1) Nice alt text to your image.
2) Kale is a weekly buy for us at the market too. I chop up the stems really small if only cooking them a brief period and it turns out fine. It's pretty forgiving. That Red Russian stuff you can munch raw. Redbor, on the other hand, really does need some time with the heat.
September 19, 2008 12:41 PM
Ironically, in my experience it's vegetarians who most underappreciate kale, since greens in general and kale in particular really shine best when paired w/ cured meat. (As Ethel Mermen would have sang if the play had just been called "Annie Get Your Greens": anything you can make with kale, I can make better with kale and sausage.)
September 19, 2008 9:46 PM
But meat's a flavor crutch. You can make most things tastier with bacon, too, but that's why we have carrdiologists. Add lots of fat and either salt or sugar and you have all the packaged foods of the 70's.
September 20, 2008 9:32 AM
Ahhh gotta love kale
September 20, 2008 2:32 PM
Hi, this is dondon of mustlovefood.com a social network of foodies like you meet and chat.
Would you be interested if we do a link exchange? Please shoot me an email (email@example.com)
Thanks a lot and hope to hear from you.
September 23, 2008 4:21 PM
Nice, exactly what I was looking for as we have kale in the garden. I can't wait to try it. It sounds great.
October 1, 2008 1:01 PM
I made this for a brunch this weekend to rave reviews. Changes I made: Sauteed a diced red onion and then put some ginger puree in it with the garlic. It added a subtle flavor that gave it dimension. My Indian chef friend Hiro taught me the "ginger in eggs" thing. Very good. Will make it again.
January 3, 2010 5:28 PM
This morning I made a Kale, Sausage, and Gruyere Frittata that was pretty dang tasty if you want to check it out. Adding garlic would be a nice addition though.
Shut Up and Cook |
July 9, 2011 4:10 PM
Good information. Lucky me I rran across your site by chance (stumbleupon).
I've saved as a favorite for later!
aumentar o penis |
April 28, 2014 1:17 PM
What's up, I read your blogs like every week. Your writing style is
witty, keep doing what you're doing!
home alarm leapfrog partners healthcare systems boston ma |
May 9, 2014 8:03 AM
Too Many Chefs: Kale Fritatta Paragraph writing is also a excitement, if you be acquainted with then you can write otherwise it is difficult to write.
montblanc füller http://www.gordleydesign.com/montblanckugelschreiber.html
montblanc füller |
May 16, 2014 10:39 AM
Sure high resolution video quality carries much memory, that Too Many Chefs: Kale Fritatta why it gives you enhanced feature.
mont blanc pen http://www.audioscan.cz/images/montblanc.html
mont blanc pen |
May 23, 2014 8:16 PM
Hahahaha, what a funny this Too Many Chefs: Kale Fritatta YouTube video is! My group is still laughing, thanks to admin who had posted at this web page.
mont blanc fountain pens http://www.pabzhou2002.com/montblanc.html
mont blanc fountain pens |
May 25, 2014 2:31 AM
Hello colleagues, I am again at this place, and reading this piece of writing Too Many Chefs: Kale Fritatta related to SEO, its also a nice piece of writing, therefore keep it up.
cheap mont blanc pens http://www.chicagovintageweddings.com/images/montblancshop.html
cheap mont blanc pens |
May 26, 2014 6:44 AM
Remember personal info?
Comments: (you may use HTML tags for style)