Warm or Cold Salad with Kale, Garlic Scapes & Beets
Thanks to volunteer Anna Stange for sharing this recipe! Anna says: “ I thinned out my kale and had lots of it and cut some of the garlic scapes. I came up with this recipe. And it’s very good!”
Editor’s note: If you don’t have kale this week, try substituting Swiss chard.
2+ cups cooked rice (Anna used wild rice)
3 medium cook beets, cut into bite-sized pieces
1 medium onion, chopped small
1 big handful kale, chopped
Several garlic scapes, chopped
Seasonings to taste: salt, red pepper, basil, oregano, ginger, or whatever you like
Sauté onion and garlic scapes in a little oil for 5 to 10 minutes. Add chopped kale and steam about 5 minutes, or until kale is wilted and bright green. Add spices and mix well.
Delicious served hot or cold!