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Dazzling Blue Kale Chimichurri
Florida’s Gulf Coast is home to a handful of the most jaw-dropping white sand beaches in all the world. It’s also a great place for seasonal sport fishing, oyster bar hopping, and outdoor cooking. Although Chimichurri is Argentinian by origin, it took a few pit-stops throughout the Caribbean on its way to the US, and as a result, became more and more malleable. Its classic application is to accompany charcoal-grilled steaks, but don’t stop there! Schmear it on a whole Queen Snapper fresh off the boat, slather it on your next fried chicken sandwich, and splash it on your ice-cold freshly shucked Gulf Coast oysters. The possibilities are infinitely delicious, but we do tend to enjoy it most with toes in the sand and fresh, local seafood.
Featured Seedlings
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Ingredients
- 2 c kale, firmly packed
- 1/2 c cilantro
- 1/2 c Italian parsley
- 1/4 c garlic chives
- 1/4 c green onions
- 1/4 c dill
- 1 lemon, zested and juiced
- 1/2 c extra virgin olive oil
- to taste salt and pepper
Instructions
Note: we recommend halving this recipe if you’re dining alone or just need a small amount.
Step 1
On a large cutting board, with a chef knife, chop all ingredients by hand to a well-mixed, finely chopped consistency, approx. 3-5 minutes.
Step 2
Place all ingredients in a small mixing bowl. Add lemon juice, zest, and olive oil. Gently stir until well mixed. Season to taste with salt and pepper. Consistency should be juicy and luscious. Add more olive oil or lemon juice if desired.