Today's healthy vegetable recipe: I've fallen for the slow seduction of quick-cooked kale. Low carb. Weight Watchers zero points. Not just vegan, "Vegan Done Real".
Is kale the boy-next-door who just might become the love of your life, if you only paid attention? Like that boy, kale is always there, steady and patient. Like most greens, it's especially obvious during the late months of winter, during the weeks and even months when we so long for fresh foods, straight from the earth. But thanks to the miracle of global food distribution, kale is available and inexpensive year-round. (Miracle? Yes, really. Just think what we'd be eating, week in, week out, without it.)
But kale is also the one who gets invited to the party at the very last minute. It's often an after-thought, just something to throw into a soup or a stew at the end of cooking for texture and color contrast, rarely raised onto a deserved pedestal of adoration.
Well, lemme tell you. Kale has lured me in, slowly, slowly, ever so slowly. It started with an after-thought salad, just a few greens thrown into a skillet with a little bacon grease and some boiling water, then chopped and tossed with a little honey and salt. And here's where it's ended up, the reason why in the last weeks, I've brought home a big bouquet of kale every single trip to the grocery. I finally learned how to cook it. For me. For my taste. For my can't-get-enough, been-eatin'-it-like-candy obsession.
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