K (to the) A (to the) L (to the) E

just eat it!

I’m talking about kale! Curly and green, purple and brilliant or the beautiful pebbled dinosaur variety. We’ve been living on it as our main green for about ~ 4 weeks now. It is surprisingly easy to eat, not at all bitter, and holds up well to a sautee with lemon, garlic and olive oil.

When the tender lettuces of spring are long gone you may have some of this hardy green knocking about your crisper. It is a savior in the cold months and can provide some diverting antics in your kitchen. Did you know that you can eat it raw, sliced thinly in place of lettuce in fall salads? Yep! Give it a try and scatter some walnuts and cranberries on top to add to the festivus for your mouth.

Kale is exceptionally good for you and luckily doesn’t lose the majority of it’s nutritional value in the cooking process.

It is frost hardy and grows well into winter and can help to support your local food economy by offering a local green rather than baby spinach from 3,000 miles away.

We’ve had kale chips, sauteed kale, kale soup, and kale salads. But, my most favoritest way to eat kale right now is in Festo. I might have made that up but it’s amazing and you should definitely try it.

I love pesto and would eat it by the spoonful all year long if I could get my hands on it. I don’t like the greasy and bland containers of nearly black sludge sold at the supermarket. It’s just sad.

So instead of using the usual basil (only found in affordable amounts in spring and early summer) just substitute bunches of kale. I don’t do exact amounts so here is an approximation.

Hard quality cheese like Parmesan, Pecorino-Romano or similar

4 cloves of garlic, or more

1/3 cup walnuts

1 teaspoon kosher salt

2 cups packed kale

1/3 cup olive oil

First put a knob of good cheese in the processor, this saves you the step of grating the cheese and works fine. You want enough in there to equal 1 cup of grated parmesan

Then add garlic and salt to make a nice fragrant paste and then add the kale. Process until combined, and add the olive oil as needed to create  a lush, creamy concoction.

Drizzle over pasta, roasted veggies, or meat of your choice. Just give it a try and you won’t be pesto-less until spring, while shoving tons of delicious phytochemicals and flavonoids in your face!

Let me know how it goes.

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