The garden variety at this time of year is the best. Nothing has yet gotten the best of my energy and yet there are things to choose from.
At the moment there are strawberries, turnips, spring onions, rhubarb, the peas are starting, and there are several varieties of leafy greens.
Almost every day I eat a pile of some leafy green sautéed in a bit of butter. When that green is kale, Tage likes to join me. We fight over it, actually.
The key to this stuff is the salt. You can use as much or as little butter as you like but there must be a decent pinch of salt sprinkled in the pan while it’s sautéing.
I have another recipe for sautéed kale but that includes garlic. I think we prefer it without so I’m adding this “recipe”, or more a “method” so that I don’t forget it.
1 cup thinly sliced fresh kale
Heat a cast iron skillet on high until very hot. Add the butter and then the kale. Sprinkle with a good bit of salt and then stir and cook until the edges of some kale pieces are crispy. Serve immediately.