Here on Cortes, we’ve enjoyed the goodness of kale from the garden all winter long. Now, for a sweet farewell ‘til next season, enjoy the flowering tops in this recipe from Rebeka Carpenter, queen of the Hollyhock kitchen.

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Stir-Fry Kale Flowers w/ Garlic
serves 4-6

Stir fry in a cast –iron skillet, rather than a wok.
2-3 T. vegetable oil*
1 bunch Kale flowers( approx 1-1 1/2 lbs.)
(broccoli or broccolini are simple substitutes)
3-4 garlic cloves (crushed with the side of a knife but kept whole)
Salt & Pepper (chili flakes)

Heat pan over high heat and add oil.
(Use more than you might think. The oil is infused w/the garlic flavour and is a dressing for the kale flowers, coat each piece.) As soon as the oil starts to heat; it will shimmer.

Add the garlic and let it sizzle until fragrant, then remove and reserve; add the kale flowers. Keep the kale moving in the pan. It will take approx. 5-7 minutes to be done with a few nice brown spots.

Mince the garlic and add at the last moment.

Add salt pepper, chili flakes if desired; serve immediately. Yum!

*When cooking with oil at a high heat it is important to use a good quality oil with a high temperature tolerance. Rec. using, Coconut, peanut, safflower or sesame oils. Olive oil starts smoking and breaking down at high temperature, which is unhealthy. If using broccoli steam or par-boil it for a couple minutes before stir-frying; this allows the crunchier part of the florets a head start to be fully cooked. Best to dry the broccoli after steaming or par-boiling to avoid the oil splashing up on you, dangerously!