Kale and Fennel Skillet

October 2033. Deer season and I went out for the first weekend without seeing a deer and didn't mind at all. The stand above the creek was quieter than usual—a dry September had pushed the deer patterns somewhere I hadn't scouted properly. River came with me and we sat in the cold pre-dawn and talked in whispers about the agroecology work he'd been doing with Kai on the demonstration site, which had grown into something River felt partial ownership of. He'd been working it every Saturday since spring. He said he wanted to put in his own section next year, his own design. I said: tell me the design and I'll tell you what I think. He said he'd have it drawn up by Thanksgiving.

Caleb came to the stand on the second weekend and we sat without talking for most of three hours, which is my preferred kind of company. He'd been well since the February program ended and was maintaining without drama, which is the best outcome. I'd stopped monitoring him in the way you monitor someone who is at risk and started just being with him in the way you're with someone who is fine. That shift matters to both people in the relationship and I was glad it had happened.

Made deer heart this week—I'd gotten a doe Tuesday evening, the first of the season. Pan-fried with onions and vinegar, the way Danny always made it. River was there and ate it without protest and said: it's still stronger than regular meat. I said: that's right. He said: I still like it. I wrote: River still likes deer heart, October 2033. The journal keeps adding things.

The deer heart was already claimed — pan-fried with onions and a splash of vinegar, Danny’s way — but a meal like that wants something green alongside it, something that doesn’t compete but holds its own. This kale and fennel skillet is what I made that Tuesday evening while River set the table. It’s the kind of recipe that asks almost nothing of you and gives back something warm and honest, which felt exactly right for the night.

Prep Time: 10 min | Cook Time: 18 min | Total Time: 28 min | Servings: 4

Ingredients

2 tablespoons olive oil
1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 large bunch lacinato (Tuscan) kale, stems removed, leaves roughly chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 teaspoons apple cider vinegar
1 teaspoon lemon zest

Instructions

Soften the aromatics. Heat olive oil in a large cast-iron or heavy skillet over medium heat. Add the sliced fennel and onion. Cook, stirring occasionally, for 8–10 minutes until softened and beginning to caramelize at the edges.
Add garlic and spice. Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
Wilt the kale. Add the chopped kale in two or three batches, turning with tongs as each addition wilts down. Season with salt and pepper. Cook 5–6 minutes total until the kale is tender but still has some structure.
Finish and serve. Remove from heat. Drizzle with apple cider vinegar and sprinkle with lemon zest. Taste and adjust salt. Scatter reserved fennel fronds over the top before bringing to the table.

Nutrition (per serving)

Kale and Fennel Skillet — The Side That Earned Its Place at the Table