In 2023, Seattle-based food equity nonprofit Tilth Alliance delivered 26,319 Good Food Bags to South Seattle families, each filled with organic produce from small farms across the state, of which 51% were BIPOC owned/operated. The Good Food Bags program prioritizes sourcing from immigrant and refugee farmers, BIPOC, female, and LGBTQ+ farmers — all marginalized members of the agricultural web. Each bag also includes recipes.
Tilth Alliance shared its three favorite Good Food Bag recipes with us this week through their newsletter. Here’s the third recipe, Easy Skillet Kale with Lemon and Garlic. With just 6 minutes of prep time, it’s a great one for busy school nights and it delivers a solid whop of iron and other important vitamins. Stay tuned for other Tilth favorites recipes, including Minestrone Soup and Potato Hash with Chard.
Easy Skillet Kale with Lemon and Garlic
Recipe adapted from TheKitchn.com
Prep and cook time: 6 minutes
Ingredients
1 large bunch kale, any variety
1 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes (optional)
Juice of half of 1 small lemon
Salt & pepper to taste
Instructions
- Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.
- Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering.
- Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).
- Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added.
- Stir in the salt and pepper.
- Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
- Remove from the heat, stir in the lemon juice, and serve. Leftovers can be refrigerated in an airtight container for up to 5 days.
- More at Seattle’s Child:
Meet ‘MasterChef Jr. Home for the Holidays competitor’ Colbie
