I’m back at the community kitchens after a long break since mid November 2012. The first community kitchen which I attended in 2013 was the South Arm Older Adults Cooking Club.
Michelle prepared three recipes for this kitchen. The first recipe is Kale or Green Crostini. Michelle picked a kale recipe as kale is in season in winter, although we can get almost all year round in Vancouver.
Eating seasonal is the key to:
- fresher and more nutrients
- better flavour
- better for the environment; i.e reduce carbon foot print for imported ones
- usually cheaper
- support local economy
Michelle recommended this website for eating seasonal: www.eattheseasons.com.
Ingredients
- 1 loaf of ciabatta or baguette bread
- good quality extra virgin olive oil
- 1 large clove of garlic, peeled and cut in half for rubbing onto the bread
- 3 cloves of garlic for cooking with the kale
- 1 bunch of kale, remove leaves from stems (discard stem) and tear into smaller pieces
- half a lemon for juicing
- salt and pepper to taste
Source: this recipe is adapted from Jamieoliver.com
Instructions
 Add three cloves of peeled garlic to a pan of salted water and bring to a boil, then add the greens.
Cook until tender, then drain well in a colander and allow to cool. Squeeze out any excess water from the greens and pat dry using a kitchen towel. |
 Mush up the garlic with some salt. |
 Combine greens and garlic in a bowl.
Season with freshly ground black pepper and drizzle with extra virgin olive oil. Squeeze lemon juice into the greens and toss to mix well. |
 Slice baguette at an angle into one cm thick slices.
Bake in a 350F preheated oven for a few minutes. Turn over and bake a few more minutes until slightly golden brown. While they’re still hot, rub them gently with the cut side of the garlic. Brush with good quality extra virgin olive oil. |
| Top with the kale. |