1 large bunch of Tuscan kale, approximately ½ - ¾ pound
1 tablespoon extra-virgin olive oil
1 tablespoon of finely chopped fresh ginger
1 tablespoon of chopped or pressed garlic
Salt and Pepper to taste
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.