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20 October 2008



At my 40th birthday party, in the middle of a sunlit field, two of my friends wore t-shirts that seemed to compete with each other. Sharon, chattering away and waving her hands in the air, wore a shirt that read: Yum Yum Doughnuts. Mary, earnestly listening to her left, wore one that read: Eat More Kale.

I seem to remember everyone looking a bit dubiously at Mary, skirting away from her silently, as though she might lecture them on vitamins and nutrients. (She is a nutritionist, after all. But she's also a comedian, who often performs one-woman shows. The last one was called Judy Blume Owes Me. Then again, she did write a little ditty called The Broccoli Song.) Someone who espoused kale on her clothing couldn't be that much fun, right?

For years, I thought of kale as one of those foods I really should eat more often. You know, one of those dreary obligation foods, a super-nutritious, so-not-enjoyable vegetable. A food that made me grit my teeth while eating it, a food that made me feel virtuous so I could relish my chocolate without guilt. That meant I didn't eat much kale, for years.

One of the gifts of going gluten-free is that I was forced to experiment with every food I could find, as long as it did not contain gluten. That led to meandering around farmers' markets. And within a few visits, I realized I'd have to start buying kale.

Kale exists ubiquitous around the Northwest. It grows best in cool climates. All our rain keeps the green going. And in those slender-on-the-sunshine, dreary months of winter, kale shows up at every stand, every week. Eventually, I gave in and started going home with dark green leaves draped over the top of my shopping bag.

Thank goodness.

Kale deserves a better reputation. When it's cooked right, kale has a robust taste, greenness intensified, something earthy and palpable. It's part of the brassica family, the same group that contains brussels sprouts. (There's another misunderstood vegetable.)

Heidi created gorgeous olive oil and kale mashed potatoes last year. Molly informed us last week that boiled kale can be sensuous when lavished with poached eggs. And sometimes all I need is some lacinato kale roasted with olive oil and sea salt to make an afternoon feel complete.

The Chef says his favorite kale recipe is olive oil, salt, pepper, fine-diced shallots, and a hot cast iron skillet. When everything is popping, throw in the kale and watch it wilt. Pull it off the burner and eat it, immediately.

Still, I know there are plenty of other ways to enjoy kale, whether it's curly kale, red kale, or lacinato kale. (That dark, crinkly beauty is my personal favorite.) I'd love to know your passions.

I'm not going to implore you to eat more kale. Instead, I'll ask you: how do you eat kale?

p.s. The Chef and I haven't made any public appearances in months. We've been happy to stay in with the baby. But it's time to come out and play again. For those of you live near Seattle, we're teaching a one-time class next Monday at the Whole Foods on Westlake. We'll be cooking four dishes we're trying out for the new cookbook:

spiced walnuts
forbidden black rice with chickpeas, bok choy, and tamari sauce
seared lamb chops with lavender, mustard, and bread crumbs
chocolate peanut butter brownies

The class is only $35, and we'd love to see you there.

Please sign up by Thursday, October 23rd.


The lovely Hilary Davidson is running a splendid website for those of use who live gluten-free and wish to live as fully as we can: Gluten-Free Guidebook. A few weeks ago, I had the wonderful pleasure of talking with Hilary -- we couldn't stop talking! -- and she wrote a piece about me for her site. I'm humbled. Thank you, Hilary.


At 11:50 PM, Blogger Callisto said...

Hi Shauna,

I can't answer the question about Kale, as i have never heard of it before now - perhaps it goes by a different name here in Australia which i will have to google in a moment. Either way i will give it a try very soon!

It is wonderful to hear you and the Chef are working on a new cookbook, i only discovered your blog a month or so ago and have been back reading ever since - right now i am up to your first book making it's appearance on Amazon. (I purchased my own copy last month and i am loving it!)
Now if only i was in Seattle so i could attend your upcoming class, the menu sounds delicious.

At 12:08 AM, Anonymous David said...

I love kale and it's one of the things I miss, since it's so readily available in the states, but I don't see it here.

(I like it simply sautéed with olive oil and garlic.)

At 12:34 AM, Blogger Kitt said...

To answer Callisto's question, I think kale is sometimes called borecole in Australia.

Love kale! Love it roasted and sauteed and especially in soup. The roasting trick was new to me (I tried it after finding a bunch as big as my head at the grocery). It really makes a great snack.

At 4:44 AM, Blogger babyjenks said...

my favorite kale recipe these days is a mexican style dish.
thin slice a rice onion and saute on low with mexican oregano. when it's cooked down quite a bit, put in a bowl with a mixture of 2Tb red wine vinegar and 1 tsp sugar to let it marinate while you cook the kale. then cook the kale with a little bit of broth. when the kale is done, mix the onions back into the kale and serve. it's delicious!

have fun with your class and enjoy the fall.

At 5:06 AM, Blogger Lauren said...

We enjoyed kale in our vegetable soup last night. It is my 2 year old's favorite soup. (mine too!)
-cook rinsed, chopped kale in 1T olive oil, with chopped onions, garlic, and diced tomatoes... until wilted
-Bring pot to boiling with these ingredients and broth, plus other veggies of your choice (carrots, celery, etc), or some meat too (ground or chopped chicken or turkey, etc). Once it boils, simmer on medium-low for 10 minutes or so, then add a can of rinsed drained black beans.
-this is my estimation of the recipe... it is a different creation every time. :)

At 5:19 AM, Blogger Susan said...

Hey, what a coincidence! I had a dish very similar to Heidi's today for lunch. Mine was made up of leftover kale cooked Italian style with olive oil and a couple of dried chillies, added to leftover potato, swede (that's rutabaga in American I think) and parsnip mash. I added a beaten egg then topped with finely grated parmesan cheese, and some dobs of butter. In the oven at 200C for 45 minutes.

Callisto – kale is kale in Australia, but it is not popular, so I doubt you can buy it at the market or shops. Probably only a few hardy Scottish immigrants grow their own, if they live in the cooler southern states.

At 5:19 AM, Anonymous jo said...

Funny that you mention it today. husband asked me to pick some up at the farmer's market as we walked past a basket. He said we never have it.
I did a braise with loads of onions, pancetta (well, i had lardo) and chicken stock. Rather like you might treat collard greens.
We both loved it, but then again we both love deep green leafy things.

At 5:23 AM, Blogger JenJen said...

Hi Shauna,

I'm excited to have an opportunity to contribute!! I adore your blog, it adds sunshine to my life :) Love your little bean too. I give my favorite aunt "blog by blog" updates as they appear each week!

Here's my quickie recipe for Kale & Beans that could be modified in lots of ways. A little hint for folks that cook their own beans: I make a batch of beans and freeze single portions in pint-sized mason jars. So, it really makes for quick combo's when time is of the essence. This recipe freezes well too.

Kale & Beans

Black Beans
Feta Goat Cheese

Kale (cut and rinsed)
Sauté onions and garlic.
Add beans,spices and feta.
Add Kale and take off heat when Kale turns bright green.

At 5:30 AM, Blogger eliz said...

with lacinato/dinosaur kale, i like eating it raw.
chop it coarsely, mix up some balsamic with a bit of oil and salt and pepper, and let it sit for an hour or so if you have time--if not, it will be good anyway. finely chopped shallots and some nice tomatoes are also amazing in this.
i think it would be good with some roasted sweet corn also, but i have never tried.

At 5:59 AM, Blogger Allison the Meep said...

Kale chips! Very simple, but ridiculously tasty. Coat kale with a light spray of olive oil, salt and pepper. Put on a baking sheet and bake in the oven until crispy.

At 6:04 AM, Blogger Sfogarty said...

Hi Shauna,

I am also a new reader and recently diagnosed Celiac, and I'm very grateful for your blog and wonderful recipes.

I love kale, and my brother and I made Creamy Kale and Potato Stew from the VeganDad blog (my brother is vegan) a couple weeks ago. We didn't use the "chicken-style broth powder" it calls for and it was still yummy; if I were making it at home I would just use chicken broth and a GF flour blend for the small amount of flour it needs.

Another one of my favorites is Minestrone with Chicken Meatballs. I haven't tried to make it gluten-free yet, but I think I will easily be able to use some crushed crackers or GF breadcrumbs in the meatballs. This soup is tres elegant and seems like you spent hours when it is actually pretty quick to prepare because you cook the little meatballs right in the soup.

At 6:07 AM, Anonymous Anonymous said...

I love kale made in Zuppa Toscana. A wonderful potato and sausage soup with lovely kale. Perfect for fall and winter. Many recipes are available online.

At 6:26 AM, Blogger milhan said...

I only just discovered kale...well, I knew about it, just avoided it for my entire life!(however, I love brussel sprouts.)

I received some in my weekly organic veg delivery box this summer, and gave it a try. I made a soup w/the kale, white beans and italian sausage (I used vegetarian sausage because of my darling hubby). It was delicious (I still have some in the freezer too!).

I have some kale right now in the fridge that I am going to roast with olive oil and garlic. I hear it comes out all crispy and yummy!

At 6:38 AM, Anonymous Anonymous said...

Oooh, I had a feeling you'd write about kale! My new favorite (and one my 4-year old & husband both scarfed down) was Molly's boiled kale recipe from last week. It's always been a finicky green for me to perfect cooking!

At 7:03 AM, Anonymous stephanie said...

When I joined a CSA, I had to figure out what to do with Kale! My favorite thing became pasta. My "recipe":
Cut tomatoes into 6ths, put on a baking sheet and douse with oil, salt, pepper, oregano. and roast as slowly as you have time for (it can be done at 350 if you start when the pasta water goes on, but works really beautifully at 275 if you put it in earlier.
Put thin slices of garlic in a pasta pan (almost a wok) with cold olive oil, heat slowly. When you smell it, start throwing in other veggies: zucchini machsticks, shitake mushrooms, frozen artichoke hearts, and chopped KALE. While sauteeing, add lemon juice and/or red wine. I love some fresh thyme in this if you use artichoke hearts, or the dried stuff collected from the summer garden.
Pour cooked rice pasta into the pan when saute is done, then pull the tomatoes out of the oven. Crush/cut them up with a spatula and pour them into the pasta.
The best addition: crumble some pepper-encrusted chevre over the top when you take it off the heat.

At 7:41 AM, Anonymous Anonymous said...

My family loves Kale!!

Our favourite is in pasta with sauteed pancetta, carmelized onions, tomatoes and garlic. For a variation we sometimes add a bit of cream. I can also echo all the people who use kale in soup. We use it in a ham and bean soup and in chicken soup.

I can't wait to try everyone's recipes.

At 7:52 AM, Anonymous La Niña said...

Dino kale is my pal. Full of iron, full of wrinkles, how ironic? (Iron the wrinkles?) I made a huge bean cassoulet with dino kale on Saturday. I sauté strips of Hempler's bacon, and leave the grease in the cast iron pan or carbon steel wok. Then sauté onions and garlic in the same pan in the bacon grease. Add any fresh foraged mushrooms. (I added shaggy manes and oyster mushrooms) Then stir-fry in the chopped kale, add your soaked and simmered beans,chopped bacon, salt, pepper, and some reserved bean liquid from simmering. After this is well-blended, spatula it into a pyrex dish and bake it at 350ºf with a tablespoon of flax seed meal and a generous sprinkling of grated peccorino cheese on top. Bake about 20 minutes.

The kale is the shining star, and the beans and bacon are the supporting players.

At 8:14 AM, Blogger Rachel said...

I totally agree - it's so sad that kale is most often used as a garnish on buffet tables. It's probably one of my fav foods on the planet.

Although I've worked as a raw foods chef and used kale about a kajillion different ways, I still think that my favorite way to prepare it is sauteed with a little olive oil, garlic, salt and crushed red pepper. Sometimes I'll even throw in a little splash of liquid smoke for a subtle smoky flavor.

Or, I'll throw a leaf or two into my morning smoothie. With all the flavor from the bananas and berries, you can't even taste the greens, but you get all the nutrition:)

At 8:29 AM, Anonymous Anonymous said...

I love kale. I sautee/sweat it in olive oil, sea salt, garlic, and a couple of splashes of balsamic vinegar. The vinegar gets caramelic (word?!) and the kale is divine.

At 8:33 AM, Blogger Jules said...

Oh, I love kale! I love it all ways, but for a while I was on a raw kick. Either in a salad as described in a previous comment, or I would make a hummus of sorts out of raw nuts and seeds and then use leaves of lacinato kale like a wrap or edible spoon.

It's a very popular raw foods recipe, and you'll have to trust me that it is delicious.

At 8:53 AM, Blogger Crystal said...

I had to do some fancy dancing to get A to appreciate kale at first....he's a fan now!
Olive oil, garlic sliced, not chopped. I sweat the greens limp with stock and a splash of vinegar, sometimes wine. Salt at the table. YUM!

At 9:32 AM, Blogger Shirley said...

Melissa at posted a recipe for kale chips ( a while back that I've had in the back of my mind. I am hosting our support group meeting this week and need more green in our menu, so I plan to make them.

I love Gluten Free Guidebook. I've been subscribing for months now. She always makes me want to hop on a plane and go to the place she's written about! :-) Hilary's enthusiasm and sense of adventure rock! She had a wonderful post a while back on preparing for a trip knowing you have to be gluten free (some of the same advice you offered, of course). Great article on you!

I loved reading that you are also working on a book to help folks take better care of themselves and their babies while pregnant. A GF friend took care of her daughter while she was pregnant with twins, feeding her all GF and healthy food. The doctor and nurses said they were the healthiest twins they'd ever seen!

At 9:36 AM, Anonymous krista said...

portugese kale soup!

from one of my favorite books:

At 9:44 AM, Blogger philosophotarian said...

lately i've been eating kale every day - lunch *and* dinner. sauteed in coconut oil and garlic until softer than just wilted. with pine nuts. sun-dried tomatoes. loads of parmesan cheese and over pasta or beans.

mmmmm. but i could eat the kale minus the pasta/beans and be just as happy. i've been thinking of topping with an egg but haven't as it seems just too decadent. but now i know what dinner is ...

At 9:46 AM, Anonymous Anonymous said...

similar to the chef-in a cast iron skillet, but first i cook up some fruitwood smoked, nitrate free bacon-take that out of the pan, add the kale & some sundried tomatoes, wilt, then finish up with the bacon & a couple dollops of goat cheese. Y-U-M!!

At 10:59 AM, Blogger Key said...

I want that kale t-shirt - I'm a kale girl from way back! There's a delicious (and ridiculously easy) recipe for kale and potato soup in Deborah Madison's "Greens" cookbook that I've been making for years and years. Sunday I cooked up some dino kale with lima beans, garlic, and olive oil and cooked in a tagine over very low heat. Excellent!

At 11:56 AM, Blogger caroline said...

The northeast just got hit with cooler weather, so I've been in the mood for soup-making. Yesterday I scoured the web for a vegetarian kale soup and decided to make this one at Simply Recipes:

I will probably make it today!

At 12:14 PM, Blogger tricia said...

Wow, what perfect timing you have! I was literally eating a bowl of kale while reading this post. Lately, I have been eating it raw as follows (works best with lacinato kale or purple russian): slice the kale into very thin ribbons and drizzle with olive oil; mix up and "massage" the kale and oil with your hands until it softens and turns bright green; add diced avocado and some tamari. delicious!

At 12:23 PM, Blogger Soup and Song said...

I love kale in all its many preparations, but a woman I work with turned me on to a great way to enjoy it. She blends it in her blender, along with avocado and a blend of pineapple-coconut juice. Sometimes she throws in a banana too, and although it sounds like an unlikely combination for a smoothie, I think it's delicious and am always thrilled when she shares some with me. Cheers!

At 1:00 PM, Anonymous Anonymous said...

I love kale. My kids love kale. They ususally love it cooked with just a little garlic, oil, pinenuts and currants. But I also love to put a few stalks of kale in my smoothy in the morning.

Kyndale from Sparks,Nevada

At 1:45 PM, Blogger Ellen said...

Usually steamed or boiled with either lemon juice & olive oil or lemon juice, sesame oil, soy sauce on top.

At 2:09 PM, Anonymous ro said...

We love kale with quinoa. While the quinoa cooks we carmelize some onion, add the kale, and then mix them with the quinoa and sesame oil and Braggs to taste. We made this two nights ago with red quinoa for the first time and some sesame seeds for contrast, and it was the most beautiful thing! I could eat this all the time.

At 3:09 PM, Blogger stephaniegbrown said...

Shauna! Kale! Love it! I don't have a special recipe, but I have been thinking of you lately. I have discovered a new bread that is so good and it is so prevalent in Brazil (my new second home now)... Pan de Queijo. It is a wonderful bread made with tapioca starch and cheese... it is so delicious.... Check it out.. I would be happy to give you recipes, but I have found many just by googling.... It makes me think of your post re: arepas... Same deal, different region.

At 3:35 PM, Anonymous Vicki said...

I have grown kale in both hot (California) and cool (northwest) climates and it is not that hard. Just plant in the fall in the hot climates. It is worth having in the garden. You can put some water or broth in the bottom of the pan and bring to a boil, add kale, gated ginger and pressed garlic and boil/steam for a few minutes. It is excellent. Dress with a little oil if you like.

At 3:48 PM, Blogger Lora said...

Um, yeah...I don't eat kale. It's just not right for me. However, I do LOVE brussel sprouts, a taste I'm trying to cultivate in my 6-year-old son. In fact, we had sprouts last night with dinner. Yum-yum!

At 4:29 PM, Blogger Karen said...

I love to make a pot of mixed greens, seasoned with ham hocks or fat back. I mix kale, mustard greens, chopped green onions, fresh parsley, maybe some collards, all in there with some salt and pepper. It is very yum served with some corn bread. Some areas of the country call this "green gumbo". Mostly you just pick out 5-7 green leafy things and cook them all up in the same pot.

At 7:50 PM, Blogger Kismet said...

i've been reading your blog since june 2005... i was in mendocino and writing my first glluten free cookbook "the new seaweed cookbook"- my son was gluten free and i was homesick and looking for comfort.. ive been watching you all of these years,a nd reccomending clients ot your site, and wanting to email you,m but havent wanted to bother you- but when i saw this article- naming the "eat more kale " shirt, i ust had to pipe in...

it's funny, i guess, because it shows how things go full circle-- i was at the montpelier farmer's market when bo "came up with" that logo... and we here in montpelier vermont have been very broud of that official moment when good food and food producers had a voice...
i would love to talk with yo about your experiances, would love to send you a copy of my book for you and the chef to loook over, ad i also know that you are both so busy with all of it-- but here is my email- email me back and evantually, lets connect--
thanks for connecting my worlds..
ctystal june

At 7:54 PM, Anonymous Rose said...


Wash & dry one bunch of kale (I prefer curly type for this recipe). Tear into bite size pieces, removing & disgarding tough middle stem. Place in large bowl & massage with small amounts of good quality sea salt and healthy oil of choice, until kale turns bright green & to your desired tenderness. Add half of a small chopped onion & dress to taste with a touch of Braggs Liquid Aminos or soy sauce, splash of lemon juice/zest & a good quality vinegar such as brown rice or umeboshi plum. You can also add cabbage, turnip greens or collards to this recipe, which you would massage with the kale, or add other vegies such as shredded carrot, daikon, etc. when you add the onion. This salad is even tastier the next day & is especially yummy served mixed with some avocado or other add-ins of your choice, such as olives, bell peppers, sundried tomatoes, seaweed, goat cheese, nuts, dried fruit etc.

AVAILABLE NOW ... "Massage Your Kale"
Totes, Shirts, Aprons

At 9:39 PM, Anonymous Anonymous said...

Ah, my favorite childhood memory. Portuguese Kale Soup. My husband now refers to it as the soup that looks gross but tastes great.
Brown up some Liguica and Chorizo in the bottom of a large dutch oven. Throw in a few diced potatoes, a diced onion, tons of kale and some kidney beans...let it simmer until the kale is soft. Devour with lots of Portuguese rolls and cold butter.
Dang. It just hit me. No such thing as gluten free Portuguese rolls. I need to go and work on that.

At 12:20 AM, Blogger Nabeela said...

I add sliced curly kale at the last minute to heart bean soups. Have you ever tried the traditional Italian kale and potato soup? It's fabulous too.

At 7:43 AM, Anonymous Anonymous said...

Hi Shauna,

I, almost always, add Kale to my bean soup. While the bean variety in the soup varies from pot to pot the Kale adds a nice 'bite' to the creaminess of the beans - especially chickpeas.

At 9:46 AM, Blogger princessmama said...

We love kale, potato, and sausage soup. Last night we ate dinner at my mom's house. She made yummy potato and sausage soup for us (she normally puts a can of cream of mushroom soup in but since we were coming over she left it out). My four-yr-old plopped down at the table looked into his bowl and said "hey, where's my greens!" Guess he missed the kale :)

At 9:46 AM, Blogger Erin Elizabeth said...

MMmmm... I sometimes substitute kale for the rainbow chard in the recipe for Giant Crusty and Creamy White Beans in Heidi Swanson's Super Natural Foods. The book isn't entirely GF, but it's got a lot of recipes that use GF ingredients- teff, millet, etc.

At 9:56 AM, Anonymous matt wright said...

Chop the kale, and some escarole. Gently fry some shallot and garlic in a little butter. Add in the kale, let it wilt, and more butter, and a dash decent wine vinegar if you wish. Right at the end, throw in some freshly chopped fines herbs (parsley, chives, tarragon, chervil). Job done.

Great post, I am looking forward to seeing the new cookbook

At 12:26 PM, Anonymous jennifer in tx said...

This is Michael Pollan's recipe for Crispy Kale which he made when he appeared on Martha Stewart's show:

Scroll down a little to the bottom for the Kale recipe, absolutely my favorite way to eat it now!

At 1:20 PM, Blogger Lisa said...

Yum, yum, yum. I love kale. (And I have that shirt.)

We'll eat kale almost any way. But two ways we love: tossed with olive oil and salt and roasted in a single layer on a cookie sheet till crispy, ten minutes or so - kale chips! Also -- and this we do with Red Russian kale, which is a sweet heirloom variety: saute with butter and apples. Yum.

At 3:17 PM, Blogger Dione said...

I miss Yum Yum Donuts! But I love kale too! Check out the Filipino (Asian, really) version of kale- kangkong (funny to find you both wrote about these this week! Thanks!):

At 5:33 PM, Blogger Anna Be said...

I recently made kale and potato hash which is a great recipe for reluctant kale eaters because it is mixed into crispy potatoes cooked hash brown style with some onions. Kale roasted in the oven very quickly (so as not to burn it) is good, too.

At 5:10 PM, Blogger Kimi Harris said...

Kale is something that I am exciting about adding into my diet more and more (my husband and two year old actually really LIKE dark greens!). One thing that I have been working on developing an Italian Bean pot with a dark green. This week I am trying it with Kale. We will see how it goes!
This dish has a lot of garlic and rosemary in it too. Awesome flavor.

At 6:47 PM, Anonymous Sho said...

I miss quiche, and I think kale would taste good in that.


At 7:54 PM, Anonymous Annie said...

we eat kale year round; I can't get enough of it, even in the summer when veggies are in abundance!
kale rollups!!!! lay kale out on baking pan. olive oil, salt, pepper, and shredded cheese on top (asiago is best) bake for 5 minutes. can be cripsy or just soft enough to roll up like a tortilla.... we eat this weekly.

At 10:49 PM, Anonymous Ry said...

I nearly live off kale and I even got my roommate to join me in eating it at least twice a week.
My favorite way is on the sweet and spicy side: Heat crushed garlic in olive oil or butter and add chopped kale. Once it starts sizzling and steaming add some maple syrup or brown sugar, a tablespoon should do, and cook it down to desired stage of "done", add a hearty pinch of cayenne pepper and mix in off the heat and add a dash of salt and pepper. Yum! The sweetness may seem odd but with the garlic and cayenne it really works. I often add other veggies as well.

At 5:02 AM, Anonymous Karla said...

We had kale just last night. I tried it with shallots, garlic, olive oil, a little broth and some bacon. Perfect for a cold night in NY. I love the thought of your new book simmering out in WA! Thanks for all of your energies making a huge difference in so many lives.

At 5:38 AM, Blogger Petulia said...

Hi Shauna,
I love kale, is it the equivalent of our cavolo nero in italy? I think so.
I make a great appetizer with it:
gluten free bread, topped by a thin slice of pumpkin that I have slightly fried w/ chilly, and topped with kale. Add a bit of olive oil and put in the oven for 5 minutes.
Are you and the chef ever coming to Italy?

At 7:07 AM, Blogger jbeach said...

I completely agree -- kale and brussels sprouts are 2 amazingly misunderstood veggies!! They are 2 of my favorites for sure.
I fell in love w/2 of Molly's recipes last year: Braised w/Chickpeas, Garlic, and Onions and in a Frittata...MMM! And after reading these comments, I'm definitely going to try kale chips next!

At 4:22 PM, Anonymous beyond said...

i never ate kale as a child, maybe it's not very (northern) european? now i love it, i get it at the green market and sauté it in olive oil and garlic, sometimes with a few carrots thrown in, or some onion, or a few slices of beets, depending on what's on hand.
i loved reading these snippets of your (new) life with the little one!

At 8:38 AM, Anonymous Anonymous said...

Kale for breakfast?

Yes! At my house we make "eggs-n-greens" with whatever dark green leafy is around--kale, collards, chard, beet or turnip greens, etc.

Put a dry pan on the heat. Cut out the ribs if they're tough and chop them smallish. Slice the greens into ribbons. Beat an egg or two with milk, add salt, pepper, or (my favorite) salty fish sauce to taste. Add oil to the hot pan and give it a swirl, then toss in the chopped ribs and turn down the heat a bit. After a bit, add the greens and cover to wilt them. When wilted, add the eggs and push around the mix until they are scrambled. Serves one. Easy, cheap, filling, tasty, and can be varied in a ton of ways!

At 2:22 PM, Anonymous Claire said...

I was unfamiliar with Kale (or the eat more kale shirts) until I was doing research for our Root Source on Kale. But it's such a lovely green, warm and fresh tasting even in the cool fall weather...and now I'll be trying it with eggs (and maybe fried prosciutto)

So glad to hear about your new projects - and always about the Little Bean :)

At 9:40 PM, Blogger Ellie said...

dino kale with caramelized onion is amazing.

dino kale with caramelized onions, muir glen fire roasted tomato, and a runny-yolk egg on top is even better.

At 4:46 AM, Blogger Farty Girl said...

kale... sautee it in tomato sauce and garlic. Then before serving, sprinkle nutmeg over top. You can also eat it without the tomato sauce. But don't forget the garlic and nutmeg. It's seriously the best thing ever.

At 7:17 AM, Blogger Apron Thrift Girl said...

I love Kale with Annie's dressing over it mixed with some chopped carrots.

At 7:40 AM, Blogger kate said...

Oh, my husband and I were just talking about kale! As a kid, I worked at Chuck E Cheese's as the salad bar girl (I prepped all the veggies and lettuce mixes and whatnot), and we were required to line the edge of the giant ice bucket where the salad fixings lived with curly kale. And that kale was soaked in slightly soaped ice water to keep it fresh and perky. And I was appalled when once an older man came by and pulled off the kale garnish and put it in with his salad. What? You don't EAT kale! You just look at it! (Granted, after the soap-water soak, no one should have been eating it, but still...)

It took living in a vegan co-op back in Austin before I finally tasted kale cooked properly. Sure, I ate greens of all kinds- collards, mustard, turnip, etc. But kale? Oh, man. What a treasure!

So anyway, my husband is from northern Germany, and kale soup is a regional specialty. Sitting around a table this last weekend with my mom, we were all recounting favorite foods- gosh, so much detail!- and my husband (who generally is a man of few words) couldn't stop himself from waxing poetic about the food of his fatherland, and particularly this kale soup.

I would love to make this for him, but sadly, neither of his parents cook, and so the recipe for this soup died with his grandmother. I imagine there might be other still-living omas in that region who could come up with a close approximation, so I'll have to poke around the next time I'm there.

Anyhow, I just wanted to share that I am so pleased that you posted about kale. It really does get an undeserved bad reputation!

At 7:17 PM, Anonymous Michelle said...

Kale Chips!
I know, I couldn't believe it either, but they're quite good, and very simple. Here's the link...

Be sure to watch carefully - they're not as nice when they've started to brown.

Lots of fun and probably a fun way to get kids to eat kale.


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