Skip to main content

Pickled Green and Purple Kale

The bitter notes of this fermented side dish pair well with rich Southern classics like barbecue meats, macaroni and cheese, and fried chicken.


3 cups Ready-Set-Serve Kale, ribs removed and chopped
3 cups Ready-Set-Serve Flowering Kale, ribs removed and chopped
10 peppercorns, crushed
1/4 tsp. red pepper flakes
2 cups water
1 Tbsp. kosher salt
1 Tbsp. brown sugar
1/4 cup cider vinegar


Sanitize two mason jars. Fill with chopped kale (green in one, flowering/purple in the other), peppercorns, and red pepper flakes; set aside.
Boil water, salt, sugar, and vinegar until sugar dissolves and mixture thickens slightly.
Pour brining liquid into jars in equal amounts. Seal and refrigerate for several days before serving.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.