This week I interviewed Frank Martin, owner of Crooked SkyFarms in South Phoenix for a piece I’m writing on sustainable agriculture for Seedstock.com. Have I mentioned how much I love my job? I walked away from Crooked Sky with a bundle of fresh produce, including kohlrabi, collard greens, kale, chard and a bunch of i’itoi onions.
Every day since has been a culinary adventure, reminiscent of my 2010 Eat Local project. We started with diced kohlrabi, julienned chard and tofu stir fried with peanut sauce on Tuesday night. Today for lunch, I enjoyed a simple salad of wilted collard greens with chorizo cantimpalo and a squeeze of fresh lemon. Simple and delicious!
The trick with this salad is to cut a very thin chiffonade of the collard greens, which yields a lacy texture and helps avoid them clumping together when you cook them momentarily.
Serves 2 as a starter or side
Extra virgin olive oil
1 ounce chorizo cantimpalo, thinly sliced
1 garlic clove, minced
2-4 leaves collard greens, tough ribs removed, fine chiffonade
Sea salt and freshly-ground black pepper to taste
½ lemon, juiced
Heat about two tablespoons of olive oil in a large skillet over medium heat. Typically, the quality of olive oil is lost when cooking, but the cooking time is so brief here, you still enjoy the flavor profile of your particular oil.
Pan fry the chorizo and garlic for about 2 minutes, making sure the garlic does not burn. Toss in the collard greens and cook for about 1 minute, or until they’re bright green and wilted. Squeeze with lemon juice and season to taste with sea salt and freshly-ground black pepper. Be conservative with the salt initially; the chorizo has a wonderful saltiness all its own.