Kale Season

Monday, December 13, 2010

I wrote a column late this summer about election season -- particularly August and early September-- being called Silly Season in Washington, and, I suppose, by pundits elsewhere/everywhere. In D.C. we knew it was Silly Season when people were getting on the subway in shorts, without a sweater (the air conditioning is very cold in the buildings in D.C.). We knew it was Silly Season when we couldn’t get those cheapo weekend rooms at Dewey Beach, or St. Michael’s. These memories are all strongly photographic: the white socks in the sneaker, chubby knees below the shorts, the bellies pressing against thin cotton t shirts that will be too cold in the Air and Space Museum, in the Metro. The haze across the Chesapeake bay bridge. The yellow of the corn at the roadside stands.

This Saturday, the market was 20% open stands. My son asked for raspberries (the last weekend was it), pears (only a week or two left, said the vendor I secretly call Mountain Girl), a Horchata (still going strong). And these were signs: pointing towards velvet, shimmering green. Kale Season.

This week we’ll be trying the Kale and Pork Chops I saw on DALS, and since it was $2 for three bunches, there will be “homemade pirate booty” (Kale Chips), and, I imagine, next week we’ll be eating one of our top 5 favorite pasta dishes: Portuguese Pasta.

Portuguese Pasta (Or, Pasta with Sausage and Kale)
3 tbs olive oil
1 lb hot sausage, crumbled
1/2 lb kale, center ribs discarded, leaves chopped
1/2 lb rigatoni
1/2 c broth
1 oz grated Pecorino plus additional for serving

Heat oil in a skillet over medium heat until hot but not smoking, add sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale in a 6-quart pot of boiling salted water, for about 5 minutes, strain.
Return cooking water to a boil, and cook pasta. Drain, reserving 1/2 c pasta water.
While pasta cooks, add kale to sausage in skillet and sauté, stirring, for about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet.
Add pasta, reserved cooking water to skillet, tossing until combined. Stir in cheese.

1 comment:

Matt said...

Sounds delish for a cool foggy night.