Dew-covered kale and nasturtiums are shown at the top and what I believe is a watermelon (little help here please...) and a riot of herbs
This morning I braved the mosquitos and the humidity to decapitate herbs and tear babies from their mothers protective embrace. Plainly speaking, I was out harvesting! Ahhh, summer... I have a well-earned reputation as a lazy, survivalist and forgetful gardener. Year after year I plant and plant some more and year after year I forget what I planted. Where is the fun, I ask you, in knowing EXACTLY what you planted and where? "None Fun" that's where! "None Fun" is not a "fun" place so I stay away. I am "lazy" because I chop off the herb bloom "heads" and throw them where I want more herbs, (gardening tip) and we have covered the "forgetful". I am a "survivalist" gardener because I am not good at coddling what will not survive on its own. Anyway, this morning our garden gave me kale, chard, herbs and squash. Sounds like the makings of a good side dish to me.
Wash the greens and herbs well but gently, making certain they are free of debris.
To remove the kale leaves, grasp the stalk with one hand and pull away with the other. The same technique may be used with the chard (although we eat the chopped and cooked stalks). Place a bit of olive oil in a heated large skillet, add the greens and wait for them to wilt down. You may also add minced or sliced garlic and sauté before adding the kale, a bit of wine and butter are nice extras too but optional. After the greens have wilted a bit, season with salt, pepper and dash of sugar to balance the bitterness of the greens, scatter with chopped or torn fresh herbs if you like and serve.
Avid home cook and passionate instructor