These are a few of my favorite things.
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Kale is at it again. The dark leafy green has taken over my salads and my dinner sides. I’ve been tossing it raw in olive oil, I’ve been sauteeing it, and I’ve been making a gratin out of it—which just means baking it with a breadcrumb and parmesan cheese topping. Here’s why I love it: it retains texture even after it’s been cooked, unlike spinach which tends to become soft and mushy (a characteristic that works in some dishes when you don’t want to detect its texture, but not for greens and beans). For garlicy, oniony greens and beans, I want the stems to have a little crunch and the leaves to still be whole and leafy.
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I’m afraid I may have just corralled all the kale fanatics and scared away all the kale opponents. But please stay. I fancy myself somewhere in the middle—I sort of hate food trends that take over the scene, but I also really do like kale. So I promise this post will be a quiet, under-the-radar cheer for kale. I won’t declare that it’s changed my life or pretend that if you eat this, you'll get all the vitamins and minerals you need in one day in a single salad and that it helps fight off seasonal depression and increases your metabolism. This salad purely tastes good and travels well, which is why I’m featuring it. It doesn’t hurt that it’s got some supposed nutritional value too—but that’s honestly not the point.
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