Remember how I said I’m not much of a recipe person? Well, thankfully, there are bloggers out there that can create a good recipe for people to follow. Check out this napini recipe from another member of my CSA.
Kale florets (or napini) is becoming a new favorite in this house. Slightly bitter and full of flavor, it reminds me a bit of broccoli stalks. Give it a try if you see any at the farmers market.
You may not have ever seen kale florets before unless you visit a farmers market or get a CSA share. Here’s what Ben Shields of In Good Heart Farm wrote about napini in the Western Wake Farmers Market newsletter:
“Napini, also called ‘Run Ups’ in East Carolina, are the flowering stalks of over-wintered greens such as collards, kale, cabbage, turnips, tatsoi, etc. Napini is the less refined but very delicious cousin of Broccoli and Broccoli Raab. Cook as you would Broccoli in a stir-fry, oven roasted or sautéed. Store for up to a week in a cool and damp (but not wet) place in the fridge.”
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