In the Pacific Northwest, this sturdy green grows well into the fall. Combined with cream, it’s an ideal autumnal side.
When it comes to Northwest fall greens, kale is still king, says Jason Salvo, who runs Local Roots farm with his wife, Siri Erickson-Brown. “It loves our cool falls, and when the winters are mild, it’ll live right through,” he explains. “Kale used be sort of the cliché CSA vegetable that people kept wanting less of. Now people are asking for two bunches instead of one.”
The couple, both Garfield High School and UW grads (“We ourselves are local products as well,” Salvo jokes), have been farming in Duvall for nine years. They supply many local restaurants, including some of Tom Douglas’ places and Westward on North Lake Union.
On their land in Duvall, the couple grow about half an acre of kale, which is available at their stand at the Sunday Broadway farmers market, says Salvo, usually until after the first hard frost.
Kale and Cream
3 bunches of lacinato kale, ribs removed
3 shallots, thinly sliced
1 ½ tablespoons butter
1 ½ cups cream
½ cup grated Parmesan cheese
1. In a saucepan, sweat the shallots in the butter until soft.
2. Add the kale leaves to the pan, stir to coat and cook for five minutes until soft.
3. Add the cream and ¼ cup Parmesan over the top.
4. Transfer to a 375-degree oven for 35-40 minutes, or until the cream thickens and starts to caramelize around the edges.
5. Sprinkle with remaining Parmesan and serve.