foodwineclick

One Pan Curried Kale Medley
Today’s Meatless Monday recipe is a spicy one pan meal featuring ingredients from our CSA box.  Sriracha sauce is pretty spicy, but we found a couple of wines that gracefully handled the heat.

Curry spices and veggies topped with kale and an egg. Then there’s the Sriracha!

Jean-Paul Brun Terres Dorees Beaujolais 2011 ($14)
There are very few red wines that pair nicely with spicy foods.  Beaujolais wines have very low tannins, so they are a good choice when it comes to coexisting with heat.  I’m not Beaujolais expert, but this is a favorite of mine.
Eye: Beautiful bright garnet red in color,
Nose: Red fruit in the nose, perhaps just a bit of earth.
Mouth: Nice and lively red fruit.  Nice acidity, no noticeable tannins. Can be a bit “grape-y”, but a very nice wine.

A favorite Beaujolais can handle spicy foods.

Allendorf Rheingau Riesling ($12)
Although a hard sell for many of our friends, Riesling wines are often the best choice with spicy foods.  This Riesling is the most basic from this winemaker, and has just a hint of sweetness along with very nice acidity.  The spicy Sriracha sauce was easily tamed by this wine as long as you had a light hand with the Sriracha.  For a spicier version, you would want to use a Riesling that is sweeter, like a Kabinett level.
Eye: Very pretty clear, just a hint of warm yellow.
Nose: Fruity, nice and fresh.
Mouth: Good acidity, light body.  Just a hint of sweetness.

This Riesling offers just a touch of sweetness, also providing a foil for spicy dishes

Early in the season, the kale is from Bossy Acres CSA, and the eggs are a CSA add-on from our friends at Sunshine Harvest Farms.

Ingredients for a spicy Meatless Monday.

Recipe Details
The full recipe is available in the Bossy Acres CSA newsletter provided by our Cautiously Domestic food bloggers.  Bossy Acres partnered with Cautiously Domestic to make sure we have plenty of good ideas for ways to use our CSA bounty, how nice!  This is an easy 1 pot dish and comes together pretty quickly.  Wilted kale is a new taste, but easy to like!

One pan is all you need.

The kale and the eggs add essential contrast to the other flavors and textures.

We didn’t go overboard with the Sriracha sauce, so both the Beaujolais and the Riesling were very nice choices to go with this meal.  I was hard pressed to pick one over the other, it really boils down to your wine preference.  You win either way!

Beaujolais can be nice with just a bit of spice.