Chives are one of the first signs of spring poking through the snow in late March or April. As spring warms the chives begin to flower. The flower stalks are stiff and slightly fibrous and not recommended for the kitchen. But the blossoms are quite nice, carrying with them the allium flavor with a very subtle texture and adding eye-catching pop to a dish. A small bouquet of flowering chives on the sill in the kitchen will remind you of your youth and your aspirations to write poetry and to live as a seasonally nomadic bohemian, forgoing earthly possessions and living off of beauty and love and crusty bread and wine.
Kale Salad with Chive Blossoms
1. Wash & chop one bunch of kale - place in a large bowl.
2. Pour ¼ c. of oil (sesame oil is nice, but so is olive oil) over the kale & sprinkle with crunchy salt, of quality.
3. Massage the kale with your hands until it shines & its green color deepens. Do not be shy with this. Depending on the time of year this could take 3 - 5 minutes for the desired result.
4. Add a squeeze of lemon or a pour of vinegar. Mix, taste, adjust.
5. Optional: Add toasted sesame seeds, sunflower seeds or slivered almonds. A few shavings of a hard cheese is also recommended. Toss with kale.
5. Pull apart one chive blossom, sprinkle into the bowl & stir into the salad.
6. Serve at room temperature with a glass of white wine of grassy & herbaceous character - perhaps Gewurztraminer or Pinot Gris, nothing sweet.