Sautéed Casper Kale

Casper kale is one of the most delicious varieties of kale, if not the best of all! It has a more tender flavor. When you cook it, I can describe the texture as somewhat spongy. In that, the curliness of it, and the moistness of the center, melts in your mouth in a way no other kale can.

It’s also one of my favorite vegetables to harvest, here at County Line Harvest. That’s because, every leaf is so unique. I get lost in the field in a good way, while I gather leaves for our breakfast. I take the harvest knife David gave me, and one by one I choose baby leaves that make me happy. It’s very relaxing.

For those of you who are ok with butter, use butter, otherwise use your favorite healthy oil. I’m shocked I don’t see more restaurants with this on their menu. The leaves are really something special.

Sautèe the leaves on medium heat, flipping it over, until the center is cooked through and the curly edges are crispy.

If you’re using butter use a generous amount, and make sure to enjoy it while it’s still warm, otherwise it’ll get soggy and the butter will harden.

Plate it, and sprinkle sea salt and paprika. Then squeeze a little lemon juice on top. So delicious!!