Orecchiette with Greens and Beans

One of the things I’ve enjoyed the most about motherhood so far is introducing our daughter to new foods. It’s been so much fun watching her take a tentative bite, have an initial look of shock or horror, suck on her thumb for comfort while she pieces it out whether she likes the taste or not, then signalling that she’s willing to give it another try by popping her little mouth open. We soon know whether it’s met her approval when she smiles broadly and leans forward, eager for another bite. So far, the only thing that she has flat-out, consistently refused is cauliflower, and being a recent but still wary cauliflower convert myself, I can’t blame her.

Being foodies ourselves, I hope that we can continue to cultivate her palate, but I know that in all likelihood, this openness to eating green, leafy vegetables and trying new things is sadly unlikely to last. In the meantime though, I’ve had fun experimenting with some of the techniques and suggestions from What Chefs Feed Their Kids, a cookbook with ideas for meals that both parents and kids at all stages can enjoy together. This dish is inspired by that book’s Wild Greens Puree, a delicious mess of wilted kale, collard greens, spinach, basil and parsley. Our daughter runs hot and cold for that puree, although lately, she eats it more consistently when blended with a white bean dip. On the days when she refuses it, John and I don’t mind, scooping it up with tortilla chips while sipping some pre-dinner martinis as we complete her bedtime routine. Yeah, it’s just that good.

Recently, I found myself with a bunch of leftover greens and an extra can of white beans in our cupboard after we made some purees for her meals. The cookbook suggests thinning the greens puree into a soup for the adults, but I liked the idea of making a heartier meal and using the greens and beans in a pasta dish with some crumbled sausage. The one issue was that I felt like just mixing sautéed greens into the pasta would mean stringy, difficult to eat pieces of vegetables, so I decided to cook down my mix of green vegetables, then puree them into a slick sauce to coat the pasta. I browned some crumbled, spicy Italian sausage then sautéed some shallots and garlic in the rendered fat. I then piled on the green vegetables– kale, mustard greens, and spinach. Once wilted, I added the mix to a blender with a splash of chicken stock and pureed it until I had a bright green sauce. This went back into the pan with the sausage, some cannellini beans, and the pasta, then mixed to coat. A sprinkle of fresh basil added some brightness. This was delicious, and I love the fact that we were eating a combination that our daughter loves to eat too. Next attempt on this front: pureed, roasted eggplant for her; baba ganoush for us!

  • 1 lb dried orecchiette pasta
  • 1 tablespoon olive oil
  • 1 lb bulk Italian sausage (sweet or hot)
  • 2 large shallots, halved and sliced
  • 3 medium garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 bunch each: kale, spinach, and mustard greens, leaves removed from stems and roughly chopped
  • salt and pepper
  • 1/4 cup chicken stock
  • 15oz can cannellini beans, drained
  • 1/4 cup torn basil leaves

Cook pasta about 2 minutes shy of package directions in a large pot of boiling, salted water. Reserve about 1 cup of pasta cooking water when ready to drain.

While water for pasta comes to a boil, heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned and caramelized, about 7-8 minutes. Remove sausage from pan, leaving rendered fat behind. Add the shallots, garlic, and red pepper flakes and saute until shallots are softened, about 2-3 minutes. Add the chopped mixed greens in 1/3 batches, wilting down one batch before adding another. Season with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. When the leaves have all cooked down, add all the contents of the pan to a blender with the chicken stock and puree until greens are finely chopped and you have a smooth sauce. You might add some of the pasta cooking water to achieve your desired consistency. Adjust seasoning to taste. Add the pasta, the cooked sausage, drained beans, and the puree to the pasta cooking pot and mix until combined. Add more reserved pasta cooking water if mixture gets too dry. Spoon onto plates and garnish with torn basil. Serve with grated cheese if you wish.

Makes 6-8 servings.

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Tamari Braised Kale

Kale. It’s a vegetable that frequently induces this kind of reaction. But I for one love it.

A favorite neighborhood restaurant helped show me the light. A standard side dish for them is a delicious pile of kale braised in tamari soy sauce. It’s hearty and strikes a balance between saltiness, sweetness, and the bitterness of the greens. It also packs a wallop of a umami punch, probably thanks to that dark, rich soy sauce. Before our daughter was born, my husband and I ate there practically weekly but in the first few months of new, homebound parenthood, I had to figure out how to make that kale at home. Here’s my best effort– not exactly the same in taste, but I love this just the same. I like to serve this on the side of homemade mac n’ cheese just like they do at the restaurant (only there’s is an amazing vegan version!) since it’s not only delicious and helps cut through the creaminess of the cheese, but it also deceives me into thinking that mac n’ cheese is a nutritious meal.

  • 1 large bunch of kale (curly, lacinato, black your choice)
  • 1 small red or sweet onion or 1 large shallot if you prefer
  • 1 tablespoon olive oil
  • 2 teaspoons light brown sugar
  • 2 tablespoon tamari soy sauce
  • 1/2 teaspoon coarsely ground black pepper

Remove kale leaves from stems then discard stems. Roughly chop the leaves and rinse in a colander. Do not shake dry– you want the water to still cling to the leaves.

Heat olive oil in a large skillet over medium heat. Thinly slice the onion then add to the skillet. Saute until softened. Turn the heat up to medium high then add the kale leaves. Sprinkle with brown sugar, tamari, and black pepper and cook until wilted, stirring occasionally. Continue to cook until liquid has evaporated and lightly coats the kale leaves. Serve immediately.

Serves 2

Roasted Autumn Vegetables with Crispy Kale

It’s ridiculous how quickly time has gotten away from me. When I last posted on this blog, we were in the height of our CSA season. Each week, we took home a ridiculous abundance of fruits and vegetables. And even though one might speculate from my blog inactivity that all that produce went to waste, I actually have been cooking at least 5 nights a week; I just haven’t had time to document it here. Oh there are pictures alright as I still took those. It’s just that now that fall is here, and we’re practically at winter’s door, it seems a little silly to post summery ideas like my watermelon jalapeno agua fresca or a poached salmon topped with fresh corn and sungold tomatoes. Guess I’ll just have to keep those in mind for next summer. In the meantime, I’d rather talk about this hearty side dish.

The last few weeks of our CSA season usually means we are up to our eyeballs in various winter squashes. This season was no exception– at least 6-8 delicata squash, one red kuri squash, one sugar pumpkin, and a ginormous butternut squash that makes me tired just looking at it. I just… I just can’t deal with that at the moment.

Delicata squash has been my favorite of the squashes that our farm grows. It’s easy to cut and clean up, not to mention the skin is thin enough that you can just roast and eat it or peeling isn’t a huge difficulty. I chopped up a couple of medium, seeded delicata squash and spread them out on a baking sheet with potatoes, parsnips and leeks from our CSA. I then added some chanterelle mushrooms that I picked up for relatively cheap at the local grocery store. A good drizzle of olive oil, a half palmful of salt and some pepper then a quick mix, and my vegetables were ready to go in the oven for roasting. I decided no other spices or herbs were necessary, just the simple flavors of the vegetables, all nutty and crisp at the edges from the oven’s heat.

But as tasty as those vegetables would be, they could use a boost both in color and in texture contrasts. Seeing a bunch of red kale in the fridge, I decided to chop up the leaves, toss them with olive oil, salt, pepper, and a pinch of cayenne then sprinkled them on top of the vegetables to bake for the last 15-20 minutes of roasting. The kale crisped up, adding some crackly crunch to the vegetables. I loved how all these flavors melded together– subtly sweet squash, woodsy mushrooms, creamy potatoes, and slightly bitter but crispy greens. I piled them next to some pan-fried, pecan coated chicken and ended up serving such a warm and satisfying meal on the first cold, rainy night of the fall. Summer may have flown by, but cozy meals are just one reason why fall is my favorite season.

  • 2 medium delicata squash, seeded and cut into 1.5-2 inch pieces
  • 2 medium russet potatoes, cut into 1.5-2 inch pieces
  • 3 medium parsnips, peeled and chopped
  • 1/2 pound chanterelle mushrooms, roughly chopped
  • 1 large leek
  • 1 small bunch of red kale
  • olive oil
  • salt and pepper
  • pinch of cayenne

Preheat oven to 450 degrees F. On a baking sheet lined with foil, add chopped squash, potatoes, chanterelles, and parsnips. Cut the dark green part off of the leek and discard. Split the white/light green part of the leek in half lengthwise then thinly slice crosswise. Add sliced leek to a medium bowl of water and stir around. Use a strainer to remove the leeks from the water and add to the other vegetables. Drizzle with about 3 tablespoons of olive oil, 2 teaspoons of kosher salt and 1 teaspoon of pepper and mix until all the vegetables are evenly coated. Roast for 20-25 min. While vegetables roast, remove kale leaves from stems and discard stems. Chop the leaves then toss with about 1-2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper and a pinch of cayenne. Mix together then sprinkle on top of roasting vegetables. Return to the oven and roast for another 15-20 minutes or until kale is crisp and vegetables are tender and browned at edges. Serve while warm. Makes 4-6 side servings.

CSA Count: 5

Delicata squash, russet potatoes, parsnips, leeks, red kale

Greens & Cannellini Stew

Italy is this month’s destination over on My Kitchen, My World, and when I think Italy, I think sun, red ripe tomatoes combined with other market fresh ingredients in brightly flavored pasta dishes to go with warm, sunny climes. Too bad it’s one of those windy, rainy, winter in Seattle weeks outside my window right now.

Instead of tomatoes, I have hearty greens like this kale and escarole pictured above. Instead of market fresh ingredients, I have dried cannellini beans. No worries– this is when I have to force myself out of my ideal Italian meal picture and remember that the great thing about Italian cooking is how it moves with the seasons. With the wintery ingredients available to me, I still have the foundation for a beautiful yet hearty Italian meal.

I decided to make a white bean stew with chunks of crisped pancetta, flecks of fennel and celery for sweetness and ribbons of dark, slightly bitter greens for color and balance of flavors. Rosemary and sage were the herbs of choice, adding a woodsy backdrop to the hearty stew. To finish it off, I drizzled heaping bowls of my stew with some white truffle oil and topped them with garlicky, toasted croutons.

I honestly don’t know which was better– the aromas of sage and pancetta cooking (I want to make everything with this combination now!), the comforting heat and soft bubbling sounds while the stew cooked on the stove, or tucking into the stew itself, so soft and creamy, flavorful, and somehow light yet rib-stickisng at the same time. Make this while it’s cold and blustery outside and it’ll feel just like you’re dining at an Italian osteria.

  • 1 lb dried cannellini beans, soaked over night in a pot filled with 4 quarts of water in which you’ve dissolved 3 tablespoons of table salt.
  • 1/4 lb of thick sliced (about 1/4 inch) pancetta, diced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh sage leaves, chiffonade, divided
  • 1 medium sweet onion, diced
  • 1 large fennel bulb, thinly sliced
  • 2 medium ribs of celery, diced
  • 3 medium garlic cloves, chopped (about 2 teaspoons)
  • 4 cups vegetable or chicken stock plus 4 cups water
  • 1 bay leaf
  • 1/2 tablespoon fresh rosemary, chopped
  • 1 medium bunch lacinato kale, leaves removed from stems and chopped
  • 1 medium bunch escarole, chopped
  • salt and pepper

Garnish

  • 1/2 loaf day old Italian or ciabatta bread, torn into 1 inch pieces
  • 1/4 cup olive oil
  • 2 smashed garlic cloves
  • salt and pepper
  • white truffle oil

Heat olive oil in large pot or Dutch oven over medium heat. Add the pancetta and 1/2 tablespoon of sage and cook until pancetta is crisped, about 15 minutes. Remove pancetta to a paper towel lined plate to drain and set aside. Pour off fat in pot, leaving about 2 tablespoons for cooking.

Add the onion, fennel, celery, and garlic and cook until softened, but not browned, about 10 minutes. Drain and rinse beans then add them to the pot along with stock, water, bay leaf, rosemary, and remaining 1/2 tablespoon of sage. Bring to a boil then reduce heat, simmering for 1.5 hours. In the last 15 minutes of cooking, add the kale and escarole. Season with salt and pepper to taste.

After you’ve added the kale and escarole, make the croutons by heating olive oil with the smashed garlic cloves in a medium skillet over medium heat. Toast garlic on both sides until golden brown, being careful not to burn them then remove from the skillet and discard. Add the torn bread, tossing to coat in the hot oil and cook until toasted, about 10-12 minutes. Season with salt and pepper to taste.

Plate stew in bowls, topping with a sprinkle of pancetta, a handful of croutons, and a drizzle of truffle oil if you have it on hand.

CSA Count: 5

Sweet onion, fennel bulb, lacinato kale, escarole, garlic

Garden Count: 3

Rosemary, sage, bay leaf

Beet & Kale Pie

Who’s excited to learn about beet and kale pie???? Huh? Huh? (crickets chirping) Yeah, that’s right. I took two of the least loved vegetables and made something not only delicious, but absolutely beautiful. Don’t believe me? Just trust me and keep on reading.

Let me start my argument by telling you about the crust: an olive oil crust. Easy to assemble by adding olive oil and salt to flour, you end up with a crust that is crisp, buttery and just a hint fruity in flavor. Essentially, this tastes just like an olive oil and sea salt cracker when baked. This was the perfect base for my pie as it was sturdy and its flavors nicely balanced the bitter kale and sweet beets.

My next argument in favor of this tart– it’s packed full of cheese. I boiled down the kale after it had been chopped then squeezed it dry before mixing it in to a bowl of ricotta, parmesan, and shredded mozzarella cheese. The green flecked, creamy mixture was spread on my bottom pie shell then topped with slices of garnet red, roasted beets. I then topped it with the remaining pie crust then baked until golden.

Don’t believe me that this was delicious? My final argument– I made this pie then at the last minute, had dinner plans with a friend from graduate school, leaving this pie behind for John’s dinner. I came home to find half the pie had been eaten in one sitting! John insisted on the pie’s deliciousness and when I had a slice for my lunch the next day, I had to absolutely agree. The cheese was gooey, with the combination of mozzarella and parmesan adding nutty, slightly salty flavors which paired beautifully with the sweet and vegetal flavors of the beets and kale. If you’re looking for a beautiful dish to feed vegetarians at your Christmas table this week, give this a try. It’s gorgeous to look at and is just as satisfying in its taste.

Crust

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup cold water
  • 1/3 cup extra virgin olive oil
  • 1 beaten egg white
  • large flake sea salt for topping

Filling

  • 4 medium red beets
  • olive oil
  • 2 sprigs fresh thyme
  • 1 bunch kale, leaves removed from stems and finely chopped
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 15 oz part-skim ricotta
  • 1 cup shredded mozzarella
  • 1/4 cup finely grated parmesan
  • 1 large egg
  • salt and pepper

Preheat oven to 375 degrees F. Lightly spray a 10 inch pie plate with cooking spray and set aside.

Start by roasting the beets. Scrub beets clean and trim off the tops and bottoms of each beet. Cut each beet in half lengthwise then place on a large piece of aluminum foil. Drizzle with about 1 tablespoon of olive oil and sprinkle with a little salt and pepper. Top with the thyme sprigs then wrap tightly in foil. Bake for 35-45 minutes or until beet pieces are tender. Let cool to touch before peeling skins off and slicing into 1/4 inch thick slices.

While beets roast and cool, assemble crust and make the kale and cheese filling.

To assemble crust, whisk together flour and salt. Add the olive oil and mix in until crumbly. Drizzle in the water starting with 1/2 cup while mixing with a fork. Gradually add the rest of the water as necessary until dough clumps together. Knead a little in the bowl to form dough into a ball then transfer to a lightly floured surface. Cut the dough into two pieces, with one piece just a little bigger than the other. Roll the smaller piece out to fit the pie plate and transfer to pie pan. Roll the other piece so that it is large enough to cover the pie and set aside.

Bring a large pot of water to boil and salt generously, say about 2 tablespoons salt. Add the chopped kale leaves and cook until wilted, about 5-7 minutes. Drain and run cold water over until cool to touch. Pile kale leaves into a clean kitchen towel or in paper towel and squeeze out excess water. Place dried out kale in a medium bowl and add garlic, ricotta, mozzarella, parmesan, egg, and about 1 teaspoon salt with 1/2 teaspoon pepper. Mix until thoroughly combined. Spread this mixture over the bottom pie crust. Top with beet slices then carefully place top crust layer on top. Cut several vents into top of pie then brush with beaten egg white. Sprinkle with large flakes of sea salt and bake for 40-45 minutes or until crust is golden. Let sit for 10 minutes before cutting and serving.

CSA Count: 2

Kale, beets

Garden Count: 1

Thyme

Smoked Mozzarella & Kale Pasta

This is a story of obsessive trial and error. Basically, I spent this summer returning again and again to one dish, doing major edits and frustrated minor tweaks. That dish? A way to make dark greens more palatable by mixing them into a creamy pasta dish.

It started with a pile of arugula, thanks to our garden and our CSA. I envisioned a nutty, whole wheat pasta, toasted walnuts, tangy goat cheese, and barely wilted arugula. Unfortunately, I didn’t have enough goat cheese so the pasta ended up being dry overall, and although it looked pretty and tasted okay, John declared that it needed a bottom note. His suggestion? Bacon or something smoky. I went back to the drawing board.

Take 2: Major overhaul of the original plan. Instead of arugula, I had kale and rainbow chard to work with, heartier greens than delicate, peppery arugula. I took John’s suggestion about a smoky flavor to heart, but instead of bacon, I had thick cut pancetta which is not smoked. To add that bit of smoke, I turned to smoked mozzarella for the cheese sauce, cutting its intensity with a bit of shredded nutty and slightly sweet fontina. The problem this time? I was pressed for time and instead of taking the time to slowly melt cheese into a bechamel sauce, I… (*cringe* foodie gods, please forgive me) tried adding the cheese and cream to my sautéed greens like you would do making creamed spinach. Oh no, was that a bad idea. The cheese wouldn’t incorporate into the sauce so I ended up with a gloppy, chewy chunk of greens.

But the smoked mozzarella was genius. It paired so nicely with the woody dark greens. I decided that I had a good base to work with, I just needed to improve my method. In other words, I needed to take the time to make a proper cheese sauce. Take 3 doesn’t count– I was in New Hampshire working with ingredients on hand including a maple smoked cheddar instead of the smoked mozzarella, but I did get a good lesson from making tweaks to the dish with Rich that I tend to ignore adding acid to my food. That version was made more decent with lots of chipotle Tabasco sauce and diced heirloom tomatoes. But Take 4? Perfection at last. I went back to the formula of ingredients from Take 2 and had a hearty dish of smooth and creamy pasta; delicious, dark and spicy greens; crispy, salty pancetta; and an underlying note of smoke. If you’re overwhelmed with fall greens, do me a favor and try this dish. It’ll make a summer’s worth of work worth it.

  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups whole milk
  • 8 oz smoked mozzarella, shredded
  • 8 oz fontina cheese, shredded
  • 1 lb whole wheat penne pasta, cooked according to package directions
  • olive oil
  • 3 oz pancetta, chopped
  • 1 large bunch of Lacinato kale, leaves removed from stems and chopped, stems discarded
  • 2 medium cloves of garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon red pepper flakes or to taste
  • 1/8 teaspoon freshly grated nutmeg
  • salt and pepper

In a medium sauce pan, melt the butter over medium low heat. Sprinkle in the flour and whisk until combined. Continue whisking while roux cooks for about 1 to 1.5 minutes. Whisk in milk and turn up heat to medium high. Whisk continuously until sauce thickens, about 5-6 minutes. Reduce heat to medium and slowly add in cheese, adding about a handful at a time and stirring with a wooden soon until completely incorporated before adding in more cheese. Keep sauce on low heat while you cook the greens.

In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the pancetta and cook until crisped, about 7-10 minutes. Using a slotted spoon, remove the pancetta to a paper towel lined plate to drain. Pour off excess fat, leaving about 1 tablespoon left in the skillet. Add the garlic and the red pepper flakes and cook, stirring for 30 seconds or until fragrant. Add the chopped kale and cook until wilted, about 5 minutes. Stir in nutmeg and season with salt and pepper to taste. Combine the cooked pasta with the kale and pour in the cheese sauce, mixing until thoroughly combined. Plate the pasta, sprinkled with some of the pancetta as garnish.

CSA Count: 1

Lacinato kale (of course, if you take in previous attempts then this would also include arugula and rainbow chard.)

Rainbow Kale, Pancetta & Egg Pizza

There’s a pizza place near us that John and I would frequent on practically a weekly basis when we first moved here. They specialize in Napoli style, brick oven pizzas with cracker thin, slightly charred crusts and deliciously sweet yet acidic tomato sauces and toppings. I love how the back third of the restaurant is occupied by a bar surrounding the open kitchen. We’d watch in awe as pizzas were assembled, and even better, if we were eating there late enough, we could watch the cooks prepare dough for the next day. A giant industrial sized mixer, large bags of flour, a jar of honey, and an entire bottle of white wine. Nice!

On one such late evening, we watched the manager place his order with the cooks for his dinner. His off the menu pizza consisted of fresh spinach, pieces of lamb sausage and cheese. Interesting, but not extraordinary. Then all of a sudden, we saw the cook reach for an egg and crack it, dropping the egg, yolk intact into the center of the pizza. When it came out, the whites were set and the yolk was a quivery, sunny yellow custard. Good thing we were seated at a table and not at the kitchen bar since I don’t think we could keep our drool under control.

Somehow, it took over 3 years later for me to try doing the egg on a pizza trick. With a pretty bunch of purple streaked, dark green kale, I decided that these greens would be delicious on a pizza. I cooked the kale in the traditional greens bath of olive oil, garlic, and red pepper then spread them out over pizza dough that had been brushed with olive oil and sprinkled with mozzarella. A little more mozzarella was scattered on top of the kale before laying down pieces of pancetta. This was baked in the oven for 10 minutes to give the pancetta time to crisp up, before I gently set three eggs near the center of the pizza. When I took the pizza out 9 minutes later, the eggs had that classic sunny side up look. I admired the prettiness before taking to the eggs the way that Alex takes to eggiewegs in A Clockwork Orange— “I like to smash ’em!” Basically, I spread the eggs out throughout the pizza so that each bite would have some of that soft custard. So if you make this at a dinner party (or brunch– breakfast pizza!), be sure to present the pizza when it’s out of the oven for lots of oohs and aahs before doing the smashing step. Crunchy crust, woodsy kale, salty pancetta, and the luxuriant softness of egg. Drooling yet?

Note: I didn’t think of it at the time, but I bet a few dashes of a vinegary hot sauce would be good with the kale. Also, I made a vegetarian version of this pizza while my parents were in town and we watched game 5 of the Stanley Cup Finals (hockey being a new addiction for all of us.) Instead of kale, I sautéed rainbow chard, and for the cheese, I used some leftover triple creme brie that I had on hand. The chard had a softer, more vegetal taste than the kale, so try that if kale freaks you out. Oh, and the triple creme brie– highly recommended no matter what green you use.

  • Prepared pizza dough (or you could make your own)
  • 1 bunch rainbow kale, leaves pulled and chopped, stems discarded
  • 3 medium garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon red pepper flakes (plus more to taste)
  • 2.5 cups shredded mozzarella cheese
  • 3 oz sliced pancetta
  • 3 eggs
  • salt and pepper

Preheat oven to 450 degrees F, preferably preheating a pizza stone at the same time if you’ve got one. Roll out pizza dough to 16 inches in diameter and let it rest.

In a medium skillet, add 1 tablespoon of olive oil, the three smashed garlic cloves, and red pepper flakes. Heat over medium flame. Toast garlic cloves to a golden brown before removing and discarding. Add the chopped kale leaves and toss to coat with the oil. Cook until wilted, about 3-4 minutes. Salt and pepper to taste.

Place rolled out dough on hot pizza stone or on a baking sheet. Brush with 1.5 tablespoons of olive oil then sprinkle with 2 cups of shredded cheese. Spread the kale out over the cheese then sprinkle remaining 1/2 cup of cheese on top of that. Place pieces of pancetta all over the pizza and bake for 10 minutes. Remove from oven and carefully set 3 raw eggs about halfway in from the edges and the center of the pizza. Return to oven and bake for another 8-10 minutes or until whites are set and the yolks slightly quiver. Season with salt and plenty of fresh ground pepper. Take a fork, break the yolks and gently smear the eggs all over the pizza before drizzling with remaining half tablespoon of olive oil. Slice and serve.

CSA Count: 1

Rainbow kale