Friday, June 28, 2013
Some are making chips with it, some are eating raw, and when I saw it in the produce aisle today, I wondered why I thought it was something it was not. They put it in the wonton soup when I buy Chinese cuisine.
AND so, I bought fresh Kale today.
One recipe suggested sauteing the Kale in garlic-olive oil. I have both: garlic and olive oil.
I used the Kale as the salad base, and added white asparagus, Japanese eggplant, as well as sweet peppers and yellow grape tomatoes. I added sea salt and pepper for seasoning and texture.
Perhaps, I will try Kale chips at some point.