Cotton Candy to Kale

I am generally the one working the fancy fundraiser, so the Prospect Park Alliance‘s annual Summer Soiree is a real treat for me. This year I managed to exercise restraint at the bar and at the silent auction table. (It occurs to me as I type this that the two might be related.) I could not, however, pass up the cotton candy–the embodiment of all that is forbidden to those of us who grew up with hippie parents.

Cotton Candy

Despite having imbibed only moderately, I felt a little funky this morning. Good quality nutrients were in order in the form of kale fajitas.

I brought a cast iron skillet up to medium heat with a tablespoon of olive oil. In went a small onion, cut pole to pole, and a thinly sliced jalapeño pepper. When the onions and pepper has started to blacken, I added a bunch of freshly rinsed and chopped kale. The water that clung to the kale steamed it a bit. And the relatively small quantity of oil allowed the leaves to crisp and char at the edges, much as chicken or steak would in traditional fajitas. I finished it off with a bit of oregano, some smoked salt (to heighten that chargrilled effect), and a good dose of freshly-ground black pepper. I then toasted some tortillas in the same pan and plated the fajitas up, garnishing them with a mild feta cheese and some pickled radishes I made this past winter. Tomatoes, salsa or avocado would have been great, but I didn’t have any on hand.


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