Spring Produce: Kale Buds

Photo of kale buds from Flickr.com.


IN SEASON AT THE FARMERS MARKET
KALE BUDS

Kale buds are now in season and the UBC Farm Market has them for sale. Market organizers provided the recipe below from restaurateur John Bishop’s latest cookbook. According to John, kale buds form after the kale plant has fully matured, when it ‘goes to seed. Frost brings out their sweetness, hence they are at their best after they have had a little winter frost. It is the yellow seed that provides all the goodness. Kale contains the highest levels of beta-carotene of any green vegetable.


Kale Buds with Asian Soy-Ginger Vinaigrette
from John Bishop's cookbook "Fresh: Seasonal Recipes"

1/4 cup rice vinegar
1 Tbsp soy sauce
1 tsp grated ginger
1/4 cup sesame oil
4 cups kale buds

Place rice vinegar, soy sauce and ginger in a small bowl. Whisk until well combined.
Heat sesame oil in a frying pan on medium heat. Add kale buds and sauté for 2-3 minutes.
Add the soy-ginger vinaigrette and toss lightly to wilt the kale.
Serve immediately.