BERRIES ARE AN IMPORTANT part of summer life in Denmark. During the long, sunny days everyone goes outdoors to pick wild strawberries, bilberries, blueberries, currants, and gooseberries. When I came to North America I found delicious wild varieties here, too: wineberries, blueberries, huckleberries, and elderberries, plus, of course, a bounty of cultivated blueberries, raspberries, blackberries, and strawberries.
I enjoy these jewels unripe, ripe, and overripe, and I use them in both sweet and savory dishes. Because they become mushy and wrinkled, quickly drying, freezing, fermenting, and preserving them are a large part of enjoying them.
SERVES 4 / TIME: 30 MIN
Berries bring sweetness to an otherwise savory salsa.
2 cups (1-inch) chopped kale stems (or other ribs of any leafy vegetable tops, such as chard, collards, or beets)
4 tablespoons olive oil
Kosher salt
1 cup wrinkled imperfect blueberries
1 cup finely chopped scraps (stems and leaves) of fresh herbs (parsley, cilantro, mint, rosemary, dill, tarragon)
1 clove garlic, finely minced
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
¼ cup chopped Pickled Rose Petals (here) or other lightly pickled condiment
Freshly ground black pepper, to taste
Day-Old Charred Garlic Bread (here)
Brush the kale stems with 1 tablespoon of the oil and sprinkle with ¼ teaspoon salt. Heat a dry cast iron skillet over high heat. Add the kale stems and sear for 5 minutes, until lightly browned and softened.
In a medium bowl, combine the seared ribs with the remaining 3 tablespoons olive oil, the blueberries, herb stems, garlic, lemon zest, lemon juice, and pickled rose petals. Add salt and pepper to taste. Serve on top the garlic bread.