Tuesday, September 24, 2013

Photo Shoot

Today, I had a photo shoot at the farm for Edible magazine. Although not one of the most beautiful days we've had, all the plants seemed to enjoy the heavy rains, happy to be alive. Turns out, it ended up being a good day for a close-up.


Summertime in Florida means a shortage of greens on the farm so I've been longing for the fall season's harvest to begin. This recipe showcases the first kale harvest of the season, finally! 

Kale is the most nutritious green out there and, by far, one of my favorites. For the photo shoot, I paired the kale with tatsoi (a cross between mustard greens and spinach), arugula, and vine-ripe cherry tomatoes. Add a splash of black truffle oil and sea salt to finish. YUM! 

Warm Kale and Tatsoi with Truffle Oil 
serves 2 

1/2 bunch kale 
1 bunch tatsoi 
3 ea scallions 
7 cherry tomatoes 
arugula 
truffle oil 
sea salt 

Prep 
Wash and dry all fresh ingredients. 
Remove the stems from the the kale and tatsoi. Tear leaves and set aside. 
Cut tomatoes in half. 
Chop the whites of the scallions
Chiffonade arugula.

Method
1. Heat saute pan over medium heat. Toss scallions with a tablespoon of truffle oil. Cook until tender.
2. Add tatsoi to the scallions and wilt. It should only take 30 seconds or so.  Then toss in kale and season with salt. The greens should have an al dente tooth. 

Plate the wilted greens first. Generously top with chiffonade arugula. Drop in cut tomatoes then drizzle with truffle oil and sprinkle with the sea salt. 

Enjoy!