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.
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.