My best friend Trish works the family farm. It’s a city farm, near downtown Atlanta, but it’s still a country farm. There’s a tractor and a green house. There’s an apple tree and rows of veggies.
On Tuesday, she gave me a department store bag full of KALE. Truth be told, I hadn’t cooked much with kale – ever. But life gave me kale, so, instead of making kale-ade, which, I mean, ewww…, I started looking for recipes.
I used a bit of the wonder-green on Wednesday to make a salad, and I make a huge version of this salad for Sunday’s Fellowship Hour.
Steam the kale, and toss with sesame seeds and a ginger sesame sauce.
Here is today’s projects:
Kale Chips and Kale and Bean soup.
Let’s roll that lovely kale photo shoot!
Here is most of the kale I had to deal with.
The next thing you have to do is strip the leaves off the stem.
And wash it all.
OK- So the Kale Chips: dry you Kale well, mix a little oil (I used sesame) and garlic salt and soy sauce. Toss the kale in the oil mixture, spread on a cookie sheet and bake at 350 for 10 minutes, or until crispy.
Don’t eat them all yourself. This is KALE, people, and it has more fiber than raw bailing twine. It’s colon blow. Get me? DO YOU HEAR THE VOICE OF EXPERIENCE?!?!?!
And here is the soup.
I have had so much kale, I may turn green. If I do, I’ll take a photo of that, too. Dear Lord, I still have kale…