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
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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.
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