 5 cups lacinato aka dinosaur kale or other kale, tough stems discarded (or composted), well-chopped — about half a bunch of kale
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- pinch red pepper flakes optional
- 1 tablespoon fresh lemon juice about half a lemon plus lemon zest
- sea salt and fresh ground pepper to taste
- 4 significant slices of great grainy bread toasted
optional garnishes such as:
- tomato chopped
- toasted pine nuts or chopped pistachios
- nigella seeds
- vegan parm
- toasted breadcrumbs
- roasted red pepper chopped
- and if you want to move it from its Mediterranean origins to the Middle East or Asia sprinkle on dukkah or gomaiso, respectively
- Heat olive oil in a skillet, over medium-high heat. Add the minced garlic and optional red pepper flakes. After a minute or so, when the garlic and peppers start to sizzle and dance, stir so garlic softens and turns fragrant and golden but doesn’t burn.
- Reduce heat to medium and add kale by the handful. Stir gently. Kale will wilt down. Continue stirring and cooking until kale softens and the color deepens, about 4 to 6 minutes.
- Add the fresh lemon juice. Stir together again and season to taste with sea salt and pepper.
- Take the kale off the heat. Mound it on the toasts.
- Grate lemon zest over all and decorate with the optional garnishes that please you.
- Enjoy at once. Recipe doubles easily.